Reggio's Pizza Express

Proper cooling methods used; adequate equipment for temperature control

3-501.11 observed frozen food in walk in freezer held at 41 f. Frozen food must be kept frozen.

City of Chicago food service sanitation certificate

Observed no certified food manager on site upon arrival. Certified food manager arrived on site more than 25 minutes after start of inspection. Instructed manager to ensure a certified food manager is on site at all times. Priority foundation violation 7-38-012 citation issued.

Food-contact surfaces: cleaned & sanitized

Observed ice machine with black slimy build up on interior. Instructed manager to clean and maintain interior of ice machine. Priority foundation violation 7-38-005 citation issued.

Proper hot holding temperatures

Observed tcs foods held at inadequate temperatures ranging from 118-127 f. Instructed maanger to ensure all hot foods are held at 135 f and above. Manager discarded 8 pounds of meatballs, 3 pounds of pasta, 8 pounds of lasagna, and 6 pounds of cheese bread( $80) priority violation 7-38-005 citation issued.

Proper cooling methods used; adequate equipment for temperature control

Observed frozen food in walk in freezer held at 41 f. Frozen food must be kept frozen.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed pans with heavy stuck on grease build up and heavy dents. Instructed manager to ensure all multiuse food contact surfaces are smooth and free of pits, inclusions and similiar imperfections. Priority foundation violation 7-38-025 citation issued.

City of Chicago food service sanitation certificate

2-101.11 observed no city of Chicago certified food manager on site upon arrival. Active manager stated that her city of Chicago food manager certificate was never received manager from another terminal arrived on site approximately 20 minutes after inspection began. Instructed manager to ensure a city of Chicago certified food manager is on site at all times. Priority foundation violation 7-38-012 citation issued.

Toxic substances properly identified, stored, & used

Observed bottles of bleach and windex glass cleaner stored above 3 compartment sink and next to dried pasta. Instructed manager to ensure chemicals are stored in a manner preventing contamination. Manager moved chemicals. Priority violation 7-38-005 citation issued.

Plumbing installed; proper backflow devices

5-205.15 observed leak from neck 3 compartment sink faucet when water is run. Instructed manager to repair and maintain.

Sewage & waste water properly disposed

5-402.13 observed inadequate wastewater disposal at three compartment sink. When one compartment drains another one floods. Instructed manager to service 3 compartment sink. Violation also noted on report #2631238 dated february 13th 2026. Priority violation 7-38-030 (c). Citation issued

Previous core violation corrected

8-4-4.13(b:4)observed previous core violations not corrected within specified timeframe. Report #2624970 dated october 8th 2025 instructed facility to: #58 ensure all city of Chicago certified food managers have food allergen training. Observed certified food manager with no food allergen training. Instructed manager to address previous core violations. Priorty foundation violation 7-42-090 citation issued. Edit

Proper hot holding temperatures

Observed chicken held at an inadequate temperature of 120 f. Instructed manager to ensure all hot food is held at 135 and above. Manager discarded 5 pounds of cooked chicken ($15) priority violation 7-38-005 citation issued.

Sewage & waste water properly disposed

Observed inadequate waste water disposal at three compartment sink. When one compartment drains another one floods. Instructed manager to service 3 compartment sink. Priority violation 7-38-030 (c). Citation issued

Previous core violation corrected

Observed previous core violations not corrected within specified timeframe. Report #2624970 dated october 8th 2025 instructed facility to: #55 clean floor near 3 compartment sink and to #58 ensure all city of Chicago certified food managers have food allergen training. Observed heavy soil build up on floor near 3 compartment sink; observed certified food manager with no food allergen training. Instructed manager to address previous core violations. Priorty foundation violation 7-42-090 citation issued.

City of Chicago food service sanitation certificate

Observed no certified manager on site while tcs items such as italian beef were prepared. Instructed to maintain an employee holding a valid city of Chicago foodservice manager certificate on site at all times. Priority foundation violation 7-38-012. Citation issued.

Thermometers provided & accurate

Observed no thermometer inside 4 door cooler used to store cream cheese, beer, etc. And inside 3 door prep cooler near pizza oven. Instructed to provide.

Plumbing installed; proper backflow devices

Observed slight leak underneath 3 door cooler located in front of pizza oven. Instructed to repair or replace and maintain in good condition.

