DOMINO'S PIZZA

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTAILLY HAZARDOUS FOODS (CHICKEN, SAUSAGE, CHEESE) ARE HANDLED. INSTRUCTED TO HAVE A CITY OF CHICAGO CERTIFIED FOOD HANDLER ON PREMISES WHILE HANDLING POTENTAILLY HAZARDOUS FOODS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED FOOD DEBRIS ON PREP AREA SHELF/UNDER PREP TABLE. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GAP AT FLOOR BASE/WALL PANEL BEHIND HOT WATER TANK. MUST SEAL GAP AT FLOOR BASE.

* 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 CERT FOOD MANAGER ON DUTY AT THE TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN,PORK,ETC WERE BEING PREPARED AND SERVED TO THE PUBLIC.CITATION ISSUED 7-38-012 SERIOUS.INSTRUCTED TO HAVE MORE EMPLOYEES ENROLL IN SANITATION CLASS TO HAVE ONE AVAILABLE ON PREMISES WHEN FOODS ARE PREP AND SERVED AT ALL TIMES.

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. INMSTRUCTED TO REPAIR MISSING VENT ON HOOD LINE ABOVE PIZZA OVEN,AND REPAIR RUST AND PAINT PEELING ON FOOD CONTAINER DOLY.

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. INSTRUCTED TO CLEAN STAINS ON EXPOSE HAND WASH SINK BY KITCHEN,HAND WASH SINK IN TOILET,EXTERIORS OF PIZZA OVEN,3COMP.SINKS INSIDE OUT,TOILET BOWL INSIDE AND OUT,EXTERIORS OF HOT WATER TANK WITH FOOD STAINS, AND MOP SINK.

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. INSTRUCTED TO CLEAN DEBRIS ON FLOORS AT (A)SODA STROARE AREA AT FRONT,(B)IN FURNACE ROOM,(C)AT 3COMP.,HOT WATER TANK AND MOP SINK AREAS,AND (D)IN TOILET ROOM.

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. INSTRUCTED TO REPAIR SILICON SEALS ON 3COMP.SINK WALLS,CLEAN DEBRIS/FOOD STAINS ON WALLS AT MOP SINK,3COMP.SINK,AND HOT TANK AREAS.MUST REPAIR DAMAGED WALLS IN FURNACE 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. INSTRUCTED TO REPAIR FAUCET DRIPPING ON 3COMP.SINK,AND SLOW DRAINIG AT HAND WASH SINK IN TOILET.

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. INSTRUCTED TO REMOVE AND ORGANIZE UNNECESSARY CLUTER IN FURNACE ROOM.