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PIZZA HUT

3216 N KIMBALL AVE, CHICAGO, IL 60618 · Restaurant

6 inspections

  1. Toiles

    0 infraction

  2. Toiles

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST DEFROST ICE BUILD-UP INSIDE WALK-IN FREEZER, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST DETAIL CLEAN VENTS ABOVE PIZZA OVEN, AND FOOD WIRE CARTS INSIDE HOT HOLDING UNIT,
  3. Réinspection des toiles

    1 infraction

    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS BEHIND THE EXPOSED HAND SINK IN THE FRONT AREA, AND WALLS INSIDE THE MENS WASHROOM NEEDS DETAIL CLEANING. FAN GUARD OF THE ONE DOOR REACH IN COOLER WITH DUST ACCUMULATED. MUST CLEN AND MAINTAIN. ALL CEILING VENT AND VENT IN THE WASHROOMS NEEDS DEATIL CLEANING AND MAINTAIN.
  4. Toiles

    4 infractions

    • 2. LES INSTALLATIONS POUR MAINTENIR LA TEMPÉRATURE PROPER
      • PIZZA PREP COOLER AT 49.6F. NO TIME/TEMPERATURE LOG AVAILABLE. INSTRUCTED MANAGER THAT ALL COOLERS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW. TAGGED THE PREP COOLER "HELD FOR INSPECTION". INSTRUCTED NOT TO USE THE PREP COOLER UNTIL IT'S MAINTAINING A TEMPERATURE OF 40F OR BELOW. INSTRUCTED NOT TO REMOVE THE TAG. CITATION ISSUED CRITICAL 7-38-005(A)
    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE PIZZA PREP COOLER. HAM AT 50.5F, CHICKEN AT 49.9F, BIG SAUSAGE AT 46.6F, PEPPERONI AT 46.7F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW DURING STORAGE. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $142.00, TOTAL 16 LBS.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • NO CITY OF CHICAGO CERTIFICATE OF SANITATION POSTED ON SITE MANAGER HAS A STATE OF ILLINOIS SANITATION CERTIFICATE ONLY. INSTRUCTED TO OBTAIN A CITY OF CHICAGO CERTIFICATE. CITATION ISSUED SERIOUS 7-38-012.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • WALLS BEHIND THE EXPOSED HAND SINK IN THE FRONT AREA, AND WALLS INSIDE THE MENS WASHROOM NEEDS DETAIL CLEANING. FAN GUARD OF THE ONE DOOR REACH IN COOLER WITH DUST ACCUMULATED. MUST CLEN AND MAINTAIN. ALL CEILING VENT AND VENT IN THE WASHROOMS NEEDS DEATIL CLEANING AND MAINTAIN.
  5. Toiles

    5 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN/SANITIZE; FRYERS, CAN OPENER AND DISH WASHING MACHINE.
    • 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. MUST CLEAN FLOORS AT CORNERS AND ALONG WALLS AT REAR DISHWASHING AREA AND STORAGE 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. MUST REPLACE BROKEN WALL TILES NEAR WALK IN COOLER AND WALK IN FREEZER, CLEAN HOOD AND FILTER ABOVE FRYERS AND CLEAN VENT COVERS THRU-OUT PREMISES.
    • 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. MUST PROVIDE DRAIN STOPPERS FOR 3PART SINK AND REPAIR DISH WASHING AREA EXPOSED SINK PIPE.
    • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
      • All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
  6. Toiles

    5 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO FOODSERVICE CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING SERVED AND PREPARED / NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT THIS TIME OF INSPECTION ,INSTRUCTED TO PROVIDE.
    • 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.OBSERVED THE REAR STORAGE RACKS,ALSO IN WALK-IN COOLER NOT CLEAN INSTRUCTED TO CLEAN ALL STORAGE RACKS. NEED TO CLEAN INTERIOR OF WALK-IN COOLER FAN GUARD COVERS, AND IN FRONT REACH IN COOLER CLEANTHAT FANGUARD COVER ALSO.
    • 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.OBSERVED THE FLOOR IN WALK-IN COOLER NOT CLEAN INSTRUCTED TO CLEAN.
    • 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. Use dustless cleaning methods.OBSERVED THE FRONT PREP WALL AND THE REAR PREP WALL NOT CLEAN INSTRUCTED TO CLEAN, AND CLEAN REAR CEILING VENT DUSTY.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.OBSERVED THE REAR LIGHT SHIELD NOT CLEAN INSTRUCTED TO CLEAN.