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

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE RIGHT SIDE HANDLE OF THE TWO DOOR REACH IN FREEZER BROKEN EXPOSING SHARP EDGE. INSTRUCTED TO REPAIR AND MAINTAIN AS A MEANS OF BEING ABLE TO PROPERLY CLEAN AND OR PROTECT EMPLOYEES FROM POSSIBLE HARM WHEN CLEANING.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALUMINUM FOIL LINING TWO SHELVES IN THE FRONT FOOD SERVICE AREA ON THE HOT LINE SIDE. INSTRUCTED TO REMOVE AS A MEANS OF BEING ABLE TO KEEP CLEAN AND SANITIZED.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A BADLY WORN AND STAINED CUTTING BOARD IN THE FRONT FOOD SERVICE AREA. INSTRUCTED TO REPLACE AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF THE FOOD CONTACT SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED A BUILD UP OF GREASE AND FOOD SPILLAGE ON THE SIDES OF THE COOKING AND NON COOKING EQUIPMENT IN THE FROM FOOD SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING AND HARBORING.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED A BUILD UP OF GREASE AND FOOD SPILLAGE ON THE SIDES OF THE COOKING AND NON COOKING EQUIPMENT IN THE FROM FOOD SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING AND HARBORING.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.