✓!

Venicci Pizza

June 2, 2017 · Pass w/ Conditions

😬mid

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

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED THE COOK LINE PIZZA PREP COOLER HOLDING AT IMPROPER AMBIENT TEMPERATURE OF 44-54 DEGREES WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL THE CDPH HAS REMOVED THE TAG. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST HOLD AT 40 DEGREES OR BELOW AT ALL TIMES. CRITICAL VIOLATION: 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURES IN THE COOK LINE PIZZA PREP COOLER: CHEESE, 47-49 DEGREES; SAUSAGE, 46-48 DEGREES; TOMATO SAUCE, 48 DEGREES; COOKED MUSHROOMS, 47 DEGREES; COOKED BROCCOLI, 48; DELI MEAT, 48 DEGREES; SARDINES, 49 DEGREES. OPERATOR VOLUNTARILY DISCARDED AND DENATURED 50 LBS OF PRODUCT WORTH $150 DEGREES. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST LABEL ALL BULK FOOD CONTAINERS WITH COMMON NAME OF CONTENTS. MUST PROVIDE CONSUMER ADVISORY PLACARD IN PUBLIC VIEW OR PRINTED IN MENUS FOR EGGS (COOKED TO ORDER ON BRUNCH MENU).
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: MUST NOT USE BOWLS/CUPS TO DISPENSE BULK INGREDIENTS. MUST PROVIDE UTENSIL WITH A HANDLE, LIKE A SPOON OR SCOOP.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED RAW WOOD ON THE BACKBOARD THAT SUPPORTS THE METAL SHELVING ON THE WALL OPPOSITE THE COOK LINE. INSTRUCTED TO PAINT OR SEAL THE WOOD SO THAT IT IS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED GRAYISH SUBSTANCE ON FRONT SIDE OF ICE MACHINE PLATES. OBSERVED REDDISH RESIDUE ON THE BLADE OF THE CAN OPENER. MUST DETAIL CLEAN THESE SURFACES.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: OBSERVED CHEMICAL BOTTLES STORED ON THE FLOOR UNDER THE 3 COMPARTMENT SINK, AND LIQUOR BOTTLES STORED ON THE FLOOR AT THE END OF THE BAR. INSTRUCTED TO STORE THESE ITEMS AT LEAST 6 INCHES OFF THE FLOOR. OBSERVED DUCT TAPE COVERING THE FLOOR OVER WIRES ACROSS THE DOORWAY BETWEEN THE BAR AND KITCHEN. MUST REMOVE TAPE AND MAINTAIN FLOOR COVERING TO BE SMOOTH AND EASILY CLEANABLE.
code 34

What changed since the previous inspection?

Compared with Pass on July 28, 2016: 6 findings appeared for the first time. 1 finding recurred. 1 previous finding did not recur.

Browse this restaurant's inspections

More restaurants in Lake View

See every restaurant in Lake View →

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.