BENNY'S PIZZA Passes Health Inspection - Chicago Restaurant

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST CLEAN/SANITIZE MULTI-USE ARTICLES(KNIVES)AFTER USE AND PROPERLY STORE. CLEAN/SANITIZE KNIFE RACK IN PREP AREA.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RE-SEAL/REPLACE LOOSE GASKEKTS OF INTERIOR DOORS OF REFRIGERATION UNITS WHERE NECESSARY.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR BOTTOM OF REACH-IN COOLERS/FREEZERS OF FOOD DEBRIS, INTERIOR BOTTOM OF DEEP FRYERS AND EXTERIOR 2-DR REFRIGERATION UNITS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR BOTTOM OF REACH-IN COOLERS/FREEZERS OF FOOD DEBRIS, INTERIOR BOTTOM OF DEEP FRYERS AND EXTERIOR 2-DR REFRIGERATION UNITS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.