PIZZERIA ORA

545 N LA SALLE DR, CHICAGO, IL 60610 · Restaurant

21 inspections

1. CanvassMay 4, 2026

   5 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED THE LOWER SHELVES OF THE COOKING EQUIPMENT AND PREP STATION IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED THE SIDES OF THE COOKING EQUIPMENT IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED THE FLOORS THROUGHOUT THE REAR FOOD PREP AREA UNDER AND AROUND COOKING AND NON COOKING EQUIPMENT ALONG THE EDGES OF THE WALLS AND IN CORNERS IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED THE HOOD VENTILATION SYSTEM IN NEED OF A DETAIL CLEANING FROM GREASE BUILT UP. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED Walid Bitar WITHOUT THE ALLERGEN TRAINING CERTIFICATION. INSTRUCTED TO OBTAIN AND PROVIDE ON SITE.
2. CanvassApr 22, 2025

   7 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN MEN AND WOMEN'S WASHROOMS. INSTRUCTED TO POST A CLEARLY VISIBLE SIGN OR POSTER THAT NOTIFIES EMPLOYEES TO WASH THEIR HANDAS AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.6-55.2F. OBSERVED COLD TCS FOODS, CHICKEN(51.4-53.8F), RAW EGGS IN SHELL(50.2F), BUTTER(47.8-50.0F), BACON(50.5F), HAM(48.0-51.4F), TURKEY(51.4F), CHEESE(51.3-55.2F), POOLED RAW EGGS(50.1F), CONTAINS DICED TOMATOES(46.6-47.3F), COOKED BELL PEPPERS(50.7F), SLICED TOMATOES(52.3F), LETTUCE LEAVES(47.5F), CUT CANTALOUPE AND CUT HONEYDEW MELON(47.8F) AND ALFREDO SAUCE(48.4-50.4F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $300 WEIGHING 30LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • OBSERVED SMALL TWO DOOR COLD HOLDING UNIT WITH ONE DOOR TOP COMPARTMENT IN PREP AREA ACROSS FROM COOKLINE AT IMPROPER AMBIENT TEMPERATURE OF 51.6F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON SMALL TWO DOOR COLD HOLDING UNIT WITH ONE DOOR TOP COMPARTMENT IN PREP AREA ACROSS FROM COOKLINE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED SINGLE USE SOUFFLE CUPS USED TO DISPENSE SUGAR IN CONTAINER. INSTRUCTED TO PROVIDE SCOOP WITH HANDLE TO DISPENSE SUGAR. INSTRUCTED EQUIPMENT AND UTENSILS SHALL BE DESIGNED AND CONSTRUCTED TO BE DURABLE AND TO RETAIN THEIR CHARACTERISTIC QUALITIES UNDER NORMAL USE CONDITIONS.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED NON WORKING LIGHTS IN HOODS AND NON WORKING CEILING LIGHTS IN PREP AREA OF KITCHEN NEAR BOTH HALLWAYS. INSTRUCTED TO REPAIR OR REPLACE ALL NON WORKING LIGHTS IN HOODS AND IN PREP AREA OF KITCHEN AND MAINTAIN.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • PROOF OF FOOD HANDLER TRAINING PROVIDED FOR ONE FOOD HANDLER. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • NO PROOF ALLERGEN AWARENESS TRAINING PROVIDED FOR CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER. INSTRUCTED TO PROVIDE ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.
3. CanvassJul 17, 2024

   2 infractions

   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • unable to locate backflow prevention device for coffee maker, instructed to expose.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • Inadequate lighting in beverages walk-in cooler, instructed to provide.
4. CanvassSep 6, 2023

   2 infractions

   • 36. THERMOMETERS PROVIDED & ACCURATE
     • Inaccurate thermometer in prep cooler, instructed to install good working ones.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • Bulk food container not labeled ( sugar, flour...) instructed to label.
5. CanvassNov 30, 2022

