TORTORICES

1746 W GRAND AVE, CHICAGO, IL 60622 · Restaurant

23 inspections

ComplaintApr 13, 2026
5 infractions
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
  - OBSERVED FACILITY WITHOUT A BODILY FLUID SPILL KIT AND NO CORRESPONDING CLEAN UP PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
- 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
  - OBSERVED ICE SCOOPER STORED IMPRPERLY DIRECTLY ON TOP OF THE ICE INSIDE THE BIN. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
  - OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
- 40. PERSONAL CLEANLINESS
  - OBSERVED FOOD HANDLERS NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO PROVIDE.
- 43. IN-USE UTENSILS: PROPERLY STORED
  - OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS STORED IMPROPERLY DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
CanvassMay 14, 2025
10 infractions
- 21. PROPER HOT HOLDING TEMPERATURES
  - OBSERVED IMPROPER TEMPERATURE OF TCS READY TO EAT FOOD, SUCH AS 4-COOKED SLICES OF CHEESE PIZZA, AT 101.7°F SITTING ON A PIZZA RACK. THE PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE HOT HOLDING FOODS AT 135.0°F OR ABOVE.APPX.1.5LBS.$20.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
- 36. THERMOMETERS PROVIDED & ACCURATE
  - MUST PROVIDE A THERMOMETER FOR FRONT FACING DESSERT COOLER.
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
  - MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES,SHAKERS).
- 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
  - MUST REPAIR OR REPLACE GAP ALONG BOTTOM OF FRONT ALONG BOTTOM.
- 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
  - MUST REPAIR OR REPLACE SPLASH GUARD AT HAND SINK NEXT TO 3- COMPARTMENT SINK.
- 41. WIPING CLOTHS: PROPERLY USED & STORED
  - OBSERVED SEVERAL WIPING CLOTHS ON PREP TABLES MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
- 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
  - MUST CLEAN DEBRIS BUILD UP FROM SEVERAL REACH IN & PREP COOLERS.
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - MUST CLEAN FLOUR AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP/DISH WASHING AREAS.
- 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
  - OBSERVED EXPIRED FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
- 58. ALLERGEN TRAINING AS REQUIRED
  - OBSERVED EXPIRED AND MISSING FOOD ALLERGEN TRAINING FOR FOOD MANAGERS MUST PROVIDE AND MAINTAIN.
ComplaintOct 24, 2024
1 infraction
- 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
  - OBSERVED CALCIUM BUILDUP ON INTERIOR OF DISH MACHINE. INSTRUCTED MANAGER TO CLEAN.
CanvassFeb 23, 2024
3 infractions
- 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
  - OBSERVED DAMAGED CEILING IN HALLWAY LEADING TO BATHROOM INSTRUCTED MANAGER TO REPAIR.
- 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
  - OBSERVED NO UP-TO-DATE FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE
- 58. ALLERGEN TRAINING AS REQUIRED
  - OBSERVED CERTIFIED FOOD MANAGER WITH EXPIRED FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENTS.
CanvassMar 1, 2023
2 infractions
- 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
  - OBSERVED NO COVERED TRASH RECEPTACLE INSIDE UNISEX TOILET ROOM. INSTRUCTED TO PROVIDE.
- 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
  - OBSERVED SLIGHT BUILD UP OF GREASE ON USED COOKING OIL CONTAINER IN ALLEY. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
Non-InspectionFeb 6, 2023
0 infractions
ComplaintDec 4, 2020
1 infraction
- 40. PERSONAL CLEANLINESS
  - FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO WEAR.
ComplaintAug 17, 2020
1 infraction
- 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
  - OBSERVED NO HAND WASHING SIGN AT EXPOSED HAND WASH SINK LOCATED IN FRONT CUSTOMER SERVICE AREA. INSTRUCTED TO PROVIDE.
CanvassApr 22, 2020
2 infractions
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
  - OBSERVED SEVERAL FROZEN DESSERTS LABELED WITH A STICKER INDICATING ONLY THE BUSINESS NAME. INSTRUCTED TO LABEL WITH ADDRESS AND ALLERGEN INFORMATION.
