SBARRO'S.

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 6 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS COOKED PASTA AND CHICKEN. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLER AND HOT HOLDING STATION. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES INSIDE OF THE 6 DOOR PREP COOLER: CHICKEN AT 52.2F, COOKED PASTA AT 52.3F, ITALIAN SAUSAGE AND PEPPERS AT 50F, MEATBALLS AT 49.1F, ALFREDO SAUCE AT 52.9F, COOKED RICE AT 56.1F. OBSERVED THE FOLLOWING FOOD AT IMPROPER TEMPERATURE AT THE HOT HOLDING STATION: PIZZA SLICES AT 113.7-132F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 25# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (EGGS AT 139.6F) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

DETAIL CLEAN THE STORAGE SHELVES, PREP TABLES, MIXER, STOVE, DEEP FRYER, PREP COOLERS.

REPAIR THE WALL NEAR THE EXPOSED HANDWASHING SINK IN THE FOOD PREP AREA AND REGLUE THE LOOSE VINYL BASEBOARD IN THE FOOD PREP AREA.

REPAIR THE LEAK AT THE FAUCET OF THE 3 COMPARTMENT SINK.

OBSERVED SEVERAL FOOD HANDLERS WITHOUT A FOOD HANDLER CERTIFICATE. ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING.

OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS. OBSERVED PIZZA WITH TEMPERATURES FROM 94-120F AT THE HOT HOLDING SERVICE LINE. ALSO OBSERVED COOKED PASTA AT 52.5F AND SAUSAGE AT 43.9F INSIDE OF THE PREP COOLER. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 50# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (PIZZA AT 94F-120F) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS AND LABEL DRY INGREDIENTS.

REPLACE THE CRACKED SCOOP IN THE CORNMEAL CONTAINER.

DETAIL CLEAN THE STAINLESS STEEL WALL SHELVES IN THE REAR FOOD PREP AREA, PREP TABLES, INTERIOR AND EXTERIOR OF COOLERS AND FREEZERS, INTERIOR OF CABINETS BELOW THE FOUNTAIN POP MACHINES.

CLEAN THE FLOOR OF THE FOOD PREP AREAS, ESPECIALLY UNDER EQUIPMENT AND AGAINST THE WALLS.

REGLUE THE LOOSE BASEBOARD AGAINST THE WALL IN THE REAR FOOD PREP AREA.

OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN SANITIZER CONTAINER WHEN NOT IN USE.

FOUND PIZZAS (99.3F-111.8F) AND CALZONES (101.8F) ON THE FRONT SERVICE LINE AT IMPROPER TEMPERATURES. INSTRUCTED TO KEEP HOT FOODS AT 140F OR HIGHER. CRITICAL VIOLATION 7-38-005(A)

INSTRUCTED TO REPLACE OR PAINT (USING A NON-TOXIC PAINT) THE RUSTY STORAGE RACKS INSIDE THE WALK IN COOLER. MAINTAIN SAME. FRONT REACH IN COOLER (IN FRONT OF THE PIZZA OVEN) FAR LEFT (WHEN FACING COOLER) DOOR IS IN POOR REPAIR. IT COMES OFF THE HINGE WHEN OPENED. INSTRUCTED TO FIX AND MAINTAIN.

INSTRUCTED TO CLEAN AND MAINTAIN THE STORAGE RACKS/BOTTOM SURFACES OF ALL REACH IN COOLERS/FREEZERS AND THE INTERIOR OF ALL COOKING EQUIPMENT.

INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. INSTRUCTED RO REATTACH THE RUBBER COVING ON THE SIDE/AROUND THE 3-COMPARTMENT SINK. MAINTAIN SAME.

INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AND CEILING AROUND THE COOLERS/COOKING EQUIPMENT.

INSTRUCTED TO FIX THE LEAK AT THE RIGHT FAUCET ON THE 3-COMPARTMENT SINK. MAINTAIN SAME.

