Lou Malnati's Pizzeria

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUBBER GASKETS ON REACH IN COOLERS IN NEED OF REPLACING. MUST CORRECT AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN ALL OUTER CONTACT SURFACES ON REACH IN COOLERS, CLEAN SODA DISPENSOR, CLEAN INTERIOR OF REACH IN FREEZER AND CLEAN COOKING EQUIPMENT AND FRYERS. CLEAN TO REMOVE FOOD SPILLS AND BUILD UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER 3 COMPARTMENT SINK IN NEED OF DETAIL CLEANING TO REMOVE HEAVY BUILD UP. CLEAN UNDER ALL COOKING EQUIPMENT AND REACH IN COOLERS TO REMOVE ALL HEAVY BUILD UP. FLOOR DRAIN UNDER DISH MACHINE IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. FLOORS IN 2ND FLOOR STORAGE AREA IN NEED OF CLEANING TO REMOVE ALL FALLEN SUPPLIES. FLOOR IN BASEMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL SPILLAGE. MUST CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELDS IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM THE GREAS TRAP,INSTRUCETD TO REPAINT SURFACE OF GREASE TRAP AT 3 COMPARTMENT SINK

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN BOTTOM COMPARTMENT OF DEEP FRYERS HAS ACCUMLICATION OF GREASE BUILD-UP,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS INSIDE PREP COOLERS IN PREP AREA AND REFRIGERATOR UNIT

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED CAN OPENER WITH ACCUMULATED FOOD DEBRIS LOCATED IN THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS WITH ACCUMULATED FOOD DEBRIS UNDER THE 3 COMPARTMENT SINK ALONG THE WALL AND AROUND THE GREASE TRAP. OBSERVED FLOORS WITH DIRT AND DUST DEBRIS UNDER ALL SHELF RACKS IN THE DRY STORAGE AREA LOCATED ON THE SECOND FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING WITH ACCUMULATED DUST AROUND THE VENTS ABOVE A PREP COOLER LOCATED ACROSS FROM THE OVENS IN THE REAR OF THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED NO ADEQUATE LIGHTING IN THE WALK IN COOLER LOCATED IN THE PREP AREA. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED UNNECESSARY CLUTTER (OLD EQUIPMENT, CRATES, ETC)ON THE FLOOR IN THE BASEMENT. INSTRUCTED TO CLEAN OR REMOVE UNUSED EQUIPMENT AND ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND TO PREVENT PEST HARBORAGE AND MAINTAIN.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURES DISHMACHINE IN USE, UNABLE TO SANITIZE, FINAL RINSE IS 0 PPM OF CHLORINE WHEN TESTED. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. CITATION ISSUED 7-38-030 CRITICAL. INSTD TO USE 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE EQUIPMENT UNTIL DISHMACHINE REPAIRED AND UNIT REINSPECTED BY CDPH.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARD HEAVILY STAINED WITH DEEP AND DARK IN COLOR. INSTD TO REMOVE STAINS OR REPLACE BOARD.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Over 20 rat droppings were found in the basement, remove all evidence of pest activity.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: The interior of the dish machine has a heavy,dark,greasy buildup and the washer arm has a lime buildup. Have the machine cleaned and serviced until it is clean and sanitary. Machine tagged held for inspection. Fax a tag removal request to 312-746-4240 or E-mail a request to [email protected]

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE HOT KITCHEN COOLER INTERIORS AND CAN OPENER ARE DIRTY; WASH, RINSE AND SANITIZE THE COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOORS ARE DIRTY AND RAT DROPPINGS WERE FOUND ON THE BASEMENT FLOOR. WASH, RINSE AND SANITIZE THE FLOORS FROM CORNER TO CORNER UNTIL THEY ARE CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE KITCHEN WALLS AND BASEBOARDS ARE GREASY AND UNSANITARY, CLEAN THE WALLS FROM TOP TO BOTTOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS IN CORNER AREAS OF KITCHEN, INSIDE WALK-IN COOLER UNDER SHELVES AND ON SECOND FLOOR UNDER STORAGE SHELVES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. SMALL AMOUNT OF PEELING PAINT ON CEILING OF SECOND FLOOR STORAGE; REMOVE AND REPAINT. REPAIR/REPLACE WALL COVING AT LOWER WALLS ON SECOND FLOOR WHERE NEEDED. CLEAN LOWER WALLS IN KITCHEN UNDER SINKS.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AT THIS TIME WHILE PIZZA,SOUPS,ETC.BEING HANDLED,PREPARED & SERVED.MUST BE ON SITE AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE LID ON PIZZA PREP COOLER IN POOR REPAIR,GARBAGE CANS IN POOR REPAIR IN PREP AREA.MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN OVEN,DEEP FRYERS,WHEEL BASES OF COOKING EQUIPMENT,VENTILATION VENT IN MEN'S TOILET ROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR IN WALK IN FREEZER,ALONG WALL BASES THROUGHOUT INCLUDING BASEMENT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN PREP AREA & 2ND FLOOR,BROKEN CONCRETE AT SIDE DOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE DAMAGED WALL ON 2ND FL. STORAGE AREA,CEILING IN POOR REPAIR IN BASEMENT.MUST SCRAPE & PAINT PEELING PAINT ON WINDOW SILL ON 2ND FL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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.MUST REPAIR OR REPLACE LEAKY FAUCET AT 1- COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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.HOT HOLDING CABINET AT SERVICE COUNTER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; STOVES, LARGE OVENS, FRYERS, AND BOTTOM PANELS OF PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. EXCESSIVE GREASE BUILD UP AND DEBRIS THRU-OUT, MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, INCLUDING 2ND FLOOR AND BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS BEHIND COOKING EQUIPMENT AND DISH MACHINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. MUST REPAIR PIPES UNDER DISH MACHINE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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 UNNECESSARY ARTICLES THRU-OUT BASEMENT AND 2ND FLOOR STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.