PRIMOS PIZZA
816 W VAN BUREN ST, CHICAGO, IL 60607 · Restaurant
9 inspections
- Canvass
0 infractions
- Canvass
2 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- WIRE STORAGE RACKS IN WALK-IN COOLER WITH RUSTY SURFACES. INSTD TO REMOVE RUST AND MAINTAIN SHELVES.
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
- FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTD TO WEAR SAME.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
2 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- CUTTING BOARDS STAINED WITH DEEP, DARK GROOVES. INSTD TO REPAIR/REPLACE SAME.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- STOPPER MISSING IN 3-COMPARTMENT SINK. REPLACE SAME.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
10 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- ALL DESSERTS PACKAGED ON PREMISES AND PLACED IN REFRIGERATED DISPLAY CASE FOR SALE MUST BE LABELED.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- ALL SINGLE-SERVICE UTENSILS MUST BE PROPERLY STORED INVERTED WITH HANDLES UP OR OUT.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- CLEAN THE CABINET INTERIOR OF DEEP FRYER.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- CLEAN FLOORS IN ALL STORAGE ROOMS AND AREAS UNDERNEATH ALL ARTICLES AND ALONG THE BASES OF THE WALLS.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- REPAIR HOLE IN THE WALL IN REAR BY FLOOR MIXER.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- REPLACE ALL MISSING END CAPS AND LIGHT SHIELDS ON LIGHTS IN FOOD PREP AND DISHWASHING AREAS.
- 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
- ATTACH SELF-CLOSING DEVICES TO WASHROOM DOORS.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- MASSIVE CLUTTER OBSERVED IN ALL STORAGE ROOMS AND AREAS. ALL ARTICLES MUST BE PROPERLY STORED ELEVATED 6 INCHES OFF THE FLOORS, AND AWAY FROM WALLS WHERE POSSIBLE.
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
- ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
- 45. FOOD HANDLER REQUIREMENTS MET
- Any food handler working in the City of Chicago, unless that person has a valid Food Service Sanitation Manager Certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
3 infractions
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- CLEAN FLOORS IN WALK-IN COOLER UNDER STORAGE RACKS.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- CLEAN VENT COVER AGAINST WALL IN REAR PREP AREA OF DUST BUILD-UP.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- REMOVE CLUTTER IN REAR STORAGE AREA AND WHERE NECESSARY. ORGANIZE AND MAINTAIN AT ALL TIMES.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- Canvass
0 infractions
- Canvass
3 infractions
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- MUST REPAINT PEELING PAINT AT WALL NEXT TO 3COMP SINK. MUST ALSO REPAIR WALL COUVING UNDERNEATH 3COMP SINK SO AS TO SMOOTH AND EASILY CLEANABLE.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- MUST REPAIR LEAKY HOT WATER FAUCET AT 3COMP SINK.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- MUST ELEVATE ALL ITEMS 6 ICNHES OFF THE FLOOR AT ALL REAR STORAGE AREAS.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- Canvass
3 infractions
- 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. THE ITEMS IN THE CHEST FREEZER NEED TO BE LABELED AND DATED.
- 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. THE WALK IN COOLER FAN GUARD IS DIRTY, CLEAN THE FAN GUARD.
- 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. THE ICE MACHINE CHUTE IS DIRTY AT THE SODA DISPENSER; WASH, RINSE AND SANITIZE THE ICE CHUTE.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Complaint
6 infractions
- 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
- All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. Leaking liquid from the walk-in cooler condenser coil fell onto the box of lettuce beneath the coil, lettuce discarded. Eliminate all sources of cross contamination. Do not store any food under leaking liquids.
- 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
- All food should be properly protected from contamination during storage, preparation, display, service, and transportation. 2 gallons of creamy garlic dressing with a August 06, 2009 use by date, 5 pounds of sour cream with a June 5, 2010 expiration, 1 quart t of buttermilk with a May 12, 2010 expiration date, 4 quarts of heavy cream with a June 13, 2010 expiration date and 1 quart of heavy cream with a June 2, 2010 expiration date were found in the coolers and were dumped and denatured at this time. 27 pounds of product valued at approximately 40 dollars was discarded.
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. The above business was cooking chicken and pizzas at 11:10 am. Konstantino Selas is the only certified foodservice manager and he arrived at 12:45 pm.
- 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. Replace ther rusty walk-in cooler shelving. Replace the missing sink stopper.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Inadequate or complete lack of ventilation found for the stove and deep fryer, referral made to Dept of Buildings.
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
- All employees shall be required to use effective hair restraints to confine hair, including the front counter manager who serves pizza slices.
- 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC