VINCE'S PIZZA Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND THE ICE BIN IN THE BAR AREA WITHOUT A COVER TO PROTECT THE CONSUMABLE ICE FROM THE ELEMENTS, CONTAMINANTS, BROKEN GLASS, ETC. INSTRUCTED TO PROVIDE A COVER FOR THE ICE BIN IN THE BAR AREA.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND BEVERAGE LINES TOUCHING THE ICE IN THE ICE BIN BEHIND THE BAR AREA. INSTRUCTED TO PROVIDE A BARRIER TO SEPARATE THE BEVERAGE LINES FROM THE ICE OR REDIRECT THE LINES.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND RUSTY RACKS ABOVE THE 3-COMPARTMENT SINK IN THE PREP AREA. INSTRUCTED TO REMOVE RUST FROM RACKS.

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: FOUND THE FOLLOWING IN NEED OF CLEANING: THE INTERIOR OF THE COOKING EQUIPMENT, MEAT SLICER, THE CAN OPENER, STORAGE RACKS, PREP TABLES IN THE PREP AREA AND BAR GUN AND BAR GUN HOLDER IN THE BAR AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

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: FOUND FLOORS IN ALL CORNERS, UNDER/AROUND THE DISH MACHINE, SINKS, COOKING AND COOLING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND BROKEN FLOOR TILES UNDER THE DISH MACHINE, INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN FLOOR TILES.

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: FOUND WALLS AROUND THE 3-COMPARTMENT SINK, STORAGE RACKS AND COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND CLUTTER IN THE REAR STORAGE AND ON THE 2ND FL. INSTRUCTED TO ELIMINATE CLUTTER AND ORGANIZE AREAS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOUND FOOD HANDLER NOT WEARING A HAIR RESTRAINT, INSTRUCTED TO PROVIDE AND WEAR AT ALL TIMES WHILE IN THE PREP AREA.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOUND FOOD HANDLER NOT WEARING A HAIR RESTRAINT, INSTRUCTED TO PROVIDE AND WEAR AT ALL TIMES WHILE IN THE PREP AREA.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.