GEORGIOS ON DIVISION

11 W DIVISION ST, CHICAGO, IL 60610 · Restaurant

17 inspections

1. Toiles11 juin 2021

   0 infraction

2. Plainte16 janv. 2020

   0 infraction

3. Plainte8 janv. 2020

   0 infraction

4. Réinspection des toiles23 juill. 2019

   2 infractions

   • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
     • 4-301.11 HOT HOLDING UNIT REMAINS TAGGED. INSTRUCTED SITE TO SERVICE UNIT AND ENSURE HOT HOLDING TEMPERATURE IS 135F OR MORE. INSTRUCTED SITE TO CONTACT CDPH FOR TAG REMOVAL. INSTRUCTED MANAGER TO NOT USE UNIT UNTIL CDPH REMOVES TAG. UNIT NOT IN USE AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005. NO CITATION ISSUED.
   • 58. FORMATION D ' ALLERGÈNE
     • OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES. NO CITATION ISSUED.
5. Réinspection des toiles20 juin 2019

   5 infractions

   • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
     • OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SAUSAGE PIZZA) ARE BEING PREPARED AND SERVED TO THE PUBLIC. CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012.CITATION ISSUED
   • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
     • HOT HOLDING UNIT REMAINS TAGGED. INSTRUCTED SITE TO SERVICE UNIT AND ENSURE TEMPERATURE IS 135F OR MORE. INSTRUCTED SITE TO CONTACT CDPH FOR TAG REMOVAL.
   • 58. FORMATION D ' ALLERGÈNE
     • OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES.
   • 59. VIOLATION PRÉCÉDENTE DE LA FONDATION PRIORITAIRE CORRÉGÉE
     • OBSERVED THE FOLLOWING PREVIOUS PRIORITY FOUNDATION VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #2293424 (JUNE 10, 2019). 4-601.11(C)(C)OBSERVED EXCESSIVE RUST BUILD UP THROUGHOUT WIRE SHELVES IN WALK IN COOLER. INFORMED SITE THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED SITE TO RESEAL OR REPLACE SHELVING AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. 6-501.114 OBSERVED 2 INOPERABLE/BROKEN COMMERCIAL REFRIGERATOR UNITS IN BASEMENT DRY STORAGE AREA. INSTRUCTED SITE TO CLEAN, REPAIR UNITS OR REMOVE/DISCARD TO PREVENT HARBORAGE. MAINTAIN AT ALL TIMES. INSTRUCTED MANAGER TO COMPLY. PRIORITY VIOLATION .7-42-090. CITATION ISSUED.
   • 60. VIOLATION PRÉCÉDENTE DE LA BASE
     • OBSERVED THE FOLLOWING PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #2293424 (JUNE 10, 2019) 2-102.13 OBSERVED FOOD HANDLER REQUIREMENTS NOT MEET. INSTRUCTED SITE TO MEET FOOD HANDLER REQUIREMENTS. MAINTAIN AT ALL TIMES. INSTRUCTED MANAGER TO COMPLY. PRIORITY FOUNDATION VIOLATION .7-42-090. CITATION ISSUED.
6. Toiles10 juin 2019

