SIZZLERS PIZZA & GRILL.

FOUND NO CITY OF CHICAGO SANITATION MANAGER WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES BEEF SANDWICHES, PIZZA PUFFS,ETC.) SERIOUS VIOLATION. CITATION ISSUED.

FOUND BULK FOOD NOT LABELED. (FLOUR,ETC.)

NO CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ARE HANDLED AND SERVED: GYRO MEAT, HAMBURGERS, CHICKEN ETC. A CERTIFIED FOOD HANDLER IS REQUIRED ON PREMISES WHEN FOOD IS HANDLED. SERIOUS VIOLATION: 7-38-012.

DEAD INSECTS INSIDE THE LIGHT SHIELD IN PREP AREA,INSTRUCTED TO CLEAN AND MAINTAIN.

All cold food shall be stored at a temperature of 40F or less. FOUND 7pds HAM IN WALK IN COOLER AT IMPROPER TEMPERATURE OF 54.3F DURING INSPECTION CITATION ISSUED 7-38-005(a)CRITICAL.COOLER WAS MAINTAIN PROPER TEMP.OF 39.8F INSTRUCTED TO DISCARD ABOVE FOOD,FOOD WAS DISCARDED AND DENATURED WITH SANITIZER AT T0TAL COST OF $17.00. INSTRUCTED ALSO TO MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR ABOVE AT ALL TIMES.CDI

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. INSTRUCTED TO REPAIR FAUCET LEAKING ON 3COMP.SINK.

Soiled and clean linens, coats, and aprons shall be properly stored. INSTRUCTED TO REMOVE APPRONS USED FOR FOODSERVICE STORED IN TOILET.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE OR ORGANIZE UNNECESSARY CLUTTER IN STORAGE BY TOILET AND HAVE THE FLOOR CLEAN.

All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. found food items not properly dated, labeled in coolers, must date and label all food items in coolers.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. non food contact surfaces of cooler shelving,prep tables, cooking equipment not clean need detailed cleaning.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. floors under heavy equipment, cooking equipment, and storage rooms need detailed cleaning(corners).

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. walls in prep areas need cleaning, damaged ceiling tiles shall be replaced, wall tiles in bathroom shall be repair.

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. broken, missing light shield in prep areas shall be replaced, light shields need cleaning(detailed).

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. exhaust vents(ventilation)in prep areas, walk in cooler, coolers not clean need detailed cleaning.

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED SOURCE OF CROSS CONTAMINATION. OBSERVED RAW HAMBURGERS STORED DIRECTLY ON TOP OF CONTAINERS USED TO STORE PICKLES AND RELISH. THE HAMBURGERS WERE RESTING ON TOP OF THE PLASTIC CONTAINERS. THE PLASTIC CONTAINERS OF PICKLES AND RELISH WERE STORED IN THE DROP-IN SECTION OF THE REACH-IN COOLER WITH THE OTHER CONDIMENTS. MANAGEMENT DISCARDED THE HAMBURGERS AND RELISH AND PICKLES. 2# OF FOOD VALUED AT $10. CRITICAL VIOLATION 7-38-005A.

Adequate and convenient hand washing facilities shall be provided for all employees. UPON INSPECTION, NO PAPER TOWELS WERE OSBERVED AT BOTH EXPOSED HANDSINKS AND AT BOTH RESTROOMS. NO HAND SOAP WAS OBSERVED AT ONE OF THE 2 EXPOSED HANDSINKS. MANAGEMENT PROVIDED SOAP AT THE HANDSINK AND LEFT STORE TO PURCHASE PAPER TOWELS. INSTRUCTED MANAGEMENT TO HAVE SOAP AND PAPER TOWELS AVAILABLE AT ALL TIMES AT ALL SINKS. CRITICAL VIOLATION 7-38-030.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE INTERIOR OF THE PREP COOLERS, THE WIRE RACKS IN THE WALK-IN COOLER, PREP TABLES, CLEAN AND SANITIZE ALL COMPARTMENTS OF THE 3 COMPARTMENT SINK, THE WOMEN'S TOILET, THE 4 BURNER STOVE NEXT TO THE PIZZA OVEN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR IN THE PREP AREA, WALK-IN COOLER, AND WEST SIDE OF STORE THAT IS LOCKED. REPLACE THE MISSING FLOOR TILE NEAR THE 3 COMPARTMENT SINK.

CAULK THE WALL BEHIND THE WOMEN'S RESTROOM HANDISNK.

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. NO PROBE THERMOMETER AVAILABLE TO TAKE FOOD TEMPERATURES. MUST PROVIDE.