   8 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN BAR. INSTRUCTED TO PROVIDE.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • OBSERVED NO THERMOMETERS INSIDE PREP COOLERS. INSTRUCTED TO PROVIDE.
   • 43. IN-USE UTENSILS: PROPERLY STORED
     • OBSERVED KNIFE STORED BETWEEN WALL AND DRYING BOARD OF DISH MACHINE. INSTRUCTED TO CORRECT.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CAN OPENER IN PREP AREA COVERED IN GRIME. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN IN GOOD CONDITION.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED BUILD UP OF FOOD DEBRIS, DIRT, AND GRIME ON FLOOR UNDERNEATH COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED BUILD UP OF GREASE ON HOOD OVER COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED ONE BURNT OUT LIGHTBULB IN HOOD ABOVE COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED MANAGER ON DUTY WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
6. CanvassJun 22, 2021

   9 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HANDWASHING SINK IN THE REAR PREP AREA. INSTRUCTED TO INSTALL HAND SINK WITH HOT & COLD RUNNING WATER PER CITY PLUMBING CODE. SOAP & PAPER TOWELS, AND HANDWASHING SIGNAGE. PRIORITY FOUNDATION 7-38-030(C) NO CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • MUST POST HANDWASHING SIGN AT HAND SINK IN DISH AREA, INSTRUCTED TO MAINTAIN.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • OBSERVED WIPING CLOTHS STORED ON COUNTER TOP THROUGHOUT THE FOOD PREP AREA, INSTRUCTED TO KEEP RAGS IN SANITIZING BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION .
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED NO SPLASH GUARD INSTALLED AT THE HAND WASHING SINK BEHIND THE BAR, INSTRUCTED TO INSTALL AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED FLOUR COVERING THE FLOOR MIXER, INSTRUCTED TO CLEAN AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED EXCESSIVE GREASE ACCUMULATION ON GRILL, PIPES, AND FRYER IN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED NO DIPPER WELL FOR ICE CREAM. MUST INSTALL A DIPPER WELL FOR DIPPING ICE CREAM. INSTRUCTED TO INSTALL AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST REMOVE SOAP & PAPER TOWEL DISPENSER FROM WALL ABOVE THE 3-COMP IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • MUST REPLACE BURNED OUT LIGHTS IN FOOD PREP AREA, INSTRUCTED MAINTAIN.
7. Canvass Re-InspectionMar 6, 2020

   2 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CUTTING BOARDS THROUGHOUT REAR PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED A TORN AND DIRTY GASKET ON WALK IN COOLER IN REAR PREP AREA BEING USED TO STORE PROTEINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD WORKING ORDER.
8. CanvassFeb 28, 2020

   5 infractions

   • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
     • OBSERVED NO PERSON IN CHARGE FROM 8:50AM TO 9:38AM. SEE VIOLATION #2. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • OBSERVED NO EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE FROM BEGINNING OF INSPECTION AT 8:50AM UNTIL CERTIFIED MANAGER WALID BITAR ARRIVED ON SITE AT 9:38AM. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • OBSERVED MENU CONTAINING ITEMS SERVED RAW OR UNDER COOKED SUCH AS HAMBURGERS AND STEAKS WITH NO DISCLOSURE, REMINDER, AND FOOTNOTE. INSTRUCTED TO ADD DISCLOSURE, REMINDER, AND FOOTNOTE THROUGHOUT MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CUTTING BOARDS THROUGHOUT REAR PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED A TORN AND DIRTY GASKET ON WALK IN COOLER IN REAR PREP AREA BEING USED TO STORE PROTEINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD WORKING ORDER.
9. CanvassApr 18, 2019

   2 infractions

   • 36. THERMOMETERS PROVIDED & ACCURATE
     • INACCURATE THERMOMETER FOR PREP COOLERS. INSTRUCTED TO INSTALL.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • INADEQUATE LIGHTING IN WALK-IN COOLER, INSTRUCTED TO PROVIDE.
10. CanvassJun 15, 2018

