Vincenzo'S

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

CUTTING BOARD AT PREP LINE STAINED, WITH DEEP, DARK GROOVES. INSTD TO CLEAN AND MAINTAIN SAME.

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

REPLACE MISSING FLOOR DRAIN COVER IN BASEMENT.

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

LIGHTSHIELDS MISSING FOR LIGHTS IN BASEMENT PREP/DISHWASHING AREA. PROVIDE SAME.

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

BAR EXPOSED HANDSINK LOOSE FROM WALL, SLANTED. INSTD TO REPAIR SAME.

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

PAINT OR REPLACE RUSTY STORAGE RACKS AND SHELF(COVERED WITH ALUMINUM FOIL) UNDERNEATH PREP TABLE IN BASEMENT PREP AREA. REPLACE WORN GASKETS AROUND DOOR TO BASEMENT FOOD WALK-IN COOLER.

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

CLEAN THE FOLLOWING: 3 COMPARTMENT SINK BEHIND THE BAR, ICE SCOOPS AND HOLSTERS BEHIND THE BAR AND IN BASEMENT, MEAT SLICER, CABINET INTERIORS OF DEEP FRYERS, SIDES OF ALL COOKING EQUIPMENT IN MAIN FOOD PREP AREA, EXTERIORS OF ALL COOLERS THROUGHOUT,...

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

CLEAN FLOORS ALONG THE BASES OF THE WALLS THROUHOUT ALL ROOMS AND AREAS OF THE BASEMENT(DEBRIS AND DIRT), AND UNDERNEATH AND BEHIND COOKING EQUIPMENT IN MAIN FOOD PREP AREA(GREASE AND FOOD BUILD-UP).

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

CLEAN AND/ OR PAINT ALL HEAVILY STAINED WALLS AND CEILING IN MAIN FOOD PREP AREA, REAR EXIT DOOR AND WALLS IN STAIRWAY LEADING DOWN T0 BASEMENT, AND WALLS IN BASEMENT DISH WASHING, EQUIPMENT STORAGE AND FOOD PREP AREAS. CLEAN MASSIVE GREASE BUILD-UP ...

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a re...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

BASEMENT WALK-IN FOOD COOLER NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMP RECORDED AT 52.6F. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES AND TO HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A). UNIT TAGGED HELD FOR INSPECTION...

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

FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN BASEMENT WALK-IN COOLER: TURKEY-46.0F, CHICKEN-46.7F & 47.6F, PORK-47.8F, BUTTERMILK-48.2F, AND EGGS-49.1F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES ...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

WATER BACKING UP IN OPEN SITE DRAIN ONTO THE FLOOR THAT IS CONNECTED TO WASTELINE PIPE UNDERNEATH 3 COMPARTMENT SINK THAT IS ALSO CONNECTED TO THE GREASE TRAP WHEN WATER IS DRAINED FROM A COMPARTMENT OF THE 3 COMPARTMENT SINK. MUST REPAIR. SERIOUS VI...

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

PAINT OR REPLACE RUSTY STORAGE RACKS AND SHELF(COVERED WITH ALUMINUM FOIL) UNDERNEATH PREP TABLE IN BASEMENT PREP AREA. REPLACE WORN GASKETS AROUND DOOR TO BASEMENT FOOD WALK-IN COOLER.

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

CLEAN THE FOLLOWING: 3 COMPARTMENT SINK BEHIND THE BAR, ICE SCOOPS AND HOLSTERS BEHIND THE BAR AND IN BASEMENT, MEAT SLICER, CABINET INTERIORS OF DEEP FRYERS, SIDES OF ALL COOKING EQUIPMENT IN MAIN FOOD PREP AREA, EXTERIORS OF ALL COOLERS THROUGHOUT,...

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

CLEAN FLOORS ALONG THE BASES OF THE WALLS THROUHOUT ALL ROOMS AND AREAS OF THE BASEMENT(DEBRIS AND DIRT), AND UNDERNEATH AND BEHIND COOKING EQUIPMENT IN MAIN FOOD PREP AREA(GREASE AND FOOD BUILD-UP).

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

CLEAN AND/ OR PAINT ALL HEAVILY STAINED WALLS AND CEILING IN MAIN FOOD PREP AREA, REAR EXIT DOOR AND WALLS IN STAIRWAY LEADING DOWN T0 BASEMENT, AND WALLS IN BASEMENT DISH WASHING, EQUIPMENT STORAGE AND FOOD PREP AREAS. CLEAN MASSIVE GREASE BUILD-UP...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROVIDE A CONTAINER FOR ICE SCOOP IN BASEMENT THAT PROTECTS THE SCOOP FROM CONTAMINATION.