OBSERVED A PREP COOLER AT 49.1F WITH POTENTIALLY HAZARDOUS FOODS INSIDE, LOCATED ACROSS FROM THE PIZZA OVEN. INSTRUCTED MANAGER TO NOT USE THE COOLER UNTIL REPAIRED AND RE-INSPECTED BY CDPH. PREP COOLER TAGGED AND HELD FOR INSPECTION BY CDPH. CRITICAL VIOLATION 7-38-005(A)

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES LOCATED IN THE FRONT PREP COOLER BY THE PIZZA OVEN. OBSERVED 8LBS OF CHEESE AT 50.1F VALUED AT $14.40, 4LBS OF PEPPERONI AT 50.2F VALUED AT $10.40, 3LBS OF CHICKEN AT 48.5F VALUED AT $10.50, 2LBS OF SAUSAGE AT 58.1F VALUED AT $5.24 AND 2LBS OF SLICED TOMATOES AT 50.0F VALUED AT $1.00. MANAGER VOLUNTEERINGLY DISCARDED AND DENATURED SAID ITEMS. INSTRUCTED MANAGER TO KEEP COLD FOODS AT 40F AND BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)

OBSERVED TORN AND BROKEN GASKETS ON THE SIX DOOR REFRIGERATOR IN THE BACK PREP AREA ACROSS FROM THE FRYER. OBSERVED THE DOORS AND GASKETS OF THE FRONT PREP COOLER IN POOR REPAIR LOCATED ACROSS FROM THE PIZZA OVEN. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. OBSERVED A CUTTING BOARD IN THE BACK PREP AREA WITH DEEP DARK GROOVES. OBSERVED A CUTTING BORAD WITH DARK GROOVES IN THE FRONT SERVICE AREA. INSTRUCTED TO REPLACE AND MAINTAIN SAID CUTTING BOARDS.

OBSERVED THE INTERIOR OF THE OVEN IN NEED OF DETAIL CLEANING TO REMOVE FOOD DEBRIS LOCATED IN THE BACK PREP AREA. OBSERVED THE INTERIOR OF THE MICROWAVE IN NEED OF MINOR CLEANING LOCATED AT THE FRONT SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED FLOORS IN THE BACK PREP AREA IN NEED OF CLEANING ALONG THE WALLS AND IN THE CORNERS TO REMOVE DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED FOOD SPLATTER ON THE CEILING AND LIGHT SHIELD ABOVE THE 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED A MINOR LEAK UNDER THE EXPOSED HAND SINK LOCATED IN THE BACK PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

OBSERVED AN EMPLOYEE AT THE FRONT FOOD SERVICE AREA WITHOUT A HAIR RESTRAINTS. INSTRUCTED TO ALWAYS WEAR HAIR RESTRAINTS.

MUST CLEAN THE INTERIOR BOTTOM CADINET WHERE THE POP MACHINE IS DISPLAYED TO REMOVE SPILLS AND DEBRIS.

FLOORS NEED CLEANING INSIDE THE WALK IN COOLER TO REMOVE SPILLS AND DEBRIS.

OBSERVERED THE FIXTURE ON THE HAND SINK IN THE WOMEN TOILET ROOM LOOSE. MUST REPAIR AND MAINTAIN.

MUST CLEAN THE INTERIOR OF THE REACH IN COOLERS AND FREEZERS IN THE REAR STORAGE AREA TO REMOVE SPILLS AND DEBRIS.

FLOORS NEED CLEANING AROUND ALL HEAVY EQUIPMENT AND INSIDE WALK IN COOLER TO REMOVE FOOD,GREASE AND/OR SPILLS.

MUST CLEAN THE WALLS AND CEILING IN THE REAR PREP AREA TO REMOVE SPLATTER. WALL BASE UNDER 3 COMPARTMENT SINK NEEDS REPAIR (FOUND THE WALL COVING LOOSE FROM THE WALL). MUST REPAIR TO PREVENT PEST PROBLEM

ALL FOOD HANDLER MUST WEAR HAIR RESTRAINTS. MUST PROVIDE AND MAINTAIN.