- 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
  - OBSERVED HEAVY BUILD UP OF GREASE AND GRIME ON EXTERIOR OF USED COOKING OIL CAN LOCATED IN REAR ALLEY. INSTRUCTED TO CLEAN AND MAINTAIN.
CanvassNov 18, 2019
7 infractions
- 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
  - THE PERSON IN CHARGE UNABLE TO PROVIDE EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE EMPLOYEE HEALTH POLICY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
- 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
  - THE PERSON IN CHARGE UNABLE TO PROVIDE PROCEDURE FOR EMPLOYEE TO FOLLOW WHEN RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE PROCEDURE WITH THE NECESSARY ITEMS. PRIROITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
- 23. PROPER DATE MARKING AND DISPOSITION
  - OBSERVED IMPROPER DATE MARKING ON TCS FOODS HELD MORE THAN 24 HOURS INSIDE PREP COOLERS. INSTRUCTED TO PROVIDE AND MAINTAIN. 7-38-005. NO CITATION ISSUED.
- 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
  - MUST PROPERLY STORE FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
- 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
  - OBSERVED NO BACKFLOW PREVENTION DEVICE AT THE SERVICE SINK IN REAR OF PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.
- 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
  - MUST PROVIDE LID FOR GARBAGE CAN INSIDE UNISEX TOILET ROOM IN REAR OF PREMISES. MUST PROVIDE AND MAINTAIN.
- 58. ALLERGEN TRAINING AS REQUIRED
  - CERTIFIED FOOD MANAGERS ON SITE DO NOT HAVE ALLERGEN TRAINING CERTIFICATION. INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST COMPLETE FOOD ALLERGEN TRAINING.
CanvassApr 27, 2018
2 infractions
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - FLOORS NEED CLEANING UNDERNEATH THE 3 COMPARTMENT SINK ALONG THE WALL BASE TO REMOVE DEBRIS. MUST DETAIL CLEAN THE FLOOR GREASE TRAP.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - NOTED HOLES IN TO THE WALL BEHIND THE HOT WATER TANK AND MOP SINK. MUST SEAL HOLES TO PREVENT ENTRY POINTS FOR PESTS.
CanvassJan 17, 2017
4 infractions
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
  - NO SANITZING SOLUTION USED AT 3-COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING CIRCULAR PIZZA PANS AND THEN PLACING THEM DIRECTLY ON THE CLEAN PIZZA PAN RACK NEXT TO THE PIZZA OVEN AFTER DRYING PANS OFF WITH A TOWEL. 3-COMPARTMENT SINK WAS PROPERLY SET UP FOLLOWING MY REQUEST (WASH,RINSE,SANITIZE 100PPM). MUST PROPERLY WASH, RINSE AND SANITZE ALL FOOD EQUIPMENT AND UTENSILS. LOW TEMPERATURE DISHMACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (OPPM CHLORINE). THE SANITZING CONTAINER WAS EMPTY AT TIME OF INSPECTION. EMPLOYEES CHANGED OUT THE EMPTY SANITZING CONTAINER WAS ABLE TO PROVIDE A SANITIZING LEVEL OF 100 PPM CHLORINE BEFORE THE END OF THE INSEPCTION. LOW TEMPERATURE DISHMACHINE SANITIZING LEVEL WAS CORRECTED DURING INSPECTION. CRITICAL VIOLATION 7-38-030
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
  - MUST LABEL BULK FOOD STORAGE CONTAINERS IN THE REAR.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
  - OBSERVED SMALL CUPS IN THE GIARDINANA AND PARMESAN CHEESE IN THE COLD-HOLDING REFRIGERATOR USED TO DISPENSE FOOD. INSTRUCTED TO USE HANDLED SCOOPS OR SPOONS TO DISPENESE FOOD AND TO STORE SCOOPS/SPOONS EITHER IN A SEPARATE CONTAINER OR IN THE FOOD WITH THE HANDLE FACING UP, IN BETWEEN USE.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - MUST DETAIL CLEAN THE CAN OPENER BLADE AND HOLSTER ATTACHED TO THE PREP TABLE IN THE KITCHEN TO REMOVE FOOD DEBRIS BUILDUP AND THE LOWER COMPARTMENTS OF THE DEEP FRYERS TO REMOVE GREASE BUILDUP AND MAINTAIN.
