SBARRO

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK-FOOD CONTAINERS NOT LABELED ( SUGAR, SALT LARGE TUBS), INSTRUCTED TO LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: DISPOSABLE FOAM CUPS USED AS A BULK-FOOD SCOOP. INSTRUCTED TO USE PROEPR UTENSILS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE THE INTERIOR PANEL OF THE ICE MACHINE TO REMOVE SLIGHT GRIMMY BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOOR IN THE MENS CUSTOMER RESTROOM IN THE ATRIUM FOOD COURT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND SANITIZE WALLS IN THE MENS RESTROOM LOCATED IN THE ATRIUM FOOD COURT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR HOT WATER FAUCET HANDLE AT ONE OF TWO HAND SINKS (THE ONE ON THE RIGHT SIDE) IN THE CUSTOMER RESTROOM (LADIES).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CHICKEN WINGS AT 114.3F, MEATBALLS AT 117.5F, CHICKEN BREASTS AT 129.9F, AND COOKED VEGETABLES AT 106.7F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $80. CRITICAL VIOLATION 7-38-005A.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR IN THE REAR PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE 2 ADDITIONAL SINK STOPPERS FOR THE 3 COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR DOOR (SMALL NARROW DOOR)ON ICE MACHINE, DOOR IS TAPED UP IN PLACE ON ICE MACHINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR LEAK AT THE BASE OF THE FAUCET UNDER COLD WATER KNOB ON THE RIGHT FAUCET.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR SLOW DRAINING EXPOSED HAND WASHING SINK IN FRONT PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE ICE SCOOP IN A SANITIZED CONTAINER/BIN WHEN NOT IN USE.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. FOUND ABOUT 15 LIVE GERMAN COCKROACHES CRAWLING ON KITCHEN WALLS AND UNDER FRONT SERVICE LINE, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY IN ALL AFFECTED AREAS.

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. EXPOSED INSULATION UNDER FRONT SERVICE LINE, INSTRUCTED TO COVER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. HEAVY GREASE BUILD UP NOTED UNDER FRONT COUNTER AND ABOVE FOOD CONTAINERS, INSTRUCTED TO CLEAN AND MAINTAIN. ALSO UPPER PANEL OF ICE MAKER INTERIOR SURFACES WITH SLIME BUILD-UP INSTRUCTED TO CELAN AND MAINTAIN.

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. SHELVES INSIDE WALK-IN COOLER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

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 ALL SHELVES, COUNTER TOPS AND ALL FOOD CONTACT SURFACES AND SANITIZE.

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. DEAD COCKROACHES ALL OVER KITCHEN'S FLOOR. MISSING GROUT BETWEEN KITCHEN FLOOR TILE NEXT TO HOT WATER TANK. INSTRUCTED MGR TO REPAIR FLOOR AND KEEP CLEAN.

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. CRACKS AND CREVICES NOTED AT WALL BASE AND CORNERS, INSTRUCTED TO SEAL ALL.

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. COLD WATER FAUCET NOB AT 3 COMP SINK NOT SHUTTING OFF PROPERLY. INSTRUCTED TO REPAIR.

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. CLUTTER NOTED IN REAR SIDE OF KITCHEN, OLD BOXES AND TOOLS, INSTRUCTED TO MINIMIZE.

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

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

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. COOLER INTERIOR SURFACES AND GASKETS NOT CLEAN, FOOD DEBRIS NOTED,INSTRUCTED MGR TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FAN COVERS FOR COOLING UNIT INSIDE WALK-IN COOLER NOT CLEAN DUST AND PAPER BLOCKING AIR FLOW, INSTRUCTED TO CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD STORAGE AND PREP TABLES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REFER TO PREVIOUS REPORT FOR DESCRIPTION.

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. FOUND ABOUT 50 MOUSE DROPPINGS SCATTERED IN REAR PREP AREA UNDER SHELVES, BEHIND COOLERS AND ALONG WALL BASE. INSTRUCTED MANAGER TO ELIMINATE RODENTS ACTIVITY IN ALL AFFECTED AREAS, PEST CONTROL SERVICE RECOMMENDED.

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 ALL SHELVES AND SANITIZE IN REAR PREP AREA.

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 SEAL ALL CRACKS IN KITCHEN WALLS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST INSTALL ADDITIONAL HAND WASH SINK IN FRONT PREP AREA WHERE EXTENSIVE HAND CONTACT WITH THE FOOD OBSERVED .

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. LEAKY PIPE UNDER 3COMP SINK, INSTRUCTED TO REPAIR.