Physical facilities installed, maintained & clean

Observed build up of food debris and grime in interior of microwave oven and on floors and walls near 3 compartment sink and slight build up of slime in ice machine. Instructed to detail clean and maintain in good condition.

Allergen training as required

Observed only 1 allergen training certificate on site at time of inspection. Instructed all employees holding city of Chicago foodservice manager certificate must complete allergen training and maintain records thereof on site at all times.

Person in charge present, demonstrates knowledge, and performs duties

No person in charge present at the time of inspection. Priority foundation violation. No citation issued.

City of Chicago food service sanitation certificate

Noted no certified food manager on duty with the city of Chicago food service certificate on site while tcs foods (pizza, chicken, deli meats etc.) were being prepared and served (expired ServSafe certificate). Instructed management that a certified food manager with the city of Chicago original food service certificate must be present at all times tcs foods are prepared and served, and also the person in charge must have a city of Chicago certificate by next inspection (upon being inspected) priority foundation violation #7-38-012. Citation issued.

Adequate handwashing sinks properly supplied and accessible

Noted no soap at front hand wash sink. Instructed to have soap and paper towels at all hand washing sinks. Priority foundation violation#7-38-030(c). Citation issued.

Food-contact surfaces: cleaned & sanitized

Noted inner lining of ice machine not cleaned. Instructed to clean, sanitize and maintain.

Proper hot holding temperatures

Noted internal temperature of the following tcs food items inside the hot holding unit to be improper:-pasta 113f, marinara sauce 127f, chicken 114f, vege pizza 122.7f.manager immediately and voluntarily disposed of 9 lbs of products worth $45.00 through denaturing process. Priority violation #7-38-005.

Non-food/food contact surfaces clean

Instructed to clean and maintain the inside shelves of the service prep cooler at the pizza service station.

Plumbing installed; proper backflow devices

Noted leaking faucet at the 3 compartment sink. Instructed to repair and maintain.

Person in charge present, demonstrates knowledge, and performs duties

No person in charge present at the time of inspection. Priority foundation violation. No citation issued.

City of Chicago food service sanitation certificate

Noted no certified food manager on duty with the city of Chicago food service certificate on site while tcs foods (pizza, chicken, pasta etc.) were being prepared and served. Instructed management that a certified food manager with the city of Chicago original food service certificate must be present at all times tcs foods are prepared and served, and also the person in charge must have a city of Chicago certificate by next inspection (upon being inspected) priority foundation violation 7-38-012. Citation issued.

Proper eating, tasting, drinking, or tobacco use

Proper hot holding temperatures

Noted internal temperature of the following tcs food items inside the hot holding unit to be improper:-pasta 110f, marinara sauce 130f, chicken 104f, vege pizza 126f.manager immediately and voluntarily disposed of 9 lbs of products worth $76.00 through denaturing process. Priority violation #7-38-005

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-201.11 noted torn rubber gasket inside the unsed prep service cooler,at the kitchen prep. Instructed to detail repair and maintain and/or replace.

Warewashing facilities: installed, maintained & used; test strips

Noted premise with 3 compartment sink set up for wash, rinse and sanitize with no sanitizing chemical solution available. Instructed management to have a sanitizing chemical solution (bleach, quartz etc). Priority violation #7-38-025. Citation issued.

Physical facilities installed, maintained & clean

Instructed to clean and maintain floors along wall base and underneath equipment especially at the dish washing area.

Allergen training as required

Noted certified food managers on duty with no allergen training certification. Instructed management that all food service managers are required to have the allergen training certification.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed some use of milk crates for elevation in the walk-in cooler in the lower level storage area. Instructed the person in charge not to use milk crates for elevation to prevent hiding places for pest. Must provide appropriate shelving for storage. All food items must also be stored 6" away from the wall.

Physical facilities installed, maintained & clean

Observed dirt-builup on floors throughout prep and warewashing areas. Instructed the person in charge to detail clean floors and maintain.

Adequate ventilation & lighting; designated areas used

Observed dust buildup on ceiling vents in prep areas. Instructed the person in charge to clean and maintain all ceiling vents.

Allergen training as required

Observed no allergen awareness certificates on site at the time of inspection. Instructed the person in charge to ensure all certified foodservice managers obtain allergen awareness training and certificate and keep certificate on the premises.

