Uptown Pizza & Bq

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-501.12 OBSERVED CUTTING BOARDS WITH DEEP SCRATCHES AND DARK STAINS ON PREP TABLES IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN THEM.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-202.16 OBSERVED RUSTED STORAGE RACKS IN THE WALK-IN COOLER AND WALK-IN FREEZER. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND MAINTAIN. ALL NONFOOD-CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-101.17 OBSERVED RAW WOOD SHELVES IN THE REAR DRY STORAGE AND THE FRONT AND REAR PREPARATION AREAS. INSTRUCTED THE PERSON IN CHARGE TO SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.11 OBSERVED MISSING CEILING TILES NEAR THE REAR EXIT DOOR.---ALSO OBSERVED MULTIPLE GAPS IN THE CEILING IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REPLACE MISSING CEILING TILES SMOOTHLY TO SEAL ALL GAPS AND MAINTAIN THEM ...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 OBSERVED FOOD DEBRIS SPILLED ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, PREP TABLES, AND DEEP FRYERS TO REMOVE S...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 OBSERVED ONE EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO RENEW THE EXPIRED FOOD HANDLER CERTIFICATE TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-501.12 OBSERVED CUTTING BOARDS WITH DEEP SCRATCHES AND DARK STAINS ON PREP TABLES IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN THEM.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-202.16 OBSERVED RUSTED STORAGE RACKS IN THE WALK-IN COOLER AND WALK-IN FREEZER. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND MAINTAIN. ALL NONFOOD-CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-101.17 OBSERVED RAW WOOD SHELVES IN THE REAR DRY STORAGE AREA AND THE FRONT AND REAR PREPARATION AREAS. INSTRUCTED THE PERSON IN CHARGE TO SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.11 OBSERVED MISSING CEILING TILES NEAR THE REAR EXIT DOOR.---ALSO OBSERVED MULTIPLE GAPS IN THE CEILING IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REPLACE MISSING CEILING TILES SMOOTHLY TO SEAL ALL GAPS AND MAINTAIN THEM I...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.12 OBSERVED FOOD DEBRIS SPILLED ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, PREP TABLES, AND DEEP FRYERS TO REMOVE SP...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 OBSERVED ONE EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO RENEW THE EXPIRED FOOD HANDLER CERTIFICATE TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT THE HANDSINK, LOCATED NEAR THE THREE-COMPARTMENT SINK. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE FOR ALL HANDSINKS AND MAINTAIN THEM.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 20 MOUSE DROPPINGS ON THE BOTTOM OF THE SHELVING UNIT UNDERNEATH THE DESSERT COUNTER AND ALONG SIDE THE WALL NEXT TO THE PREP TABLE IN THE FRONT PREPARATION AREA. INSTRUCTED...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP, AND STORAGE AREAS. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON R...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED RUSTED STORAGE RACKS IN WALK-IN COOLER AND WALK-IN FREEZER. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND MAINTAIN. ALL NONFOOD-CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED RAW WOOD SHELVES IN THE REAR DRY STORAGE AREA AN IN FRONT AND REAR PREPARATION AREAS. INSTRUCTED THE PERSON IN CHARGE TO SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CUTTING BOARDS WITH DEEP SCRATCHES AND DARK STAINS ON PREP TABLES IN THE FRONT PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN THEM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE WALK-IN FREEZER. INSTRUCTED THE PERDSON IN CHARGE TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP COOLERS, HOT-HOLDING UNITS, PREP TABLES, AND DEEP FRYERS TO REMOVE SPILLS, ...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MISSING CEILING TILES NEAR THE REAR EXIT DOOR.---ALSO OBSERVED MULTIPLE GAPS IN THE CEILING IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO REPLACE MISSING CEILING TILES SMOOTHLY TO SEAL ALL GAPS AND MAINTAIN THEM IN GOOD RE...

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED ONE EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO RENEW THE EXPIRED FOOD HANDLER CERTIFICATE TO COMPLY WITH IDPH FOOD HANDLER REQUIREMENTS.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED 20 LIVE SMALL FLIES IN THE DRY STORAGE ROOM AND 20 LIVE SMALL FLIES IN THE WASHROOM. INSTRUCTED MANAGER MUST REMOVE ALL SMALL FLY ACTIVITY BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. PRIORITY FOUNDATION 7-38-0...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED CONDENSATION INSIDE DESSERT REACH IN COOLER CONDENSER. MUST REMOVE ALL CONDENSATION IN DESSERT REACH IN COOLER.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS ON PREP AREA SHELVES AND TABLE TOPS, INTERIOR OF ALL SINKS AND DUST BUILD UP ON PREP AREAS COOLERS CONDENSERS. MUST CLEAN AND MAINTAIN SHELVES, PREP AREA TABLE TOPS AND COOLERS CONDENSERS.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

NO STOPPERS FOR BOTH 3-COMPARTMENT SINKS. MUST PROVIDE STOPPERS FOR BOTH 3-COMPARTMENT SINKS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD DEBRIS/DUST ON WALLS THROUGHOUT PREP AREAS AND DISHWASH AREA. MUST CLEAN WALLS AND MAINTAIN.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14(O) 2-102.14(O) NOT ALL EMPLOYEES SIGNED "EMPLOYEE HEALTH POLICY. " INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION WAS ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

