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PIZZA NOVA EXPRESS

3836 W 79TH ST, CHICAGO, IL 60652 · Restaurant

Inspection summary

PIZZA NOVA EXPRESS has been inspected 20 times by Chicago Department of Public Health since February 22, 2010. The most recent inspection, on June 11, 2026, recorded 3 infractions.

1 of 20 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food source, labelling and allergens and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 4 times across 4 separate inspections, most recently on April 24, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 4 times across 3 separate inspections, most recently on February 11, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 3 times across 3 separate inspections, most recently on February 27, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 3 separate inspections, most recently on February 11, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on February 27, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

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.

20 inspections

  1. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY SHELVING INSIDE THE WALK IN COOLER. MUST REMOVE RUST AND PAINT WITH NONTOXIC PAINT. SHELVING MUST BE SMOOTH AND AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN THE FLOORS AND FAN COVERS INSIDE THE WALK IN COOLER TO REMOVE SPILLS AND/OR DEBRIS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE HOOD DUSTY ABOVE THE COOKING EQUIPMENT. MUST REMOVE AND MAINTAIN
  2. Canvass

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A CLUTTER OF ITEMS UNDER THE STAIRS IN THE BASEMENT JUST LEFT OF THE HOT WATER UNIT. INSTRUCTED TO CLEAR AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST HARBORING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE REAR FLOOR OF THE PREP AREA UNDER AND AROUND EQUIPMENT IN NEED OF A DETAIL CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST BUILD UP ON ALL VENTS IN THE REAR FOOD PREP AND SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOOD CONTACT SURFACES OR FOODS PREPARED IN AREAS.
  3. Canvass

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INTEGRAL PERMANENTLY AFFIXED THERMOMETER AT PIZZA HOT HOLDING UNIT IN POOR REPAIR, UNABLE TO DISPLAY TEMPERATURE OF UNIT. INSTD TO REPAIR OR REPLACE THERMOMETER AND MAINTAIN AT UNIT
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS IMPROPERLY STOED ON PREP TABLES/COUNTERS. INSTD TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE
  4. Canvass

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED PLASTIC BOWL USED AS A SCOOP IN SAUCE CONTAINER IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE BOWL AND REPLACE WITH UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION AND MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN-USE UTENSILS STORED IN CONTAINER WITH STILL WATER AT THE HOT HOLDING AREA. INSTRUCTED TO REMOVE UTENSILS FROM STILL WATER AND RELOCATE TO DRY, CLEAN AND SANITIZED SURFACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND UNNECESSARY ITEMS BENEATH THE STAIRWELL IN THE BASEMENT AREA. INSTRUCTED TO CLEAN BENEATH STAIRWELL AND DISCARD ANY ITEMS OR EQUIPMENT UNNECESSARY TO FOOD OPERATIONS AND MAINTAIN.
  5. Canvass

    3 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHES LAYING ON PREP STATIONS AND CARTS. MUST PROPERLY STORE WIPING CLOTHES IN SANITIZING SOLUTION WHEN NOT IN USE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE SPRAYER AT THE 3 COMP SINK WITH LEAKS. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE AIR VENT AND CEILING TILE AROUND THEM DIRTY IN THE PREP AREA. MUST CLEAN AND MAINTAIN.
  6. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE CEILING BY THE VENT AND THE LIGHT SHEILD IN THE FRONT AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN
  7. Complaint

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INTERIOR OF REACH IN FREEZER IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER IN REACH IN NEED OF INSTALLING. INSTRUCTED TO OBTAIN A THERMOMETER FOR ALL REACH IN COOLERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST DETAIL CLEAN TO REMOVE AND MAINTAIN CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER FRYERS IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND WATER BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CEILING ABOVE PIZZA TABLE IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Canvass

    3 infractions

    • 7. NO DISCHARGE FROM EYES, NOSE, AND MOUTH
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED SINGLE SERVICE ARTICLES STORED UNDER SEWER LINES THAT ARE NOT SHEILDED TO INTERCEPT POTENTIAL DRIPS. INSTRUCTED MANAGER TO ENCASE ALL SEWER LINES ABOVE SINGLE SERVICE ARTICLES IN BASEMENT STORAGE AREA
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN WOMEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN
  9. Canvass