Canvass Re-InspectionFeb 5, 2016
5 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - RUSTY SHELVES ABOVE THE WHITE CHEST FREEZER INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND THE THREE COMPARTMENT SINK,NEED TO PROVIDE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - SHELVES WITH DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN,IN PREP AREA.ALSO DEBRIS INSIDE THE WHITE CHEST FREEZER INSTRUCTED ALSO TO CLEAN AND MAINTAIN
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - GREASE AND DEBRIS ON FLOOR UNDER THE FOOD EQUIPMENTS,THREE COMPARTMENT SINK,AND THROUGHOUT THE PREP AREA,UNDER SHELVES AND ALONG BASEBOARD WALLS.RUBBER FLOOR MATS WITH GRIME BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN, IN REAR PREP AREA
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - CEILING TILES ABOVE THE PIZZA OVEN ARE BROWN/BLACK IN COLOR DUE TO TOO MUCH SMOKE,INSTRUCTED TO CLEAN/REPLACE SAID TILES.ALSO EXCESS GREASE AND DUST BUILD UP ON PIPES AND CEILING TILES AT SAME AREA.NEED TO CLEAN AND MAINTAIN FOOD /DEBRIS ON WALL UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO CLEAN AND MAINTAIN
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
  - OBSERVED EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA.ALL EMPLOYEE SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR
Canvass Re-InspectionJan 27, 2016
7 infractions
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
  - PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 3-10-15,REPORT #1453806 #32-RUBBER GASKETS NEEDED AT PREP COOLER. MUST CORRECT AND MAINTAIN AT ALL TIMES. MUST CLEAN FRYERS AND STOVE TO REMOVE ALL BUILD UP. MUST CLEAN SODA DISPENSER. MUST CLEAN INTERIOR OF GARBAGE CAN HOLDERS IN DINING AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES OBSERVED TODAY THE SAME VIOLATIONS. SERIOUS VIOLATION:7-42-090
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
  - NO LABELS PROVIDED AT SINGLE SERVING CAKE SOLD TO CUSTOMERS.ALL PREPACKAGED FOOD ON PREMISES FOR SALE HAVE PROPER LABEL(NAME OF THE BUSINESS,INGREDIENT LIST ETC.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - RUSTY SHELVES ABOVE THE WHITE CHEST FREEZER INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND THE THREE COMPARTMENT SINK,NEED TO PROVIDE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - SHELVES WITH DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN,IN PREP AREA.ALSO DEBRIS INSIDE THE WHITE CHEST FREEZER INSTRUCTED ALSO TO CLEAN AND MAINTAIN
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - GREASE AND DEBRIS ON FLOOR UNDER THE FOOD EQUIPMENTS,THREE COMPARTMENT SINK,AND THROUGHOUT THE PREP AREA,UNDER SHELVES AND ALONG BASEBOARD WALLS.RUBBER FLOOR MATS WITH GRIME BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN, IN REAR PREP AREA
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - CEILING TILES ABOVE THE PIZZA OVEN ARE BROWN/BLACK IN COLOR DUE TO TOO MUCH SMOKE,INSTRUCTED TO CLEAN/REPLACE SAID TILES.ALSO EXCESS GREASE AND DUST BUILD UP ON PIPES AND CEILING TILES AT SAME AREA.NEED TO CLEAN AND MAINTAIN FOOD /DEBRIS ON WALL UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO CLEAN AND MAINTAIN
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
  - OBSERVED EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA.ALL EMPLOYEE SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR
CanvassJan 26, 2016
10 infractions
- 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
  - FOUND LOW TEMP DISH MACHINE DISPENSING SANITIZER SOLUTION AT Oppm.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.LOW TEMP DISH MACHINE MUST MAINTAIN 100ppm.PRESENTLY DISH MACHINE NOT IN USE. CRITICAL VIOLATION:7-38-030.
