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PETE'S PIZZA & BAKEHOUSE

1100 W GRANVILLE AVE, CHICAGO, IL 60660 · Restaurant

Résumé des inspections

PETE'S PIZZA & BAKEHOUSE a été inspecté 29 fois par Chicago Department of Public Health depuis le 3 août 2011. La dernière inspection, le 21 avril 2026, a relevé 4 infractions.

5 des 29 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 4 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Protection des aliments contre la contamination.

Les inspections récentes ont relevé plus d'infractions que les précédentes; il vaut donc la peine de lire attentivement les derniers rapports.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 14 fois dans 7 inspections distinctes, la plus récente le 21 avril 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 12 fois dans 8 inspections distinctes, la plus récente le 21 avril 2026. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 26 janvier 2024. Par exemple : ALIMENTAIRES SÉPARÉS ET PROTÉGÉS

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 7 juin 2022. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Produits chimiques et substances toxiquesRisque élevé

    Les produits de nettoyage, désinfectants et pesticides doivent être étiquetés et rangés loin des aliments et des surfaces en contact avec les aliments. Les inspecteurs signalent les produits qui pourraient se retrouver dans les aliments ainsi que les traitements antiparasitaires appliqués sans supervision adéquate.

    Relevé une fois le 8 mai 2017. Par exemple : MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

29 inspections

  1. Toiles

    4 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE LINE PREP COOLER AND 2-DOOR PREP COOLER. OBSERVED SOUP AT 49F, ALFREDO SAUCE AT 50F, CASESAR DRESSING AT 47F AND CUT TOMATOES AT 55F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • REPLACE THE TORN DOOR GASKET INSIDE OF THE DOOR OF THE 1-DOOR FREEZER AT THE COOK'S LINE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE EXTERIOR OF THE GREASE TRAP, INTERIOR WIRE RACKS OF THE 2-DOOR PREP COOLER AND INTERIOR OF THE 1-DOOR FREEZER.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEAN THE FLOOR OF THE DRY STORAGE AREA (WALK-IN COOLER) AND WALK-IN FREEZER.
  2. Toiles

    9 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • UPPER ICE SHOOT INSIDE THE ICE MACHINE NOTED DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • NOTED THE FOLLOWING TCS FOODS NOT PROPERLY HELD AT ADEQUATE HOT HOLDING TEMPERATURES IN THE COOKS LINE STEAM TABLE. MEATBALLS AT 124.8F, VEGETABLE SOUP AT 114.6F, CHEESE SAUCE AT 110.8F. ALL FOODS DISCARDED. MANAGER INCREASED THE STEAM TABLE TEMPERATURE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • NOTED TCS ALFREDO CHEESE SAUCE HELD AT IMPROPER COLD HOLDING TEMPERATURE OF 49.5F IN THE UPPER PORTION OF THE COOKS LINE COOLER. NOTED OTHER TCS FOODS IN THE SAME COOLER AT PROPER COLD HOLDING TEMPERATURE AND ALFREDO SAUCE FROM THE LARGER CONTAINER IN THE REFRIGERATOR AT PROPER TEMPERATURE. COOK STATED HE RECENTLY FILLED THE COOKS LINE CONTAINER FROM A METAL PAN DIRECTLY FROM THE HOT DISH WASHING MACHINE. REVIEWED WITH MANAGEMENT PROPER FOOD PROTECTION/TEMPERATURE REQUIREMENTS. SAUCE DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #21 FOR CITATION.
    • 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
      • NOTED THE BUSINESS MAINTAINS TEMPERATURE LOGS WITH AN APPROVED VARIANCE FROM C.D.P.H AS A MEANS OF CONTROL FOR ASSORTED PIZZAS AND CALZONES ON DISPLAY THEN REHEATED TO 165 F AS ORDERED. RECORDS WERE FOUND NOT PROPERLY MAINTAINED. SOME ITEMS SUCH AS THE MEAT STUFFED CALZONE AT A TEMPERATURE OF 66.9F AND NOT LISTED ON THE TEMPERATURE LOG. ALSO, THEIR VARIANCE LOG SHEETS LIST THE FOODS MUST BE DISCARDED AFTER THREE HOURS. THE INITIAL TEMPERATURES WERE TAKEN AT 10:35 AM. TEMPERATURES NOTED DURING THE INSPECTION AT 2:30 PM. ALL FOODS DISCARDED. INSTRUCTED TO PROPERLY MAINTAIN THEIR VARIANCE OF TIME AND TEMPERATURE FOR A MEANS OF CONTROL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION IN THE DRY FOOD STORAGE ROOM.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • BROKEN COLD WATER HANDLE ON THE FRONT PREP HAND WASHING SINK. MUST REPLACE.----LEAK UNDER THE DISHWASHING ROOM HAND WASHING SINK ONTO THE FLOOR. INSTRUCTED TO REPAIR.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • MUST PROVIDE A WASTE RECEPTACLE AT THE KITCHEN ENTRANCE HAND WASHING SINK.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST NOT STORE STREET SCOOTER INSIDE THE DRY FOOD STORAGE ROOM OR ANY OTHER KITCHEN/FOOD AREAS.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVDE.
  3. Réinspection des toiles