5-204.11 NO HANDWASHING SINK INSTALLED AT PIZZA AREA, ALSO FRONT PREP AND SERVING AREA WERE RAW, COOKED AND READY TO EAT FOOD PRODUCTS ARE HANDLED, COOKED AND SERVED. PRIORITY FOUNDATION VIOLATION:7-38-030(C), NO CITATION ISSUED CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-201.11 BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS AT FRONT PREP AREA. REPLACE

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-501.12 CUTTING BOARDS IN PIZZA AREA WITH DARK STAINS AND DEEP CUTS, MUST REFINISH OR REPLACE SAID CUTTING BOARDS

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 EXCESS GREASE BUILD-UP INTERIOR AND EXTERIOR OF COOKING EQUIPMENT INCLUDED WHEELS OF EQUIPMENT. CLEAN AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.12 EXCESS GREASE ON FLOORS UNDER COOKING EQUIPMENT ALONG BASEBOARD AND CORNERS, DEBRIS UNDER SHELVES AT STORAGE AND PREP AREA.CLEAN AND MAINTAIN

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE IS NEEDED

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14(O) NOT ALL EMPLOYEE SIGNED "EMPLOYEE HEALTH POLICY". INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

5-204.11 NO HANDWASHING SINK INSTALLED AT PIZZA AREA, ALSO FRONT PREP AND SERVING AREA WHERE RAW,COOKED AND READY TO EAT FOOD PRODUCTS ARE HANDLED,COOKED AND SERVED. PRIORITY FOUNDATION VIOLATION :7-38-030(C), NO CITATION ISSUED CITATION ISSUED.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-501.11 OBSERVED CONDENSER UNIT IN WALK-IN FREEZER WITH BUILD-UP ICE. REPAIR ISSUE AND MAINTENANCE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-201.11 BROKEN RUBBER GASKET INSIDE THE TWO DOOR REACH-IN COOLERS AT FRONT PREP AREA. REPLACE

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-501.12 CUTTING BOARDS IN PIZZA AREA WITH DARK STAINS AND DEEP CUTS, MUST REFINISH OR REPLACE SAID CUTTING BOARDS

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-602.13 EXCESS GREASE BUILD-UP INTERIOR AND EXTERIOR OF COOKING EQUIPMENT INCLUDED WHEELS OF EQUIPMENT. CLEAN AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.12 EXCESS GREASE ON FLOORS UNDER COOKING EQUIPMENT ALONG BASEBOARD AND CORNERS, DEBRIS UNDER SHELVES AT STORAGE AND PREP AREA.CLEAN AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11 UNSEALED BASEBOARD WALL TILE INSIDE THE WALK-IN COOLER, REPAIR ISSUE.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

2-102.13 ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE IS NEEDED

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED

PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM 8-5-2021, REPORT #2523672 PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 10-22-2020, REPORT#2453717 #41)4-901.12 NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERL...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NOT ALL EMPLOYEES SIGNED "EMPLOYEE HEALTH POLICY". INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION WAS ISSUED.

HANDS CLEAN & PROPERLY WASHED

OBSERVED EMPLOYEE HANDLING NON-FOOD ITEMS, FOR EXAMPLE, DIRTY DOOR HANDLED FROM WALK-IN COOLER, WITH A RAG TRYING TO REMOVE HOUSE FLIES FROM TOP OF PREP TABLE, HANDLING CARDBOARD BOXES ETC, THEN RETURNED AT PIZZA WORK AREA, HANDLED DOUGH AND CONDIM...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HANDWASHING SINK WAS INSTALLED IN THE PIZZA AREA. ALSO, THE FRONT PREP AND SERVING AREA WERE RAW, COOKED, AND READY-TO-EAT FOOD PRODUCTS ARE HANDLED, COOKED, AND SERVED. PRIORITY FOUNDATION VIOLATION:7-38-030(C), NO CITATION ISSUED.

PROPER HOT HOLDING TEMPERATURES

COOKED RICE AT TEMP OF 109F TO 116.6F STORED INSIDE THE WALK-IN COOLER. HOT FOOD MUST MAINTAIN 135F AND ABOVE OR COLD FOOD 41F AND BELOW. PRIORITY VIOLATION:7-38-005.CONSOLIDATED WITH BELOW VIOLATION

PROPER COLD HOLDING TEMPERATURES

TCS FOODS AT IMPROPER TEMPERATURE:60LBS OF RAW MARINATE CHICKEN WINGS AT TEMP OF 45.5F TO 46.4F. COLD FOOD MUST MAINTAIN A TEMP OF 41F AND BELOW PRIORITY VIOLATION:7-38-005, CITATION ISSUED

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED APPROX 40 MICE DROPPINGS AT PIZZA PREP AREA UNDER AND ON TOP SHELVES,20 SMALL FLIES AT THE REAR STORAGE AREA BY THE ONIONS, TEN OR MORE HOUSE FLIES THROUGHOUT THE PREMISES. REMOVE DROPPINGS, FLIES CLEAN, AND SANITIZE THROUGHOUT. PRIORITY F...