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
  - PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 3-10-15,REPORT #1453806 #32-RUBBER GASKETS NEEDED AT PREP COOLER. MUST CORRECT AND MAINTAIN AT ALL TIMES. MUST CLEAN FRYERS AND STOVE TO REMOVE ALL BUILD UP. MUST CLEAN SODA DISPENSER. MUST CLEAN INTERIOR OF GARBAGE CAN HOLDERS IN DINING AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES OBSERVED TODAY THE SAME VIOLATIONS. SERIOUS VIOLATION:7-42-090
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
  - NO LABELS PROVIDED AT SINGLE SERVING CAKE SOLD TO CUSTOMERS.ALL PREPACKAGED FOOD ON PREMISES FOR SALE HAVE PROPER LABEL(NAME OF THE BUSINESS,INGREDIENT LIST ETC.)
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - FOUND DIRTY/GREASE CARDBOARDS USED HAS A LINER UNDER THE COOKING EQUIPMENT,INSTRUCTED TO REMOVE.CLEAN SHELF AND MAINTAIN RUSTY SHELVES ABOVE THE WHITE CHEST FREEZER INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND THE THREE COMPARTMENT SINK,NEED TO PROVIDE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - VIOLATION UP-GRADED TO #29
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - RUSTY SHELVES ABOVE THE WHITE CHEST FREEZER INSTRUCTED TO REPAIR/REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND THE THREE COMPARTMENT SINK,NEED TO PROVIDE WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - SHELVES WITH DUST BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN,IN PREP AREA.ALSO DEBRIS INSIDE THE WHITE CHEST FREEZER INSTRUCTED ALSO TO CLEAN AND MAINTAIN
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - GREASE AND DEBRIS ON FLOOR UNDER THE FOOD EQUIPMENTS,THREE COMPARTMENT SINK,AND THROUGHOUT THE PREP AREA,UNDER SHELVES AND ALONG BASEBOARD WALLS.RUBBER FLOOR MATS WITH GRIME BUILD-UP INSTRUCTED TO CLEAN AND MAINTAIN, IN REAR PREP AREA
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - CEILING TILES ABOVE THE PIZZA OVEN ARE BROWN/BLACK IN COLOR DUE TO TOO MUCH SMOKE,INSTRUCTED TO CLEAN/REPLACE SAID TILES.ALSO EXCESS GREASE AND DUST BUILD UP ON PIPES AND CEILING TILES AT SAME AREA.NEED TO CLEAN AND MAINTAIN FOOD /DEBRIS ON WALL UNDER THE THREE COMPARTMENT SINK,INSTRUCTED TO CLEAN AND MAINTAIN
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
  - OBSERVED EMPLOYEE NOT WEARING HAIR RESTRAINT IN PREP AREA.ALL EMPLOYEE SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR
CanvassMar 10, 2015
5 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - NEW CUTTING BOARD NEEDED AT SALAD REACH IN COOLER. RUBBER GASKETS NEEDED AT PREP COOLER. MUST CORRECT AND MAINTAIN AT ALL TIMES.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - MUST CLEAN FRYERS AND STOVE TO REMOVE ALL BUILD UP. MUST CLEAN SODA DISPENSOR. MUST CLEAN INTERIOR OF GARBAGE CAN HOLDERS IN DINING AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - WALL BEHIND COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  - MUST CLEAN VENTILATION ABOVE COOKING EQUIPMENT TO REMOVE ALL GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
- 45. FOOD HANDLER REQUIREMENTS MET
  - NO ONE ON SITE WITH FOOD HANDLER CERTIFICATES. LEFT INFORMATION WITH MANAGER TO OBTAIN CERTIFICATES.
CanvassDec 16, 2014
2 infractions
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
  - INVERT ALL CARRYOUT CONTAINERS IN PREP AREA.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - REPLACE STAINED CEILING TILES IN PREP AREA. CLEAN LIGHT SHIELD ABOVE REACH-IN FREEZER. CLEAN ALL CEILING VENTS IN PREP AREA. CLEAN WALLS UNDER 3-COMPARTMENT SINK.