    0 infraction

  4. Toiles

    10 infractions

    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED READY TO EAT FRESH VEGETABLES NOT PROTECTED DURING STORAGE. NOTED AN OPEN BUS PAN FILLED WITH RAW BACON BEING STORED DIRECTLY ABOVE AN OPEN CASE OF FRESH ROMAINE LETTUCE AND A BAG OF SHREDDED LETTUCE STORED DIRECTLY ON TOP OF THE RAW BACON. ALSO OBSERVED IN ANOTHER COOLER A CASE OF RAW EGGS STORED ON SHELVING DIRECTLY ABOVE AN OPEN BOX OF FRESH BROCCOLI AND BAGGED CARROTS. ALL FOODS REMOVED. REVIEWED PROPER STORAGE OF RAW AND READY TO EAT FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • NOTED EXCESSIVE PINK AND BROWN SLIME SUBSTANCE INSIDE THE UPPER WATER RESERVOIR OF THE ICE FOR CONSUMPTION MACHINE AND ADDITIONAL SLIME IN THE UPPER ICE SHOOT PORTION AND OTHER ICE CONTACT SURFACES OF THE MACHINE. INSTRUCTED TO REMOVE ALL SUBSTANCE, CLEAN AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • ALL BULK FOODS AND SPICES NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE CARDBOARD WRAPPED IN TINFOIL AS A MEANS OF REPAIR FOR THE SHELVING ABOVE THE COOKS LINE PREP TABLE.----MUST NOT USE CARDBOARD AS SPLASH GUARDS ON THE METAL RACK SHELVING IN THE KITCHEN AT THE TO GO BAG SHELVING.----MUST NOT USE TAPE AS WALL MOUNTING FOR EMPLOYEE WASHROOM MIRROR. ALL ABOVE MUST BE SMOOTH AND CLEANABLE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT STORE PIZZA TO GO BOXES IN THE UNPROTECTED BASEMENT NOT SUITABLE FOR FOOD CONTACT TO GO CONTAINERS OR PROVIDE SMOOTH AND CLEANABLE FLOORS WALLS AND CEILING THROUGHOUT.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • THE FOLLOWING EQUIPMENT NOTED DIRTY WITH EXCESSIVE GREASE AND FOOD DEBRIS: RUBBER DOOR GASKETS OF THE COOKS LINE DRAWER COOLER, INTERIOR OF COOKS LINE COOLERS AND FREEZERS. EXTERIOR OF ALL COOKS LINE EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS IN THE FOLLOWING WITH EXCESSIVE GREASE AND DEBRIS: UNDER THE COOKS LINE EQUIPMENT, UNDER THE DISH WASHING MACHINE.MUST CLEAN AND MAINTAIN.----NOTED POOLING WATER ON THE FLOORS THROUGHOUT THE BASEMENT. MUST REMOVE AND MAINTAIN DRY FLOORS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT THE WALK-IN FREEZER.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • AUCUNE PROFESSION DE FORMATION OU DE CERTIFICAT POUR TOUS LES EMPLOYÉS. ÇA DOIT SE PRODUIRE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM 2-8-23 REPORT #2570966 NOT CORRECTED. #43- NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.#47- NOTED HEAVY ICE BUILD UP INSIDE THE WALK IN FREEZER ON THE FLOOR AND SHELVES. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
  5. Plainte

    6 infractions

    • 13. ALIMENTS EN BONNE CONDITION, SAUVETE ET NON ADAPTÉS
      • NOTED HEAVY BUILD UP ON CONDENSATION UNIT AND SHELVES DRIPPING ONTO FOOD ITEMS STORED ON SHELVES INSIDE THE FREEZER AND FLOOR. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 6 LBS OF PRODUCTS (RAVIOLI, POTATOES, FROZEN PEACHES)WORTH $20.00 THROUGH DENATURING PROCESS.INSTRUCTED DEFROST AND REPAIR THE CONDENSATION UNIT AND MAINTAIN. PRIORITY VIOLATION #7-38-005.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • MENTIONNÉE SUR LES PLATES SUR LES FEUILLES À LA ZONE DE PRÉPARATION DE LA CUISINE NON CONSERVÉE PROPRIETEMENT. INSTRUCTION DE TOUTES LES PLACES DE SERVICE POUR PRÉVENIR L'ACCUMULATION DUT.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED HEAVY ICE BUILD UP INSIDE THE WALK IN FREEZER ON THE FLOOR AND SHELVES. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • NOTED HEAVY GREASE ACCUMULATION ONTOP AND ARROUND OF GREASE AT THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • 5-501.110 NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH THICK GREASE ON THE GROUND AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION #7-38-020(B).
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSCRIPTION DE LEURS DIRTS ET DE GRANDES ACCUMULATIONS, SUR LES PIÈCES ET LES CONDUITS ET SUR LES EDGES DE L'ÉQUIPEMENT DE COOKAGE DE L'HÔTE D'EXPORTATION. INSTRUMENTS POUR DÉTAILLER LES FEUILLES ET LES PRINCIPAUX HÔTELS, FILS ET PIPES/CONDUITS.
  6. Réinspection de la plainte