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS IN THE KITCHEN AREA STAINED WITH DEEP CUTS. INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED MEAT SLICER WITH FOOD DEBRIS OF CHEESE AND MEAT. INSTRUCTED TO CLEAN AND SANITIZE. OBSERVED CALCIUM BUILDUP INSIDE ICE MACHINE AND FOOD DEBRIS ON COUNTERS. INSTRUCTED TO REMOVE AND CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED COFFEE SPLATTER ON THE CEILING IN THE COFFEE AREA. INSTRUCTED TO CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED 3-COMPARTMENT SINK IN DISH AREA WITH PLASTIC AROUND FAUCET. INSTRUCTED TO REMOVE AND REPAIR. OBSERVED COLD WATER DISPENSER IN THE GLASS STORAGE ROOM POSITIONED ABOVE AN ICE BIN. INSTRUCTED FOOD MANAGER TO RELOCATE DISPENSER TO AVOID WATER DRIPPING INTO ICE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED PIZZA WARMER UNIT WITHOUT AN INTERNAL THERMOMETER. INSTRUCTED TO PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER ON THE FLOORS IN THE STORAGE AREAS. INSTRUCTED TO REMOVE FROM THE FLOOR AND ELEVATE ALL ITEMS 6 INCHES FROM THE GROUND TO PREVENT PEST HARBORING.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED TWO EMPLOYEES HANDLING PIZZAS IN THE KITCHEN AREA WITHOUT HAIR RESTRAINTS. INSTRUCTED TO PROVIDE.
11. Canvass Re-InspectionMay 8, 2017

    0 infractions

12. CanvassApr 18, 2017

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER PRESENT DURING INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING COOKED, HANDLED AND SERVED. INSTRUCTED THAT THERE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING COOKED, HANDLED AND SERVED. SERIOUS CITATION ISSUED.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • FOUND PREVIOUS MINOR #38 NOT CORRECTED AT THIS TIME.MUST INSTALL A WORKING HAND WASHING SINK AT THE BAR. SERIOUS CITATION ISSUED.PREVIOUS INSPECTION REPORT FROM MAY 9, 2016 STATED "NO EXPOSED HANDWASH BOWL AT BAR. INSTRUCTED MANAGER TO PROVIDE EXPOSED HANDWASH BOWL WITH RUNNING HOT AND COLD WATER AT BAR." Monday, May 09, 2016 Violation Type: Observation Type: Out Correct By: Tuesday, August 09, 2016 Violation Codes: 7-38-030, 015, 010 (A), 005 (A) Inspector Comments: NO EXPOSED HANDWASH BOWL AT BAR. INSTRUCTED MANAGER TO PROVIDE EXPOSED HANDWASH BOWL WITH RUNNING HOT AND COLD WATER AT BAR.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND CUT BREAD BEING STORED IN A WHITE PLASTIC SHOPPING BAG INSIDE AN ICE BOX FREEZER. ALL FOODS MUST BE STORED IN FOOD GRADE BAGS AT ALL TIMES.
13. CanvassMay 9, 2016

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED ONE BURNED OUT CEILING LIGHT BULB ABOVE PREP AREA. MUST PROVIDE WORKING LIGHT BULB.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HANDWASH BOWL AT BAR. INSTRUCTED MANAGER TO PROVIDE EXPOSED HANDWASH BOWL WITH RUNNING HOT AND COLD WATER AT BAR.
14. CanvassMar 18, 2015

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FINAL SANITIZING RINSE OF CHEMICAL CHLORINE SANITIZER AT 0PPM . EMPLOYEE HAS BEEN WASHING DISHES AT THE TIME OF INSPECTION. INSTRUCTED MANAGER TO REPAIR THE LOW TEMP DISH MACHINE TO HAVE A FINAL RINSE OF CHEMICAL SANITIZER READING AT 100PPM. CITATION ISSUED CRITICAL 7-38-030. MANAGER CALLED THE TRI MARK MARLIN COMPANY FOR THE TECHNICIAN TO COME AND REPAIR THE DISH MACHINE DURING INSPECTION. DISH MACHINE FINAL RINSE AT 100PPM ALREADY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE INTERIOR OF THE MICROWAVE, SOLID LIGHT SHIELD ABOVE THE PREP AREA WITH GREASE BUILD-UP, INTERIOR DOOR OF THE DEEP FRYER WITH HEAVY GREASE BUILD-UP AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR IN THE DISHWASHING/PREP AREA ALONG THE WALL BASE ALL CORNER AND MAINTAIN. ELEVATE ALL STOCKS,BAG OF ONIONS 6"OFF THE FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULBS x3 ON THE HOOD/CANOPY IN THE KITCHEN. MUST REPLACE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • MUST STORE ICE SCOOP ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION. ALL EMPLOYEE HANDLING FOOD MUST WEAR A HAIR RESTRAINT TO CONFINE THE HAIR.
15. CanvassNov 28, 2014

