PETE'S PIZZA & BAKEHOUSE Fails Health Inspection - Chicago Restaurant

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE WASTE OIL GREASE CONTAINER NOT MAINTAINED.WE(MANAGER AND I)OBSERVED SOLID/SEMI SOLID GREASE ON TOP THE CONTAINER, ALSO GREASE DANGLING FROM EDGE OF THE CONTAINER WHICH DRIPPED ON GROUND.INSTRUCTED TO CLEAN CONTAINER AND GROUND,AROUND AND UNDER THE SAID CONTAINER. SERIOUS VIOLATION:7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST KIT PROVIDED ON PREMISES FOR LOW TEMP DISH MACHINE AND THREE COMPARTMENT SINK.INSTRUCTED TO PROVIDE TO BE ABLE TO CHECK SANITIZING SOLUTION. SERIOUS VIOLATION:7-38-030

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: DRY FOOD CONTAINER(FLOUR,SUGAR ETC) THROUGHOUT THE PREMISES MUST BE LABELED. LABEL READY TO EAT FOOD THAT IS KEPT MORE THAN 12 HOURS.

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: SOME DRY STORAGE IN BASEMENT ARE STORED ON TOP PIPES OR UNDER THE WASTE WATER PIPES.INSTRUCTED TO REMOVE PRODUCTS,ENCASE SAID PIPES OR RELOCATE FOOD AND DISPOSABLE MULTI USE UTENSILS. BROKEN RUBBER GASKET AT TWO DOOR REACH-IN COOLER IN MAIN PREP AREA ,NEED TO REPAIR/REPLACE SAID GASKET. CEMENT BLOCKS UNDER THE GREASE TRAP IN BASEMENT AREA ARE EXTREMELY GREASY WITH ENCRUSTED GREASE,INSTRUCTED TO CLEAN AND MAINTAIN OR REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

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: EXCESS ENCRUSTED FOOD DEBRIS ON SHELVES INSIDE THE WALK-IN COOLER.GREASE INSIDE THE CABINET OF DEEP FRYERS AND EXTERIOR OF COOKING EQUIPMENT(INCLUDED WHEELS) NEED 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: REMOVE EXCESS ICE BUILD-UP INSIDE THE WALK-IN FREEZER,ALSO REMOVE GREASE FROM AROUND THE GREASE TRAP IN BASEMENT AND SWEEP UNDER AND BESIDE THE STAIRCASE IN BASEMENT

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: DEBRIS AND UNKNOWN PARTICLES AT LIGHT SHIELD THROUGHOUT THE KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: DEBRIS AND UNKNOWN PARTICLES AT LIGHT SHIELD THROUGHOUT THE KITCHEN,INSTRUCTED TO CLEAN AND MAINTAIN

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.