PUNKY'S PIZZA AND PASTA Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE, PREP TABLES, CAN OPENER BLADE AT PREP TABLE, MEAT SLICER AT PREP TABLE.

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: CLEAN FLOORS UNDER, AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT AND MAINTAIN. SEAL HOLE IN CORNER AREA FACING EAST IN FLOOR IN REAR OF BASEMENT. CLEAN FLOOR IN BASEMENT AROUND, UNDER AND BEHIND EQUIPMENT.

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: CLEAN AND MAINTAIN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT. SOME AREAS OF WALL IN REAR HAVE PEELING PAINT; REMOVE AND REPAINT WHERE NEEDED.

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: CLEAN AND MAINTAIN WALLS AROUND AND BEHIND KITCHEN EQUIPMENT. SOME AREAS OF WALL IN REAR HAVE PEELING PAINT; REMOVE AND REPAINT WHERE NEEDED.

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.