BIG STUFF

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PREP COOLER WITH AN AIR TEMPERATURE OF 50F THAT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS COOKED PASTA AND SALAD DRESSINGS. ALSO OBSERVED A SECOND COOLER THAT WAS NOT RUNNING AT THE TIME OF THE INSPECTION. THE TOP REACH-IN PORTION WAS BEING USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BLUE CHEESE AND GARBANZO BEANS. FOODS WERE STORED IN CONTAINERS SURROUNDED BY ICE. BOTH COOLERS WERE TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN BOTH COOLERS BELOW 40F. FAX A REINSPECTION LETTER TO (312) 746-4240 TO HAVE THE COOLERS REINSPECTED. DO NOT USE UNTIL COOLERS HAVE BEEN REINSPECTED AND HELD FOR INSPECTION TAG HAS BEEN REMOVED. CRITICAL VIOLATION 7-38-005A.

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 STORED AT IMPROPER TEMPERATURES INSIDE OF THE REACH-IN COOLER: COOKED PASTA AT 53F, SALAMI AT 52F, CHEESE AT 51F, RANCH AND OTHER SALAD DRESSINGS AT 54F. MANAGEMENT DISCARDED 10# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.

* 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. PREVIOUS INSPECTION REPORT SUMMARY WAS NOT POSTED. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

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. LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

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. CLEAN THE SHELF ABOVE THE PIZZA COOLER AND ALL BULK FOOD CONTAINERS, INTERIOR OF THE MICROWAVE, DUST ON THE VENTILATION HOOD ABOVE THE PIZZA OVEN.

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. CLEAN THE DUST ON THE CEILING TILES IN THE PREP AREA, ALSO THE WALL AROUND THE PIZZA OVEN.

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. REPLACE THE CRACKED LIGHT SHIELDS IN THE PREP AREA.

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. REMOVE EXCESSIVE CLUTTER FROM THE FLOOR OF THE BASEMENT STORAGE ROOM. STORE ALL ITEMS AT LEAST 6" OFF OF THE FLOOR.

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. FRONT EXIT DOOR NOT RODENT OR INSECT PROOFED. OPEN 1 INCH GAP ON BOTTOM AND OPEN 1/4 INCH GAP ON TOP BETWEEN TWO DOORS. MUST HAVE TIGHT FITTING SEAL ON ALL SIDES OF DOOR. 20 DRAIN FLIES OBSERVED AROUND SODA DISPENSING SYSTEM IN DINING ROOM. NEW ORKIN CONTRACT ON PREMISES HAS NOT SERVICED AS OF YET FOR FLIES. MUST HAVE PEST CO. SERVICE ESTABLISHMENT AND ELIMINATED ALL FLY ACTIVITY.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES.

TOXIC ITEMS PROPERLY STORED, LABELED AND USED - Comments: Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. MUST REMOVE "HOT SHOT" FLYING INSECT INSECTICIDE FROM PREMISES.

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. METAL RACKS INSIDE WALK IN COOLER WITH FOOD DEBRIS, MUST CLEAN. INTERIOR DINING ROOM GARBAGE CAN CABINET WITH FOOD SPLATTER, MUST CLEAN.

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. THE FOLLOWING NEED DETAIL CLEANING AND FOOD DEBRIS REMOVED: TABLE TOP CAN OPENER, INTERIOR ALL COOLERS, BULK FLOUR CONTAINERS, INTERIOR BULK FREEZER.

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 IN THE FOLLOWING AREAS MUST REMOVE ACCUMULATED FOOD DEBRIS: IN WALK IN COOLER, ALONG BASEBOARDS UNDER WOODEN PREP TABLE AND THREE COMPARTMENT SINK.

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. WALLS IN WALK IN COOLER WITH FOOD SPLATTER, MUST CLEAN.