INSECTS, RODENTS, & ANIMALS NOT PRESENT

SIDE DOOR AT PIZZA AREA WIDE OPEN MUST CLOSE AT ALL TIME SAID DOOR TO MINIMIZE PEST AND INSECTS ENTRY

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CONDENSER UNIT IN WALK-IN FREEZER WITH BUILD-UP ICE. REPAIR ISSUE AND MAINTENANCE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

BROKEN RUBBER GASKET INSIDE THE TWO-DOOR REACH-IN COOLERS AT FRONT PREP AREA. REPLACE

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

CUTTING BOARDS IN PIZZA AREA WITH DARK STAINS AND DEEP CUTS, MUST REFINISH OR REPLACE SAID CUTTING BOARDS

NON-FOOD/FOOD CONTACT SURFACES CLEAN

EXCESS GREASE BUILD-UP INTERIOR AND EXTERIOR OF COOKING EQUIPMENT INCLUDED WHEELS OF EQUIPMENT. CLEAN AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

UNSEALED BASEBOARD WALL TILE INSIDE THE WALK-IN COOLER, REPAIR ISSUE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

EXCESS GREASE ON FLOORS UNDER COOKING EQUIPMENT ALONG BASEBOARD AND CORNERS, DEBRIS UNDER SHELVES AT STORAGE AND PREP AREA.CLEAN AND MAINTAIN

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE IS NEEDED

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 10-22-2020, REPORT#2453717 #41)4-901.12 NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION, ESPE...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NOTED NO SIGNAGE AT THE HAND WASH SINKS. INSTRUCTED TO PROVIDE.

PROPER HOT HOLDING TEMPERATURES

NOTED IMPROPER INTERNAL TEMPERATURE OF CONTAINER WITH RICE AT THE STEAM TABLE TO BE 128.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF FOOD ITEM THROUGH DENATURING PROCESS. CITATION ISSUED FOR VIOLATION #7-38-005

PROPER COLD HOLDING TEMPERATURES

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-COLESLAW 49.5F, PEPPERONI 44.1F, SAUSAGE 49.1F, CHEESE 46.9F, MARINARA 47.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 7 LBS OF PRODUCTS WORTH $5...

WIPING CLOTHS: PROPERLY USED & STORED

NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS FOOD STORED INSIDE TIN CAN. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED ICE BUILD UP INSIDE THE CHEST FREEZERS. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

NOTED WASH ROOM ON PREMISE WITH GARBAGE RECEPTACLE AND NO LID. INSTRUCTED TO PROVIDE TRASH CAN WITH LID AT ALL WOMEN WASH ROOM AND UNISEX WASH ROOM.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

NOTED CRACKS ON MULTIPLE SECTIONS OF THE FLOOR AT THE FRONT AND REAR PREP AREAS. INSTRUCTED TO REPAIR AND MAINTAIN THE FLOORS SMOOTH AND EASILY CLEANABLE.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-010

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION 7-38-005.

PROPER COLD HOLDING TEMPERATURES

OBSERVED THE FOLLOWING FOOD AT IMPROPER TEMPERATURE WITHIN WALK IN COOLER: 20 LBS OF RIB TIPS VALUED AT $40 AT 72F, 5 LBS OF COOKED SAUSAGES AT 53F VALUED AT $15. ALL FOOD WAS VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005

PROPER DATE MARKING AND DISPOSITION

OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHIC...

IN-USE UTENSILS: PROPERLY STORED

OBSERVED IN USE UTENSILS STORED IN ROOM TEMPERATURE WATER IN BETWEEN USE. MUST STORE UTENSILS IN A CLEAN DRY CONTAINER AND WASH RINSE AND SANITIZE EVERY 4 HOURS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED MISSING TILE ON SHELF ABOVE EAST SIDE 3 COMPARTMENT SINK. REPLACE MISSING TILES AND MAINTAIN AREA ABOVE SINK.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED CONSENSER UNIT IN WALK IN FREEZER LEAKING INTO LARGE PLASTIC TUB. REPAIR CONDENSER UNIT AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED LARGE BUTCHER BLOCK TABLE ACCROSS FROM STANDING DOUGH MIXER NEEDS TO BE SANDED DOWN AND SEALED. FOOD IS TRAPPED IN THE CRACKS OF THE TABLE. SRESTORE SURFACE OF BUTHCER BLOCK TO A SMOOTH EASILY CLEANABLE CONDITION.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED THE FOLLOWING NON FOOD CONTACT SURFACES UNCLEAN INCLUDING REAR STORAGE SHELVES CONTAINING POTS AND PANS, OBSERVED SHELVES WITHIN REACH IN COOLER ON MAIN COOKING/SERVICE AREA, INTERIOR OF FRYERS UNCLEAN. DETAIL CLEAN AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOOR OF WALK IN FREEZER WITH CRACKED FLOOR TILES MAKING THE FLOOR NOT SMOOTH AND EASILY CLEANABLE. REPLACE FLOOR TILES IN WALK IN FREEZER

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED MISSING HOOD FILTERS ON MAIN COOKING LINE. OBSERVED MISSING HOOD FILTERS ON HOOD ABOVE GRILL NEXT TO PIZZA OVEN.

PREVIOUS CORE VIOLATION CORRECTED

OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT DATED 11/7/18 REPORT # 2232915 #58 PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14(N) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A). NO CITATION I...

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11 MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED

HANDS CLEAN & PROPERLY WASHED

2-301.14 NOTED EMPLOYEES PREPPING AND REHEATING FOOD, MOVING FROM PREP AREA TO STORAGE AREA, WALK IN COOLER AND REFRIGERATION UNIT ALL WITHOUT WASHING HANDS. NOTED ANOTHER EMPLOYEE WHILE PREPARING FOOD AT THE KITCHEN DID NOT WASH HANDS AND WOULD GO T...

