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. Found hot-holding unit for boxed pizzas-to-go, with holding temp of 87.5f. Must keep all hot-holding equipments with at 140f or higher. Unit tagged, until fixed.
3
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. Noted 8 boxes of boxed pizzas, in the hot-holding unit between temps of 120.9-131.8f. Instructed to dispose of products, & maintain any hot foods at 140f or higher.
10
SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. Observed dirty,standing water at rear prep sink (attached to a prep table). Must fix /clean & sanitize then maintain.
13
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. Noted approx 300 mice droppings underneath fryers, on trays for catching grease. Also noted approx 20 mice droppings under rear storage shelves by ice machine & inside cabinets at front serving station. Must clean & sanitize all affected areas.
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. Found approx 12 small/fruit flies on wall around front soda station & underneath same equipment; 6 on walls around 3-comp sink in rear; 4 on walls to the left of pizza warmer at front serving line. Must eliminate, clean & sanitize all affected areas. Must rodent-proof side door by the pizza station also.
24
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. Leaking pipe underneath the 3-comp "potato prep" sink. Must fix so that water stops dripping onto floors.
28
* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. Must have last summary report posted for customers view ,per city code.
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 last visit in 10/09 not corrected at this time. (#33-must clean interior of cabinets thruout, shelves of coolers, interior of coolers/gaskets; #34-floors along wallbases in walk-in cooler, under 3-comp sink/prep tables need cleaning; #35-walls around 3-comp sink, above /under prep tables in both prep areas must be cleaned. #38- must fix slow-draining prep sink in rear.
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. Any open cans of food must be transferred to regular food containers.
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. All cutting boards with deep/dark grooves must be replaced; any cardboard covers used to cover fryers must be eliminated.
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. All shelves of coolers, cabinets, interior of all cooking equipments, interior of sinks & cooler floors/gaskets & any attachments to any equipment being used must be cleaned/sanitized.
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 thruout entire premises need detailed cleaning & sanitizing, due to heavy food/grease/dirt/dust buil-up. Baseboard tiles missing, 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 fix a leaking water line at the soda station.
41
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. All clutter/ unnecessary articles thruout premises must be removed, all stock/supplies better organized, & stored above the floors, to prevet pest harborage & for easy cleaning.