Cooked?✓!
Georgios Pizza
April 17, 2017 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings7
- critical findings2
Failed findings
-
certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: FOUND THE UPRIGHT HOT HOLDING UNIT NOT MAINTAINING PROPER TEMPERATURE OF 140F AND ABOVE.UNIT WAS NOT PLUGGED IN. HOT HOLDING UNITS MUST MAINTAIN AT ALL TIMES 140F DEGREES AND ABOVE. ALSO FOUND A 3DR REFRIGERATOR NOT PROPERLY MAINTAINING 40F AND BELOW. UNIT WAS FOUND AT 52F DEGREES. HOT HOLDING UNIT WAS PLUGGED IN AND MAINTAINED 140F AND ABOVE. THE 3DR REFRIGERATOR WAS TAGGED AT THIS TIME.DO NOT REMOVE TAG OR USE UNIT.CRITICAL CITATION ISSUED.
-
sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: FOUND 12 POUNDS OF PIZZAS(POTENTIALLY HAZARDOUS FOODS) VALUE OF $30.00 (4 LARGE PIZZAS CHEESE 80.6F, PEPPERONI 102.4F AND VEGGIE PIZZAS 110.2F RESPECTIVELY) AT IMPROPER TEMPERATURES DURING INSPECTION. ALSO FOUND 5 POUNDS OF SAUSAGE IN A 3DR REFRIGERATOR AT 86F IN THE PIZZA PREP AREA 1ST FLOOR. INSTRUCTED MANAGER THAT HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140F AND ABOVE AND COLD POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN 40F AND BELOW AT ALL TIMES. ALL ABOVE FOOD PRODUCTS WERE DISCARDED VOLUNTARILY BY MANAGER. CRITICAL CITATION ISSUED.
-
hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: FOUND NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER ON PREMISES OR POSTED WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING HANDLED, PREPARED AND COOKED. INSTRUCTED MANAGER THAT THERE MUST ALWAYS BE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFIED MANAGER ON PREMISES AND CERTIFICATE POSTED AND VISIBLE ON PREMISES AT ALL TIMES. SERIOUS CITATION ISSUED.
-
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: FOUND FOOD SPLASHES ON THE WALLS AND CEILING IN THE BASEMENT PREP AREA.MUST CLEAN, SANITIZE AND MAINTAIN.
-
thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: FOUND BROKEN LIGHT SHIELD ABOVE THE 3-COMP SINK IN THE BASEMENT PREP AREA. MUST REPAIR/REPLACE AND MAINTAIN.
-
pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: FOUND NO WORKING SINK STOPPERS FOR THE BOTH 3-COMO SINKS ON PREMISES (1ST FLOOR AND BSMT).MUST ALWAYS PROVIDE WORKING SINK STOPPERS FOR BOTH 3-COMP SINKS ON PREMISES IN ORDER TO PROPERLY SET-UP SINK FOR WASHING, RINSING AND SANITIZING.
-
Food Handler Requirements MetInspector note: FOUND NO IDPH FOOD HANDLER'S CERTIFICATES FOR EMPLOYEES AT SITE. INSTRUCTED TO PROVIDE IDPH FOOD HANDLER'S CERTIFICATES FOR ALL FOOD PREP STAFF AND FOR NEW EMPLOYEES. NEW EMPLOYEES MUST OBTAIN ABOVE MENTIONED DOCUMENT WITHIN 30 DAYS OR HIRE.
What changed since the previous inspection?
Compared with Pass w/ Conditions on November 1, 2016: 4 findings appeared for the first time. 3 findings recurred. 6 previous findings did not recur.
Browse this restaurant's inspections
More restaurants in Near North Side
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.