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

6-301.12 NO PAPER TOWELS AT HAND WASH SINK BY THE 3 COMPARTMENT SINK AND DRY STORAGE AREA. INSTRUCTED TO ALWAYS HAVE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS. PRIORITY FOUNDATION #7-38-030(C)

PROPER COLD HOLDING TEMPERATURES

3-501.16(A)(2)(B) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-COLESLAW 58.5F, REFRIED BEANS 44.1F, SAUSAGE 45.9F, CHEESE 45.9F, PEPPERONI 48.2F, SALAD DRESSING 53.6F. MANAGER IMMEDIATELY AND VOLU...

WIPING CLOTHS: PROPERLY USED & STORED

4-901.12 NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-201.11 NOTED RUSTY AND DIRTY SHELVES INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

4-501.12 NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.11 NOTED THE FOLLOWING:-HEAVY DIRT AND GREASE ACCUMULATION ON FLOORS ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT -CRACKS ON THE FLOOR AND UNEVEN PAVEMENT INSIDE THE WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-201.17(A) NOTED DIRTY AND DUSTY CEILING FANS INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-305.11 NOTED EMPLOYEE BELONGING ON WALLS AND SHELVES AT THE PREP AREA AND REAR DRY STORAGE AREA. INSTRUCTED TO PROVIDE A DESIGNATED AREAS FOR THE EMPLOYEES TO STORE THEIR PERSONAL BELONGINGS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-202.11 NOTED MISSING PROTECTIVE SHIELDING AT THE LIGHTING OF THE DRY STORAGE AREA. INSTRUCTED TO PROVIDE A SHATTER PROOF SHIELD FOR THE LIGHT.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

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

THE FOLLOWING FOUND DIRTY WITH FOOD DEBRIS, DIRT AND GREASE: ALL INTERIOR AND EXTERIOR OF ALL COOKS LINE AND PIZZA PREP COOLERS. MICROWAVE OVEN. FLOOR STAND MIXER. ALL COOKS LINE EQUIPMENT. SIDE OF REAR CHARCOAL GRILL WITH EXCESSIVE DRIPPING GREASE. ...

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

FLOORS THROUGHOUT THE ENTIRE FACILITY, INSIDE WALK-IN COOLER, UNDER ALL COOKING EQUIPMENT, ALL PREP TABLES, OVENS, REAR DRY STORAGE, DISH AREA WITH DIRT, GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL FLOORS. FLOOR ENTRANCE OF THE WALK-IN FREEZE...

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

ALL WALLS IN ALL FOOD PREP AREAS, COOKS LINE, REAR PREP, DISH AREA, OVENS, DIRTY WITH GREASE AND FOOD PLATTER. MUST CLEAN AND MAINTAIN. WATER DAMAGED CEILING TILES IN DINING ROOM. MUST REPLACE

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ALL WALLS IN ALL FOOD PREP AREAS, COOKS LINE, REAR PREP, DISH AREA, OVENS, DIRTY WITH GREASE AND FOOD PLATTER. MUST CLEAN AND MAINTAIN. WATER DAMAGED CEILING TILES IN DINING ROOM. MUST REPLACE

FOOD HANDLER REQUIREMENTS MET

NO PROOF OF TRAINING OR FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE

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

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER DURING INITIAL INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED IE: SOUP IN HOT HOLDING AT 164.7F. MANAGER WAS TELEPHONED UPON MY ARRIVAL AND ARRIVED APPROXIMATELY 45 MINUTES LATER. INSTRUCTED...

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

PREVIOUS MINOR VIOLATIONS FROM 3-9-17 #1995271 NOT CORRECTED. #34- DIRTY FOOD ENCRUSTED RUBBER FLOOR MATS ON COOKS LINE AND REAR PREP. MUST CLEAN AND MAINTAIN.#36- MUST PROVIDE A SHATTER PROOF BULB ABOVE THE FRIES HOT HOLDING CONTAINER. SERIOUS VIOLA...

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

MISSING EXHAUST HOOD FILTERS. MUST REPLACE. ALL SHELVING THROUGHOUT ENTIRE FACILITY FRONT COOKS LINE AND REAR FOUND DIRTY WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN. HOLES IN TILES AT THE WALL WINDOW AT THE REAR THREE COMPARTMENT SINK. MUST SEAL. FOOD...

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

THE FOLLOWING FOUND DIRTY WITH FOOD DEBRIS, DIRT AND GREASE: ALL INTERIOR AND EXTERIOR OF ALL COOKS LINE AND PIZZA PREP COOLERS. MICROWAVE OVEN. FLOOR STAND MIXER. ALL COOKS LINE EQUIPMENT. SIDE OF REAR CHARCOAL GRILL WITH EXCESSIVE DRIPPING GREASE. ...

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

FLOORS THROUGHOUT THE ENTIRE FACILITY, INSIDE WALK-IN COOLER, UNDER ALL COOKING EQUIPMENT, ALL PREP TABLES, OVENS, REAR DRY STORAGE, DISH AREA WITH DIRT, GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL FLOORS. FLOOR ENTRANCE OF THE WALK-IN FREEZ...