Person in charge present, demonstrates knowledge, and performs duties

Observed no person in charge present with city of Chicago certified manager certificate.

City of Chicago food service sanitation certificate

Observed no certified food manager on site while (tcs foods)italian beef,sausage pizzas,spaghetti,meatballs etc. Is being prepared/handled served to the customers.instructed person in charge,that a city of Chicago certified food service manager must be on site at all times when (tcs foods) are prepared,handled, and/or served.priority foundation violation 7-38-012,citation issued.

Proper hot holding temperatures

Observed improper hot holding temperatures of (tcs foods) inside of the hot holding unit in the front prep area. Observed cooked meat balls at 116.6f,cooked spaghetti at 117.7f .instructed to maintain all hot (tcs foods) at 135f or hotter at all times.management voluntarily discarded approximately 9#'s of food worth $200.00 as stated by person-in-charge.priority violation 7-38-005,citation issued.

Thermometers provided & accurate

Instructed to provide and maintain a visible working,accurate thermometer inside the hot holding unit at front prep area.

Single-use/single-service articles: properly stored & used

All stored items under the 3-compartment sink and throughout the lower level storage room must be elevated at least 6 inches of the floor.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed rust on the wire storage racks in the lower level walk-in cooler. Instructed to remove rust and repaint or replace the shelves and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed cardboard used as a liner in the pizza prep line cooler.instructed to use a cleanable surface at all times.

Non-food/food contact surfaces clean

Instructed to detail clean the sides and interiors of the pizza oven to remove accumulation of dried-up food splashed debris and maintain.

Plumbing installed; proper backflow devices

Observed water leak at base of faucet at the 3-compartment sink area.instructed to repair plumbing leak and maintain.

Adequate ventilation & lighting; designated areas used

Instructed to replace the burnt-out light bulb above the pizza oven and maintain adequate lighting at all times.

City of Chicago food service sanitation certificate

Observed no one on site with a city of Chicago certifed food manager certificate while time/temperaure controlled foods including cooked pizza and lasagna are cooked and served. Priority foundation violation 7-38-012

Food-contact surfaces: cleaned & sanitized

Observed pizza cutters and utensils at front service counter must be cleaned and sanitized at a frequency of not less than 4 hours.

Proper hot holding temperatures

Observed lasagna, meatballs and assorted variety of pizza hot held at improper temperatures of 100f-119f. Approximately 25lbs of pizza, lasagna and meatballs valued at $75 were discarded. Priority violation 7-38-005.

Thermometers provided & accurate

Observed no thermometer within reach in cooler containing to go salads on service line. Must provide and maintain.

Contamination prevented during food preparation, storage & display

Observed employee phones, drinks, and personal items throughout food preparation area. All employee items need to be stored in desigated areas at all times.

In-use utensils: properly stored

Observed in use utensils stored in room temperature water. Store all in use utensils in a clean dry container.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed food service worker using cardboard as a food contact surface to unload cooked pizzas from conveyor oven onto cardboard box. Employee was told to discard all affected pizzas and to not use soiled cardboard as a food contact surface. Employee was instructed to only use the metal food grade pizza pans. Observed in use pizza cutters in front service areas put onto cardboard in between uses. All surfaces need to be non-porous, smooth and easily cleanable. Priority foundation 7-38-025.

Person in charge present, demonstrates knowledge, and performs duties

Person in charge does not have a city of Chicago sanitation certificate. Priority foundation violation. No citation issued.

City of Chicago food service sanitation certificate

Found no certified food manager on site while tcs foods (pizza, italian beef, pasta etc) are being prepared and served. Instructed person in charge, a certified food manager with city of Chicago foodservice sanitation certificate must be present at all times when handling tcs foods. Priority foundation violation 7-38-012 citation issued

Procedures for responding to vomiting and diarrheal events

Found incomplete vomiting and diarrheal spill kit (missing item appropriate sanitizer that kills norovirus). Instructed to provide complete spill kit . Priority foundation violation 7-38-005 no citation issued

Non-food/food contact surfaces clean

Instructed to detail clean and maintain exterior part of pizza oven with excessive frease accumulation.

