NATYS PIZZA 26 Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX.40 OR MORE RODENT DROPPINGS ON FLOOR IN BASEMENT IN BETWEEN MASSIVE AMOUNT OF CLUTTER.ALSO.APPX."1/2-1" GAP ALONG BOTTOM LEFT CORNER OF BASEMENT DOOR AND 1ST FL.REAR DOOR ALONG BOTTOM AND SIDES.MUST REMOVE DROPPINGS,CLUTTER.RODENT PROOF DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/23/18.(SERIOUS 7-38-020)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.

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 REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN COOLER,TORN CHAIR SEATS IN DINING AREA.MUST APPLY A SEALANT OR PAINT RAW WOOD TABLE TOP IN REAR PREP AREA.MUST REMOVE RUST FROM WALK IN COOLER FOOD STORAGE SHELVES

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: MUST CLEAN FOOD DEBRIS AND GREASE FROM FRYER CABINET,DOUGH COOLER,REACH IN FREEZER .

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: MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES THROUGHOUT PREP AREAS AND STORAGE AREAS,BROKEN CONCRETE FLOOR IN BASEMENT.MUST CLEAN FOOD DEBRIS AND GREASE FROM FLOOR THROUGHOUT PREP AREAS AND DEBRIS FROM BASEMENT FLOOR.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE DAMAGED WALL OUTLET COVER IN REAR OVER CHEST FREEZER,HOLE IN WALL AT BACKDOOR,DAMAGED WALL AND BASE BEHIND COOKING EQUIPMENT IN FRONT PREP AREA.MUST CLEAN DEBRIS FROM LIGHT SHIELDS IN DINING AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE A BACKFLOW DEVICE ON MOPSINK.MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE IN REAR UPPER LEVEL PREP AREA.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE FOOD STORAGE BINS OFF OF FLOOR IN WALK IN COOLER,POP AND OTHER ITEMS OFF OF FLOOR IN REAR STORAGE AREA,STORE PERSONAL BELONGINGS PROPERLY AWAY FROM FOOD.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE FOOD STORAGE BINS OFF OF FLOOR IN WALK IN COOLER,POP AND OTHER ITEMS OFF OF FLOOR IN REAR STORAGE AREA,STORE PERSONAL BELONGINGS PROPERLY AWAY FROM FOOD.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.