PAPA FREDDY'S PIZZA & REST

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INTERIOR OF FREEZERS WITH EXCESSIVE ICE BUILD-UP. REMOVE EXCESSIVE ICE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHTSHIELDS MISSING IN PREP AREA. PROVIDE SAME.

* 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 CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED WITH VALID CERTIFICATE OR PROOF OF ENROLLMENT. SERIOUS CITATION ISSUED

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.COLD WATER FAUCET HANDLE AT 1-COMP IN REAR,AND 2ND PREP SINK,LOOSE AND LEAKY. MUST REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.NO THERMOMETER I FRONT PREP COOLER. MUST INSTALL.

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 DEBRIS FROM FLOORS UNDER STAIRS IN BASEMENT. ,AND ELEVATE STORAGE OFF FLOORS AT LEAST 6-INCHES. ALSO REPLACE THRESHOLD AT FRONT DOOR IN POOR REPAIR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: INTERIOR CABINET OF DEEP FRYER, HOOD AND FILTERS ABOVE COOKING EQUIPMENT, CAN OPENER, INTERIOR OF REFRIGERATED PREP TABLE(INCLUDING SHELF RACKS INSIDE NEXT TO CASH REGISTER, PREP TABLES AND SHELVES, MICROWAVE, AND ALL OTHER UNCLEAN SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT INCLUDING REAR AND THROUGHOUT BASEMENT. SEAL OPENING IN FLOOR BY WINDOW IN DINING AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN DUSTY CEILING TILES , LIGHT SHIELDS, AND CEILING VENTS. CLEAN AND/OR PAINT WASHROOM DOOR. PROVIDE SCREEN DOOR FOR FRONT ENTRANCE IF DOOR IS TO STAY OPEN AND A SCREEN FOR SLIDING WINDOW IN FRONT PREP AREA FOR SAME PURPOSE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE SHIELDS FOR LIGHTS IN FRONT FOOD PREP AREA OR REPLACE THEM WITH SHATTER-RESISTANT BULBS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND EXTRA LARGE COOKED CHEESE PIZZA ON PREP TABLE AT 98.1 DEGREES AND AN EXTRA LARGE SAUSAGE PIZZA(COOKED) ON COOKED SAME PREP TABLE AT 115.4 DEGREES-COOKED PIZZA MUST BE HELD AT 140 DEGREES OR ABOVE IN A HOT HOLDING UNIT UNTIL SERVED -PRODUCT VOLUNTARILY DISCARDED-CITATION ISSUED-CRITICAL

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: INTERIOR CABINET OF DEEP FRYER, HOOD AND FILTERS ABOVE COOKING EQUIPMENT, CAN OPENER, INTERIOR OF REFRIGERATED PREP TABLE(INCLUDING SHELF RACKS INSIDE NEXT TO CASH REGISTER, PREP TABLES AND SHELVES, MICROWAVE, AND ALL OTHER UNCLEAN SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT INCLUDING REAR AND THROUGHOUT BASEMENT. SEAL OPENING IN FLOOR BY WINDOW IN DINING AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN DUSTY CEILING TILES , LIGHT SHIELDS, AND CEILING VENTS. CLEAN AND/OR PAINT WASHROOM DOOR. PROVIDE SCREEN DOOR FOR FRONT ENTRANCE IF DOOR IS TO STAY OPEN AND A SCREEN FOR SLIDING WINDOW IN FRONT PREP AREA FOR SAME PURPOSE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE SHIELDS FOR LIGHTS IN FRONT FOOD PREP AREA OR REPLACE THEM WITH SHATTER-RESISTANT BULBS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.