Adequate ventilation & lighting; designated areas used

Instructed to provide light shield or shatter proofed lightbulb inside reach in cooler (c-22) in prep/cooking area.

Adequate ventilation & lighting; designated areas used

Instructed to replace non working light bulb inside reach-in cooler (c-18) in prep area and must replace flickering lighbulb inside hood.

Allergen training as required

Cerified food manager must have allergen certificate.

City of Chicago food service sanitation certificate

Found no certified food manager on site while tcs foods (pizza, beef, pasta etc) are being prepared and served. Instructed person in charge, a certified food manager with city of Chicago foodservice sanitation certificate must be present at all times wen handling tcs foods. Priority foundation violation 7-38-012 citation issued

Procedures for responding to vomiting and diarrheal events

Found incomplete vomiting and diarrheal spill kit (missing item appropriate sanitizer that kills norovirus). Instructed to provide complete spill kit . Priority foundation violation 7-38-005 no citation issued

Thermometers provided & accurate

Instructed to provide thermometer visible inside hot holding unit in front service/display area and thermometer inside prep cooler infront prep/service area.

Warewashing facilities: installed, maintained & used; test strips

Instructed to provide 3 working drain stoppers for 3 compartment sink.

Physical facilities installed, maintained & clean

Instructed to detail clean and maintain floor inside walk-in cooler and around basement storage area.

Adequate ventilation & lighting; designated areas used

Instructed to replace inoperable lightbulb inside 4 door reach-in cooler in rear prep area and inside 2 door reach-in cooler in basement storage area.

Adequate handwashing sinks properly supplied and accessible

Observed the hand sink at front service area was blocked with box of trash/milk crates while employees were actively dispensing foods to customers during this inspection. Must remove mentioned items and make hand sink accessible for washing hands and maintain at all times. Priority foundation violation 7-38-030(c), citation issued. Cos.

Adequate handwashing sinks properly supplied and accessible

Found no hand paper towels or hand drying device for hand sink at front service area.each hand washing sink shall be provided with individual,disposable towels or a heated-air hand drying device and maintain at all times.priority foundation violation 7-38-030(c),no citation issued. Violation consolidated with above citation.

Wiping cloths: properly used & stored

Instructed to properly store all wash cloths in a sanitizing solution especially when not in use and to maintain.

Non-food/food contact surfaces clean

Instructed to detail clean interior of salad cooler at front service area to remove dusts accumulations on fan covers and to maintain.

Physical facilities installed, maintained & clean

Found dirty floors under and around shelfs in basement dry storage room showed manager.instructed to clean floors in detail and to maintain.

Adequate ventilation & lighting; designated areas used

Found burnt-out light bulbs at exhaust hood for pizza oven.must provide and maintain adequate lighting at all times.

Procedures for responding to vomiting and diarrheal events

Observed clean-up of vomiting and diarrhea procedure on site but no proper clean-up kit on premises during inspection. Instructed to have said procedure along with required equipment for clean-up. Priority foundation violation. No citation issued. 7-38-005

Hands clean & properly washed

Observed that employee working on front service area not washing hands after handling money and then serving food.priority violation 7-38-010 citation issued

Adequate handwashing sinks properly supplied and accessible

Observed that facility doesn't have hand washing sink on front service and prep area. Must provide proper supplied (hot-cold water,drying device and hand soap) hand washing sink should be located on convenient distance for all employee.priority foundation violation.7-38-030(c)no citation issued

Proper hot holding temperatures

Observed that tcs food(fried chicken wings) are held in hot hold unit on internal temperature of 106-107 f (around 4 lbs value $50.00). All tcs food must be hot stored on minimal internal food temperature of 135 f. Food voluntarily discarded by management. Priority violation 7-38-005 citation issued.

Food properly labeled; original container

All bulk and working food ingredient containers must be labeled with contents name must label food storage containers when food is not in original package.

