RED FLAME PIZZERIA

Recorded violations

• 18

  NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 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. OBSERVED TWO DEAD RATS IN BASEMENT UNDER BAG IN BOX SODA DISPENSING SYSTEM AND AT REAR STORAGE. ALSO, APPROXIMATELY 20 TO 30 RAT DROPPINGS THROUGHOUT BASEMENT ALONG REAR BASEBOARDS AT GREASE TRAP AND BOX FREEZERS. INSTRUCTED MUST HAVE PEST CO. SERVICE ESTABLISHMENT FOR RODENTS, REMOVE ALL DEAD RATS, ALL DROPPINGS AND SANITIZE ALL AREAS.

• 19

  OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: 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 GARBAGE AREA AT WASTE CONTAINERS WITH EXCESSIVE GARBAGE ON GROUND. BAGS OF GARBAGE, BEER BOTTLES, CARDBOARD BOXES. MUST REMOVE ALL AND CLEAN AREA.

• 21

  * 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. NO CERTIFIED MANAGER PRESENT DURING THIS INSPECTION WHILE BUSINESS WAS OPEN, OPERATING AND PREPARED A PIZZA FOR A CUSTOMER.

• 30

  FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. ALL PREPARED FOODS MUST BE LABELED AND DATED. BULK FOODS MUST BE LABELED.

• 32

  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. BAR AND BASEMENT THREE COMPARTMENT SINK AND KITCHEN ONE COMPARTMENT SINK DIRTY MUST CLEAN. EXTERIOR ALL COOKS LINE EQUIPMENT WITH FOOD ACCUMULATION MUST CLEAN AND MAINTAIN. INTERIOR ALL KITCHEN COOLERS WITH EXCESSIVE FOOD DEBRIS, MUST CLEAN. INTERIOR ICE MACHINE MUST CLEAN. MUST INSTALL SPLASH GUARDS AT BOTH KITCHEN EXPOSED HAND SINKS.

• 34

  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. FLOORS THROUGHOUT KITCHEN, UNDER FLOOR MIXER IN HALLWAY, UNDER BAR, IN WALK-IN COOLER, DIRTY WITH FOOD DEBRIS. FLOOR THROUGHOUT BASEMENT WITH DEBRIS, DIRT. MUST CLEAN ALL. MUST ELEVATE ALL ITEMS FROM FLOOR THROUGHOUT BASEMENT.

• 35

  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. HOLES IN WALLS IN BASEMENT EMPLOYEE WASHROOM. MUST SEAL. MISSING CEILING ABOVE BASEMENT BOX FREEZER. MUST PROVIDE.

• 38

  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 INSTALL DRAIN LINE FROM SODA GUN HOLDER AT BAR. LEAK ON NOZZLE OF BAR THREE COMPARTMENT SINK. EMPLOYEE WASHROOM TOILET EXTREMELY DIRTY MUST CLEAN. VENTILATION IN MENS WASHROOM NOT OPERATING. MUST REPAIR/PROVIDE. MISSING VENTILATION IN BASEMENT EMPLOYEE WASHROOM. MUST REPLACE. SODA LINE TUBING DRIPPING LIQUID ONTO FLOOR IN BASEMENT. MUST STOP DRIPPING.

• 40

  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. MUST PROVIDE FOR WALK-IN COOLER.