MUST REPAIR OR REPLACE THE CUTTING BOARD IN THE REAR PREP AREA HAS OPEN SEAMS AND IS STAINED ALSO CLEAN THE DEEP FRYER AND THE FILTERS ABOVE THE STOVE HAS GREASE BUILD-UP AND CLEAN INTERIOR OF SOME LIGHT SHIELD COVERS IN THE REAR PREP AREA HAS DUST BUIL-UP

MUST CLEAN THE FLOORS INSIDE THE WALK-IN COOLER LOCATED IN REAR OF PREMISES ALONG WALL BASE AND CORNERS

VENTILATION NOT WORKING INSIDE THE MEN'S AND WOMEN'S WASHROOM MUST REPAIR

MUST PROVIDE THERMOMETERS INSIDE THE WALK-IN COOLER IN REAR OF PREMISES AND INSIDE COLD HOLDING UNITS IN REAR PREP AREA

THE WIRE RACKS ABOVE THE SINKS ARE GREASY, CLEAN THE RACKS IN DETAIL.

THE FLOORS ARE DIRTY AROUND THE KITCHEN PERIMETER, SCRUB THE FLOORS CLEAN FROM CORNER TO CORNER AND MAINTAIN THEM IN SANITARY CONDITION.

THE KITCHEN CEILINGS ARE SPLATTERED WITH FOOD; WASH, RINSE AND SANITIZE THE CEILINGS.

THE NORTH DRAIN BOARD OF THE THREE COMPARTMENT SINK IS CRACKED AND LEAKS, WELD AND REPAIR THE SEAM SO IT IS SANITARY AND NO LONGER LEAKS.

The sink handles and chemical storage shelves are dirty, clean all food and non food surfaces in detail.

The floor under the ice bin and three compartment sink are wet and dirty and have damaged baseboards. Clean and repair the floors and baseboards until they are smooth and sanitary.

The knives are being stored in the rear kitchen knife holder dirty; wash, rinse and sanitize knives prior to storage.

The sink handles and chemical storage shelves are dirty, clean all food and non food surfaces in detail.

The floor under the ice bin and three compartment sink are wet and dirty and have damaged baseboards. Clean and repair the floors and baseboards until they are smooth and sanitary.

VIOLATION CORRECTED FROM DEC 2010. MUST CLEAN INTERIOR OF ICE DISPENSERS AT SODA MACHINE TO REMOVE RESIDUE FROM MOISTURE AND MAINTAIN. CLEAN AND REMOVE DUST FROM FAN GUARD COVERS IN WALK-IN COOLER, CLEAN VENTS ABOVE COOKING EQUIPMENT WHERE NEEDED AND EXTERIOR SURFACES OF GRILL.

CLEAN FLOORS UNDER AND BEHIND COOKING EQUIPMENT AND OTHER KITCHEN EQUIPMENT WHERE NEEDED.

PREVIOUS VIOLATION WAS CORRECTED FROM DEC 2010. MUST REPLACE WALL COVING AT WALLBASE UNDER THREE COMP SINK AND EXPOSED HANDSINK IN KITCHEN. REMOVE DUST FROM ALL CEILING VENTS WHERE NEEDED AND CLEAN INTERIORS OF LIGHT SHIELDS IN KITCHEN WHERE NEEDED.

PREVIOUS VIOLATION CORRECTED FROM DEC. 2010. EXPOSED HANDSINK SLOW DRAINING; REPAIR SO THAT SINK DRAINS PROPERLY.

All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE COOLERS.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE MISSING HANDLES ON HOT HOLDING UNITS AT FRONT SERVING AREA.

All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES, COOLERS, FREEZER, AND CABINETS UNDER SODA MACHINE.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS TRHU-OUT PREMISES.

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN HOOD, FILTERS ABOVE COOKING EQUIPMENT AND ALL LIGHT SHIELDS THRU-OUT, ALSO MUST REPLACE MISSING BASEBOARDS THRU-OUT THE KITCHEN.

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKING 3PART SINK FAUCET.

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR ALL COOLERS.

All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST HAVE HAIR RESTRAINTS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN THE DIRTY BUILDUP IN THE REACH-IN COOLER HANDLES.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. SCRUB OUT THE DIRTY SINKS IN THE KITCHEN. WASH, RINSE AND SANITIZE THE ICE MACHINE DOOR.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN THE CEILING ABOVE THE REAR PREP AREA.

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. EXTEND THE STEAMER DRAIN LINE INTO THE FLOOR DRAIN.