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DAMENZO'S RISTORANTE

11226-11238 S HALSTED ST, CHICAGO, IL 60628 · Restaurant

Inspection summary

DAMENZO'S RISTORANTE has been inspected 14 times by Chicago Department of Public Health since June 8, 2015. The most recent inspection, on December 15, 2022, found no infractions.

3 of 14 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 10 times across 7 separate inspections, most recently on March 26, 2021. For example: PROPER HOT HOLDING TEMPERATURES

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 7 times across 7 separate inspections, most recently on May 19, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 4 separate inspections, most recently on March 26, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on October 15, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 15, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER HOT TEMPERATURE OF ( TCS) FOOD. 2 EXTRA LARGE SAUSAGE AND CHEESE PIZZAS AT IMPROPER TEMPERATURE OF 98.0F INSIDE HOT HOLDING UNIT THAT DOOR OF UNIT LEFT OPEN. INSRUCTED TO MAINTAIN HOT ( TCS) FOODS AT 135.0F OR HIGHER. FOOD WAS REMOVED AND DISCARDED BY PIC AT APPROX 6-LBS, COST APPROX $ 25.00-COS. PRIORITY VIOLATION ISSUED 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN ALL PREP STATIONS, COUNTER TOPS, STORAGE SHELVING, INTERIOR OF THE WALK COOLERS AND FREEZER, ALSO REACH IN PREP COOLER, POTATOE CUTTER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKY FAUCET AT 3- COMPARTMENT SINK. MUST REPAIR.
  3. Complaint Re-Inspection

    6 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE ALL COOLERS AND FREEZERS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED MANAGER TO LABEL ALL BULK STORAGE CONTAINER WITH NAME OF PRODUCT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN ALL PREP STATIONS, COUNTER TOPS, STORAGE SHELVING, INTERIOR OF THE WALK COOLERS AND FREEZER, ALSO REACH IN PREP COOLER, POTATOE CUTTER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED THE COLD WATER KNOB AT THE 3 COMPARTMENT SINK IN POOR REPAIR. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED DETAIL CLEANING THROUGH OUT PREMISES ESPECIALLY ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS, DEBRIS, LITTER AND GREASE. ALSO CLEAN THE FLOORS INSIDE THE WALK IN COOLERS AND FREEZERS TO REMOVE SPILLS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN AND MAINTAIN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT TO PREVENT GREASE BUILD UP.
  4. Complaint