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

ALL WALLS IN ALL FOOD PREP AREAS, COOKS LINE, REAR PREP, DISH AREA, OVENS, DIRTY WITH GREASE AND FOOD PLATTER. MUST CLEAN AND MAINTAIN. WATER DAMAGED CEILING TILES IN DINING ROOM. MUST REPLACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE INTERNAL THERMOMETER FOR ALL COOLERS AND FREEZERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

BICYCLES MUST NOT BE STORED IN FOOD PREP OR DRY FOOD STORAGE AREAS. ALL STORED ITEMS THROUGHOUT THE REAR DRY FOOD STORAGE AREA MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.

FOOD HANDLER REQUIREMENTS MET

NO PROOF OF TRAINING OR FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

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

DIRTY FOOD ENCRUSTED RUBBER FLOOR MATS ON COOKS LINE AND REAR PREP. MUST CLEAN AND MAINTAIN.

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

MISSING CEILING VENT AT THE REAR EXIT DOOR. MUST REPLACE.

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

MUST PROVIDE A SHATTER PROOF BULB ABOVE THE FRIES HOLD HOLDING CONTAINER.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

OBSERVED INADEQUATE HAND WASHING FACILITIES. NO SOAP AT THE COOKS PREP EXPOSED HAND SINK. NO SOAP IN THE EMPLOYEE WASHROOM DUE TO INOPERABLE SOAP DISPENSER. MUST PROVIDE SOAP AT ALL HAND WASH BOWLS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED FOODS NOT PROTECTED DURING STORAGE. SEVERAL CONTAINERS OF RAW CHICKEN BEING STORED ON SHELVING IN THE WALK-IN COOLER ABOVE OPEN CASES OF FRESH ONIONS. MANAGEMENT REMOVED. SERIOUS VIOLATION 7-38-005(A).

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

OUTSIDE WASTE CONTAINERS NOT MAINTAINED. GREASE CONTAINER FOUND WITH EXCESSIVE GREASE SPILLAGE ON TOP AND DRIPPING ONTO THE GROUND. EXCESSIVE FOOD DEBRIS ON THE GROUND SURROUNDING THE GARBAGE CONTAINER. INSTRUCTED TO REMOVE FOOD GARBAGE AND DEBRIS FR...

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

NO CHLORINE CHEMICAL TEST STRIPS ON THE PREMISES. MUST PROVIDE. SERIOUS VIOLATION 7-38-030.

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

PREVIOUS MINOR VIOLATIONS FROM REPORT #1633115 ON 3-14-16 NOT CORRECTED. #32- MISSING DRAIN STOPPERS FOR THE 3 COMPARTMENT SINK. MUST PROVIDE. DEFROST THE CHEST FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN. KNIVES IMPROPERLY STORED. MUST PROVIDE P...

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

WOODEN SHELVING THROUGHOUT THE FRONT PREP, REAR DRY STORAGE, REAR EXIT AREA AND REAR PREP DIRTY WITH FOOD SPLATTER, FOOD DEBRIS, PEELING PAINT. MUST CLEAN, REPAINT TO BE SMOOTH AND CLEANABLE AND MAINTAIN. MUST NOT USE TAPE AS MEANS OF REPAIR FOR THE ...

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

INTERIOR AND EXTERIOR OF ALL MICROWAVE OVENS, STOVES, STEAM TABLE AND ALL OTHER COOKING EQUIPMENT DIRT WITH GREASE AND FOOD DEBRIS. MUST REMOVE/REPLACE RAW WOODEN SHELVING FOUND ENCRUSTED WITH FOOD DEBRIS, CHIPPING WOOD USED FOR FRIES. MUST BE SMOOTH...

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

MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT PREP AREAS AND IN THE WALK-IN FREEZER. DIRTY FOOD ENCRUSTED RUBBER FLOOR MATS ON COOKS LINE AND REAR PREP. DIRTY FLOOR OF THE WALK-IN FREEZER WITH FOOD DEBRIS AND EXCESSIVE ICE BUILD UP. MUST CL...

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

DIRTY WALLS WITH EXCESSIVE GREASE AND FOOD SPLATTER THROUGHOUT THE COOKS LINE, REAR DISH, REAR PREP, BEHIND ALL COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. MISSING CEILING TILES AT THE REAR EXIT. MUST REPLACE.

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

MUST PROVIDE A SHATTER PROOF BULB ABOVE THE FRIES HOLD HOLDING CONTAINER.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE A WORKING, ACCURATE METAL STEM THERMOMETER TO CHECK FOOD TEMPERATURES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

EMPLOYEES MUST NOT STORE BICYCLES OR OTHER PERSONAL BELONGINGS IE: BACK PACKS IN THE FOOD PREPARATION AREA.

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

IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS . MILK AT 44.6F ONE GALLON,INSIDE THE REACH IN COOLER. REACH IN COOLER AT 38.0F. BAKED CHICKEN AT 112.6F,6LBS ON TOP OF THE PREP TABLE IN ROOM TEMPERATURE. INSTRUCTED MANAGER THAT ALL COLD FOODS M...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES. OBSERVED ONE MALE EMPLOYEE,PREPARING AND COOKING FOODS WEARING ONE GLOVE ON LEFT HAND ONLY. HE REMOVED THE GLOVE WITHOUT WASHING HIS HANDS AND HE STARTED TO WEAR A NEW GLOVE AND STARTED PREPARING THE SALAD. INSTRUCTED MANAGER...