    5 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • 4-501.115 SOME AREAS IN THE UPPER PORTION OF THE ICE MACHINE ARE IN NEED OF CLEANING.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-602.11(A; B:1-4,6,7; C; D) BULK FOOD STORAGE CONTAINERS DO NOT HAVE LABELS THROUGHOUT THE KITCHEN FACILITY. INSTRUCTED TO LABEL WITH THE PRODUCT COMMON NAME.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 4-101.19 NON-FOOD CONTACT SURFACE OF RUSTED SHELVING IN THE WALK-IN COOLER AND SHELVING NEAR THE STAND-UP REACH-IN COOLER AT THE END OF THE COOKLINE IS NO LONGER EASILY CLEANABLE. MUST CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-601.11(C) FLOORS INCLUDE BUT ARE NOT LIMITED TO AREAS SUCH AS UNDER THE GRILL AREA AND THE DISH AREA HAS SOIL AND GREASE DEBRIS. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS SPLASH GUARDS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-205.15 OBSERVED PLASTIC WRAPPING USED AROUND THE PIPING OF THE HAND SINKS IN THE ENTRANCE OF THE REAR KITCHEN HAND SINK AND THE HAND SINK IN THE DISHWASHING AREA.---THE BACKFLOW DEVICE IS MISSING/BROKEN AT THE MOP SINK. INSTRUCTED TO REPAIR ALL PROPERLY.
  7. Plainte

    15 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • THE HAND SINK LOCATED AT THE ENTRANCE OF THE REAR KITCHEN IS BLOCKED BY TABLES, AND WATER WAS SHUT OFF AT THE HAND SINK.---THE HAND SINK LOCATED IN THE REAR PREP-LINE AREA WAS BLOCKED BY A PLASTIC PITCHER.---THE FACILITY MUST ENSURE HAND SINKS ARE EASILY ACCESSIBLE AND SUPPLIED WITH WATER OF AT LEAST 100*F, SOAP, AND DISPOSABLE PAPER TOWELS AT ALL TIMES. PIC ENSURED ALL HAND SINKS WERE ACCESSIBLE AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • PAPER TOWELS ARE NOT PROVIDED AT THE HANDWASHING SINK IN THE DISH AREA. PIC PROVIDED PAPER TOWELS ON SITE. SEE THE ABOVE VIOLATION #10 FOR CITATION.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • SOME AREAS IN THE UPPER PORTION OF THE ICE MACHINE ARE IN NEED OF CLEANING.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • VARIOUS TCS PIZZA (SPINACH, MEAT-FILLED CALZONE, DEEP-DISH PIZZA) LEFT AT IMPROPER TEMPERATURE IN THE DISPLAY CASE WAS MEASURED BETWEEN 71.9 - 82.5 *F. PIZZA WAS DISCARDED ON-SITE. PRIORITY CITATION ISSUED 7-38-005.
    • 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
      • OBSERVED INACCURATE TEMPERATURE LOGS FOR TCS PIZZAS ON DISPLAY USING TIME AS A MEANS OF CONTROL. TEMPERATURE LOGS NOTED WITH HOT PIZZA TEMPERATURES ALL AT 170F FOR ALL PIZZAS ON ALL DAYS OF RECORDS MAINTAINED. INSTRUCTED TO USE METAL STEM THERMOMETERS ON-SITE TO TAKE ACCURATE FOOD TEMPERATURES AND MAINTAIN TEMPERATURE LOGS WITH ACTUAL HOT FOOD TEMPERATURES. PRIORITY FOUNDATION CITATION ISSUED 7-38-005.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • BULK FOOD STORAGE CONTAINERS DO NOT HAVE LABELS THROUGHOUT THE KITCHEN FACILITY. INSTRUCTED TO LABEL WITH THE PRODUCT COMMON NAME.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • THE EXTERIOR BACK EXIT DOOR AND SIDE DOOR NEAR THE PIZZA PREP AREA, ALLOW ACCESS FOR PESTS. DOORS MUST BE SOLID AND TIGHT-FITTING. DOORS WERE CLOSED ON SITE.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • BOXES OF FOOD STORED ON THE WALK-IN FREEZER FLOOR. INSTRUCTED TO ELEVATE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NON-FOOD CONTACT SURFACE OF RUSTED SHELVING IN THE WALK-IN COOLER AND SHELVING NEAR THE STAND-UP REACH-IN COOLER AT THE END OF THE COOKLINE IS NO LONGER EASILY CLEANABLE. MUST CLEAN AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • THE INTERIOR OF THE MICROWAVE IS NOT CLEAN TO SIGHT AND TOUCH. MUST CLEAN AND MAINTAIN.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR OF MICROWAVE OVEN AND EXTERIOR OF COOKS LINE EQUIPMENT WITH EXCESSIVE FOOD AND GREASE ACCUMULATION. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FLOORS INCLUDE BUT ARE NOT LIMITED TO AREAS SUCH AS UNDER THE GRILL AREA AND THE DISH AREA HAS SOIL AND GREASE DEBRIS.---FOOD DEBRIS FOUND UNDER MICROWAVE. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS SPLASH GUARDS.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED PLASTIC WRAPPING USED AROUND THE PIPING OF THE HAND SINKS IN THE ENTRANCE OF THE REAR KITCHEN HAND SINK AND THE HAND SINK IN THE DISHWASHING AREA.---THE BACKFLOW DEVICE IS MISSING/BROKEN AT THE MOP SINK. INSTRUCTED TO REPAIR ALL PROPERLY.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • THE PREVIOUS CORE VIOLATION FROM REPORT #2521656 ON 6-21-21 WAS NOT CORRECTED. #49-FOUND EXTERIOR OF DISH MACHINE NOT CLEAN. MUST CLEAN AND MAINTAIN. PRIORITY FOUNDATION CITATION ISSUED 7-42-090.
  8. Toiles