   8 infractions

   • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
     • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS (SAUSAGE PIZZA) , IS BEING PREPARED AND SERVED TO THE PUBLIC. A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHEN TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS ARE BEING PREPARED AND SERVED. 7-38-012. CITATION ISSUED.
   • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
     • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010.CITATION ISSUED
   • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
     • OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR MATERIALS TO CLEAN UP SAID INCIDENT. FACILITY MUST PROVIDE PROCEDURES AND MATERIALS FOR EMPLOYEES TO FOLLOW AND USE WHEN RESPONDING TO VOMIT OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. CITATION ISSUED
   • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
     • OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER HOT HOLDING TEMPERATURE , AT -FRONT COUNTER HOT HOLDING CASE: PEPPERONI, SAUSAGE PIZZA, CHEESE PIZZA TEMPERATURES RANGING FROM 70 F - 80F. MANAGER DISCARDED SAID FOOD. INSTRUCTED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR LESS FOR HOT FOODS. MANAGER DISCARDED APPROXIMETLY 20 LBS OF FOOD AT A VALUE OF $100. PRIORITY VIOLATION # 7-38-005 CITATION ISSUED.
   • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
     • OBSERVED FRONT COUNTER HOT HOLDING CASE: AT IMPROPER TEMPERATURE OF 80.0F, HOLDING TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS. UNIT WAS TAGGED DURING INSPECTION. SITE INSTRUCTED NOT TO USE UNIT. INSTRUCTED SITE TO SERVICE UNIT AND ENSURE TEMPERATURE IS 135F OR MORE. INSTRUCTED SITE TO CONTACT CDPH FOR TAG REMOVAL. PRIORITY VIOLATION #7-38-005 CITATION ISSUED.
   • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
     • OBSERVED NO SANITIZING SOLUTION TEST STRIPS ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION.7-38-005. CITATION ISSUED.
   • 58. FORMATION D ' ALLERGÈNE
     • OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES. NO CITATION ISSUED.
   • 60. VIOLATION PRÉCÉDENTE DE LA BASE
     • OBSERVED THE FOLLOWING PREVIOUS CORE VIOLATIONS NOT CORRECTED BY DUE DATE OCT 18, 2018 FROM INSPECTION REPORT #2214177 4-601.11(C)(C)OBSERVED EXCESSIVE RUST BUILD UP THROUGHOUT WIRE SHELVES IN WALK IN COOLER. INFORMED SITE THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED SITE TO RESEAL OR REPLACE SHELVING AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. 6-501.114 OBSERVED 2 INOPERABLE/BROKEN COMMERCIAL REFRIGERATOR UNITS IN BASEMENT DRY STORAGE AREA. INSTRUCTED SITE TO CLEAN, REPAIR UNITS OR REMOVE/DISCARD TO PREVENT HARBORAGE. MAINTAIN AT ALL TIMES. 2-102.13 OBSERVED FOOD HANDLER REQUIREMENTS NOT MEET. INSTRUCTED SITE TO MEET FOOD HANDLER REQUIREMENTS. MAINTAIN AT ALL TIMES. INSTRUCTED MANAGER TO COMPLY. PRIORITY FOUNDATION VIOLATION .7-42-090. CITATION ISSUED.
7. Réinspection de la plainte11 sept. 2018

   11 infractions

   • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
     • 2-101.12- FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER ON PREMISES OR POSTED WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS), CHEESE PIZZA, SAUSAGE AND CHEESE PIZZA, ETC. WERE BEING HANDLED, PREPARED AND COOKED. INSTRUCTED SITE THAT THERE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER ON PREMISES AND CERTIFICATE POSTED AND VISIBLE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-012 CITATION ISSUED.
   • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
     • 2-102.14 (A) (A)- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012(A). NO CITATION ISSUED.
   • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
     • 2-501.11- FOUND NO PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
   • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
     • 3-501.16 (A) (1) (A)- OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER TEMPERATURE, AT -FRONT COUNTER HOT HOLDING CASE: 77.5F, 1.5LBS OF PEPPERONI AND CHEESE PIZZA, AT A VALUE OF $16.00 78.9F, 1.5LBS OF SAUSAGE AND CHEESE PIZZA, AT A VALUE OF $18.00 95.8F, 1.5LBS,OF VEGETABLE AND CHEESE PIZZA, AT A VALUE OF $18.00 74.1F, 1.5LS OF SAUSAGE AND VEGETABLE PIZZA, AT A VALUE OF $16.00 75.6F, 1LB OF SAUSAGE AND JALAPENO CHEESE PIZZA, AT A VALUE OF $16.00 101.1F, 1.5LBS OF CHEESE PIZZA, AT A VALUE OF $18.00 MANAGER VOLUNTARILY DISCARDED AND DENATURED A TOTAL WEIGHT OF 8.5LBS AT A VALUE OF $102.00 INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR LESS FOR HOT FOODS. PRIORITY VIOLATION # 7-38-005 CITATION ISSUED.
   • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
     • 4-301.11- OBSERVED FRONT COUNTER HOT HOLDING CASE: AT IMPROPER TEMPERATURE OF 100.0F, HOLDING TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS. UNIT WAS TAGGED DURING INSPECTION. SITE INSTRUCTED NOT TO USE UNIT. INSTRUCTED SITE TO SERVICE UNIT AND ENSURE TEMPERATURE IS 135F OR MORE. INSTRUCTED SITE TO CONTACT CDPH FOR TAG REMOVAL. PRIORITY VIOLATION #7-38-005 CITATION ISSUED.
   • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
     • OBSERVED EXCESSIVE FOOD DEBRIS THROUGHOUT FLOORING AREA, AS WELL AS UNDER AROUND KITCHEN EQUIPMENT IN BASEMENT DRY STORAGE AREA. INSTRUCTED SITE TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
   • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
     • OBSERVED EXCESSIVE RUST BUILD UP THROUGHOUT WIRE SHELVES IN WALK IN COOLER. INFORMED SITE THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED SITE TO RESEAL OR REPLACE SHELVING AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.
   • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
     • OBSERVED 2 INOPERABLE/BROKEN COMMERCIAL REFRIGERATOR UNITS IN BASEMENT DRY STORAGE AREA. INSTRUCTED SITE TO CLEAN, REPAIR UNITS OR REMOVE/DISCARD TO PREVENT HARBORAGE. MAINTAIN AT ALL TIMES.
   • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
     • OBSERVED FOOD HANDLER REQUIREMENTS NO MEET. INSTRUCTED SITE TO MEET FOOD HANDLER REQUIREMENTS. MAINTAIN AT ALL TIMES.
   • 58. FORMATION D ' ALLERGÈNE
     • OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES. NO CITATION ISSUED.
   • 61. RAPPORT APERÇU ET VISIBLE AU PUBLIC
     • VIOLATION CORRECTED.
8. Plainte4 sept. 2018

