SPOTS PIZZA Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF RODENT DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES:IN STORAGE AREA BETWEEN THE SERVING/DINING AREA AND KITCHEN;ON FLOOR BY THE PIZZA OVEN AND INSIDE THE REAR STORAGE IN DINING AREA. APPROX. 30 OR MORE DROPPINGS. OUTER OPENINGS NOT PROTECTED, NORTH SIDE DOOR, EAST DOOR AND SOUTH DOOR NOT RODENT PROOFED. MUST SEAL OPENINGS TO OUTSIDE. INSTRUCTED TO REMOVE DROPPINGS AND SANITIZE AREA MENTIONED. IDPH PEST CONTROL LICENSE # NOT INCLUDED ON 2012 SERVICE REPORTS. MUST PROVIDE SAME. SERIOUS VIOLATION: 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES. MANAGER ON PREMISES HAS BEEN ENROLLED IN A CLASS SINCE 8-23-11 AND 9-1-11. REFER TO INSPECTION REPORT FROM 8-23-11, REPORT #660212, AND 9-1-11, REPORT #634447. PREVIOUS SANITARIAN STATED IN REPORT: "MR MIGUEL ORTEGA ENROLLED AGAIN IN SANITATION CLASS FOR SPANISH WITH CORPORATIVE TRAINING CENTER LTD. 105 E DELAWARE PLACE IN CHICAGO 60611 EXAM DATE IS 09-14-11." MUST HAVE A VALID CITY SANITATION CERTIFICATE POSTED ON PREMISES AT ALL TIMES. ALSO CERTIFIED MANAGER MUST BE PRESENT WHEN POTENTIALLY HAZARDOUS FOOD IS BEING HANDLED. SERIOUS VIOLATION: 7-38-012A.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE ALL GRAY TAPE THAT IS USED TO SEAL DISPLAY PIZZA PREP COOLER IN THE KITCHEN, SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

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: DETAIL CLEAN INTERIOR OF DEEP FRYER,GREASE BUILD-UP. INTERIOR OF UNUSED DISH MACHINE,AND INTERIOR OF DISPLAY PREP PIZZA COOLER.

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 FLOOR IN DISHROOM, REMOVE DEBRIS. ALSO CLEAN FLOOR IN BASEMENT AREAS, REMOVE ALL LITTER AND DEBRIS.

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 WALL UNDER THROUGHOUT THE DISH ROOM HEAVILY STAINED ,REPLACE MISSING TILE ON WEST SIDE WALL ABOVE THE SHELF. SEAL ALL GAPS AND OPENINGS IN WALL AROUND PIPES UNDER SINKS IN WASHROOMS AND IN PREP AREAS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE END CAPS AND LIGHT SHIELDS AT LIGHTS ABOVE THE KITCHEN PREP TABLES/COUNTERS AND IN WALK-IN COOLER. REPLACE DEAD BULBS THROUGHOUT.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE NON-THREADED FAUCET FOR THE THREE COMPARTMENT SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO CONSPICUOUSLY PLACED THERMOMETER IN WALK-IN COOLER. MUST PROVIDE AND MAINTAIN SAME.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO CONSPICUOUSLY PLACED THERMOMETER IN WALK-IN COOLER. MUST PROVIDE AND MAINTAIN SAME.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.