NAPPLES PIZZERIA

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: MICE DROPPINGS (OVER 30) NOTED IN BASMENT ALONG WALLBASE. REAR EXIT SCREEN DOOR NOT RODENT PROOF, APPROX. 1/2 INCH AT BOTTOM OF DOOR. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. INSTD TO RODENT PROOF SAME SO AS TO BE TIGHT FITTING AND NO DAYLIGHT TO BE SEEN. CITATION ISSUED 7-38-020 SERIOUS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: IMPROPER STOPPERS FOR 3-COMPARTMENT SINK. PROVIDE PROPER STOPPERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: HOLES NOTED AROUND PIPING IN CEILING. ALSO NOTED AT WALLBASE IN CORNER BY PIZZA OVEN. SEAL ANY HOLES. NOTED. VENT COVER IN FRONT PREP AREA NEEDS DETAILED CLEANING.

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.FLAN NOT LABEL/DATED IN COOLER FOR SALE TO CUSTOMERS.MUST LABEL/DATE.

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.HOT WATER HANDLE OF 3-COMP SINK HARD TO CLOSE.MUST REPAIR.ALSO FAUCET LEAKY AT 3- COMP SINK.MUST REPAIR.

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 DRY FOOD STORAGE CONTAINERS IN REAR PREP.

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/MAINTAIN CAN OPENER IN REAR PIZZA AREA.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. label/date flan custard for sale in cooler case.

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. repair step in poor repair leading to basement storage area/bottom steps.

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.REPAIR LEAKY PIPE UNDER 3-COMP LAST COMP SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. REFRIGERATED PIZZA PREP COOLER IN FRONT PREP AREA NOT MAINTAINING ADEQUATE AIR TEMPERATURE, LOWEST AIR TEMP READING INSIDE COOLER SECTION- 45.DEGREES. UPPER CONDIMENT SECTION AIR TEMP- 50.1 DEGREES-INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT AND HAVE IT REPAIRED- TAGGED HELD FOR INSPECTION. UNIT CANNOT BE USED UNTIL REINSPECTED AND RELEASED BY THE CHICAGO DEPT. OF PUBLIC HEALTH-CITATION ISSUED-CRITICAL

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. HAM-48.3 DEGREES, SAUSAGE 49.1 DEGREES AND PEPPERONI 50.1 DEGREES-CITATION ISSUED-CRITICAL -INSTRUCTED TO KEEP AND MAINTAIN TEMPERATURE LOGS

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 CAN OPENER & HOLSTER ON PREP TABLE IN STORAGE ROOM AND SHELVES IN SAME AREA.

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. REPAIR CHIPPED SURFACE ON WALL BY PIZZA OVENS IN FRONT PREP AREA AND RE-PAINT SAME. REPLACE ALL MISSING WALL COVINGS(BORDERS) THROUGHOUT.