PHILLY'S BEST Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED SODA, PIZZA BOXES AND OTHER TAKE OUT CONTAINERS BEING STORED UNDER EXPOSED SEWER LINES IN THE BASEMENT DRY STORAGE AREA. PROVIDE GUTTERS FOR THE EXPOSED SEWER LINES, OR STORE ALL FOOD AND FOOD PACKAGING SO THEY ARE NOT DIRECTLY UNDER THE EXPOSED LINES. OBSERVED ALUMINUM FOIL LINING THE SHELF ABOVE THE STOVE AND LINING THE WALL TO THE RIGHT OF THE GRILL. INSTRUCTED TO REMOVE THE FOIL AND MAINTAIN ALL SURFACES TO BE SMOOTH, DURABLE AND EASILY CLEANABLE. OBSERVED SMALL BOWLS BEING USED TO DISPENSE BULK GOODS. INSTRUCTED TO USE A SCOOP WITH A HANDLE.

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 ACCUMULATION OF FOOD DEBRIS AND FILM ON THE WIRE RACK NEXT TO THE THREE COMPARTMENT SINK, THE CAN OPENER AND THE HANDLES ON THE COOK LINE HAND SINK.

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 ACCUMULATION OF PLASTIC CAPS AND SPILLED SYRUP ON THE FLOOR NEAR THE SODA MACHINE IN THE BASEMENT DRY STORAGE ROOM. 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: THERE IS NO LIGHT SHIELD ON THE LIGHT AT THE LEFT END OF THE COOK LINE. INSTRUCTED TO PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULBS.

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: THERE IS NO LIGHT SHIELD ON THE LIGHT AT THE LEFT END OF THE COOK LINE. INSTRUCTED TO PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULBS.

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.