DENNIS PIZZA GUZMAN Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD BEING REUSED AS A LINING FOR THE TOP OF THE PIZZA OVEN AND ON THE LOWER SHELF OF SAID OVEN LOCATED IN THE REAR PREP AREA. INSTRUCTED TO NOT REUSE CARDBOARD TO PREVENT PEST HARBORAGE. ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE. OBSERVED GROCERY BAGS BEING USED TO STORE FOODS (DOUGH, MEATS) IN THE FREEZERS. INSTRUCTED TO USE ONLY FOOD GRADE BAGS FOR FOOD STORAGE AND MAINTAIN. OBSERVED ACCUMULATED ICE BUILD UP ON THE FREEZER LOCATED IN THE FRONT PREP AREA. INSTRUCTED TO REMOVE ICE BUILD UP AND MAINTAIN.

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: OBSERVED SODA MACHINE (LOCATED IN THE FRONT PREP AREA) NOT CLEAN WITH A STICKY SUBSTANCE AROUND THE NOZZLES. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS UNDER THE PIZZA OVENS, PREP COOLER AND FREEZERS IN REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS UNDER THE PIZZA OVENS, PREP COOLER AND FREEZERS IN REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.