Personal cleanliness

Must remove all jewelry except plain wedding band from hands while working with exposed food

In-use utensils: properly stored

Observed that utensils in use are stored in cold water,must stored utensils under running cold water, under hot water (135 f and above)and in clean place protected from contamination.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must repair broken door gasket on door to reach under cooler in rear prep area

Physical facilities installed, maintained & clean

Noted heavy clutter throughout establishment on shelves, floors inside equipment and in storage areas. Instructed to detail clean, organize and remove all unnecessary or unused articles and equipment to prevent hiding places for pest. Must upgrade housing keeping

Adequate ventilation & lighting; designated areas used

Observed that intensity of lights over food prep area is very low.must provide 20-50 cndl/ft2 of light in food prep area

Allergen training as required

Noted certified food managers on duty with no allergen training certification. Instructed management that all food service managers are required to have the allergen training certification.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

No employee health policy.instructed facility to implement appropriate employee health policy and maintain as required.instructed manager 90 days to comply.priority foundation violation: 7-38-012(a),no citation issued. -

Procedures for responding to vomiting and diarrheal events

No clean-up policy for clean-up of vomiting and diarrheal events.instructed to provide policy and maintain required clean-up materials on premises at all times.instructed manager 90 days to comply.priority foundation violation: 7-38-005,no citation issued. -

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed torn gasket at the right door of food prep cooler at rear prep/cooking area.instructed to replace torn gaskets and maintain. -

Non-food/food contact surfaces clean

Instructed to detail clean exterior sides of the grease trap box underneath the dishwashing 3 compartment sink to remove encrusted grease build-up and maintain. -

Plumbing installed; proper backflow devices

Observed small water leak at base of faucet at the dishwashing 3 compartment sink.instructed to repair plumbing leaks and maintain. -

Management, food employee and conditional employee; knowledge, responsibilities and reporting

No employee health policy.instructed facility to implement appropriate employee health policy and maintain as required.instructed manager 90 days to comply.priority foundation violation: 7-38-012(a),no citation issued.

Procedures for responding to vomiting and diarrheal events

No clean-up policy for clean-up of vomiting and diarrheal events.instructed to provide policy and maintain required clean-up materials on premises at all times.instructed manager 90 days to comply.priority foundation violation: 7-38-005,no citation issued.

Proper hot holding temperatures

Found time/temperature control for safety foods (tcs foods) held at improper temperatures in hot holding unit located at front service counter(internal ambient air temperature 130.1f).found cooked spaghetti at 120.4f,cooked meatballs at 123.7f,pizza sauce at 128.2f.management voluntarily discarded/denatured 30#'s of (tcs foods) worth approx. $60.00 as stated per manager. Priority violation 7-38-005,citation issued. - cos -

Proper cooling methods used; adequate equipment for temperature control

Found hot holding unit (located at front service counter) in use holding time/temperature control for safety foods (tcs foods) offered for sale to customers not maintaining proper temperature,with internal ambient air temperature at 130.1f.instructed manager,that hot holding units holding (tcs)foods must maintain hot holding temperatures of 135f or above.the hot holding unit is tagged held for inspection at this time.instructed not to use the hot holding unit until it is repaired.priority violation 7-38-005,citation issued.please note:see below comments..

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed torn gasket at the right door of food prep cooler at rear prep/cooking area.instructed to replace torn gaskets and maintain.

Non-food/food contact surfaces clean

Instructed to detail clean exterior sides of the grease trap box underneath the dishwashing 3 compartment sink to remove encrusted grease build-up and maintain.

Plumbing installed; proper backflow devices

Observed small water leak at base of faucet at the dishwashing 3 compartment sink.instructed to repair plumbing leaks and maintain.

Allergen training as required

No allergen training/certificate available on site.instructed to obtain and maintain.priority foundation violation, no citation issued. -

Facilities to maintain proper temperature

Found 2 door reach in prep cooler (located in rear prep/cooking area) with potentially hazardous foods (cheese) not maintaining proper temperature, with an air temperature of 48.2f. Instructed manager, cooler with potentially hazardous foods must maintain cold holding temperature of 40f or below. 2 door reach-in cooler tagged 'held for inspection'. Instructed not to use until repaired. See comments. Critical violation 7-38-005 (a)

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Found potentially hazardous foods at improper temperature requirement during storage inside 2 door reach-in prep cooler (air temperature of 48.2f). Noted shredded cheese at internal temperature of 58.4f. Also found 12 boxes of deep dish cheese pizza sitting in prep/cooking area with an internal temperature of 57.2f/58.4f/56.3f/59.2f. Manager discarded the said food products. Instructed manager, potentially hazardous foods must maintain cold holding temperature of 40f or below and hot holding temperature of 140f or above. Manager discarded the said food products. Total value $ 2650.00, total weight 250 lbs. Critical violation 7-38-005 (a)

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Instructed to detail clean and maintain floors along the walls and in all corners throughout basement storage room.