FOOD HANDLER REQUIREMENTS MET

Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a re...

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

NO SANITIZING SOLUTION REGISTERING AT THE LOW TEMPERATURE DISH MACHINE DURING THE FINAL RINSE CYCLE. MUST REPAIR. CRITICAL VIOLATION

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

MUST INVERT ALL MULTI USE ITEMS. (STORE UPSIDE DOWN)

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

MUST DETAIL CLEAN FRYERS AND THE HOOD ABOVE THE COOKING EQUIPMENT. MUST CLEAN WALLS UNDERNEATH THE BAR TOP.

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

MUST DETAIL CLEAN FLOORS IN THE BASEMENT, IN THE BAR AREA,UNDER STORAGE SHELVES AND THROUGHOUT PREP AREA.

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

MUST REPAIR DAMAGED CEILING IN THE BASEMENT DISHWASHING AREA.

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

MUST REPAIR LEAK ABOVE THE REAR EXIT DOOR FRAME AND REMOVE STANDING WATER COLLECTING IN CONTAINER UNDERNEATH. MUST INSTALL A SPLASH GUARD AT THE MOP SINK IN BASEMENT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED SMALL REACH IN COOLER AT 46 DEGREES F. ALSO NOTED PREP COOLER AT 55.7 DEGREES F. MUST REPAIR AND MAINTAIN COOLERS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

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

NOTED POTETENTIALLY HAZARDOUS COLD FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 65LBS OF COOKED GROUND BEEF,RAW PORK SAUSAGE,DELI MEATS,VARIOUS CHEESES,COOKED PASTA,RAW BACON,SLICED TOMATOES,ITALIAN BEEF AND COOKED CHICKEN AT IMPROPER TEMPERA...

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

MUST PROPELRY LABEL ALL BULK FOOD ITEM CONTAINERS. (SALT,SUGAR,CORN MEAL,ETC)

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

MUST SEAL THE RIGHT SIDE OF THE REAR EXIT DOOR LEADING TO THE OUTSIDE GARBAGE AREA.

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

MUST DETAIL CLEAN THE INTERIOR OF FRYERS. MUST ALSO DETAIL CLEAN THE VENTILATION COVERS IN THE WASHROOMS.

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

DETAIL CLEAN FLOORS BEHIND BAR AND IN PREP AREA. MUST ALSO REMOVE POOLING WATER IN BASEMENT. MUST KEEP FLOORS IN BASEMENT DRY AT ALL TIMES.

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

MUST INSTALL A MOP SINK ON SITE WITH A PROPER BACK FLOW DEVICE ATTACHED. MUST REMOVE FOUL ODORS FROM THE MENS WASHROOM.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE SANITARY CONTAINERS TO STORE ALL ICE DISPENSING UTENSILS.

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

FLOORS IN THE FOLLOWING AREAS NEED CLEANING TO REMOVE GREASE, SPILLS, DEBRIS IN KITCHEN AROUND EQUIPMENT, IN BASEMENT AROUND DISH WASHING AREA AND INSIDE WALK IN BEER COOLER. MUST MAINTAIN FLOORS IN BASEMENT AS DRY AS POSSIBLE.

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

FITLERS AND HOOD ABOVE COOKING EQUIPMENT NEEDS CLEANING TO REMOVE GREASE AND DUST.

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

MUST SEAL ALL RAW WOOD STAIRWAY LEADING TO THE BASEMENT SO AS TO BE SMOOTH AND EASILY CLEANABLE.

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

MUST REPAIR PEELING PAINT AT PREP AREA. MUST PROVIDE WALLBASE COVING AT WALL NEXT TO EXPOSED HANDSINK THE BASEMENT. MUST SEAL HOLES AT WALL AT OFFICE ENTRY IN THE BASEMENT SO AS TO BE SMOOTH AND EASILY CLEANABLE. MUST SEAL HOLES AT WALLBASE LEADIN...

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

MUST PROVIDE LIGHTSHIELD AT WALK-IN COOLER IN THE BASEMENT.

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

MUST PROVIDE 3 SINK STOPPERS AT BAR 3COMP SINK. MUST PROVIDE SPLASH GUARDS AT BAR EXPOSED HAND SINK AND BASEMENT EXPOSED HAND SINK NEXT TO DISH MACHINE. MUST INSTALL STAINLESS STEEL DRAIN BOARD AT 3COMP SINK IN THE BASEMENT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS AT ALL COOLERS, REFRIGERATORS AND FREEZERS ON PREMISES AT ALL TIMES.