   14 infractions

   • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
     • 2-101.12- FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER ON PREMISES OR POSTED WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS), CHEESE PIZZA, SAUSAGE AND CHEESE PIZZA, ETC. WERE BEING HANDLED, PREPARED AND COOKED. INSTRUCTED MANAGER THAT THERE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER ON PREMISES AND CERTIFICATE POSTED AND VISIBLE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-012 CITATION ISSUED.
   • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
     • 2-102.14 (A) (A)- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012(A). NO CITATION ISSUED.
   • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
     • 2-501.11- FOUND NO PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
   • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
     • 5-205.11- OBSERVED CLOGGED HAND SINK IN THE FOLLOWING AREA: -REAR PREP AREA INFORMED MANAGER THAT HAND SINK MUST BE MAINTAINED AT ALL TIMES. INSTRUCTED MANAGER TO REPAIR BEFORE RE INSPECTION DATE. MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION # 7-38-030(c) CITATION ISSUED.
   • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
     • 3-501.16 (A) (1) (A)- OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER TEMPERATURE, AT -FRONT COUNTER HOT HOLDING DISPLAY CASE: 107.5F, 2LBS OF CHEESE AND SAUSAGE PIZZA, AT $18.00 88.5F, 2LBS OF SAUSAGE CHEESE PIZZA, AT A VALUE OF $15.00 89.5F, 2LBS OF PEPPERONI, CHEESE AND SAUSAGE, AT A VALUE $15.00 89.7F, 2LBS OF SAUSAGE, GREEN PEPPERS AND MUSHROOMS PIZZA, AT $15.00 88.5F, 2LBS OF PEPPERONI AND JALAPENO CHEESE PIZZA, AT VALUE OF $15.00 89.4F, 2LBS OF VEGETABLE AND CHEESE PIZZA, AT A VALUE OF $15.00 MANAGER VOLUNTARILY DISCARDED AND DENATURED A TOTAL WEIGHT OF 12LBS AT A VALUE OF $93.00 INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR LESS FOR HOT FOODS. PRIORITY VIOLATION # 7-38-005 CITATION ISSUED.
   • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
     • 6-501.111- OBSERVED 20 OR SMALL LIVE FLIES AND 10 OR MORE LARGE FLIES ACTIVITY FLYING AROUND IN BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO CONTACT PEST CONTROL SERVICE TO ELIMINATE ACTIVITY BEFORE RE INSPECTION DATE. PRIORITY FOUNDATION VIOLATION# #7-38-020 (A) CITATION ISSUED.
   • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
     • 4-301.12 (A) (A)- OBSERVED WATER BACKING UP AT THE 3 COMPARTMENT SINK AREA. WHEN WATER IS RELEASED FROM 2ND SINK BASIN, WATER BACKS UP INTO 1ST AND 3RD SINK BASINS. INSTRUCTED MANAGER TO REPAIR BEFORE RE INSPECTION DATE. PRIORITY FOUNDATION VIOLATION # 7-38-025 CITATION ISSUED. VIOLATION CORRECTED BY END OF INSPECTION.
   • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
     • OBSERVED EXCESSIVE FOOD DEBRIS THROUGHOUT FLOORING AREA, AS WELL AS UNDER AROUND KITCHEN EQUIPMENT IN BASEMENT DRY STORAGE AREA. INSTRUCTED SITE TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
   • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
     • OBSERVED EXCESSIVE RUST BUILD UP THROUGHOUT WIRE SHELVES IN WALK IN COOLER. INFORMED SITE THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED SITE TO RESEAL OR REPLACE SHELVING AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.
   • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
   • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
     • OBSERVED 2 INOPERABLE/BROKEN COMMERCIAL REFRIGERATOR UNITS IN BASEMENT DRY STORAGE AREA. INSTRUCTED SITE TO CLEAN, REPAIR UNITS OR REMOVE/DISCARD TO PREVENT HARBORAGE. MAINTAIN AT ALL TIMES.
   • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
     • OBSERVED FOOD HANDLER REQUIREMENTS NO MEET. INSTRUCTED SITE TO MEET FOOD HANDLER REQUIREMENTS. MAINTAIN AT ALL TIMES.
   • 58. FORMATION D ' ALLERGÈNE
     • OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES. NO CITATION ISSUED.
   • 61. RAPPORT APERÇU ET VISIBLE AU PUBLIC
     • 8-304.11 (A)- OBSERVED PREVIOUS SUMMARY REPORT FROM 7/25/18, NOT POSTED IN PLAIN VIEW OF CUSTOMER. INSTRUCTED MANAGER TO POST SUMMARY IN PLAIN VIEW OF CUSTOMER. MAINTAIN AT ALL TIMES.
9. Inspection récente25 juill. 2018