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE KITCHEN NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY AND DIRTY SHELVES INSIDE THE WALK IN COOLER BY THE PIZZA OVEN. INSTRUCTED TO CLEAN,REPAINT WITH NON TOXIC FOOD GRADE PAINT OR REPLACE SHELVES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK BY WALK IN COOLER AND PREP TABLE. INSTRUCTED TO REPAIR AND MAINTAIN.
16. Canvass Re-InspectionJun 11, 2014

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY AND DIRTY SHELVES INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN,REPAINT WITH NON TOXIC FOOD GRADE PAINT OR REPLACE SHELVES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BY THE DISH WASHER ROOM, FLOORS INSIDE THE BEER WALK IN COOLER.
17. CanvassJun 3, 2014

    6 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • NOTED WASTE WATER BACKING UP INTO THE COMPARTMENTS OF 3 COMPARTMENT SINK BY THE DISH WASHER WITH DIRT AND FOOD PARTICLES AND THEN DRAINING VERY SLOWLY. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-030.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE KITCHEN NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY AND DIRTY SHELVES INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN,REPAINT WITH NON TOXIC FOOD GRADE PAINT OR REPLACE SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED ICE BUILT UP INSIDE UPRIGHT REFRIGERATION UNIT AND CHEST FREEZERS AT THE KITCHEN. ALSO NOTED DIRT, OLD FOOD PARTICLE AND SPILLS INSIDE REFRIGERATION UNITS. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN ALL FREEZERS AND COOLERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BY THE DISH WASHER ROOM, FLOORS INSIDE THE BEER WALK IN COOLER AND THE COOKING EQUIPMENT. MUST ALSO CLEAN ALL FLOOR DRAINS THROUGH OUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DIRTY AND MOLDY WALLS BY THE DISH WASHER ROOM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
18. CanvassOct 17, 2013

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS MISSING LABELS, INSTRUCTED TO LABEL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MOLDY WALLS NEXT TO DISH MACHINE, INSTRUCTED TO REMOVE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WEAK WATER PRESURE AT LARGE 3-COMP SINK FAUCET, INSTRUCTED TO REPAIR.
19. CanvassDec 12, 2012

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE SCOOP KEPT IN STANDING WATER. MUST KEEP SCOOP IN A CLEAN DRY CONTAINER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER IN DAIRY COOLER, INSTRUCTED TO INSTALL.
20. CanvassJan 5, 2011

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS IN THE PREP COOLERS: HAM AT 45.3F, SAUSAGE AT 47.1F, CHEESE AT 46.8F, SALAD DRESSINGS AT 46.1F, CUT FRUIT AT 44-48F, COTTAGE CHEESE AT 46F, CUT TOMATOES AT 45.6F, TACO SAUCE AT 50.5F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $50. CRITICAL VIOLATION 7-38-005A.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.
    • 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. DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT, STORAGE SHELVES IN THE PREP 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. DETAIL CLEAN THE FLOOR OF THE PREP AREA ESPECIALLY AROUND WALLS AND UNDER EQUIPMENT.
    • 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. DETAIL CLEAN THE WALLS OF THE PREP AREA AND DISHWASH AREA. REPAINT AREA NEXT TO THE DISHMACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE SPRAY NOZZLE FOR THE 3 COMPARTMENT SINK IN THE DISHROOM FALLS BELOW THE FLOOD RIM LEVEL OF THE SINK. INSTALL A RING AROUND THE FAUCET TO KEEP THE NOZZLE ABOVE THE FLOOD RIM LEVEL OF THE SINK. PROVIDE DRAIN LINE HOSES FOR THE SODA GUN NOZZLES BEHIND THE BAR.
21. CanvassFeb 10, 2010

    2 infractions

    • 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. Must detail clean floor under and around soda syrup rack.
    • 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. 3-compartment sink (prep area)faucet leaking at base. Must repair and maintain sink.