Venice Cafe

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED PREMISES PREP COOLER AT SANDWHICH PREP STATION MAINTAINING IMPROPER AIR TEMPERATURE OF 67.8F COOLER MUST MAINTAIN TEMPERATURE OF 40F OR BELOW.COOLER WILL BE TAGGED HELD FOR INSPECTION.MUST USE ADDITIONAL COOLER ON PREMISES THATS 40F OR BELOW...

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

FOUND FOODS STORED INSIDE PREP REACH IN COOLER,AND WALK IN COOLER MAINTAINED AT IMPROPER TEMPERATURES.APPOX 12LBS OF CHOPPED TOMATOES-57.8F,1LB COOKED SPINACH-60.4F,10LBS OF COOKED PORK SAUSAGE AND MUSHROOMS AT 46.8F.APPOX COST $100.00/23LBS WAS RE...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED LOW TEMPERATURE DISH MACHINE BEING USE AT THIS TIME NOT MAINTAINED,(IE SANITIZING PROPERLY).CHEMICAL SANITIZER NOT RELEASING FROM TUBING INTO MACHINE DURING FINAL RINSE. MUST NOT USE .DISH MACHINE WILL BE TAGGED HELD FOR INSPECTION.MUST USE ...

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

FOUND PREPED AND COOKED FOODS NOT IN ORGINAL CONTAINER INSIDE COOLERS MUST BE LABLED AND DATED.

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

CEILING LIGHT IN REAR DISH AREA NOT SHIELDED.MUST INSTALL.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED 3-FOOD HANDLERS IN FOOD PREP AREAS NOT WEARING HAIR RESTRAINTS.MUST PROVIDE.

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE WALK IN COOLER AND SERVING LINE TO BE IMPROPER:- PASTA CAJUN 53.3F, VEGETABLE SALAD 47.3F, MEDITERRANEAN SALAD 45.7F, ASSORTED PASTAS (64.2F, 57.4F, 50.7F,EGGS 45.2F...

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

NOTED MISSING LID AT THE SERVICE COOLER OF THE FRONT PREP AREA. INSTRUCTED TO PROVIDE LID FOR COOLER.....NOTED RUSTY SHELVES AT THE DRY STORAGE AREAS. INSTRUCTED TO CLEAN, REPAINT WIT NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

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

NOTED HEAVY DUST ACCUMULATION ON CEILING ABOVE PIZZA STATION AND REAR DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.....NOTED MISSING PANELS AND STAINED CEILING TILES AT THE DRY STORAGE/ EMPLOYEES DRESSING AREA. INSTRUCTED TO CLEAN, REPLA...

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

NOTED LEAKING PIPES AT THE FOLLOWING AREAS: AT THE FAUCET OF 3 COMPARTMENT SINK, BOTTOM PIPPING OF 3 COMPARTMENT SINK AND AT THE MENS BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.

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

NOTED SOME EMPLOYEE BELONGINGS ON SHELVING WITH FOOD AT THE REAR DRY STORAGE AREA. INSTRUCTED TO PROVIDE SEPARATE AREA FOR EMPLOYEES TO STORE THEIR BELONGS....MUST ALSO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES FROM SHELVING AT THE REAR ...

FOOD HANDLER REQUIREMENTS MET

NOTED SOME EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE ON SITE. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES MUST HAVE THEIR FOOD HANDLERS CERTIFICATE ON SITE AT ALL TIMES.

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

OBSERVED SEVERAL SMALL FLYING INSECTS ON WALL, CEILING, RACKS AND EQUIPMENT AT REAR STORAGE AREA OFF OF DISHROOM. MUST REMOVE. SERIOUS VIOLATION 7-38-020.

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

LEAK AT SIDES OF 3-COMP SINK. MUST SEAL TO PREVENT LEAK.

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

CLEAN FLOORS BEHIND ALL FRONT SERVICE COUNTERS, AND THROUGHOUT REAR. REMOVE WATER ON FLOOR BY 3-COMP SINK AND KEEP DRY.

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

REMOVE CLUTTER IN POT/PAN STORAGE AREA OFF OF DISHROOM AND OUTSIDE OF EXIT DOOR IN SAME AREA. PROPERLY STORE OR REMOVE UNUSED EQUIPMENT IN SAME AREA, ORGANIZE AND MAINTAIN ATALL TIMES.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

LOW TEMPERATURE DISH MACHINE IN USE WITH IMPROPER SANITIZING RINSE, 0 PPM, FOR EQUIPMENT AND UTENSILS. MUST REPAIR. CRTICAL VIOLATION 7-38-030.

