PAPA SANTIAGO PIZZARIA & TAQUERIA

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.MUST HAVE COLD HOLDING UNIT AT 40 OR BELOW,0 FROZEN.

• 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.OBSERVED NO PEST CONTROL LOG BOOK.OBSERVED EVIDENCE OF MORE THAN 25 LIVE DRAIN FLIES ON SITE,25 OR MORE RODENT DROPPINGS ON LEDGE IN PREP AREA,IN METER AREA,2ND FL. STORAGE IN BETWEEN CLUTTER,CLEANING EQUIPMENT STORAGE ,FRONT & REAR DOORS NOT TIGHT FITTING.MUST REMOVE DROPPINGS,CLEAN & SANITIZE AREAS,RODENT PROOF DOORS.PROVIDE A PEST CONTROL LOG BOOK.

• 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 APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNITS IN METER STORAGE AREA.MUST REMOVE RUST FROM EXTERIOR LID OF GREASE TRAP AT 3- COMP SINK,POP COOLER SHELVING UNITS.MUST REPLACE OR REPAIR MISSING LOCKS ON STALL DOORS IN MEN'S TOILET ROOM,MISSING OUTLET COVER IN DINING AREA,REMOVE TAPE FROM LEGS OF PREP TABLE.

• 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.MUST CLEAN VENTILATION VENTS,FILTERS AT HOOD,PLANTER BOXES,POP COOLERS.

• 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.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES THROUGHOUT,HOLES IN FLOOR IN PREP AREA & METER AREA,NEAR REAR EXIT DOOR.MUST CLEAN FLOOR DRAINS.

• 35

  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.MUST REPAIR OR REPLACE DAMAGED CEILING OVER 3- COMP SINK IN PREP AREA,HOLES IN WALLS & UPPER WALL AT FRONT DOOR IN DINING AREA & OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS,WALL BASES MISSING & WALL TILES LOOSE IN DINING AREA & MEN'S TOILET ROOM.MUST CLEAN & PAINT WALLS WHERE NEEDED.

• 36

  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 PROVIDE LIGHT IN 2ND FL. STORAGE.

• 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 REPAIR OR REPLACE VENTILATION HOOD,LEAKY PIPE & FAUCET AT 3- COMP SINK,NO HOT WATER AT HAND SINK IN MEN'S TOILET ROOM.MUST REMOVE PUTTY FROM SINK BASIN AT 3- COMP SINK.

• 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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS IN 2ND FL. STORAGE.