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RAINBOW PIZZA

3450 N HALSTED ST, CHICAGO, IL 60657 · Restaurant

3 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    2 infractions

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE WASHROOM DOOR MUST BE SELF-CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE VENTILATION FOR EMPLOYEE WASHROOM OR ENABLE SEALED WINDOW IN WASHROOM TO OPEN AND CLOSE.
  3. License

    8 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • NO PRE-PACKAGED CONTAINERS WITH BUSINESS NAME AND ADDRESS FOR THE PRE-PACKAGED READY TO EAT PIZZAS THAT ARE TO BE SERVED. FOODS OF AN UNAPPROVED SOURCE.
    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • INTERNAL TEMPERATURES OF TWO OF THE FOUR HOT HOLDING UNITS FOR READY TO EAT PIZZAS FOUND AT 135.2F AND 134.4F. UNITS MUST MAINTAIN A TEMPERATURE TO HOLD ALL PIZZA AT 140F OR ABOVE.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • MUST PROVIDE ADEQUATE NUMBER OF OUTSIDE WASTE CONTAINERS WITH BUSINESS NAME AND ADDRESS. ONE SMALL CONTAINER IN BUILDING GARBAGE CORRAL AT THIS TIME.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • THE ABOVE CERTIFIED MANAGERS CITY OF CHICAGO CERTIFICATE MUST BE POSTED ON THE PREMISES.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE WASHROOM DOOR MUST BE SELF-CLOSING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE VENTILATION FOR EMPLOYEE WASHROOM OR ENABLE SEALED WINDOW IN WASHROOM TO OPEN AND CLOSE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A METAL STEM THERMOMETER TO CHECK HOT FOOD TEMPERATURES UPON ARRIVAL. MUST PROVIDE INTERNAL THERMOMETERS FOR ALL HOT HOLDING UNITS.
    • 70. NO SMOKING REGULATIONS
      • MUST PROVIDE "NO SMOKING" SIGN ON ENTRANCE TO BUSINESS.