BONIVINO'S INC

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEW CUTTING BOARDS NEEDED, WORN AND DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN ALL COOKJING EQUIPMENT, FRYERS TO REMOVE ALL GREASE AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS UNDER FRYERS TO REMOVE ALL BUILD UP OF GREASE. MUST CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN REAR PREP AREA IN POOR REPAIR AT COVING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHTS IN REAR PREP AREA IN NEED OF SHIELDING WITH PROPER TUBES AND END CAPS OR LENS COVERS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ANY UNNECESSARY CLUTTER IN BASEMENT IN NEED OF REMOVAL. MUST CORRECT AND MAINTAIN AT ALL TIMES.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: CORRECTED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN COOKING EQUIPMENT, CAN OPENER AND PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REGROUT FLOORS IN FRONT OF PREP COOLERS (ACROSS FROM THE DISHMACHINE) AND FIX HOLE IN FLOOR BY THE REAR EXIT DOOR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN FLOORS IN THE BASEMENT, IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST FIX BROKEN TILES/HOLES IN TILES IN THE REAR PREP AREA BY THE OVEN. MUST REPLACE ALL WATER STAINED DAMAGED CEILING TILES IN PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN WALLS UP BY THE CEILING AND AROUND HEAVY EQUIPMENT/SINKS. REMOVE FOOD SPLATTERS, DIRT AND DUST.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE 2-COMP. SINK IN REAR PREP AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FEMALE EMPLOYEES PREPARING/HANDLING FOOD WITH NO HAIR RESTRAINT ON. ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES: OBSERVED FOOD HANDLERS MULTI-TASKING, DRINKING IN THE PREP AREA, TOUCHING THEIR HAIR (THEN HANDLING READY TO EAT FOOD, I.E. BREAD)AND ONE GUY PICKED HIS NOSE AND THEN BEGAN TO PREPARE FOOD. INSTRUCTED TO WASH HANDS WHEN MULTI TASKING, TOUCHING THE BODY, ETC. CRITICAL VIOLATION 7-38-010(A)

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO SOAP/PAPER TOWELS AT EITHER EXPOSED HAND WASHING SINK. AFTER WAITING AND REQUESTING A COUPLE OF TIMES THE ITEMS WERE PROVIDED AT THE FRONT EXPOSED HAND WASHING SINK. REAR EXPOSED HAND WASHING SINK IN POOR REPAIR AND IS NOT IN USE (SEE VIOLATION #26.) INSTRUCTED TO PROVIDE AND MAINTAIN SOAP/PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE HANDLING/SERVING POTENTIALLY HAZARDOUS FOODS (PIZZA, BEEF, CHICKEN, ETC.) INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012 CERTIFIED FOOD MANAGER SHOWED UP ALMOST AN HOUR LATER (11:46AM)

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: FOUND REAR EXPOSED HAND WASHING SINK IN POOR REPAIR. SINK LEAKS PROFUSELY FROM THE PIPES UNDERNEATH WHEN TURNED ON. FRONT EXPOSED HAND WASHING SINK LEAKS AT THE FOOT PEDALS. INSTRUCTED TO FIX AND MAINTAIN SINKS. SERIOUS VIOLATION 7-38-030

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS WRITTEN ON MAY 10, 2011, REPORT #614206 NOT CORRECTED/MAINTAINED. #32. PREP AREAS STAND UP REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE DAMAGED GASKETS. 33. OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAIN BOARD AND SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT. 38. HANDWASH BOWL WATER TURNED OFF BY DISHMACHINE. MUST TURN ON SINK/MAINTAIN SINK. INSTRUCTED TO CORRECT AND MAINTAIN ALL. SERIOUS VIOLATION 7-42-090

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN COOKING EQUIPMENT, CAN OPENER AND PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REGROUT FLOORS IN FRONT OF PREP COOLERS (ACROSS FROM THE DISHMACHINE) AND FIX HOLE IN FLOOR BY THE REAR EXIT DOOR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN FLOORS IN THE BASEMENT, IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST FIX BROKEN TILES/HOLES IN TILES IN THE REAR PREP AREA BY THE OVEN. MUST REPLACE ALL WATER STAINED DAMAGED CEILING TILES IN PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN WALLS UP BY THE CEILING AND AROUND HEAVY EQUIPMENT/SINKS. REMOVE FOOD SPLATTERS, DIRT AND DUST.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX THE LEAK AT THE BASE OF THE FAUCET ON THE 2-COMP. SINK IN REAR PREP AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FEMALE EMPLOYEES PREPARING/HANDLING FOOD WITH NO HAIR RESTRAINT ON. ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.

* 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 CITY OF CHICAGO CERTIFIED FOOD HANDLER CERTIFICATE ON PREMISES WHILLE POTENTIALLY HAZARDOUS FOODS- PIZZA, CHICKEN, BEEF, ETC.- ARE HANDLED. INSTRUCTED MANAGER TO POST CITY OF CHICAGO CERTIFICATE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED.

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. PREP AREAS STAND UP REACH IN COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR OR REPLACE DAMAGED GASKETS.

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. OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAIN BOARD AND SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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. HANDWASH BOWL WATER TURNED OFF BY DISHMACHINE. MUST TURN ON SINK/MAINTAIN SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL ADDITIONAL HAND SINK IN MAIN PREP KITCHEN, PROVIDED WITH SOAP AND PAPER TOWELS

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REFER TO PREVIOUS REPORT FOR DESCRIPTION.

* 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. Found no city of chicago sanitation manager certificate on premises while handling potentially hazardous food. (handles pizza, beef, chicken, italian food etc.) serious violation. citation issued. (7-38-012)

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. Found floors not clean at rear storage areas.

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. Found leaky P-trap at exposed hand sink. Found leaky dishmachine at bottom/gasket.