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

LABEL AND DATE ALL FOOD CONTAINERS INSIDE THE WALK IN COOLER AND REACH IN COOLER WITH POTENTIALLY HAZARDOUS FOODS.

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

MISSING ONE MORE DRAIN STOPPER FOR THE 3 COMPT SINK. MUST PROVIDE. DEFROST THE CHEST FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN. KNIVES ALL OVER THE TOP OF THE COOLERS. INSTRUCTED TO STORE KNIFE ON THE KNIVE RACK.

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

MUST CLEAN AND SANITIZE THE FOLLOWING: ALL COOKING EQUIPMENT; ALL FOOD CONTAINERS INSIDE THE WALK IN COOLER; INSIDE ALL PREP COOLERS (WITH FOOD DEBRIS); ALL PREP TABLES AND MAINTAIN.

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

FLOOR THRU-OUT THE ESTABLISHMENT NEEDS DEEP CLEANING. ALONG THE WALL BASE UNDER AND BEHIND THE COOLERS,3 COMPARTMENT SINK,ALL CORNER, INSIDE THE WASHROOM ,STORAGE ROOM AND MAINTAIN. CRACKED/BROKEN FLOOR TILES IN THE REAR STORAGE AREA. MUST REPAIR/...

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

CEILING VENT COVER INSIDE THE EMPLOYEES WASHROOM WITH DUST BUILD-UP. MUST CLEAN, REMOVE DUST AND MAINTAIN.

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

GREASE BUILD=UP ON THE LIGHTING FIXTURES ON THE HOOD/CANOPY/ MUST CLEAN REMOVE GREASE AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE WIPING CLOTH USED FOR WIPING THE CHOPPING BOARD, PREP TABLES AND DINING TABLES ON A BUCKET WITH SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLERS CERTIFICATE AVAILABLE. MUST PROVIDE NEXT ROUTINE INSPECTION.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD NOT PROTECTED FROM CONTAMINTATION DURING PREPARATION ON THE MAIN FOOD LINE IN FRONT SERVICE AREA: OBSERVED EMPLOYEES PREPARING GYROS, BEEFS, HOT DOGS, ETC. ON THE FOOD LINE ABOVE LIGHT FIXTURES THAT ARE COVERED WITH DEAD FRUIT FLIES AND BUGS. LI...

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

PREVIOUS MINOR VIOLATIONS WERE NOT CORRECTED FROM THE LAST CANVASS INSPECTION ON REPORT #1532845, APRIL 13, 2015: (34) FOUND THE FLOORS IN POOR REPAIR, SOILED WITH FOOD DEBRIS IN THE FOLLOWING AREAS: UNDER THE FOOD STORAGE RACKS IN THE WALK-IN COOLER...

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

THE STORAGE CORAL BEHIND THE FRONT COUNTER UNDER THE DESSERT DISPLAY CASE, THE FOOD STORAGE SHELVES UNDER THE COLD-HOLDING UNIT, AND THE RUBBER GASKETS AROUND THE COLD HOLDING UNIT MUST BE DETAIL CLEANED TO REMOVE SPLATTER AND FOOD DEBRIS BUILDUP.

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

THE CEILING TILES AND CEILING VENTS ABOVE THE CUSTOMER DINING AREA IS COVERED WITH DUST. MUST DETAIL CLEAN AND MAINTAIN.

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

END CAPS MISSING ON THE LIGHT SHIELD NEXT TO THE PIZZA OVEN. MUST PROVIDE END CAPS TO PROPERLY PROTECT THE LIGHT FIXTURE.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

FOUND NO SOAP IN THE EMPLOYEE WASHROOM LOCATED IN THE REAR. MUST PROVIDE SOAP AND PAPER TOWELS AT ALL HAND SINKS ON PREMISES. MANAGER PROVIDED SOAP IN THE EMPLOYEE WASHROOM UPON REQUEST BEFORE THE END OF INSPECTION. CRITICAL VIOLATION 7-38-030

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

FOOD NOT PROTECTED FROM CONTAMINATION IN TWO PREP AREAS: 1ST PREP AREA IN THE PIZZA PREP ROOM, OBSERVED EMPLOYEE MAKING PIZZA DOUGH OVER WET CEILING TILES FROM THE CEILING BE PAINTED MOMENTS BEFORE I ARRIVED. INSTRUCTED MANAGER THAT EMPLOYEES MAY NOT...

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

FOUND THE RUBBER GASKETS AROUND THE WALK-IN FREEZER DOOR IN POOR REPAIR: OBSERVED RIPPED GASKETS AROUND THE WALK-IN FREEZER DOOR WHICH IS NOT ALLOWING THE DOOR TO CLOSE WITH A PROPER SEAL. INSTRUCTED TO REPLACE GASKETS TO PROVIDE A TIGHT FITTING SEAL...

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

FOUND THE COLD-HOLDING UNIT DISCHARGING CONDENSATION INTO A BUCKET BEHIND THE UNIT. INSTRUCTED TO REPAIR UNIT AND MAINTAIN.

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

FOUND THE FLOORS IN POOR REPAIR, SOILED WITH FOOD DEBRIS IN THE FOLLOWING AREAS: UNDER THE FOOD STORAGE RACKS IN THE WALK-IN COOLER AND WALK-IN FREEZER, UNDER THE 3-COMPARTMENT SINK IN THE FRONT, UNDER THE DRY FOOD STORAGE RACKS IN THE REAR, AND UNDE...

