EDWARDO'S NATURAL PIZZA REST

Recorded violations

• 2

  FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. PIZZA PREP COOLER FOUND AT 60F WITH FOODS SUCH AS CHEESE AND SPINACH BLEND AT 51.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 40F OR BELOW. C.D.P.H. CONTACTED AT 312-746-5426 FOR INSPECTION AND TAG REMOVAL. ALSO, HOT HOLDING WARMER UNIT NOT OPERATIONAL BEING USED TO HOLD HOT FOODS FOR PICK-UP TAGGED HELD FOR INSPECTION MUST NOT USE UNTIL REPAIRED.

• 3

  POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. APPROXIMATELY 10LBS CHEESE AND SPINACH BLEND IN THE ABOVE MENTIONED COOLER AT 51.2F AND 1 LB PIZZA SAUCE AT 55.9F. MANAGEMENT STATES ESTIMATED VALUE TO BE $30.00. ALL DISCARDED.

• 29

  PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM 5-6-10 #25973 NOT CORRECTED. #32-WIRE STORAGE RACK IN WALK-IN COOLER NOT MAINTAINED. INSTRUCTED TO REPAIR BOTTOM SHELF SO THAT FOOD IS STORED 6" FROM FLOOR AND RACK NOT PROPPED BY CAN OF FOOD. #36-MUST REPLACE CRACKED AND DAMAGED LIGHT SHEILDS IN THE PREP AREA.

• 31

  CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. TO GO CONTAINERS MUST BE STORED INVERTED. FOUND 5 GALLON PLASTIC BIN FOR DOUGH STORED DIRTY. MUST CLEAN AFTER EACH USE.

• 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. MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT. MUST NOT STORE WOODEN PIZZA PALLETS UNDER EXPOSED HAND SINK. METAL STORAGE SHELVING IN REAR MUST CLEAN, REMOVE ACCUMULATED DIRT/DEBRIS.

• 33

  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. INTERIOR MICROWAVE OVEN DIRTY WITH FOOD SPLATTER/SPILLAGE, MUST CLEAN AND MAINTAIN. MEAT SLICER DIRTY WITH ENCRUSTED FOOD, MUST CLEAN AND MAINTAIN.

• 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. ALL PIZZA BOXES MUST BE STORED ELEVATED FROM FLOOR 6" OR ABOVE. FLOOR UNDER THREE COMPARTMENT SINK AND AROUND GREASE TRAP WITH DIRT/FOOD DEBRIS. MUST CLEAN.

• 36

  LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING LIGHT SHIELDS THROUGHOUT REAR STORAGE, MUST REPLACE. DIRTY LIGHT SHIELDS MUST CLEAN.

• 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. EXTREMELY DIRTY MOP SINK AND AREA AROUND SINK, MUST CLEAN. MUST PROVIDE A LARGE ENOUGH THREE COMPARTMENT SINK TO SUBMERGE 5 GALLON PLASTIC BIN USED FOR DOUGH STORAGE OR REMOVE OVER SIZED FOOD CONTAINERS AND ONLY USE CONTAINERS ABLE TO PROPERLY SUBMERGE IN SINK TO WASH, RINSE AND SANITIZE.