DON PEPE Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING TCS FOODS (RICE, BEANS, BEEF, STEAK, GUACAMOLE). INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CFM WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETERS INSIDE OF COOLING UNITS THROUGHOUT THE FACILITY, INSTRUCTED TO PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT WATER AVAILABLE AT 3 COMPARTMENT SINK LOCATED IN (IN USE)1ST FLOOR AS WELL AS BASEMENT PREP AREAS DURING TIME OF INSPECTION. NOTED HOT TEMPERATURE @ 1ST FLOOR 3 COMP @ 72.1F AND BASEMENT 3 COMP @ 64.0F. INSTRUCTED TO PROVIDE ADEQUATE HOT WATER SUPPLY THAT IS SUFFICIENT ENOUGH TO MEET DEMANDS OF ESTABLISHMENT. PRIORITY VIOLATION. #7-38-030 (C). CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKY PIPE ON 3 COMPARTMENT SINK IN FRONT PREP AREA COFFEE/BAR AREA AS WELL AS HANDSINK IN FRONT BAR PREP AS WELL AS BASEMENT PREP SLOW DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE CLUTTER AND UNUSED EQUIPMENT STORED IN THE BACKYARD AREA IN THE REAR FACILITY. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS TO PREVENT PEST HARBORAGE. MUST MAINTAIN PREMISE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED INADEQUATE LIGHTING IN THE FIRST FLOOR PREP AREA COOKLINE. INSTRUCTED TO PROVIDE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED INADEQUATE LIGHTING IN THE FIRST FLOOR PREP AREA COOKLINE. INSTRUCTED TO PROVIDE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.