Refrigeration and metal stem thermometers provided and conspicuous

Instructed to provide thermometer visible and accurate inside all coolers. Must provide metal stem thermometer for measuring food temperature.

Food and non-food contact surfaces properly designed, constructed and maintained

Observed the knife near the egg cooker to have a heavily worn and damaged handled. Instructed facility to replace and maintain. Observed torn refrigeration gaskets on the right two door cooler in the rear. Instructed facility to replace and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Observed the three compartment sink to be slow draining and have a leak at the base of its faucet. Instructed facility to repair all and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Observed slight dirt accumulation in the upper interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Found food at improper temperatures: 408lbs of pizza (cheese, tomato, milk, etc) in the hallway at temperatures ranging from 53.4f-68.5f. Operator discarded said food which has a stated value of $1209.60. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical violation 7-38-005(a).

Potentially hazardous food properly thawed

Observed 40 cases of frozen pizzas (crust, tomato sauce, and cheese) being thawed in the hallway directly outside establishment with the highest registered temperature 22.7f. Facility corrected and stored inside a refrigeration unit. Instructed facility that thawing of frozen food for further processing of use shall be accomplished by storage in a refrigerator at 40°f or less, or by another approved method: under potable running water at a temperature of 70°f or below, with sufficient water velocity to agitate and float off loose food particles into the overflow or in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire, uninterrupted cooking process takes place in the microwave oven. Instructed to comply and maintain. Serious citation issued 7-38-005(a).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Observed dirt and debris on the floor of the lower level store room. Instructed facility to clean and maintain.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Single use articles not properly stored. Instructed to invert utensils to prevent contamination before use.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Can opener, interior cooler parts and reach-in cooler gaskets not clean. Instructed to detail clean and sanitize all food contact surfaces.

Food and non-food contact surfaces properly designed, constructed and maintained

Gaskets not maintained on rear cooler door. Instructed to replace worn gaskets.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Floor not maintained in basement storage room and along wallbase in prep area. Instructed to detail clean frequently.

Refrigeration and metal stem thermometers provided and conspicuous

Thermometer not visible inside coolers in pre and basement. Instructed to provide thermometer conspicuously inside all coolers.

Facilities to maintain proper temperature

Prep area 2-door cheese reach in cooler not maintained, ambient air temperature at 47.7 f also found stand up prep reach in cooler ambient air temperature at 53.0 f, found cheese held inside said 2-door cooler. Instructed manager to repair both coolers, ambient air temperature must be 40 f or below. Critical violation 7-38-005(a).

Potentially hazardous food meets temperature requirement during storage, preparation display and service

Found cheese held at improper temperature, 51.4 f. Instructed manager potentially hazardous foods must be held at 40 f or below if held cold. Said cheese voluntarilly discarded at this time. Critical violation 7-38-005(a).

Food and non-food contact surfaces properly designed, constructed and maintained

Observed large ice block build up on fan inside prep cheese reach in cooler. Instructed manager to remove/melt ice inside cooler.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Walk in freezer light bulb burned out/not working. Instructed manager to replace with working light bulb.

Food and non-food contact equipment utensils clean, free of abrasive detergents

The following not clean- observed food debris on bun shelves in prep area also observed accumulated dust build up on pizza prep cooler condenser. Must clean and maintain equipment.

Refrigeration and metal stem thermometers provided and conspicuous

No thermometers inside pizza prep cooler and front reach in cooler. Instructed manager to provide therometers for all coolers.

Food and non-food contact surfaces properly designed, constructed and maintained

Instructed to repair or replace broken rubber gasket around pizza reach-in cooler door in rear area (next to pizza prep cooler).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Instructed to detail clean and maintain floors with dried food debris accumulation and heavy ice build-up inside walk in freezer in basement storage area (door 13).

