Positano Pizza

May 20, 2022 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings11
critical findings2

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Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED HAND WASHING SINK FOR BASEMENT PREP/DISH WASHING AREA LOCATED BEHIND A DOOR IN LAUNDRY/FURNANCE ROOM. MUST RELOCATE HAND WASHING SINK IN PREP/DISH WASHING AREA FOR HAND WASHING.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)
code 10Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
code 3Priority
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 2LBS. AU JUS 57.2F.4.5LBS. PIZZA SAUCE 58.5F-62.2F. 2- QUARTS OF MILK 49.3F . PRODUCT WAS DISCARDEC BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX. 6.5LBS. $42.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED IMPROPER TEMPERATURE OF 2- DOOR GLASS REACH IN COOLER AT 55.4F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT. ONCE REPAIRED EMAIL LETTER.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)
code 33
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
code 37
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: OBSERVED NO SPLASH GUARD ON BOTH SIDES OF HANDSINK IN 1ST FL. PREP AREA.
code 39
Utensils, Equipment & Linens: Properly Stored, Dried, & Handled

Inspector note: MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
code 44
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN BASEMENT.MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.MUST REMOVE CARDBOARD FROM DRY FOOD STORAGE AREA SHELVING UNITS IN BASEMENT.
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: MUST CLEAN DEBRIS BUILD UP FROM FRYER CABINET.
code 49
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: MUST PROVIDE A BACKFLOW DEVICE ON MOPSINK.
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT. • MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN 1ST FL. PREP AREA AND BROKEN CONCRETE BY FLOOR DRAIN IN BASEMENT.
code 55

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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.