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

OBSERVED SEVERAL MISSING CEILING TILES LOCATED NEAR THE REAR EXIT DOOR TO THE RIGHT OF THE WALK-IN COOLERS. INSTRUCTED TO PROVIDE CEILING TILES OVER THE MISSING SECTION MENTIONED ABOVE AND MAINTAIN.

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

OBSERVED MISSING LIGHT SHIELD ON THE LIGHT FIXTURE ABOVE THE DRY FOOD STORAGE RACKS IN THE REAR. INSTRUCTED TO PROVIDE A LIGHT SHIELD AND MAINTAIN CLEAN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED RUBBISH ITEMS STORED IN THE REAR INCLUDING TWO DEEP FRYERS THAT ARE NO LONGER BEING USED AND EMPTY BOXES THAT NEED TO BE DISCARDED. INSTRUCTED TO REMOVE UNECCESSARY CLUTTER AND RE-ORGANIZE.

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

: LIGHT SHIELD IN PREP AND REAR PREP AREA ARE EXTREMELY DUSTY GREASY WITH INSECT ON IT,INSTRUCTED TO CLEAN AND MAINTAIN

FACILITIES TO MAINTAIN PROPER TEMPERATURE

DISPLAY PREP COOLER AT FRONT PREP AREA NOT MAINTAINING ADEQUATE INTERIOR TEMPERATURE(BOTTOM PART OF THE UNIT).PRESENTLY MAINTAINING AIR TEMP OF 49.7F 50.6F AND 60F,EVEN THEIR OWN THERMOMETERS SHOWED IMPROPER TEMPERATURE.OBSERVED A PORTABLE LARGE FAN ...

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

POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FOUND COOKED PIECES OF CHICKEN STORED INSIDE THE DISPLAY COOLER AT TEMP OF 80.2F TO 88F;BOILED PEELED EGGS AT TEMP OF 49.9F. QUARTERED COOKED CHICKEN STORED INSIDE THE WALK-IN COOLER AT TEMP OF 77.9...

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

OBSERVED OVER 30 LIVE SMALL FLIES IN DIFFERENT LOCATIONS OF PREMISES: REAR AREA BY THE WALK-IN COOLER AND FREEZER; REAR STORAGE AREA BY THE POP AND PRODUCE AND BY THE DIRTY APRONS.SMALL FLIES WERE OBSERVED ON BOXES, WALLS OF THE PREMISES, INCLUDED TH...

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

OBSERVED THREE UNUSED DEEP FRYERS AND LARGE PANS STORED UNDER THE PREP TABLE IN PIZZA AREA WITH DUST AND GREASE BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN.

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

FLOOR THROUGHOUT THE PREMISES WITH DEBRIS AND FOOD,SPECIALLY ALONG BASEBOARD WALLS,CORNERS,UNDER SHELVES THROUGHOUT, AND ALSO IN PIZZA AREA.MUST CLEAN AND MAINTAIN.BROKEN FLOOR TILES INSIDE THE WALK-IN FREEZER,INSTRUCTED TO PROVIDE,SURFACE MUST BE S...

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

DEBRIS ON WALL UNDER THE THREE COMPARTMENT SINK IN DISH ROOM,INSTRUCTED TO REMOVE.CEILING TILES AND VENT COVERS IN DINING ND IN PREP AREA ARE COVERED WITH A BLACK DUST.INSTRUCTED TO CLEAN AND MAINTAIN.

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

LIGHT SHIELD IN PREP AND REAR PREP AREA ARE EXTREMELY DUSTY GREASY WITH INSECT ON IT,INSTRUCTED TO CLEAN AND MAINTAIN

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

NECK FAUCET ALMOST OUT OF THE BASE OF THE FAUCET AT THREE COMPARTMENT SINK ACROSS FROM CHEST FREEZER,NO STOPPERS PROVIDE AT SAID SINK. WATER PIPE LEAKING AT THREE COMPARTMENT SINK IN DISH ROOM ACROSS FROM WALK-IN COOLER .INSTRUCTED TO REPAIR FAUCET,...

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

OBSERVED OVER 30 LIVE SMALL FLIES AT STORAGE AREA. INSTRUCTED MANAGER TO ELIMINATE ALL INSECT ACTIVITY ON PREMISES, SANITIZE ALL WALLS IN STORAGE ROOM/ALL EFFECTED AREAS ALSO RECOMMENDED TO CALL PEST CONTROL OPERATOR FOR SERVICE BY DATE OF REINSPECTI...

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

OBSERVED ACCUMULATED FOOD DEBRIS ON ALL SHELVES/EXTERIOR OF ALL COOKING EQUIPMENT AT PREP AREA. MUST CLEAN ALL EQUIPMENT.

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

OBSERVED MISSING/CRACKED FLOOR TILES IN FRONT OF WALK IN COOLER. MUST REPAIR/REPLACE ALL DAMAGED FLOOR TILES.

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

OBSERVED FOOD BUILD UP ON WALLS THROUGHOUT PREP, DISHWASH AND DRY STORAGE ROOM. MUST CLEAN/PAINT ALL UNCLEAN WALLS.

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

OBSERVED ICE BUILD UP ON WALK IN FREEZER FAN COVER/COMPRESSOR. MUST REMOVE ICE BUILD UP.