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

OBSERVED SEVERAL SMALL FLYING INSECTS ON WALL, CEILING, RACKS AND EQUIPMENT AT REAR STORAGE AREA OFF OF DISHROOM. MUST REMOVE. SERIOUS VIOLATION 7-38-020.

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

LEAK AT SIDES OF 3-COMP SINK. MUST SEAL TO PREVENT LEAK.

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

CLEAN FLOORS BEHIND ALL FRONT SERVICE COUNTERS, AND THROUGHOUT REAR. REMOVE WATER ON FLOOR BY 3-COMP SINK AND KEEP DRY.

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

REMOVE CLUTTER IN POT/PAN STORAGE AREA OFF OF DISHROOM AND OUTSIDE OF EXIT DOOR IN SAME AREA. PROPERLY STORE OR REMOVE UNUSED EQUIPMENT IN SAME AREA, ORGANIZE AND MAINTAIN ATALL TIMES.

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

SPLASH GUARD NEEDED AT REAR EXPOSED HAND WASH SINK BY 3-COMP SINK.

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

DETAIL CLEAN FLOORS THROUGHTOUT. MAINTAIN AT ALL TIMES. SEAL COVING WHERE NEEDED AT REAR AREA TO PREVENT PEST HARBORAGE AND BREEDING AREAS. REPLACE MISSING FLOOR TILES AT REAR AS TO MAKE SMOOTH AND EASILY CLEANBLE.

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

WALL BEHIND 3-COMP SINK AT REAR IN POOR REPAIR. MUST REPAIR. REPAIR/REPLACE MISSING WALL TILES, REGROUT WHERE NECESSARY. CLEAN CEILING AT REAR PREP AREA OF DUST BUILD-UP. REPLACE WATER DAMAGED AND MISSING CEILING TILES.

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

REPLACE BURNT OUT BULB IN WALK-IN COOLER. CLEAN, REPAIR/REPLACE MISSING LIGHT SHIELDS AT REAR WHERE NECESSARY.

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

LEAK AT PIPE UNDER 3-COMP SINK. MUST REPAIR.

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

REMOVE CLUTTER AT REAR AND STORAGE AREAS. ORGANIZE AND MAINTAIN AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

HOT LINE HEAT LAMPS AT FRONT PIZZA AREA ABOVE COOKED FOOD UNABLE TO MAINTAIN PROPER TEMPERATURE, COOKED FOOD INTERNAL TEMPERATURES UNDER LAMPS AT 102.9-111.8F DEGREES. 2-DOOR PREP COOLER AT FRONT PIZZA AREA UNABLE TO MAINTAIN PROPER TEMPERATURE, AMBI...

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

POTENTIALLY HAZARDOUS FOOD ITEMS (CALZONES, CONTAINING SAUSAGE, CHEESE, PEPPERONI AND SPINACH) AT IMPROPER TEMPS RANGING FROM 102.F -111.8F DEGREES AT HOT LINE IN PIZZA AREA. ALSO NOTED (CHICKEN, SLICED TOMATOES, PEPPERONI AND ITALIAN SAUSAGE)AT IMPR...

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

NO CITY CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS (ITALIAN SAUSAGE, CHICKEN, PEPPERONI, CALZONES, ETC.)ARE BEING PREPARED AND SERVED. MUST PROVIDE SAME. SERIOUS VIOLATION 7-38-012.

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

SPLASH GUARD NEEDED AT REAR EXPOSED HAND WASH SINK BY 3-COMP SINK.

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

DETAIL CLEAN FLOORS THROUGHTOUT. MAINTAIN AT ALL TIMES. SEAL COVING WHERE NEEDED AT REAR AREA TO PREVENT PEST HARBORAGE AND BREEDING AREAS. REPLACE MISSING FLOOR TILES AT REAR AS TO MAKE SMOOTH AND EASILY CLEANBLE.

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

WALL BEHIND 3-COMP SINK AT REAR IN POOR REPAIR. MUST REPAIR. REPAIR/REPLACE MISSING WALL TILES, REGROUT WHERE NECESSARY. CLEAN CEILING AT REAR PREP AREA OF DUST BUILD-UP. REPLACE WATER DAMAGED AND MISSING CEILING TILES.

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

REPLACE BURNT OUT BULB IN WALK-IN COOLER. CLEAN, REPAIR/REPLACE MISSING LIGHT SHIELDS AT REAR WHERE NECESSARY.

