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Toppers Pizza

January 29, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED PREP COOLER STORING POTENTIALLY HAZARDOUS FOODS UNPLUGGED WITH AN INTERNAL TEMPERATURE OF 54 DEGREES F. MUST REPAIR, ADJUST AND PROPERLY CONNECT REFRIGERATED FOOD STORAGE FACILITIES SO THEY MAINTAIN 40 DEGREES F AND BELOW. ALSO NOTED HOT HOLDING UNIT ON SITE AT 113 DEGREES F. MUST REPAIR AND MAINTAIN AT 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 56LBS OF CHICKEN, PEPPERONI, SAUSAGE,VARIOUS CHEESES, VARIOUS SAUCES,COOKED PASTA,SLICED TOMATOES,BACON,POTATOES, TACO MEAT AND HAM AT IMPROPER TEMPERATURES RANGING BETWEEN 45-54 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 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: NO WRITTEN PEST CONTROL LOG BOOK ON SITE FOR REVIEW. MUST PROVIDE A COMPLETE WRITTEN PEST CONTROL LOG BOOK WITH ALL REQUIRED DOCUMENTATION. SERIOUS CITATION ISSUED 7-38-020
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. ALSO, NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (CHICKEN,PIZZA) MUST PROVIDE. SERIOUS CITATION ISSUED 7-38-012
code 21
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REPLACE ALL CRACKED FOOD STORAGE CONTAINERS AND LIDS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN THE PIZZA OVEN, THE VENTILATION HOOD ABOVE THE PIZZA OVEN, SINKS, PREP TABLES AND ALL EQUIPMENT AS NEEDED. DETAIL CLEAN THE INTERIOR OF LIGHT SHIELDS AS NEEDED.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: MUST DETAIL CLEAN FLOORS AND FLOOR DRAINS IN THE REAR DISHWASHING AREA.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: REPLACE BURNED OUT LIGHT BULB IN REAR PREP AREA/DISHWASHING AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST INSTALL A GREASE TRAP AT THE 4 COMPARTMENT SINK OR LOCATE THE EXISTING GREASE TRAP.
code 38
Food Handler Requirements Met

Inspector note: MUST PROVIDE IDPH FOOD HANDLER CERTIFICATES FOR EMPLOYEES AS REQUIRED.
code 45

What changed since the previous inspection?

Compared with Pass on December 18, 2014: 10 findings appeared for the first time.

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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.