CanvassMay 22, 2014
9 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
  - LABEL ALL BULK CONTAINERS.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  - REMOVE MILK CRATES AND PROVIDE ADEQUATE SHELVING IN STORAGE AREA. SEAL RAW WOOD SURFACES UNDER FRONT COUNTER. INSTALL SPLASH GUARD BETWEEN EXPOSED SINK AND 3-COMPARTMENT SINK.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - CLEAN INTERIOR AND EXTERIOR OF POP MACHINE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - CLEAN ALL CEILING VENTS AND REPLACE STAINED CEILING TILES IN PREP AREA.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
  - REPLACE LIGHT BULB IN VENTILATION HOOD.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
  - ORGANIZE ALL COOLERS. ELEVATE STOCK OFF FLOOR IN STORAGE AREAS.
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
  - ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
  - STORE WASH CLOTHS IN SANITIZING SOLUTION.
CanvassSep 30, 2013
2 infractions
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
  - CLEAN FLOORS IN FRONT LINEN CLOSET, AND ALONG WALL AT CORNERS BY MOP SINK. CLEAN SAME.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  - CLEAN FILTER UNDER HOOD IN KITCHEN OF GREASE BUILT-UP. CLEAN SAME.
ComplaintNov 8, 2012
6 infractions
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
  - NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (PIZZAS, RICE, SOUPS, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
  - Must properly and store and invert clean multi-use utensils,single service articles in the kitchen,food prep areas.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  - The following requires cleaning i.e. manual can opener and housing attached,upper shelving over the food prep lines,ice machine.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
  - Section of ceiling along the front service areas must be repaired to smooth,easily cleanable surface.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
  - VENTILATION IN TOILET ROOM IS NOT WORKING,ALL GAS CONNECTED COOKING EQUIPMENTS MUST BE UNDER THE VENTILATION HOOD.
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
  - Employee in prep area not wearing hair restraint. Instructed to provide proper hair restraints to all food handlers and employees in prep areas.
CanvassMar 15, 2011
4 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. MUST CLEAN VENTS ABOVE COOKING EQUIPMENT AND TOPS AND SIDES OF COOKING 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. MUST REPAIR/REPAINT WALL SURFACE IN MIDDLE ROOM LEADING TO KITCHEN, AND CLEAN FOOD SPLASHES ON WALL AND CEILING
- 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. MUST CLEAN LIGHT SHIELDS IN KITCHEN PREP AREA
- 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
  - MUST PROVIDE SELF-CLOSING DEVICE AT BATHROOM DOOR
Canvass Re-InspectionNov 2, 2010
5 infractions
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
CanvassOct 25, 2010
6 infractions
- 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
  - All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.FOUND 3 COMP SINK NOT MAINTAINED THAT IS WASTE WATER NOT PROPERLY DRAINING OUT WHEN WATER IS FILLED IN BASIN THEN RELEASED IS COMING OUT OF FLOOR DRAIN.MUST REPAIR TO GOOD WORKING CONDITION,DETAIL CLEAN SAID FLOOR DRAIN.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
  - Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.ALL MULTI-USE KITCHEN EQUIPMENTS MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.
- 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.ALLL KITCHEN EQUIPMENTS STOVES,DEEP FRYERS,GRILLS,COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES INCLUDING LEGS OF EQUIPMENT,SHELVINGS,HOOD/FILTERS,MANUAL CAN OPENER,HOUSING ATTACHED REQUIRE A DETAIL CLEANING.
- 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.FLOORS BENEATH HOT COOKING EQUIPMENTS,DRY STORAGE SHELVING ARE DIRTY,CLEAN FLOORS IN DETAIL.
- 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
  - Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.TOILET ROOM DOOR MUST BE SELF CLOSING.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
  - All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE UNECESSARY ARTICLES AWAY FROM PREMISES,ALL ITEMS STORED MUST BE 6" OFF FLOOR FOR EASIER CLEANING.