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Pizza Que

November 9, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings3
critical findings1

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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. IMPROPER TEMPERATURE OF WALK-IN COOLER 47.8F, PREP COOLER BOTTOM 60F, DISPLAY COOLER UNDER FRONT COUNTER NOT TURNED ON. ALL COOLERS MUST BE OPERABLE AND MAINTAIN 40F OR BELOW.
code 2Priority
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: PROVIDE HOT AND COLD RUNNING WATER ABOVE SOFT SERVE MACHINE TO PROPERLY CLEAN AND SANITIZE FREEZER PARTS AND EQUIPMENT.
code 24
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. CLEAN INTERIOR OF VENTILATION HOOD AND FILTERS (DUST BUILDUP).
code 33

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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.