GIORDANO'S ON PULASKI

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN ALL FLOOR DRAINS THROUGHOUT PREMISES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: CLEAN TNE VENT ABOVE THE WALKIN COOLER AND HOOD ABOVE THE PIZZA OVEN HAS DUST BUILDUP ON THEM.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: THERMOMETER MISSING INSIDE PREP COOLER. PROVIDE SAME.

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 REPAIR OR REPLACE WORN DOOR GASKET ON WALK IN FREEZER.

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 MEAT SLICER.

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 IN REAR MOP SINK CLOSET.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BULBS IN LIQUOR STORAGE ROOM.

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 REPAIR OR REPLACE LOOSE & LEAKY FAUCET AT DISH AREA 3- COMPARTMENT SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED 2- DOOR PREP COOLER AT 51.0 F. WITH READY TO EAT & PRE-COOKED FOODS STORED INSIDE.NO TIME AND TEMPERATURE LOG AVAILABLE TO VIEW.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40 OR BELOW.

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. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES OF READY TO EAT SLICED LUNCHEON MEATS ON TOPSIDE OF 2-DOOR PREP COOLER TURKEY 56.6 F,HAM 55.2 F,SALAMI 59.0 F,& INSIDE OF SAME COOLER BOILED EGGS 46.5 F,BREADED CHICKEN 45.6 F -47.3 F.PRE-COOKED CHICKEN AT 129.7 F. ON TOP OF TOASTER OVEN.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED AND DENATURED AT THIS TIME.APPX.14 LBS. $40.

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 REPLACE MISSING HANDLE ON LID OF STEAM TABLE.

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:GASKETS ON PIZZA PREP COOLER,HOOD OF PIZZA OVEN,SOME SHELVING UNITS IN SAME AREA & IN WALK IN FOOD 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 IN CORNERS IN DISH MACHINE AREA.