   10 infractions

   • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
     • FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER ON PREMISES OR POSTED WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS), CHEESE PIZZA, SAUSAGE AND CHEESE PIZZA, ETC. WERE BEING HANDLED, PREPARED AND COOKED. INSTRUCTED MANAGER THAT THERE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER ON PREMISES AND CERTIFICATE POSTED AND VISIBLE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-012 CITATION ISSUED.
   • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
     • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012(A). NO CITATION ISSUED.
   • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
     • FOUND NO PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
   • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
     • OBSERVED HAND SINK IN FOOD PREP AREA BLOCKED AND INACCESSIBLE AT TIME OF INSPECTION. EXPOSED HAND SINK WAS BLOCKED BY LATTER, 2 BROOMS AND MULTIPLE DIRTY DISHES. INFORMED SITE THAT HAND SINKS MUST BE ACCESSIBLE TO ENSURE PROPER HAND WASHING. SITE CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION # 7-38-030(c)
   • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
     • OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS) AT IMPROPER TEMPERATURE IN HOT HOLDING BOX, AT 86.5F, 3LBS OF CHEESE PIZZA, AT A VALUE OF $23.43 86.4F, 5LBS OF SAUSAGE AND CHEESE PIZZA, AT A VALUE OF $27.55 85.6F, 3LBS OF PEPPERONI AND HAM AND CHEESE PIZZA, AT A VALUE OF $27.55 87.4F, 3LBS OF MEAT LOVERS AND CHEESE PIZZA AT A VALUE OF $29.76 86.5F, 3LBS OF VEGETABLE AND CHEESE PIZZA, AT A VALUE OF $29.76 86.7F, 3LBS OF JALEPENO AND PEPPERONI CHEESE PIZZA, AT A VALUE OF $27.75 MANAGER VOLUNTARILY DISCARDED AND DENATURED 20LBS OF PIZZA A TOTAL VALUE OF $165.80 INFORMED SITE THAT TCS FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR LESS FOR HOT FOODS AT ALL TIMES. SITE CORRECTED VIOLATION DURING INSPECTION. PRIORITY VIOLATION # 7-38-005 CITATION ISSUED.
   • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
     • OBSERVED EXCESSIVE FOOD DEBRIS THROUGHOUT FLOORING AREA, AS WELL AS UNDER AROUND KITCHEN EQUIPMENT IN BASEMENT DRY STORAGE AREA. INSTRUCTED SITE TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
   • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
     • OBSERVED EXCESSIVE RUST BUILD UP THROUGHOUT WIRE SHELVES IN WALK IN COOLER. INFORMED SITE THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED SITE TO RESEAL OR REPLACE SHELVING AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.
   • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
     • OBSERVED 2 INOPERABLE/BROKEN COMMERCIAL REFRIGERATOR UNITS IN BASEMENT DRY STORAGE AREA. INSTRUCTED SITE TO CLEAN, REPAIR UNITS OR REMOVE/DISCARD TO PREVENT HARBORAGE. MAINTAIN AT ALL TIMES.
   • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
     • OBSERVED FOOD HANDLER REQUIREMENTS NO MEET. INSTRUCTED SITE TO MEET FOOD HANDLER REQUIREMENTS. MAINTAIN AT ALL TIMES.
   • 58. FORMATION D ' ALLERGÈNE
     • OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES. NO CITATION ISSUED.
10. Toiles18 juill. 2018