    7 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE ALL COOLERS AND FREEZERS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED MANAGER TO LABEL ALL BULK STORAGE CONTAINER WITH NAME OF PRODUCT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN ALL PREP STATIONS, COUNTER TOPS, STORAGE SHELVING, INTERIOR OF THE WALK COOLERS AND FREEZER, ALSO REACH IN PREP COOLER, POTATOE CUTTER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED THE COLD WATER KNOB AT THE 3 COMPARTMENT SINK IN POOR REPAIR. MUST REPAIR AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED THE OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON THE TOP LID,DRIPPING DOWN SIDES ONTO THE GROUND. ALSO GREASE HAS ACCUMULATED ON THE GROUND AROUND THE CONTAINERS INSIDE THE CORRAL. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN THIS AREA AND CONTAINER TO PREVENT POSSIBLE FOOD SOURCE FOR PESTS. PRIORTY FOUNDATION VIOLATION #7-38-020(B).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED DETAIL CLEANING THROUGH OUT PREMISES ESPECIALLY ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS, DEBRIS, LITTER AND GREASE. ALSO CLEAN THE FLOORS INSIDE THE WALK IN COOLERS AND FREEZERS TO REMOVE SPILLS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN AND MAINTAIN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT TO PREVENT GREASE BUILD UP.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES HEALTH. INSTRUCTED (PIC) TO PROVIDE. PRIORITY FOUNDATION ISSUED 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED PROCEDURE ON SITE FOR VOMITING AND DIARRHEAL EVENTS. HOWEVER MUST PROVIDE ALL THE NECESSARY ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO KILL THE NOROVIRUS. PRIORITY FOUNDATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HOT WATER AT HANDWASHING SINK IN FRONT PREP AREA BY ICE CREAM MACHINE AND PIZZA HOT HOLDING UNIT. HOT WATER TEMPERATURE 79.0F.. MUST REPAIR BY REINSPECTION IN 2- DAYS. PRIORITY VIOLATION ISSUED 7-38-030(C) INSTRUCTED TO USE NEAREAT HAND SINK.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED 2 JUMBO PIZZAS ( SAUSAGE AND CHEESE)INSIDE HOT HOLDING UNIT BEING MAINTAINED AT IMPROPER TEMPERATURES OF 87.0F TO 121.0F. INSTRUCTED TO MAINTAIN(TCS) HOT FOODS AT 135.F OR HIGHER. FOOD WAS REMOVED AND DIACARDED BY PIC AT COST APPROX $ 35.00-COS. PRIORITY VIOLATION ISSUED 7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • EVIDENCE OF 31 MICE DROPPINGS ON PREMISES ON FLOORS ALONG WINDOWS,NEAR HAND SINK, IN UNUSED PREP AREA UNDER STORAGE SHELF, COOLERS. INSTRUCTED TO CLEAN/SANITIZE ALL AREAS. PRIORITY FOUNDATION ISSUED 7-38-020(A)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED INTERIOR UPPER PANEL INSIDE ICE MACHINE HAS SLIGHT BUILD-UP.INSTRUCTED TO CLEAN/MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED FROM LAST INSPECTION DATED 08-10-2018. OBSERVED NO ALLERGEN TRAINING FOR MANAGERS WITH CITY OF CHICAGO FOOD CERTIFICATE. PRIORITY FOUNDATION ISSUED 7-42-090
  7. Complaint

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012A
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING FOODS STORED AT IMPROPER TEMPERATURE IN REACH-IN AND PREP COOLERS: ITALIAN BEEF 49.8F, COOKED STEAK 50.3F, CHORIZO 50.7F, COOKED PASTA 50.1F, COOKED CHICKEN 51.8F, COOKED PORK 50.1F, PASTRAMI 47.7F; 55.8F, SLICED TOMATOES 48.7F, SLICED TURKEY 55.8F, SLICED HAM 54.3F. INSTRUCTED MANAGER TO DISCARD. ALL COLD FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY VIOLATION 7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED REACH-IN COOLER 48.7F AND PREP COOLER 51.6F NOT MAINTAINING PROPER TEMPERATURE. INSTRUCTED MANAGER TO REPAIR. COOLERS MUST MAINTAIN 41F OR LESS. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • LABEL ALL BULK CONTAINERS IN PIZZA PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, PREP TABLES, COOLERS, FREEZERS, HOLDING UNITS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REMOVE ALL UNUSED EQUIPMENT IN UNUSED SOUTH PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • GROUT LOOSE FLOOR TILES NEAR ICE MACHINE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN ALL FLOOR DRAINS UNDER PREP SINK AND 3-COMPARTMENT SINK. FLOORS NEED CLEANING ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  8. Canvass Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK STORAGE CONTAINERS IN COOLERS AND PREPACKAGED CHEESECAKES AND CAKES NOT LABELED. MUST INSTALL LABELS ON BULK FOOD STORAGE CONTAINERS AND DESSERTS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FILTERS NOT CLEAN UNDER HOOD OF GREAE, DEBRIS. MUST CLEAN/MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO ADEQUATE LIGHTING INSIDE WALK IN COOLER BY ICE MACHINE
  9. Canvass