    2 infractions

    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • FOUND BLENDER NOT STORED PROPELRY ON DRYING RACKS. MUST STORE INVERTED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • FOUND EXTERIOR OF DISHMACHINE NOT CLEAN. MUST CLEAN AND SANITIZE.
  9. Réinspection de la plainte

    2 infractions

    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13-OBSERVED HEAVY ICE BUILD UP ON PIPE IN WALK IN FREEZER. MUST DEFROST TO PREVENT CONTAMINATION ONTO FOOD.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • 5-402.12-OBSERVED EXTERIOR OF GREASE TRAP WITH HEAVY GREASE BUILD UP ON FRONT END. MUST CLEAN AND MAINTAIN.
  10. Plainte

    4 infractions

    • 24. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
      • OBSERVED COOKED CHEESE PIZZA AT 103.5F SITTING OUT ON COUNTER WITHOUT MANAGER PROVIDING A TEMPERATURE LOG OR WRITTEN PROCEDURE. ALSO OBSERVED VEGETABLE PIZZA OUT ON COUNTER AT IMPROPER TEMPERATURE OF 87.3F AND SAUSAGE PIZZA OUT ON COUNTER AT 114.7F. MANAGER STATED THEY LEAVE THE COOKED PIZZA OUT ON THE COUNTER THEN THEY REHEAT IT WHEN A CUSTOMER WANTS TO ORDER A SLICE OF PIZZA. MANAGER DID NOT HAVE A RECORD OF TEMPERATURE LOG FOR COOKED PIZZA ON 12/21/2020. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD IMMEDIATELY. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $100.00F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • OBSERVED HEAVY ICE BUILD UP ON PIPE IN WALK IN FREEZER. MUST DEFROST TO PREVENT CONTAMINATION ONTO FOOD.
    • 52. ÉLIMINATION PROPRIETE DE L ' EAU ET DES DECHETS
      • OBSERVED EXTERIOR OF GREASE TRAP WITH HEAVY GREASE BUILD UP ON FRONT END. MUST CLEAN AND MAINTAIN.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 1/7/2020, REPORT #2356242. #47-OBSERVED DIRTY CUTTING BOARDS AT PIZZA PREP TABLE AND BY HOT HOLDING UNIT TABLE WITH DARK STAINS. INSTRUCTED TO CLEAN AND MAINTAIN. #51-OBSERVED NO BACK FLOW PREVENTION DEVICE AT MOP SINK FAUCET. INSTRUCTED TO PROVIDE. #53-OBSERVED NO LID ON TRASH CAN IN EMPLOYEE BATHROOM. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. 7-42-090.
  11. Toiles