    10 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER ON PREMISES OR POSTED WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS), CHEESE PIZZA, SAUSAGE AND CHEESE PIZZA, ETC. WERE BEING HANDLED, PREPARED AND COOKED. INSTRUCTED MANAGER THAT THERE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER ON PREMISES AND CERTIFICATE POSTED AND VISIBLE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-012 CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012(A). NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • FOUND NO PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HAND SINK IN FOOD PREP AREA BLOCKED AND INACCESSIBLE AT TIME OF INSPECTION. EXPOSED HAND SINK WAS BLOCKED BY LATTER, 2 BROOMS AND MULTIPLE DIRTY DISHES. INFORMED SITE THAT HAND SINKS MUST BE ACCESSIBLE TO ENSURE PROPER HAND WASHING. SITE CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION # 7-38-030(c)
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS) AT IMPROPER TEMPERATURE IN HOT HOLDING BOX, AT 86.5F, 3LBS OF CHEESE PIZZA, AT A VALUE OF $23.43 86.4F, 5LBS OF SAUSAGE AND CHEESE PIZZA, AT A VALUE OF $27.55 85.6F, 3LBS OF PEPPERONI AND HAM AND CHEESE PIZZA, AT A VALUE OF $27.55 87.4F, 3LBS OF MEAT LOVERS AND CHEESE PIZZA AT A VALUE OF $29.76 86.5F, 3LBS OF VEGETABLE AND CHEESE PIZZA, AT A VALUE OF $29.76 86.7F, 3LBS OF JALEPENO AND PEPPERONI CHEESE PIZZA, AT A VALUE OF $27.75 MANAGER VOLUNTARILY DISCARDED AND DENATURED 20LBS OF PIZZA A TOTAL VALUE OF $165.80 INFORMED SITE THAT TCS FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR LESS FOR HOT FOODS AT ALL TIMES. SITE CORRECTED VIOLATION DURING INSPECTION. PRIORITY VIOLATION # 7-38-005 CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE FOOD DEBRIS THROUGHOUT FLOORING AREA, AS WELL AS UNDER AROUND KITCHEN EQUIPMENT IN BASEMENT DRY STORAGE AREA. INSTRUCTED SITE TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED EXCESSIVE RUST BUILD UP THROUGHOUT WIRE SHELVES IN WALK IN COOLER. INFORMED SITE THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED SITE TO RESEAL OR REPLACE SHELVING AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED 2 INOPERABLE/BROKEN COMMERCIAL REFRIGERATOR UNITS IN BASEMENT DRY STORAGE AREA. INSTRUCTED SITE TO CLEAN, REPAIR UNITS OR REMOVE/DISCARD TO PREVENT HARBORAGE. MAINTAIN AT ALL TIMES.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • OBSERVED FOOD HANDLER REQUIREMENTS NO MEET. INSTRUCTED SITE TO MEET FOOD HANDLER REQUIREMENTS. MAINTAIN AT ALL TIMES.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES. NO CITATION ISSUED.
11. Toiles17 avr. 2017