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER AND WALK-IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL STOCK SIX INCHES OFF FLOOR.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES STORED UNDER SEWER LINES THAT ARE NOT SHEILDED TO INTERCEPT POTENTIAL DRIPS. INSTRUCTED MANAGER TO ENCASE ALL SEWER LINES ABOVE SINGLE SERVICE ARTICLES IN BASEMENT STORAGE AREA.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE SPOONS NOT INVERTED. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE UTENSILS TO PROTECT LIP CONTACT SURFACES FROM CONTAMINATION.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN WOMEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED DUST BUILDUP ON CEILING VENTS AND LIGHT SHIELDS IN PREP AREA, FOOD AND GREASE SPILLS ON FLOOR ALONG WALLS UNDER COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES DURING INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION,7-38-012. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEANING PROCEDURES FOR VOMIT/DIARRHEA EVENTS, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING ON TCS FOODS HELD IN WALK-IN COOLER, INSTRUCTED TO PROVIDE. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS (ITALIAN BEEF MEAT, HAM, AND RIBS). APPROX. 30 LBS, AND $150 FOOD VALUE.PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING CERTIFICATION FROM ALL MANAGERS WITH A CITY OF CHICAGO SANITATION CERTIFICATION. INSTRUCTED THAT ALL MANAGERS WITH A CITY OF CHICAGO SANITATION CERTIFICATE MUST COMPLY WITH ALLERGEN TRAINING. 3-302.12 OBSERVED NO LABELS ON FOOD IN WALK-IN COOLER WHICH ARE NOT IN THE ORIGINAL CONTAINER, INSTRUCTED TO PROVIDE. 4-501.12 OBSERVED A SMALL CUTTING BOARD STAINED AND PITTED, INSTRUCTED TO REPLACE. 4-501.11 (A) OBSERVED RUSTY COOLER STORAGE RACKS IN UPRIGHT COOLER, INSTRUCTED TO REMOVE THE RUST. ALSO OBSERVED THE INTERIOR OF THE HOT HOLDING/STEAM TABLE NOT CLEAN,INSTRUCTED TO CLEAN. 6-201.13 OBSERVED THE WALL COVING COMING OF THE WALL UNDER THE THREE COMPARTMENT SINK, INSTRUCTED TO REATTACH WALL COVING. 6-101.11 (A) OBSERVED THE CEILING VENT DUSTY/NOT CLEAN, INSTRUCTED TO CLEAN. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED. 7-42-090
  12. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION,7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEANING PROCEDURES FOR VOMIT/DIARRHEA EVENTS, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING ON TCS FOODS HELD IN WALK-IN COOLER, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO DISCLOSURE STATEMENT ON THE MENUS AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABELS ON FOOD IN WALK-IN COOLER WHICH ARE NOT IN THE ORIGINAL CONTAINER, INSTRUCTED TO PROVIDE. CORE VIOLATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A SMALL CUTING BOARD STAINED AND PITTED, INSTRUCTED TO REPLACE. CORE VIOLATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY COOLER STORAGE RACKS IN UPRIGHT COOLER, INSTRUCTED TO REMOVE THE RUST. ALSO OBSERVED THE INTERIOR OF THE HOT HOLDING/STEAM TABLE NOT CLEAN,INSTRUCTED TO CLEAN. CORE VIOLATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE CEILING VENST DUSTY/NOT CLEAN, INSTRUCTED TO CLEAN. CORE VIOLATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALL COVING COMMING OF THE WALL UNDER THE THREE COMPARTMENT SINK, INSTRUCTED TO REATTACH WALL COVING. CORE VIOLATION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE LIGHT SHIELDS NOT CLEAN THRU- OUT PREMISES, INSTRUCTED TO CLEAN. CORE VIOLATION.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGENT TRAINING CERTIFICATE ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED.
  13. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENTS IN FRONT PREP AREA WITH DUST ACCUMULATION. INSTD TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEANING EQUIPMENT IMPROPERLY STORED. INSTD TO STORE IN DESGINATED AREA.
  14. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED AN EXPOSED WASTE PIPE OVER DRY STORAGE (PAPER CUPS, CARDBOARD PIZZA ROUNDS) IN THE BASEMENT WITH NO ACTIVE LEAKING. INSTRUCTED TO COVER THE EXPOSED WASTE PIPE OR REMOVE ALL DRY STORAGE ITEMS FROM UNDERNEATH THE EXPOSED WASTE PIPE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING VENTS IN THE RESTROOMS, AT THE BACK DOOR AND IN FRONT OF THE HOOD IN THE PREP AREA WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL CEILING VENTS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED A FOOD HANDLER WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING HANDLED.
  15. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE LIGHT SHIELDS UNDER THE HOOD DUSTY, NOT CLEAN, INSTRUCTED TO CLEAN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED 1 CRACKED LIGHT SHIELD OVER REAR PREP TABLE, INSTRUCTED TO REPLACE.
  16. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND THE CAN OPENER IN THE PREP AREA IN NEED OF SOME CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN IT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALL ON THE SIDE OF THE FRONT EXPOSED HANDWASHING SINK AND THE VENTS/CEILING TILES IN THE PREP AND TOILET AREAS IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND THE MECHANICAL VENTILATION IN BOTH OF THE TOILET ROOMS NOT WORKING. INSTRUCTED TO FIX AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION (WITH THE CORRECT PPM OF SOLUTION) WHEN NOT IN USE.
  17. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NEED TO INVERT (HANDLE UP) FORKS, SPOONS ETC. SO EMPLOYEES ARE NOT TOUCHING THE EATING PART OF THE UTENSILS. AT REAR CARRY-OUT SECTION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEATS IN DINING AREA IN POOR REPAIR NEED TO REPAIR OR REPLACE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN BASEMENT STORAGE UNDER AND AROUND SHELVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALL BEHIND SODA/ICE MACHINE ( DUSTY)
  18. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.NEED TO CLEAN HOOD AND FILTERS FRONT COOKING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOOR UNDER STORAGE IN REAR DOUGH ROOM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.CLEAN ALL CEILING VENT'S DUSTY
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.CLEAN ALL LIGHT SHIELDS.
    • 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.OBSERVED 3 COMP. SINK NOZZLE LEAKING INSTRUCTED TO REPAIR.
  19. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING, WORN, DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.
  20. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL COOKED FOODS IN COOLERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN LIGHTSHIELDS AT FRONT COUNTER AREA.

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