    5 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED PACKAGED DESSERTS WITHOUT A LABEL. INSTRUCTED TO PROVIDE PROPER LABEL CONTENTS WITH NAME OF FOOD, NET QUANTITY, INGRIDIENT LIST, MAJOR FOOD ALLERGENS AND BUSINESS NAME AND ADDRESS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED DIRTY CUTTING BOARDS AT PIZZA PREP TABLE AND BY HOT HOLDING UNIT TABLE WITH DARK STAINS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED NO BACK FLOW PREVENTION DEVICE AT THE ICE MACHINE IN REAR AND AT MOP SINK FAUCET. INSTRUCTED TO PROVIDE.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • OBSERVED NO LID ON TRASH CAN IN EMPLOYEE BATHROOM. INSTRUCTED TO PROVIDE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE ON FLOORS UNDER COOKING EQUIPMENT. ALSO OBSERVED MINOR DEBRIS ON WALLS BY 3-COMPARTMENT SINK AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  12. Toiles

    3 infractions

    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • FOUND NON DRIPPING SEWAGE PIPES OVER PIZZA BOXES AT BASEMENT. MUST RELOCATE PIZZA BOXES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND FLOORS AT HALLWAY AREAS NOT CLEAN(GREASE). MUST CLEAN, DEGREASE, AND SANITIZE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FOUND WALLS NOT SMOOTH AND EASY TO CLEAN AT BEVERAGE STORAGE AT BASEMENT. MUST REPAIR.
  13. Toiles

    6 infractions

    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17(A) INSTRUCTED MANAGER MUST PROVIDE SELL BY DATE/SHELF LIFE OF TCS FOODS PREPARED ON SITE AND HELD FOR GREATER THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-204.112(B) SOME REACH IN COOLERS MISSING THERMOMETERS IN PREP AREA. INSTRUCTED MANAGER ALL COOLERS MUST HAVE WORKING THERMOMETERS.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • 4-502.11(B) INSTRUCTED MANAGER METAL STEM THEROMETERS MUST BE CALIBRATED. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 4-602.13 OBSERVED FOOD BUILD UP INSIDE PREP AREA REACH IN COOLERS DOOR RUBBER GASKETS. MUST CLEAN AND MAINTAIN.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 5-204.12 UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE FOR ICE MACHINE. INSTRUCTED MANAGER MUST LOCATE BACKFLOW PREVENTION DEVICE FOR ICE MACHINE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 6-501.12 OBSERVED DUST BUILD UP ON CEILING TILES AROUND VENTILATION COVERS ABOVE REAR PREP AREA AND DISHWASH AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN CEILING TILES/CEILING VENTILATION COVERS.
  14. Réinspection des toiles

    5 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SOME DRY STORAGE IN BASEMENT ARE STORED ON TOP PIPES OR UNDER THE WASTE WATER PIPES.INSTRUCTED TO REMOVE PRODUCTS,ENCASE SAID PIPES OR RELOCATE FOOD AND DISPOSABLE MULTI USE UTENSILS. BROKEN RUBBER GASKET AT TWO DOOR REACH-IN COOLER IN MAIN PREP AREA ,NEED TO REPAIR/REPLACE SAID GASKET. CEMENT BLOCKS UNDER THE GREASE TRAP IN BASEMENT AREA ARE EXTREMELY GREASY WITH ENCRUSTED GREASE,INSTRUCTED TO CLEAN AND MAINTAIN OR REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • EXCESS ENCRUSTED FOOD DEBRIS ON SHELVES INSIDE THE WALK-IN COOLER.GREASE INSIDE THE CABINET OF DEEP FRYERS AND EXTERIOR OF COOKING EQUIPMENT(INCLUDED WHEELS) NEED TO CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REMOVE EXCESS ICE BUILD-UP INSIDE THE WALK-IN FREEZER,ALSO REMOVE GREASE FROM AROUND THE GREASE TRAP IN BASEMENT AND SWEEP UNDER AND BESIDE THE STAIRCASE IN BASEMENT
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • DEBRIS AND UNKNOWN PARTICLES AT LIGHT SHIELD THROUGHOUT THE KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LOSE FAUCET AT THREE COMPARTMENT SINK IS LEAKING INSTRUCTED TO REPAIR AT DISH ROOM
  15. Toiles

