Pizza & Grill Zone

January 11, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings10
critical findings1

← Back to the current restaurant page

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. COOLER/FREEZER NOT OPERATING, MUST HAVE ALL COOLERS AND FREEZERS AT THE REQUIRED TEMPS OF 40F OR LOWER FOR ALL COOLERS AND 0F FOR ALL FREEZERS.
code 2Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST HAVE A CITY OF CHICAGO FOODSERVICE MANAGER ON SITE WHENEVER ANY FOODS ARE BEING PREPED AND SERVED.
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE ALL WORN CUTTING BOARDS, REMOVE ANY AND ALL RUST ON EQUIPTMENT ie SHELVES PREPTABLE SHELVES,LEGS AND WHEELS, STATIONARY AND MOBIL EQUIPTMENT. SEAL ALL RAW WOOD ie FRONT COUNTER AND REAR DOOR FRAMES ETC.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL EQUIPTMENT ie TAYLOR SOFT SERVE MACHINE (AND HAVE MACHINE SERVICED) CLEAN INSIDE/OUTSIDE ALL EQUIPTMENT EXHAUST HOODS PIZZA OVEN COOLERS/FREEZER REACH IN COOLERS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS THROUGHOUT, REPLACING ANY WORN AND MISSING FLOOR TILES, DETAIL CLEAN ALL COVING THROUGHOUT AND CLEAN CORNERS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MAKE ALL WALLS SMOOTH CLEAN WITH NO HOLES CRACKES OR CREVICES COVERING ALL OPEN ELECTRICAL OUTLETS WITHOUT A FACEPLATE. MAKING ALL WALLS AND CEILINGS CLEAN REPLACING ALL WATER STAINED/MISSING CEILING TILES, PREVENTING ANY INSECT/RODENT ENTRANCE OR HORBAGE.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: 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. DETAIL CLEAN ALL LIGHTSHIELDS THROUGHOUT STORE.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. PROVIDE HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AT THE TAYLOR SOFT SERVE MACHINE. SERVICE AND SECURE WASHROOM VENTILATION IN EMPLOYEE'S TOILET.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: 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.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
code 41

Browse this restaurant's inspections

More restaurants in New City

See every restaurant in New City →

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.