Toppers Pizza

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED PREP COOLER STORING POTENTIALLY HAZARDOUS FOODS UNPLUGGED WITH AN INTERNAL TEMPERATURE OF 54 DEGREES F. MUST REPAIR, ADJUST AND PROPERLY CONNECT REFRIGERATED FOOD STORAGE FACILITI...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 56LBS OF CHICKEN, PEPPERONI, SAUSAGE,VARIOUS CHEESES, VARIOUS SAUCES,COOKED PASTA,SLICED TOMATOES,BACON,POTATOES, TACO MEAT AND HAM AT IMPROPER TEMPERATURES RANGING BETW...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NO WRITTEN PEST CONTROL LOG BOOK ON SITE FOR REVIEW. MUST PROVIDE A COMPLETE WRITTEN PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTATION. SERIOUS CITATION ISSUED 7-38-020

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. ALSO, NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (CHICKEN,PIZZA) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REPLACE ALL CRACKED FOOD STORAGE CONTAINERS AND LIDS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN THE PIZZA OVEN, THE VENTILATION HOOD ABOVE THE PIZZA OVEN, SINKS, PREP TABLES AND ALL EQUIPMENT AS NEEDED. DETAIL CLEAN THE INTERIOR OF LIGHT SHIELDS AS NEEDED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS IN THE REAR DISHWASHING AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE BURNED OUT LIGHT BULB IN REAR PREP AREA/DISHWASHING AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST INSTALL A GREASE TRAP AT THE 4 COMPARTMENT SINK OR LOCATE THE EXISTING GREASE TRAP.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR EMPLOYEES AS REQUIRED.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

EMPLOYEE/CUSTOMER WASHROOM UNABLE TO DISPOSE OF WASTE WATER. TOILET DOESN'T FLUSH AND WASTE WATER BACKS UP FROM THE FLOOR DRAIN WHEN ATTEMPTING TO FLUSH TOILET. LICENSE SUSPENDED AT THIS TIME BY CDPH. CRITICAL CITATION ISSUED 7-38-030.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED SUCH AS TACO PIZZA AT 162.2F. SERIOUS CITATION 7-38-012.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM 11-22-13 NOT CORRECTED. #29-#32-MUST CLEAN INTERIORS OF PREP COOLER AND REACH IN FREEZER. ALSO CLEAN BOTTOM OF PREP TABLES.#34-CLEAN AND MAINTAIN FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT AND STORAGE SHELVES...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL BULK FOOD CONTAINERS MUST BE LABELED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST NOT USE PAPER AS LINER FOR SHELVING OR WALLS AT PIZZA PLATE STORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

THE FOLLOWING NEED CLEANING: BULK FOOD CONTAINERS, INTERIOR EXPOSED HAND SINKS, PLASTIC FOOD CARDS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

THE FOLLOWING NEED CLEANING: ALL FLOOR DRAINS, WALK-IN COOLER FLOOR. ALL ITEMS MUST BE STORED ELEVATED FROM THE FLOOR AT MOP SINK AND UNDER STORED FLOUR.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WHILE ESTABLISHMENT IS OPEN AND OPERATING SELLING POTENTIALLY HAZADOUS FOODS AS REQUIRED. MUST HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AT ALL TIMES PER CHICAGO MUNICIPAL CODE 7-38-012.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST CLEAN INTERIORS OF PREP COOLER AND REACH IN FREEZER. ALSO CLEAN BOTTOM OF PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN AND MAINTAIN FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT AND STORAGE SHELVES. CLEAN FLOOR DRAINS UNDER SINKS AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REMOVE DUST FROM CEILING VENTS IN KITCHEN AND IN WASHROOM. ALSO CLEAN INTERIORS OF LIGHT SHIELDS TO REMOVE PARTICLES AND DUST OBSERVED. SOME CLEANING TO VENT SYSTEM ABOVE PIZZA OVEN NEEDED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN AND REMOVE FOOD DEBRIS FROM FLOOR AT PIZZA MAKING STATION LINE UNDER HEAVY EQUIPMENT AND AT ALL CORNERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN AND REMOVE DEAD INSECTS FROM THE INTERIOR OF LIGHTSHIELDS IN THE CEILING IN THE REAR PREP AREA.