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Renaldi's Pizza

March 19, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: All food shall be from sources approved by health authorities and safe for human consumption. OBSERVED 2 SPOILED AND MOLDY CONTAINERS OF COTTAGE CHEESE STORED IN THE WALK-IN COOLER. MANAGEMENT DISCARDED THE FOOD. CRITICAL VIOLATION 7-38-005B
code 1Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES: OBSERVED COOKED PIZZAS UNDER THE HEAT LAMP AT 81-107F. OBSERVED PEPPERONI STORED IN THE PIZZA PREP COOLER AT 50.1F, AND 2 CONTAINERS OF RICOTTA CHEESE IN THE WALK-IN COOLER AT 45.3F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 15 MOUSE DROPPINGS IN THE BASEMENT STORAGE ROOM NEXT TO THE ELEVATOR. MANAGEMENT CLEANED THE AREA DURING THE INSPECTION. SERIOUS VIOLATION 7-38-020.
code 18
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. THE FOLLOWING ITEMS REQUIRE DETAIL CLEANING: INTERIOR OF PIZZA PREP COOLER (FAN COVERS), BOTH VENTILATION HOODS AND FILTERS, MICROWAVES, EXTERIOR OF BBQ SAUCE CONTAINER, GREASE ON BOTTOM OF GRILL AND GAS LINES AROUND THE DEEP FRYERS.
code 33
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. DETAIL CLEAN THE WALLS OF THE REAR PREP AREA ESPECIALLY BEHIND THE COOKING EQUIPMENT.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: OBSERVED DRAIN LINE HOSE MISSING FROM THE SODA GUN HOLDER AT THE BAR. MUST INSTALL. OBSERVED THE SPRAY NOZZLE AT THE REAR PREP AREA 3 COMPARTMENT SINK DROPPING BELOW THE FLOOD LEVEL RIM OF THE SINK. MUST REPAIR.
code 38
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. MUST ORGANIZE AND MAINTAIN THE BASEMENT UTILITY CLOSET.
code 41

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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.