Tomato Head

January 15, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings9
critical findings1

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Failed findings

Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. The pizza knife was observed being wiped on the same wet towel repeatedly , no sanitizer present. Use a sanitizing solution and towel to wipe food utensils between use.
code 4Priority
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. 12 Live roaches were found under the oven, reach in freezer, steamtable, pizza prep cooler and inside the kitchen printer. Clean up all evidence of roach activity and minimize insect harborage.
code 18
consumer advisory missing

Official wording: Toxic Items Properly Stored, Labeled And Used
Inspector note: Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. A can of Raid insecticide was found under the steam table next to bottles of lemon and garlic juice.
code 25
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Invert foil pans stored in the back room
code 31
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. Wash, rinse and sanitize all equipment, surfaces and shelving from top to bottom throughout the entire establishment especially where live and dead roaches are found.
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. Clean out and sanitize the reach in cooler catch pans and door gaskets of roach evidence.
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. Clean up dead roaches under the pizza oven and two door upright cooler and maintain in sanitary condition.
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. Fill in the holes in the walls behind the steamtable and dough roller.
code 35
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair.
code 42

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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.