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HOMEMADE PIZZA

3314 N BROADWAY, CHICAGO, IL 60657 · Restaurant

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced.Replace or repair rusty shelvings inside the walk-in-cooler using a non-toxic finish.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN COVERS INSIDE THE WALK-IN-COOLER ARE NOT CLEAN; MUST CLEAN TO REMOVE DUST BUILD-UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN AND SANITIZE THE INTERIOR LIGHT COVER FOR THE LIGHT FIXTURE ABOVE THE 3 COMPARTMENT SINK.
  3. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD STORAGE SHELVING INSIDE WALK-IN COOLER.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROPERLY STORED WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  4. Complaint

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. NEED TO PROVIDE UNTHREAD FAUCET AT 3 COMPARTMENT SINK AND EXPOSED HAND SINK.FOUL ODOR COMING FROM THE FLOOR GREASE TRAP WHEN WATER IS RELEASED FROM 3 COMPARTMENT SINK, INSTRUCTED TO CLEAN GREASE TRAP.
  5. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. NO METAL STEM THERMOMETER AVAILABLE ON PREMISES TO TAKE FOOD TEMPERATURES. MUST PROVIDE.