    8 infractions

    • 19. GRÈCE ET ZONE DE STOCKAGE DE DÉCHETS DE GARAGE EXTÉRIEURS; PROFES RODENTS, TOUS CONTENEURS COUVERTS
      • OUTSIDE WASTE OIL GREASE CONTAINER NOT MAINTAINED.WE(MANAGER AND I)OBSERVED SOLID/SEMI SOLID GREASE ON TOP THE CONTAINER, ALSO GREASE DANGLING FROM EDGE OF THE CONTAINER WHICH DRIPPED ON GROUND.INSTRUCTED TO CLEAN CONTAINER AND GROUND,AROUND AND UNDER THE SAID CONTAINER. SERIOUS VIOLATION:7-38-020.
    • 22. MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE
      • NO CHEMICAL TEST KIT PROVIDED ON PREMISES FOR LOW TEMP DISH MACHINE AND THREE COMPARTMENT SINK.INSTRUCTED TO PROVIDE TO BE ABLE TO CHECK SANITIZING SOLUTION. SERIOUS VIOLATION:7-38-030
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • DRY FOOD CONTAINER(FLOUR,SUGAR ETC) THROUGHOUT THE PREMISES MUST BE LABELED. LABEL READY TO EAT FOOD THAT IS KEPT MORE THAN 12 HOURS.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • SOME DRY STORAGE IN BASEMENT ARE STORED ON TOP PIPES OR UNDER THE WASTE WATER PIPES.INSTRUCTED TO REMOVE PRODUCTS,ENCASE SAID PIPES OR RELOCATE FOOD AND DISPOSABLE MULTI USE UTENSILS. BROKEN RUBBER GASKET AT TWO DOOR REACH-IN COOLER IN MAIN PREP AREA ,NEED TO REPAIR/REPLACE SAID GASKET. CEMENT BLOCKS UNDER THE GREASE TRAP IN BASEMENT AREA ARE EXTREMELY GREASY WITH ENCRUSTED GREASE,INSTRUCTED TO CLEAN AND MAINTAIN OR REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • EXCESS ENCRUSTED FOOD DEBRIS ON SHELVES INSIDE THE WALK-IN COOLER.GREASE INSIDE THE CABINET OF DEEP FRYERS AND EXTERIOR OF COOKING EQUIPMENT(INCLUDED WHEELS) NEED TO CLEAN AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • REMOVE EXCESS ICE BUILD-UP INSIDE THE WALK-IN FREEZER,ALSO REMOVE GREASE FROM AROUND THE GREASE TRAP IN BASEMENT AND SWEEP UNDER AND BESIDE THE STAIRCASE IN BASEMENT
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • DEBRIS AND UNKNOWN PARTICLES AT LIGHT SHIELD THROUGHOUT THE KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • LOSE FAUCET AT THREE COMPARTMENT SINK IS LEAKING INSTRUCTED TO REPAIR AT DISH ROOM
  16. Réinspection des toiles

    0 infraction

  17. Toiles

    1 infraction

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • FOUND PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT DATED 1-28-16 INSPECTION # 1465390. VIOLATION 38. FOUND NO BACKFLOW PREVENTION DEVICES AT COFFEE MACHINE AND ESPRESSO MACHINE. MUST PROVIDE. SERIOUS VIOLATION. 7-42-090.
  18. Toiles

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • FOUND DISH RACKS NOT CLEAN. MUST CLEAN AND SANITIZE. FOUND WASTE WATER PIPES AT BASEMENT ABOVE PIZZA BOXES.(NO DRIPPING OBSERVED) MUST REMOVE PIZZA BOXES FROM UNDER WASTE WATER PIPES.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • FOUND FLOORS NOT CLEAN AT BASEMENT UNDER THE STAIRS. MUST SWEEP AND MOP.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND NO BACKFLOW PREVENTION DEVICES AT WATERLINES FOR FOLLOWING EQUIPMENT: SODA MACHINE, ICE MACHINE, AND TWO COFFEE MACHINES. MUST PROVIDE BACKFLOW PREVENTION DEVICES FOR ALL MENTIONED.
  19. Toiles

    2 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS, READY TO EAT PIZZA, HELD AT IMPROPER TEMPERATURES BETWEEN 87.7 F AND 124.0 F HELD ON TOP OF FRONT COUNTER UNDER LIGHTS. ALL OUT OF TEMPERATURE PIZZAS, CHEESE/VEGETABLE/STUFFED CHEESE/MARAGRITA, VOLUNTARILLY DISCARDED. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 F OR ABOVE IF HELD HOT. CRITICAL VIOLATION 7-38-005(A).
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • FOOD HANDLERS CERTIFICATES NOT ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  20. Toiles

    2 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER HOT HOLDING TEMPERATURES. FOUND 8 CHEESE AND SAUSAGE PIZZAS AT FRONT COUNTER NOT BEING HELD AT 140F AND ABOVE. EACH PIZZA WEIGHS ABOUT 3 POUNDS EACH. TEMPERATURES TAKEN WERE 98.4F, 112.8F, 107.6F, 97.1F, 88.6F, 101.9F, 104.3F, AND 107.0F. CRITICAL VIOLATION. CITATION ISSUED. DISPOSED 8 PIZZAS APPROXIMATELY 24POUNDS MONETARY VALUE AT 160 DOLLARS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND INTERIOR WALLS AND CEILING NOT CLEAN INSIDE WALK IN COOLER. MUST WASH AND SANITIZE.
  21. Toiles

