PUCCI'S RESTAURANT & PIZZERIA

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY DATE/LABEL ALL COOKED OR RE-PACKAGED FOODS INSIDE OF WALK-IN COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE HANDLE ON DOOR ON WALK-IN FREEZER. MUST REPLACE OR REPAINT RUSTY RACKS IN WALK-IN FREEZER/COOLER, REACH-IN COOLERS AND THROUGHOUT PREP AREA. REMOVE RUST IN ICE BIN AT THE BAR AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENTS, COOLERS/FREEZERS. ALL PREP TABLES, COUNTERS, SHELVES AND RACKS. MEAT SLICER, CAN OPENER AND ICE BINS IN PREP, BASEMENT AND BAR AREAS THROUGHOUT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN- A GOOD POWER WASHING IS SUGGESTED, FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENTS-REMOVE EXCESSIVE DIRT/DUST/FOOD/GREASE DEBRIS IN BASEMENT, BAR AND PREP AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPLACE ALL WATER STAINED CEILING TILES IN PREP AREA, DETAIL CLEAN ALL CEILING VENTS THROUGHOUT AND SEAL ALL OPENINGS, CRACKS AND CREVICES IN WALLS, AROUND PIPES AND CONDUITS IN PREP AREA AND THROUGHOUT AS NEEDED

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE ADEQUATE LIGHTING TO PREP AREA IN ORDER TO BETTER SEE HOW TO CLEAN AND PREP PROPERLY. LIGHTING IS NOT SUFFICIENT ENOUGH, AREA IS DIM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE 1-COMP. SINK IN THE BASEMENT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND WHITE REACH-IN COOLER IN PREP AREA NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE. AIR TEMP. WAS 69.2F. UNIT WAS TAGGED-HELD FOR INSPECTION, MUST HAVE UNIT SERVICED SO AS TO MAINTAIN AN AIR TEMP. OF 40F OR LOWER. ALSO, OBSERVED TWO PREP COOLERS NOT WORKING BUT OWNER/MANAGER WAS USING THE TOP PART OF THE COOLERS TO STORE POTENTIALLY HAZARDOUS FOODS (I.E. TARTAR SAUCE, CHEESE, CUT TOMATOES, SOUR CREAM AND MAYO). ITEMS WERE SUPPOSEDLY BEING KEPT COLD BY ICE BUT ONLY WATER WAS FOUND UNDER CONTAINERS. INSTRUCTED TO GET UNITS FIXED OR PROPERLY MONITOR ITEMS STORED ON TOP BY KEEPING CONTAINERS SUBMERGED IN ICE AND IMPLEMENTING TIME/TEMP. LOGS. ONCE UNIT HAS BEEN FIXED MUST FAX A LETTER TO 312-746-4240, ATTN: MR. NELSON WHEN READY TO HAVE UNIT REINSPECTED. CAN NOT BE USED UNTIL CLEARED BY CDPH. CITATION #64657-12

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS (I.E. ROAST BEEF, COOKED PASTA, RAW BEEF PATTIES, SOUR CREAM. CHEESE, TARTAR SAUCE, CUT TOMATOES AND MAYO)BEING STORED IN THE ABOVE COOLERS AT IMPROPER TEMPERATURES (TEMPERATURES RANGED FROM 55.4-66.7). ALL ITEMS WERE DISCARDED, A COMBINED WEIGHT OF APPROXIMATELY 35LBS. VALUED AT APPROX. $50.00. ALL COLD FOODS MUST BE 40F OR LOWER AT ALL TIMES.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: MUST HAVE HOT WATER PRESSURE INCREASED AT THE 3-COMP. SINK IN BAR AREA-PRESSURE IS EXTREMELY LOW AND HOT WATER KNOB IS VERY LOOSE. ALSO, MUST PROVIDE 3 ADEQUATE STOPPERS TO 3-COMP. SINK IN PREP AREA, SMALL PLASTIC CUPS BEING USED. CITATION #64658-13 ISSUED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY DATE/LABEL ALL COOKED OR RE-PACKAGED FOODS INSIDE OF WALK-IN COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE HANDLE ON DOOR ON WALK-IN FREEZER. MUST REPLACE OR REPAINT RUSTY RACKS IN WALK-IN FREEZER/COOLER, REACH-IN COOLERS AND THROUGHOUT PREP AREA. REMOVE RUST IN ICE BIN AT THE BAR AREA. MUST PROVIDE A BARRIER TO SEPARATE BEVERAGE LINES FROM CONSUMABLE ICE IN BAR AREA OR RE-ROUTE LINES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE FOLLOWING: INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENTS, COOLERS/FREEZERS. ALL PREP TABLES, COUNTERS, SHELVES AND RACKS. MEAT SLICER, CAN OPENER AND ICE BINS IN PREP, BASEMENT AND BAR AREAS THROUGHOUT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN- A GOOD POWER WASHING IS SUGGESTED, FLOORS IN ALL CORNERS, UNDER/AROUND ALL HEAVY EQUIPMENTS-REMOVE EXCESSIVE DIRT/DUST/FOOD/GREASE DEBRIS IN BASEMENT, BAR AND PREP AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPLACE ALL WATER STAINED CEILING TILES IN PREP AREA, DETAIL CLEAN ALL CEILING VENTS THROUGHOUT AND SEAL ALL OPENINGS, CRACKS AND CREVICES IN WALLS, AROUND PIPES AND CONDUITS IN PREP AREA AND THROUGHOUT AS NEEDED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE ADEQUATE LIGHTING TO PREP AREA IN ORDER TO BETTER SEE HOW TO CLEAN AND PREP PROPERLY. LIGHTING IS NOT SUFFICIENT ENOUGH, AREA IS DIM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST EITHER PROVIDE MECHANICAL VENTILATION OR MAKE WINDOWS OPENABLE IN BOTH TOILET ROOMS. MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE 1-COMP. SINK IN THE BASEMENT.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: MUST PROPERLY STORE SOILED WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORE ICE SCOOP IN A SANITIZED BIN/CONTAINER IN BAR AREA.