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Mugs Pizza & Ribs

July 10, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings1

Failed findings

handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS NOT PROPER CONCENTRATION. OBSERVED DIAH WASHER WASHING DISHES AT THREE COMPARTMENT SINK WITHOUT USING ANY SANITIZER AND THREE COMPARTMENT SINK NOT PROPERLY SET-UP TO WASH, RINSE OR SANITIZE UTENSILS OR EQUIPMENT. INSTRUCTED THAT THREE COMPARTMENT SINK DISH WASHER MUST HAVE THREE COMPARTMENT SINK SET-UP TO WASH, RINSE, SANITIZE AT 100 PPM OF CHLORINE AND AIRDRY ALL UTENSILS AND EQUIPMENT. CRITICAL CITATION ISSUED 7-38-030.
code 8Priority
Potentially Hazardous Food Properly Thawed

Inspector note: POTENTIALLY HAZARDOUS FOODS NOT PROPERLY THRAWING. OBSERVED A 5 GALLLON CONTAINERS OF RAW CHICKEN SITTING ON TOP OF DRAINBAORD OF THREE COMPARTMENT SINK. INSTRUCTED MANAGER THAT POTENTIALLY HAZARDOUS FOODS MUST BE THRAWD OVERNIGHT INSIDE BOTTOW SHELF COOLER, UNDER RUNNING COLD WATER OR IN MICROWAVE. SERIOUS CITATION ISSUED 7-38-005(A).
code 17
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 PREMISES WHEN PTOENTAILLY HAZARDOUS FOODS IS BEING SERVED OR PREPARED-SOUP AT 139.1 F. INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE ON PREMISES DURING ALL HOURS OF OPERATION AND HAVE CITY OF CHICAGO CERTIFICATE POSTED. SERIOUS CITATION ISSUED 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: CAN OPENER ATTACHED TO PREP TABLE, GASKETS, INTERIOR OF COOLER, CUTTING BOARDS AND STORAGE SHELVES UNDER PREP TABLE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOOR IN CORNERS AND BEHIND EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: COVING NOT INSTALLED PROPELRY. INSTRUCTED TO REINSTALLED COVING AT WALLBASE. VENTILATION COVER INSIDE TOILET ROOM NOT CLEAN. INSTRUCTED TO REMOVE DUST BUILD-UP AND DETAIL CLEAN. CHAULK ALONG BACKSPLASH OF THREE COMPAERTMENT SINK NOT MAINTAINED. INSTRUCTED TO REMOVE BLACK SUBSTANCE AND RECHAULK.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: LIGHT IN STORAGE ROOM NOT WORKING. INSTRUCTED TO REPAIR OR REPLACE NON-WORKING LIGHT BULB.
code 36
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: FOOD HANDELRS IN PREP AREA NOT WEARING HAIR RESTRAINTS. INSTRUCTE DTO PROVIDE PROPER HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
code 42
Food Handler Requirements Met

Inspector note: ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED.
code 45

What changed since the previous inspection?

Compared with Pass on July 2, 2014: 7 findings appeared for the first time. 2 findings recurred. 2 previous findings 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.