    5 infractions

    • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
      • POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD (SALAD), TOUCHING NON FOOD CONTACT SURFACES, SUCH AS GARBAGE CAN, SWEEP FOOD PARTICLES OFF THE CUTTING BOARD WITH HIS HANDS, THEN GOING BACK TO THE SALAD BAR WITHOUT TAKING GLOVES OFF, WASHING HANDS, AND PUTTING ON A NEW PAIR OF GLOVES. PROVIDED EDUCATION ON HANDWASHING TECHNIQUES. CRITICAL VIOLATION 7-38-010
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE TO REMOVE DISCOLORATION. THE INTERIOR SURFACE AREAS THAT WERE SOILED WERE NOT IN DIRECT CONTACT WITH ICE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE SODA NOZZES AT THE SODA DISPENSER TO REMOVE DISCOLORATION.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FLOORS IN THE REACH-IN FREEZER TO REMOVE FOOD DEBRIS AND BUILDUP.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE CEILING VENTS ABOVE THE DISHWASHING AREA TO REMOVE DUST ACCUMULATION.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • OBSERVED BOWLS USED AS SCOOPS IN BULK FOOD CONTAINERS. INSTRUCTED TO PROVIDE HANDLED SCOOPS WITH HANDLE OUT OF FOOD FOR BULK FOOD CONTAINERS.
  22. Réinspection de la plainte

    0 infraction

  23. Plainte abrégée

    6 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • NOTED SERVICE COOLER USED FOR PIZZA (INGREDIENTS) AT IMPROPER TEMPERATURE OF 46.4F. INSTRUCTED NOT TO USE COOLER UNTIL PROPER TEMPERATURE OF 40F OR BELOW IS ATTAINED. SERVICE COOLER TAGGED AND HELD FOR INSPECTION. PREMISES HAS OTHER COOLERS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER 44F TO 107F INSIDE SERVICE COOLER, ON TOP OF PREP TABLE AT REAR AND AT FRONT COUNTER DISPLAY COUNTER BEING OFFERED FOR SALE.(HAWAIIAN PIZZA80.1F/107.7F, CHICKEN PIZZA 76.9F, SPINACH AND MUSHROOM PIZZA 89F, DEEP DISH CHEESE PIZZA 92.4F,CHICKEN 87.1F, CHEESE 95.8F, PEPPERONI 100.7F, SAUSAGE 98.2F,(PINEAPPLE 49.8F, CHICKEN 44.2F, BREADED CHICKEN 44.1F INSIDE COOLER)). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS WORTH 44LBS WORTH $292 THROUGH DENATURING PROCESS. RECOMMENDED TO USE EITHER TEMPERATURE LOG OR TIME LOG FOR TEMPERATURE MONITORING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PIZZA PREP COOLER DOOR RUBBER GASKETS RIPPED ALSO OBSERVED PREMISES USING PLASTIC MILK CRATES ON BASEMENT FLOOR ALONG WALLS. MUST REPAIR/REPLACE DAMAGED DOOR GASKETS AND PROVIDE SHELVES FOR BASEMENT ITEMS, MUST BE ABLE TO CLEAN BASEMENT FLOOR UNDER AND AROUND ALL ITEMS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE (UPPER PORTION OF ICE MACHINE), FOOD BUILD UP ON EXTERIOR OF DISHMACHINE AND GREASE BUILD UP ON VENTILATION HOOD FILTERS ABOVE FRYERS. MUST CLEAN EQUIPMENT AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAIN UNDER DISHMACHINE AND GREASE/FOOD/DIRT BUILD UP UNDER AND AROUND FRYERS. MUST CLEAN INTERIOR OF FLOOR DRAIN AND FLOOR THOUGHOUT PREP AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO METAL STEM THEROMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE THEROMETER FOR FOOD HANDLERS.
  24. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • PIZZA PREP COOLER DOOR RUBBER GASKETS RIPPED ALSO OBSERVED PREMISES USING PLASTIC MILK CRATES ON BASEMENT FLOOR ALONG WALLS. MUST REPAIR/REPLACE DAMAGED DOOR GASKETS AND PROVIDE SHELVES FOR BASEMENT ITEMS, MUST BE ABLE TO CLEAN BASEMENT FLOOR UNDER AND AROUND ALL ITEMS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN- OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE (UPPER PORTION OF ICE MACHINE), FOOD BUILD UP ON EXTERIOR OF DISHMACHINE AND GREASE BUILD UP ON VENTILATION HOOD FILTERS ABOVE FRYERS. MUST CLEAN EQUIPMENT AND MAINTAIN.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD/DIRT BUILD UP INSIDE FLOOR DRAIN UNDER DISHMACHINE AND GREASE/FOOD/DIRT BUILD UP UNDER AND AROUND FRYERS. MUST CLEAN INTERIOR OF FLOOR DRAIN AND FLOOR THOUGHOUT PREP AREA.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • NO METAL STEM THEROMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE AND CALIBRATE THEROMETER FOR FOOD HANDLERS.
  25. Réinspection des toiles

