GINO'S EAST PIZZERIA

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING GROUT AT SEVERAL AREAS OF KITCHEN AND BAR FLOOR TILES, INSTRUCTED TO PROVIDE.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES, OBSERVED DISH WASHER LOADING SOILED DISHES AT DISH MACHINE AND PICKING CLEAN ONES WITHOUT WASHING HANDS, HAND SINK OBSTRUCTED WITH FOOD EQUIPMENT, INSTRUCTED MGR TO HAVE EMPLOYEES PRACTICE GOOD HYGIENIC PRACTICES AND KEEP HAND SINKS ALWAYS ACCESSIBLE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: INADEQUATE INSECTS CONTROL, FOUND ABOUT 50 LIVE FRUIT FLIES IN REAR PREP AREA, INSTRUCTED MGR TO ELIMINATE INSECTS ACTIVITY, PEST CONTROL SERVICE RECOMMENDED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MISSING LABELS AT SEVERAL FFOD CONTAINERS, INSTRUCTED TO PROVIDE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING GROUT AT SEVERAL AREAS OF KITCHEN AND BAR FLOOR TILES, INSTRUCTED TO PROVIDE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD AT KITCHEN LIGHT FIXTURE, INSTRUCTED TO PROVIDE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR FLOOR OF BAR COOLER (SOUTH WALL), KEG COOLER & INTERIOR OF HANDSINK AT COFFEE STATION, INCLUDING FAUCET FIXTURES NEED CLEANING THRU-OUT PREMISES. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: POOR FLOOR GROUTING /TILES CRACKED AT BAR AREA (BY PREP SINK & ACROSS THE ICE MACHINE), MUST BE RE-SURFACED, TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: (7-38-005A) INADEQUATE FOOD PROTECTION. FOUND COOKED MARINARA SAUCE IN BUCKETS AT 50-54.7F (50 LBS.) & ASSORTED COOKED PASTAS IN DEEP BINS AT 47-61F (6 LBS), STORED IN WALK-IN COOLER. INSTRUCTED TO VOLUNTARILY DISPOSE OF SAID PRODUCTS. ($180.00-TOTAL AMT.) All cold food shall be stored at a temperature of 40F or less.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: (7-38-010A) POOR HYGIENE. OBSERVED 2-WAIT STAFF/SERVERS DISHING OUT SALAD ORDERS & PUTTING THE GLOVES ON WITHOUT WASHING HANDS=MUST WASH HANDS AT ANY CHANGE IN TASK OR USE UTENSILS AFTER WASHING HANDS. All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: (7-38-030) INADEQUATE PLUMBING. WASTE WATER FROM UNDER THE SCRAPER SINK PROFUSELY LEAKING ONTO THE FLOOR=MUST REPLACE PIPE. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: (7-42-090) MINOR VIOLATION NOT CORRECTED. VIOLATION #34 FROM 2/23/11 VISIT NOT CORRECTED (POOR FLOOR GROUTING IN KITCHEN/PREP AREAS=MUST FIX. 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF COOLER AT SALAD AREA, DOOR GASKETS, INTERIOR FLOOR OF BAR COOLER & KEG COOLER MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: POOR FLOOR GROUTING IN KITCHEN/PREP AREA MUST BE RE-SEALED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DUSTY BATHROOM VENTS, & FOOD STAINED WALLS AROUND PREP AREAS MUST BE CLEANED. The walls and ceilings shall be in good repair and easily cleaned.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD BY THE DISHMACHINE MUST BE PROVIDED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKY PIPE UNDER LEFT COMPARTMENT OF THE 3-COMP SINK & LEVER AT 2-COMP SINK AT PREP AREA MUST BE FIXED. 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.

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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED SPLIT PEA SOUP AT 44F, MINESTRONE SOUP AT 45F, AND ALFREDO SAUCE AT 51F. MANAGEMENT VOLUNTARILY DISCARDED 9 GALLONS OF FOOD WORTH $50. CRITICAL VIOLATION 7-38-005A.

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. DETAIL CLEAN THE TOPS OF THE PIZZA OVENS, WIRE STORAGE RACKS IN THE WALK-IN COOLER.

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 REGROUT THE FLOOR TILES IN THE PREP AREAS.

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 interior or soda cabinets and keg cooler.

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 under lockers and maintain.

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. Observed stained ceiling tiles above dishmachine room and rear prep area. Must clean or replace all unclean ceiling tiles also must remove peeling ceiling paper/seal small holes at Mitchells area.