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. 58 RODENT MICE DROPPINGS ON PREMISES UNDER LOWER SHELVES, UNDER HEAVY EQUIPMENT ON FLOORS, MOP CLOSET FLOORS AND ON TOP OF UNCLEAN,UNUSED EQUIPMENT . MUST CLEAN AND SANITIZE ALL AREAS. RECOMMENED PEST SERVICE. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED WHEN POTENTIALLY HAZARDOUS FOODS AREA PREPARED, HANDLED AND SERVED,( IE COOLING COOKED BEEF, MAKING PIZZAS, BEEF SANDWICHES- 187.9F RED SAUCE-167.8F.) NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL ( QAC) SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION f( for 3- comp sink set up in south dish washing area) SERIOUS VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK STORAGE CONTAINERS IN COOLERS AND PREPACKAGED CHEESECAKES AND CAKES NOT LABELED. MUST INSTALL LABELS ON BULK FOOD STORAGE CONTAINERS AND DESSERTS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR CABINETS OF DEEP FRYER CABINETS, CAN GOOD UNIT, COOLERS, PREP TABLES ON SOUTH SECTION OF RESTAURANT.MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FILTERS NOT CLEAN UNDER HOODS OF GREASE, DEBRIS. MUST CLEAN/MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NO ADEQUATE LIGHTING INSIDE WALK IN COOLER BY ICE MACHINE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO REFGERATION THERMOMETER ISIDE WALK IN COOLERS AND PREP COOLER. . ALSO NO METAL STEM THERMOMETER FOR FOOD HANDLERS TO MONITOR FOOD TEMPERATURES.MUST PROVIDE.
  10. Complaint Re-Inspection

    0 infractions

  11. Complaint

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 58.2F. INSTRUCTED MANAGER TO REPAIR COOLER AND MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED DELI MEATS STORED AT IMPROPER TEMPERATURE IN PREP COOLER, ROAST BEEF 58.4F, CHICKEN 54.6F, TURKEY 56.8F, CORNED BEEF 57.6F, PROSCIUTTO 56.3F, SLICED TOMATO 57.6F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 20LBS AND $50 OF DELI MEAT, CHEESE, AND SLICED TOMATOES. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN SOUTH PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SLICERS, PREP TABLES, OVENS, ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. CLEAN ALL FLOOR DRAINS UNDER ICE MACHINE, 1-COMPARTMENT AND 3-COMPARTMENT SINKS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT IN ALL WALK-IN COOLERS AND FREEZERS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETERS IN ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS. STORE MOP HEADS UPRIGHT TO PREVENT INSECT BREEDING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  12. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE ADEQUATE SHELVING FOR STORAGE INSIDE WALK-IN COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL SLICERS, PREP TABLES, OVENS, ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. CLEAN FLOOR UNDER DELI DISPLAY COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS IN WALL UNDER FRONT EXPOSED SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT IN REAR WALK-IN COOLER. REPLACE MISSING LIGHT SHIELDS AND END CAPS IN FRONT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT IN SOUTH PREP AREA. REMOVE EXCESS CRATES AND LITTER OUTSIDE NORTH DOOR. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND STORAGE AREAS.
  13. Complaint

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO LABEL ALL BULK INGREDIENT CONTAINERS IN THE PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS WITH THE DEEP, DARK GROOVES IN THE PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE THE WORN GASKET ON THE RIGHT PREP COOLER DOOR IN THE REAR IN FRONT OF THE PIZZA OVENS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP IN THE CHEST REACH IN FREEZER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN THE CAN OPENER, INTERIOR OF THE DEEP FRYER AND THE RUBBER GASKETS ON THE PREP COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS IN THE PREP AREA, REMOVE THE FOOD SPILLS AND FLOUR. ALSO, MUST CLEAN THE FILTERS IN THE REAR COOKING AREA.
  14. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO SAND OR REPLACE THE CUTTING B0ARD IN THE PREP AREA WITH DEEP, DARK GROOVES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL A 3-COMPARTMENT SINK LARGE ENOUGH TO SUBMIT THE LARGEST UTENSILS OR REMOVE LARGE UTENSILS FROM THE PREMISES.

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