    0 infraction

  26. Toiles

    5 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • PIZZA PREP COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 50.9 F, FOUND SAUSAGE, HAM, CHEESE AND PEPPERONI INSIDE COOLER AT THIS TIME. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR MUST BE 40 F OR BELOW. COOLER TAGGED BY CDPH AT THIS TIME.
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • FOUND THE FOLLOWING POTENTAILLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 44.9 F AND 54.3 F- SAUSAGE, CHEESE, HAM AND PEPPERONI. INSTRUCTED MANAGER ALL POTENTAILLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTAILLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • OBSERVED SINGLE SERVICE UTENSILS (PLASTIC SPOONS) NOT PROPERLY INVERTED AT FRONT COUNTER, SELF SERVICE. MUST PROPERLY INVERT ALL PLASTIC SPOONS, HANDLES UPWARD TO PREVENT POTENTIAL CONTAMINATION.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS/FOOD STAINS ON EXTERIOR OF SINKS IN PREP/DISHWASH AREA, FOOD DEBRIS ON SHELVES AT REAR PREP AREA AND SLIGHT PINK BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST DETAIL CLEAN ALL WALLS AT FRONT PREP AREA AND BY REAR EXIT DOOR TO DUMPSTER.
  27. Réinspection des licences

    0 infraction

  28. Réinspection des licences

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN DUST ON CABINETS,PREP COUNTERS & SHELVE STORAGES,AND SANITIZE ALL FOOD UTESILS BEFORE USE,AND BEFORE OPENING.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO CLEAN CEMENT STAINS ON FLOORS THROUGHOUT REAR PREP AREAS,INCLUDING WALK IN COOLER FLOORS.MUST CLEAN STANDING WATER ON FLOORS IN BASEMENT AND IN KITCHEN,AND SANITIZE FLOORS IN BSMT. SEAL OPENINGS ON FLOORS IN PREP AREAS,IN STAFF RESTROOM,BEHIND REAR EXIT DOOR, AND AT MOP SINK AREA, MUST MAINTAIN ALL FLOORS DRY AT ALL TIMES.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • INSTRUCTED TO PROVIDE DRAIN COVERS UNDER DISH MACHINE,3COMP.& 1COMP SINK DRAINS AND ON ALL OPEN DAIN THROUGHOUT,AS NEEDED.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • INSTRUCTED TO PROVIDE HOLDING CONTAINER FOR ICE SCOOP AT ICE MACHINE WITH LID COVER.
  29. Licence

    6 infractions

    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT WATER RUNNING THROUGHOUT FACILITY AT THIS TIME,NO CITATION ISSUED NOT OPEN OR OPERATING,NOR FOOD ON PREMISES AT THIS TIME. INSTRUCTED TO MAKE HOT WATER AVAILABLE BY LICENSE REINSPECTION. ALSO BRING UP PRESSRE ON TOILET BOWLS IN GIRLS RESTROOM.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DUST ON CABINETS, COUNTERS & SHELVES STORAGE,AND SANITIZE ALL FOOD UTENSILS BEFORE USE AND BEFORE OPENING.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN CEMENT STAINS ON FLOORS THROUGHOUT REAR PREP AREAS,INCLUDING WALK IN COOLER FLOORS.MUST CLEAN STANDING WATER ON FLOORS IN BASEMENT AND IN KITCHEN,AND SANITIZE FLOORS IN BSMT. SEAL OPENINGS ON FLOORS IN PREP AREAS,IN STAFF RESTROOM,BEHIND REAR EXIT DOOR, AND AT MOP SINK AREA.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPLACE CEILING TILES MISSING ABOVE DISH MACHINE,AND PAINT WALLS AT STAIRS TO BSMT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 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 PROVIDE ON&OFF KNOB ON DEEPER WELL AT ICE CREAM FREEZER. PROVIDE SPLASH CONTROL AND DRAIN COVERS UNDER DISH MACHINE,3COMP.& 1COMP SINK DRAINS.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. INSTRUCTED PROVIDE HOLDING CONTAINER FOR ICE SCOOP AT ICE MACHINE WITH LID.

Établissements inspectés à proximité

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