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Georgios Pizza

November 1, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings2

Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: AT THIS TIME,OBSERVED EXPOSED HANDSINKS IN PREP AREAS WERE BLOCKED WITH LADDERS,BOXES AND UTILITY ROLLING CARTS ALSO, MISSING SOAP AND HANDPAPERTOWELS WHILE EMPLOYEES WERE PREPPING FOODS.INSTRUCTED TO MAKE HANDWASHING FACILITIES ACCESSIBLE AND MAINTAINED WITH SOAP AND HANDPAPERTOWELS FOR HANDWASHING AT ALL TIMES. CRITICAL CITATION ISSUED: 7-38-030.
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS ARE HELD INSIDE THE PIZZA DISPLAY CASE AT IMPROPER TEMPERATURES PEPPERONI PIZZA 124.7F,SUPREME SAUSAGE PIZZA AT 82.8F,BUFFALO CHICKEN AT 88.7F,SAUSAGE PIZZA AT 84.0F. INSTRUCTED MANAGER TO MONITOR AND MAINTAIN ALL COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AND HOT FOODS MUST BE MAINTAINED AT 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (BUFFALO CHICKEN PIZZA ETC) AND NOTED NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES AS REQUIRED. INSTRUCTED MANAGEMENT TO PROVIDE AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE AND TO HAVE A FOOD SERVICE MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
code 21
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: ALL KITCHEN EQUIPMENTS STOVES,INTERIORS OF PIZZA OVENS,SIDES OF HOT COOKING EQUIPMENTS,COOLERS,INTERIOR OF SINKS,SHELVINGS,TOPS AND BOTTOMS OF PREP TABLES,CHEST FREEZER,FRONT COUNTER SHELVINGS ETC,REQUIRE A DETAIL CLEANING AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS BENEATH THE COOKING EQUIPMENTS THROUGHOUT THE PREP AREAS ARE ENCRUSTED WITH GREASE,MUST DETAIL CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS AND MAINTAIN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DETAIL CLEAN HOOD/FILTERS ABOVE THE COOKING EQUIPMENTS AND WALLS THROUGHOUT THE PREP AREAS AND INTERIORS OF LIGHT SHIELDS AND MAINTAIN.
code 35
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE AND MAINTAIN A VISIBLE THERMOMETER INSIDE THE 1 DOOR COOLER LOCATED IN BASEMENT PREP AREA.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: DETAIL CLEAN AND ORGANIZE BASEMENT PREP AREA AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE. STOCK ITEMS IN BASEMENT DRY STORAGE AREAS MUST BE PROPERLY STORED AT LEAST 6 INCHES OFF THE FLOOR AND AWAY FROM WALL FOR EASIER CLEANING.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: HAIR RESTRAINTS MUST BE WORN FOR FOOD HANDLERS WORKING IN KITCHEN AROUND OPEN FOODS AND MAINTAIN.
code 42

What changed since the previous inspection?

Compared with Pass w/ Conditions on March 15, 2016: 4 findings appeared for the first time. 5 findings recurred. 1 previous finding did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.