PEQUOD'S PIZZA Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: MUST LABEL REPACKAGED ASSORTED DESSERTS (COOKIES,BROWNIES,ETC) WITH PROPER INFO GIVEN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: MUST REPAIR OR REPLACE TORN BOOTH SEATS WHERE NEEDED.MUST PROVIDE SPLASH GUARD IN BETWEEN HAND SINKS AND 3- COMPARTMENT SINKS IN BOTH BAR AREAS.MUST REMOVE RUST FROM VENTILATION VENTS IN 1ST FL.PREP AREA.

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: Inspector Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRI FROM WHEEL BASES OF ALL EQUIPMENT AND PREP TABLES,PREP COOLERS AND REACH IN COOLERS,EXTERIOR OF GARBAGE CANS,ROLLING CARTS,SHELVING UNITS IN PREP ,BAR,DISH WASHING AND WALK IN COOLER AREA,FRYERS,DOUGH MACHINE,FLOOR MIXER,EXTERIOR OF DISH MACHINE,DISH RACKS,PIPES OF COOKING EQUIPMENT,2ND FL.WAIT STATION HAND SINK BASIN.

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: Inspector Comments: MUST CLEAN FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AREAS,BAR AREAS,ICE MACHINE ROOM,UNDER BOOTH SEATS IN DINING AREAS,WALK IN COOLER.MUST REPAIR OR REPLACE CRACKED FLOORING IN 1ST FL. PREP AREA NEAR AND UNDER PIZZA OVEN AND PREP COOLER.

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: Inspector Comments: MUST REPAIR OR REPLACE DAMAGED AND HOLES IN WALLS IN 1ST FL. PREP AREA NEAR FLOOR MIXER,2ND FL. TOILETROOM,HOLE IN CEILING ON 2ND FL. REAR HALLWAY,HOLE IN WALL 2ND FL. WAIT STATION AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS ON 2ND FL. NEAR FIRE PLACE,WOMEN'S 2ND FL. TOILETROOM,ICE MACHINE ROOM.MUST CLEAN FOOD DEBRI FROM WALLS IN PREP AREA,DISH WASHING AREAWAIT STAION AREA 2ND FL.GRAFITTI FROM 2ND FL. MEN'S CEILING

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: MUST REPAIR OR REPLACE DAMAGED AND HOLES IN WALLS IN 1ST FL. PREP AREA NEAR FLOOR MIXER,2ND FL. TOILETROOM,HOLE IN CEILING ON 2ND FL. REAR HALLWAY,HOLE IN WALL 2ND FL. WAIT STATION AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS ON 2ND FL. NEAR FIRE PLACE,WOMEN'S 2ND FL. TOILETROOM,ICE MACHINE ROOM.MUST CLEAN FOOD DEBRI FROM WALLS IN PREP AREA,DISH WASHING AREAWAIT STAION AREA 2ND FL.GRAFITTI FROM 2ND FL. MEN'S CEILING

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.