    7 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FOUND THE UPRIGHT HOT HOLDING UNIT NOT MAINTAINING PROPER TEMPERATURE OF 140F AND ABOVE.UNIT WAS NOT PLUGGED IN. HOT HOLDING UNITS MUST MAINTAIN AT ALL TIMES 140F DEGREES AND ABOVE. ALSO FOUND A 3DR REFRIGERATOR NOT PROPERLY MAINTAINING 40F AND BELOW. UNIT WAS FOUND AT 52F DEGREES. HOT HOLDING UNIT WAS PLUGGED IN AND MAINTAINED 140F AND ABOVE. THE 3DR REFRIGERATOR WAS TAGGED AT THIS TIME.DO NOT REMOVE TAG OR USE UNIT.CRITICAL CITATION ISSUED.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND 12 POUNDS OF PIZZAS(POTENTIALLY HAZARDOUS FOODS) VALUE OF $30.00 (4 LARGE PIZZAS CHEESE 80.6F, PEPPERONI 102.4F AND VEGGIE PIZZAS 110.2F RESPECTIVELY) AT IMPROPER TEMPERATURES DURING INSPECTION. ALSO FOUND 5 POUNDS OF SAUSAGE IN A 3DR REFRIGERATOR AT 86F IN THE PIZZA PREP AREA 1ST FLOOR. INSTRUCTED MANAGER THAT HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140F AND ABOVE AND COLD POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN 40F AND BELOW AT ALL TIMES. ALL ABOVE FOOD PRODUCTS WERE DISCARDED VOLUNTARILY BY MANAGER. CRITICAL CITATION ISSUED.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER ON PREMISES OR POSTED WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING HANDLED, PREPARED AND COOKED. INSTRUCTED MANAGER THAT THERE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER ON PREMISES AND CERTIFICATE POSTED AND VISIBLE ON PREMISES AT ALL TIMES. SERIOUS CITATION ISSUED.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND FOOD SPLASHES ON THE WALLS AND CEILING IN THE BASEMENT PREP AREA.MUST CLEAN, SANITIZE AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • FOUND BROKEN LIGHT SHIELD ABOVE THE 3-COMP SINK IN THE BASEMENT PREP AREA. MUST REPAIR/REPLACE AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND NO WORKING SINK STOPPERS FOR THE BOTH 3-COMO SINKS ON PREMISES (1ST FLOOR AND BSMT).MUST ALWAYS PROVIDE WORKING SINK STOPPERS FOR BOTH 3-COMP SINKS ON PREMISES IN ORDER TO PROPERLY SET-UP SINK FOR WASHING, RINSING AND SANITIZING.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOUND NO IDPH FOOD HANDLER'S CERTIFICATES FOR EMPLOYEES AT SITE. INSTRUCTED TO PROVIDE IDPH FOOD HANDLER'S CERTIFICATES FOR ALL FOOD PREP STAFF AND FOR NEW EMPLOYEES. NEW EMPLOYEES MUST OBTAIN ABOVE MENTIONED DOCUMENT WITHIN 30 DAYS OR HIRE.
12. Toiles1 nov. 2016

