FAIL
Risk 1 (High)
VINIS PIZZA Fails Health Inspection - Chicago Restaurant
April 27, 2021
Canvass
License #2133603
4
Total Violations
2
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ITEMS STORED IN 3 DOOR PREP COOLER AND WALK-IN COOLER STORED AT THE FOLLOWING IMPROPER TEMPERATURES: SAUSAGE AT 46.9F, PEPPERONI AT 50.0F, CHICKEN WINGS AT 53.4F, AND PASTA AT 53.4F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 50 LBS OF PRODUCT VALUED AT APPROXIMATLEY $1,000. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED BOTH 3 DOOR PREP COOLER AND WALK-IN COOLER CONTAINING TCS ITEMS SUCH AS WINGS, PASTA, SAUSAGE, AND PEPPERONI MAINTAINING THE FOLLOWING IMPROPER AMBIENT TEMPERATURES: 3 DOOR COOLER AMBIENT TEMPERATURE OF 54.6F AND WALK-IN COOLER AMBIENT TEMPERATURE 51.8F. BOTH COOLERS TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKET ON WALK-IN COOLER DOOR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKET ON WALK-IN COOLER DOOR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection