Key Violations:
|ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED THE PIZZA PREP COOLER AT AN IMPROPER TEMPERATURE OF 50F WITH FOOD SUCH AS HAM AT 46.6. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F, AND C.D.P.H CONTACTED FOR TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.;;|KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION. CITATION ISSUED.7-38-010. INSTRUCTED TO KEEP EMPLOYEE HEALTH POLICY ON PREMISES AT ALL TIMES.;;|ORIGINAL CONTAINER - Comments: OBSERVED PREPACKAGED ITEMS ON DISPLAY FOR SALE NOT PROPERLY LABELED. LABELS MUST INCLUDE BUSINESS NAME AND ADDRESS AND LIST OF INGREDIENTS.;;|PROPER BACKFLOW DEVICES - Comments: OBSERVED BROKEN BACKFLOW PREVENTION DEVICE ON THE SERVICE SINK LOCATED IN THE REAR KITCHEN PREPARATION AREA. INSTRUCTED TO REPAIR AND MAINTAIN.;;1|PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DURING THE INSPECTION DID NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.;;10|ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS FOR PROPER DRYING OF HANDS AT THE DISH AND PIZZA PRE HAND SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(c). CITATION ISSUED.;;2|CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO PERSON IN CHARGE OF THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE AND NO CERTIFICATE POSTED ON THE PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-012. INSTRUCTED TO ENSURE THAT A PERSON IN CHARGE IS ALWAYS PRESENT WITH A CITY OF CHICAGO SANITATION CERTIFICATE. CITATION ISSUED.;;21|PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED COOKED PIZZAS HELD AT IMPROPER TEMPERATURE IN THE PREP AREA ON DISPLAY RACKS. CHEESE PIZZA AT 125F, SAUSAGE PIZZA AT 114F. NO TEMPERATURE LOGS ON SITE FOR TIME AS A MEANS OF CONTROL FOR HOT FOODS BEING HELD.ALL FOOD DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.;;22|PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOODS LOCATED IN THE PIZZA PREP COOLER BEING HELD AT IMPROPER TEMPERATURES. SHREDDED CHEESE 49.4F, HAM 49.6F, SAUSAGE 44.2, WITH AN AMBIENT TEMPERATURE OF 50F. ALL FOOD DISCARDED. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 FOR CITATION.;;23|PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS READY TO EAT PREPARED FOODS SUCH AS SOUPS, PASTA SAUCE, SLICED CHEESE NOT DATE LABELED WITH AN EXPIRATION DATE LONGER THAN SEVEN DAYS. NO LABELS ON ANY FOODS. CHEESE NOTED COVERED WITH BLUE MOLD. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.;;3|MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE;;33|PROPER COOLING METHODS USED;;36|THERMOMETERS PROVIDED & ACCURATE - Comments: INTERNAL THERMOMETER INSIDE FRONT AND REAR PREP COOLERS BROKEN. INSTRUCTED TO REPLACE.;;37|FOOD PROPERLY LABELED;;40|PERSONAL CLEANLINESS - Comments: MUST PROVIDE BEARD RESTRAINTS FOR FOOD HANDLERS WITH BEARDS.;;41|WIPING CLOTHS: PROPERLY USED & STORED - Comments: INSTRUCTED TO KEEP SOILED WIPE CLOTHS USED FOR WIPING SURFACES IN A BUCKET WITH APPROPRIATE CHEMICAL SANITIZER AT ALL TIME WHEN NOT IN USE.;;47|FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS IN THE PREPARATION AREAS THAT ARE IN POOR REPAIR WITH DEEP CUTS/GROOVES. INSTRUCTED TO RESURFACE OR REPLACE CUTTING BOARDS.;;49|NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DIRTY CAN OPENER LOCATED IN THE KITCHEN PREPARATION AREA. INSTRUCTED TO CLEAN AND MAINTAIN.;;49|NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED UNUSED ONE DOOR COOLER ON THE COOK LINE NOTED DIRTY WITH FOOD DEBRIS. MUST KEEP CLEAN AND MAINTAIN.;;51|PLUMBING INSTALLED;;55|PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST ACCUMULATION IN THE OVERHEAD VENT LOCATED IN THE UNISEX BATHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.