    9 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS ARE HELD INSIDE THE PIZZA DISPLAY CASE AT IMPROPER TEMPERATURES PEPPERONI PIZZA 124.7F,SUPREME SAUSAGE PIZZA AT 82.8F,BUFFALO CHICKEN AT 88.7F,SAUSAGE PIZZA AT 84.0F. INSTRUCTED MANAGER TO MONITOR AND MAINTAIN ALL COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AND HOT FOODS MUST BE MAINTAINED AT 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • AT THIS TIME,OBSERVED EXPOSED HANDSINKS IN PREP AREAS WERE BLOCKED WITH LADDERS,BOXES AND UTILITY ROLLING CARTS ALSO, MISSING SOAP AND HANDPAPERTOWELS WHILE EMPLOYEES WERE PREPPING FOODS.INSTRUCTED TO MAKE HANDWASHING FACILITIES ACCESSIBLE AND MAINTAINED WITH SOAP AND HANDPAPERTOWELS FOR HANDWASHING AT ALL TIMES. CRITICAL CITATION ISSUED: 7-38-030.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (BUFFALO CHICKEN PIZZA ETC) AND NOTED NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES AS REQUIRED. INSTRUCTED MANAGEMENT TO PROVIDE AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE AND TO HAVE A FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • ALL KITCHEN EQUIPMENTS STOVES,INTERIORS OF PIZZA OVENS,SIDES OF HOT COOKING EQUIPMENTS,COOLERS,INTERIOR OF SINKS,SHELVINGS,TOPS AND BOTTOMS OF PREP TABLES,CHEST FREEZER,FRONT COUNTER SHELVINGS ETC,REQUIRE A DETAIL CLEANING AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS BENEATH THE COOKING EQUIPMENTS THROUGHOUT THE PREP AREAS ARE ENCRUSTED WITH GREASE,MUST DETAIL CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS AND WALLS THROUGHOUT THE PREP AREAS AND INTERIORS OF LIGHT SHIELDS AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE AND MAINTAIN A VISIBLE THERMOMETER INSIDE THE 1 DOOR COOLER LOCATED IN BASEMENT PREP AREA.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • DETAIL CLEAN AND ORGANIZE BASEMENT PREP AREA AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE. STOCK ITEMS IN BASEMENT DRY STORAGE AREAS MUST BE PROPERLY STORED AT LEAST 6 INCHES OFF THE FLOOR AND AWAY FROM WALL FOR EASIER CLEANING.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • HAIR RESTRAINTS MUST BE WORN FOR FOOD HANDLERS WORKING IN KITCHEN AROUND OPEN FOODS AND MAINTAIN.
13. Toiles15 mars 2016

    6 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS ARE HELD INSIDE THE PIZZA DISPLAY CASE AT IMPROPER TEMPERATURES: BBQ PIZZA 79.9F, CHEESE PIZZA 83.5F, MEAT LOVERS (BEEF) 93.1F,PEPPERONI 83.9F,VEGGIE AND CHEESE 77.1F,PEPPERONI/MUSHROOMS PIZZA 78.7F,PEPPERONI AND JALAPENOS PIZZA 83.8F. INSTRUCTED MANAGER TO MONITOR AND MAINTAIN ALL COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AND HOT FOODS MUST BE MAINTAINED AT 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN,PIZZAS,DELI MEATS ETC) AND NOTED NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES AS REQUIRED. INSTRUCTED MANAGEMENT TO PROVIDE AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE AND TO HAVE A FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE HANDLED. SERIOUS VIOLATION 7-38-012.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FLOORS BEHIND, UNDER AND AROUND HEAVY EQUIPMENTS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • REPLACE WATER STAINED AND MISSING CEILING TILES IN BASEMENT DISHWASHING AREA.INSTRUCTED TO REPLACE AND MAINTAIN.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • NO LIGHT SHIELD ON THE LIGHT FIXTURE IN THE BASEMENT PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN LIGHT SHIELD OR SHATTER-PROOF LIGHTING AND MAINTAIN.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO THERMOMETER INSIDE THE 2 DOOR PREP COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE THERMOMETERS INSIDE COOLERS.
14. Toiles26 janv. 2015