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

THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON EXTERIOR OF GREASE TRAP OF POT WASH 3-COMPARTMENT SINK (INSIDE CABINET), INTERIOR OF PREP REACH IN PREP COOLER DOORS/DOOR HINDGES AND CORNERS AND RUBBER DOOR GASKETS OF SAME. MUST ...

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

OBSERVED FOOD BUILD UP ON FLOOR AT FRONT PREP AREA ALONG WALLS AND CORNERS. MUST DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND MAINTAIN.

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

CEILING LIGHT BULBS END CAPS MISSING ABOVE REAR PREP AND CEILING LIGHT COVER MISSING ABOVE PIZZA OVEN. MUST PROVIDE END CAPS, LIGHT BULB TUBES AND CEILING LIGHT COVER ABOVE REAR PREP.

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

OBSERVED ICE BUILD UP ON WALK IN FREEZER FAN COVER/COMPRESSOR. MUST REMOVE ICE BUILD UP.

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

THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED GREASE/FOOD BUILD UP ON EXTERIOR OF GREASE TRAP OF POT WASH 3-COMPARTMENT SINK (INSIDE CABINET), INTERIOR OF PREP REACH IN PREP COOLER DOORS/DOOR HINDGES AND CORNERS AND RUBBER DOOR GASKETS OF SAME. MUST ...

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

OBSERVED FOOD BUILD UP ON FLOOR AT FRONT PREP AREA ALONG WALLS AND CORNERS. MUST DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND MAINTAIN.

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

CEILING LIGHT BULBS END CAPS MISSING ABOVE REAR PREP AND CEILING LIGHT COVER MISSING ABOVE PIZZA OVEN. MUST PROVIDE END CAPS, LIGHT BULB TUBES AND CEILING LIGHT COVER ABOVE REAR PREP.

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

FRONT PREP 3-COMPARTMENT SINK MIDDLE AND RIGHT SIDE COMPARTMENT DRAIN PIPES LEAKING. MUST REPAIR AND MAINTAIN SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AND CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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. POTS AND PANS NOT INVERTED BY POT WASH 3-COMPART...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FRONT PREP AREA REACH IN COOLER DOOR RUBBER GASKETS RIPPED (BY COOKLINE). MUST REPAIR OR REPLACE ALL DAMAGED DOOR GAS...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD BUILD UP ON ALL SHELVES AT PREP AREAS AND DISHWASH AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED THICK FOOD BUILD UP ON FLOOR UNDER AND AROUND ALL COOKING EQUIPMENT AND ALONG ALL WALLS/CORNERS. MUST DETAIL CLEAN FLOOR AND MA...

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

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED HOLES/GAPS IN WALL AT BASE UNDER POT WASH 3-COMPARTMENT SINK. MUST REPAIR/SEAL ALL HOLES AND GAPS IN DAMAGED WALL.

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

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...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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 IN ALL COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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. FLOOR CLUTTERED BY REAR DOOR. MUST REMOVE ALL ITE...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DISPLAY PREP COOLER ACROSS FROM COOKING EQUIPMENT AT IMPROPER TEMPERATURE 46.7F -48.7F AND 49.1F.DOOR ...

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

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:HARD BOILED EGG(WITHOUT THE SHELL)IN WATER STORED INSIDE THE DIS...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING STORAGE.OBSERVED SLICED COOKED CHICKEN ON CUTTING BOARD ON TOP REAR PREP TABLE UNCOVERD, OBSERVED ...

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED GREASE BUILD-UP ON TOP THE LID ON EDGES OF THE CONTAINER AND GREASE ON ...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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. DO NOT USE FOAM CUPS TO PICK- UP DRY AND COOKED FO...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE FOOD CONTAINERS OR PLASTIC BAGS USED FOR FOOD, TO STORE FOOD PRODUCTS IN CHEST FREEZER, DO NOT USE CARDBOARD BO...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT(GREAS BUILD-UP).

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

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.REFRIED BEANS AT TEMP OF 52.7F,MOZZARELLA CHEESE AT TEMP OF 48.9F,...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE NOT WASH...

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.FOUND PREMISES WITHOUT HOT WATER(HOT WATER TEMPERATURE WAS 60F-62.5F AND 66F. HOT WATER TANK WAS OFF(OW...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees.FOUND EXPOSED HAND SINK IN THE SECOND PREP AREA WITHOUT PAPER TOWELS, INSIDE THE SINK WAS STORED LIDS AND UTENSILS;ATTEMPTED TO WASH HANDS,HOWEVER SINK WAS CLOGGED.TA...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

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.INSTRUCTED TO PROVIDE UTENSILS WITH HANDLE TO SERVE ...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPAIR BROKEN WATER HANDLE AT TOILET BOWL,IN STAFF WASHROOM.REMOVE PLASTIC POP CRATES USED FOR SHELVES INSIDE THE CHEST F...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.SEAL WALL BETWEEN THE FLOOR AND WALL UNDER 3 COMPARTMENT SINK(SECOND PREP AREA).

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

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...

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

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 ani...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.non food contact surfaces of coolr shelving that had rust shall be repair.

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

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 cooking equipment,...

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

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 equiment not clean need detailed cleaning(corners).

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

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.damaged ceiling tiles shall be replaced/repair, walls in rearbkitchen need detailed bcleaning.

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

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 prov...

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

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 co...