Previous minor violation(s) corrected 7-42-090

Previous minor violations not corrected from inspection report# 1286158 issued on 10-26-12. Serious citation issued 7-42-090 32 - noted interior of pizza prep cooler in poor repair. Instructed to fix or replace. 38 - instructed to fix leaky (hot) faucet handle at 3 compartment sink. 40 - instructed to provide thermometer visible inside hot holding display unit at front service area

Food and non-food contact surfaces properly designed, constructed and maintained

Instructed to repair or replace broken rubber gasket around pizza reach-in cooler door in rear area (next to pizza prep cooler).

Food and non-food contact equipment utensils clean, free of abrasive detergents

Instructed to detail clean and maintain interior surfaces of reach-in freezer with dry food spillage all over in rear prep area, interior surfaces of exposed hand sink, metal shelves with dust and grease build-up above 3 compartment sink.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Instructed to detail clean and maintain floors with dried food debris accumulation and heavy ice build-up inside walk in freezer in basement storage area (door 13).

Refrigeration and metal stem thermometers provided and conspicuous

Instructed to provide thermometer visible and accurate inside all coolers.

Food and non-food contact surfaces properly designed, constructed and maintained

Noted interior of pizza prep cooler in poor repair (left cooler). Instructed to fix or replace.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Must clean and maintain interior surface of ice machine behind upper panel. ---------instructed to clean and maintain interior surfaces of reach-in freezer in basement storage area.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Instructed to fix leaky (hot) faucet handle at 3 compartment sink.

Refrigeration and metal stem thermometers provided and conspicuous

Instructed to provide thermometer visible inside hot holding display unit at front service area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

The following areas unclean,needs detail cleaning and must be maintained:shelves beside freezer,shelves above 3 compartment sink,counter top under steam table,behind coffee area, bottom part of cooler in the basement storage

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Ice build up on the floor of walk in freezer in basement must be removed, must detail clean and maintain; floor under equipment unclean,must clean and maintain

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

2" ceiling hole in the basement storage must be sealed or replaced

Lighting: required minimum foot-candles of light provided, fixtures shielded

Light must be provided in walk in freezer basement; light fixtures in prep area unclean must clean and maintain

Refrigeration and metal stem thermometers provided and conspicuous

Thermometer must be provided in rear cooler and in cooler basement

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Cleaning equipment must be properly stored,must be removed from the prep area

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.air fan in 2 door prep cooler unclean must clean and maintain; interior cooler in storage basement unclean must clean and maintain

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. Under shelves above prep cooler becoming rusty,unclean must detail clean and maintain; interior freezer,interior cooler unclean must clean and maintain

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. Wall tiles above 2 door prep cooler unclean must clean and maintain; ceiling tiles above signage with dust accumulation must clean and maintain

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. Missing light shield in walk in freezer basement must be profvided

Refrigeration and metal stem thermometers provided and conspicuous

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. Must provide thermometer in 1 prep cooler

Facilities to maintain proper temperature

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Found 4 door prep cooler at 48.2f and premises thermometer showed 50f not able to hold cold food at 40f,critical violation,citation issued;tag cooler must be 40f or below,must call technician to fix cooler,must fax letter to cdph 312-746-4240 when cooler has been fixed

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. Found potentially hazardous foods at improper temperature ,critical violation citation issued,food from above cooler were the following milk and choco milk 46.5f and 47.1f ,16bottles of 473 ml,cheese 48.5 f,15 lbs.eggs 45.5,manager discarded the foods; instructed all cold foods must be 40f or below,must take log temperature and record temperature at receiving

Food and non-food contact surfaces properly designed, constructed and maintained

Exterior of cooking oven with accumulated dust,must clean and maintain

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Ceiling tile holes in basement storage area must be sealed

Lighting: required minimum foot-candles of light provided, fixtures shielded

Broken light shield in prep and storage basement must be replaced

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. Fan vents of big pizza oven with accumulated dust ,must clean and maintain; ice built up in walk in freezer storage area -basement must be removed

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. Interior freezer unclean,must clean and maintain; interior cooler in basement storage area needs cleaning

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. Floor of walk in freezer-storage area basement unclean,must clean and maintain

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. 4 damaged ceiling tiles in storage area -basement must be replaced,and must pr0perly seal those with holes

Lighting: required minimum foot-candles of light provided, fixtures shielded

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Broken light shield in storage-basement must be replaced; must provide light shield in 2 pizza hot holding unit -front area