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

CLEAN VENTS AT CEILNG IN REAR OF DUST BUILD UP.

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

LEAK AT PIPE UNDER 3-COMP SINK. MUST REPAIR.

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

REMOVE CLUTTER AT REAR AND STORAGE AREAS. ORGANIZE AND MAINTAIN AT ALL TIMES.

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

NOTED PREPARED AND PRECOOKED FOOD ITEMS INSIDE THE WALK IN COOLER NOT PROPERLY LABELED. INSTRUCTED MANAGER ON PROPERLY LABELING FOOD ITEMS WITH NAME, DATE AND TIME.

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

MUST CLEAN THE INTERIOR OF REACH IN COOLERS AND FREEZER TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN SHELVING/RACKS INSIDE WALK IN COOLER.

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

MUST CLEAN THE FLOORS BEHIND SERVICE COUNTER/PREP STATIONS TO REMOVE FOOD SPILLS AND DEBRIS. ALSO MUST DETAIL CLEAN FLOOR IN THE WALK IN COOLER AND FREEZER, ESPECIALLY UNDER CRATES.

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

NOTED LEAK AT THE BOTTOM PIPE UNDERNEATH THE 3 COMPARTMENT SINK. MUST REPAIR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE COOLERS.

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

MUST PROPERLY STORE SCRAPPERS STORED AGAINST THE WALL AT THE 3COMP SINK.

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

MUST REGROUT FLOOR IN FRONT OF THE 3COMP SINK SO AS TO SMOOTH AND EASILY CLEANABLE.

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

MUST SEAL OPENINGS AT WALLS UNDER REAR EXPOSED HAND SINK, AROUND THE 3COMP SINK AND AT WALL ACROSS FROM SAME AREA.

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

MUST REPAIR CRACKED LIGHT SHIELD AT REAR STORAGE AREA.

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

MUST REPLACE OR REPAIR COLD WATER FAUCET HANDLE AT MEN'S RESTROOM HANDSINK, AND REPLACE OR REPAIR SAME AT 3COMP SINK.

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

ALL FOODS STORED IN COOLERS MUST HAVE DATES & LABELES.

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

FLOORS AROUND THE ICE MACHINE & CORNERS AT PREP STATION & MAIN KITCHEN MUST BE FREE OF DEBRIS/DIRT.

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

DUSTY FILTERS AT HOOD ABOVE THE PIZZA OVEN & ON THE CEILING (BEHIND THE CONDENSER) OF THE WALK-IN COOLER, MUST BE KEPT CLEAN. FOOD STAINS ON WALLS AT PIZZA/SALAD PREP STATION MUST BE CLEANED ALSO. MISSING WALL TILES TO THE LEFT OF THE DISHMACHINE MUS...

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

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAKING FAUCETS AT THE FRONT HANDSINK, 3-COMP SINK, & MOP SINK; LEAK ON PIPE UNDER THE LEFT SIDE OF THE 3-COMP SINK.

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. PREP AREAS REACH IN COOLERS AND WALK IN COOLER RUBBER DOOR GASKETS RIPPED. MUST REPAIR OR REPLACE DAMAGED GASEKETS.

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OB...

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. PREP AREAS REACH IN COOLERS AND WALK IN COOLER RUBBER DOOR GASKETS RIPPED. MUST REPAIR OR REPLACE ALL DAMAGED DOOR GA...

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 DEBRIS ON EXTERIOR OF SINKS AND ON PREP AREA SHELVES. MUST DETAIL CLEAN AND MAINTAIN ALL UNCLEAN EQUIP...

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 FOOD DEBRIS ON FLOOR UNDER EQUIPMENT IN REAR PREP AREA AND STANDING WATER UNDER ICE MACHINE. MUST CLEAN FLOOR THROUGHOUT/KEEP FL...

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 FOOD DEBRIS/DUST BUILD UP ON CEILING TILES THROUGOUT REAR PREP AREA AND GARBAGE ROOM. MUST CLEAN ALL UNCLEAN CEILING TILES AND WALLS.

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. NO THERMOMETERS INSIDE PREP AREA REACH IN COOLERS. MU...

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. Small cutting boards with deep/dark grooves must be replaced. Missing metal plates around interior of small cooler doors...

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. Dusty fan guards of small coolers at serving line, attachment to ice chute at soda dispensers, pipes under sinks need c...

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. Missing internal thermometers in some coolers must be pr...