    7 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE THE PIZZA DISPLAY CASE TO BE IMPROPER: BBQ PIZZA 98.8F, CHEESE PIZZA 91.5F, MEAT LOVERS (BEEF) 93.2F,PEPPERONI 86.9F,VEGGIE AND CHEESE 85.7F. COLD TEMPERATURES PEPPERONI 58.8F,GROUND BEEF 47.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF LBS OF PRODUCTS WORTH $ THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • NOTED THE EXPOSED HAND SINK IN THE 1ST FLOOR PREP AREA NOT ACCESSIBLE FOR USE WITH LARGE FAN AND BIG BAG WITH DIRTY LINEN BLOCKING ACCESS TO THE EXPOSED HAND SINK. INSTRUCTED TO REMOVE AND KEEP THE HAND SINK ACCESSIBLE FOR USE AT ALL TIMES. CRITICAL VIOLATION 7-38-030
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NOTED NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES AND NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN,PIZZAS,DELI MEATS ETC). INSTRUCTED MANAGEMENT TO PROVIDE AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE AND TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • NOTED THORN RUBBER GASKET AT DOOR OF SERVICE COOLER ON THE FIRST FLOOR PREP AREA. NOTED RUSTY SHELVES INSIDE WALK IN COOLER AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO REPAIR THE COOLER DOOR, CLEAN THE SHELVING, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE AND MAINTAIN.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • NOTED SLIGHT DISCOLORATION INSIDE THE INNER LINING OF ICE MACHINE. INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • NOTED TWO SIDED STOVE ON PREP ABLE AT THE FIRST FLOOR NOT VENTED. INSTRUCTED TO PROVIDE VENTILATION FOR STOVE OR REMOVE FROM PREP AREA.ALSO NOTED STAINED CEILING TILES AND OPENINGS AT THE BASEMENT FOOD PREP AREA CEILING. MUST REPAIR AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • NOTED NO STOPPERS AT THE 3 COMPARTMENT SINK OF BASEMENT PREP AREA AND NO ATTACHED METAL DRAINBOARD PROVIDED AT THE 3 COMPARTMENT SINKS. INSTRUCTED TO INSTALL DRAIN BOARDS AT ALL 3 COMPARTMENT SINKS AND PROVIDE STOPPERS FOR THE BASEMENT SINK.
15. Réinspection des licences12 sept. 2014

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DOOR TO THE WALK-IN COOLER MUST BE SEALED ON ALL SIDES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE FLOOR IN BOTH PREP AREAS. MAINTAIN BASEMENT FLOOR DRY. REMOVE DEAD INSECTS FROM THE FLOOR IN THE BASEMENT PREP AREA.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE ADDITIONAL SINK STOPPERS FOR THE 3 COMPARTMENT SINK. NO ATTACHED METAL DRAINBOARD PROVIDED AT THE 3 COMPARTMENT SINK. MUST INSTALL.
16. Licence5 sept. 2014

    10 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 51.3F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESE AND PEPPERONI. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED CHEESES AT 50.9-52.3F, AND SOUR CREAM AT 50.1F. MANAGEMENT VOLUNTARILY DISCARDED 100# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.
    • 11. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
      • THE EXPOSED HANDSINK IN THE 1ST FLOOR PREP AREA IS NOT ACCESSIBLE FOR USE. OBSERVED A LARGE FAN AND OTHER ITEMS BLOCKING ACCESS TO THE EXPOSED HANDSINK. MUST REMOVE AND KEEP THE HANDSINK ACCESSIBLE FOR USE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • OBSERVED LIVE HOUSE AND FRUIT FLIES IN BOTH FOOD PREP AREAS, 1ST FLOOR AND BASEMENT. OBSERVED APPROXIMATELY 30 LIVE HOUSE FLIES AND 10 LIVE FRUIT FLIES IN BOTH FOOD PREP AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE. SERIOUS VIOLATION 7-38-012.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • DOOR TO THE WALK-IN COOLER MUST BE SEALED ON ALL SIDES.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • DETAIL CLEAN THE FOLLOWING ITEMS: TOP OF PIZZA OVEN, ALL 3 COMPARTMENT SINKS AND HANDWASHING SINKS, INTERIOR OF PREP COOLERS, WIRE STORAGE RACKS IN WALK-IN COOLER, PREP TABLES, SHELVING, MIXER AND MIXER BOWL, INTERIOR OF ICE MACHINE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • DETAIL CLEAN THE FLOOR IN BOTH PREP AREAS. MAINTAIN BASEMENT FLOOR DRY. REMOVE DEAD INSECTS FROM THE FLOOR IN THE BASEMENT PREP AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • DETAIL CLEAN THE WALLS THROUGHOUT THE PREP AREAS. MUST FILL IN AN OPENINGS IN THE BASEMENT WALL ABOVE THE PREP TABLE. REPLACE ALL MISSING BASEMENT CEILING TILES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PROVIDE ADDITIONAL SINK STOPPERS FOR BOTH 3 COMPARTMENT SINKS. NO ATTACHED METAL DRAINBOARD PROVIDED AT THE 3 COMPARTMENT SINK. MUST INSTALL.
17. Licence25 mars 2014

    0 infraction