Main Pizza Chalavi, 2839 W Touhy Ave, Chicago, IL, USA

certified food manager must be on site at all times while foods are being prepared and served. Priority foundation violation 7-38-012, citation issued.

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed the handwashing sinks in the main food prep area and dishwashing area with bowls, utensils, and a sanitizer bucket in both of the handwashing sinks in the main food prep area. Instructed to have all handwashing sinks easily accessible with nothing in them. Priority foundation violation 7-38-030(c), citation issued.

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed the facility missing the employee hand washing signage when returning to work from restroom. Informed person in charge to obtain and maintain signage.

22. Proper cold holding temperatures
- comments: observed improper temperatures of tcs foods ranging 44. 4f-47. 8f such as baked potatoes (44. 4f), sliced tomatoes (46. 6f), cut lettuce (46. 8f), grilled/cooked onions (47. 8f), milk (44. 4f). All items were found in a cold holding unit in the main food prep area. The manager discarded product. Must have cold holding foods at 41. 0f or below. Appx. 15lbs. $50. 00. Priority 7-38-005, citation issued.

33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed an improper temperature of a refrigerator across from the ventilation system, at 48. 7f with tcs foods stored inside for sale. A held for inspection tag has been placed on the unit. Once the cold holding unit is repaired, email cdph. Instructed not to use the tagged cold holding unit unitl the unit is repaired and is able to maintain the required cold holding temperature of 41f or below. Priority 7-38-005, citation issued.

38. Insects, rodents, & animals not present
- comments: observed three live roaches behind the rinse sign above the handwashing sink in the dishwashing area. I also observed approximately 15 mice droppings in the rear dry food storage area near the employee's toilet room. Instructed to remove all mice droppings from the affected areas, clean, sanitize, and maintain said area. Recommended to consult with pest control company prior to being re-inspected. Must also eliminate the roach activity prior to being re-inspected. Priority foundation #7-38-020(a), citation issued.

39. Contamination prevented during food preparation, storage & display
- comments: observed in the walk-in cooler food (pizza dough) being stored on the floor under the shelving units. Instructed not to store any food items on the floor, required to store food items six inches from the floor at all times and maintain.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: observed two soiled aprons improperly stored inside of a box filled with diswahsing cleansers on the floor, at the rear door, in the main food prep area. Instructed to put soiled aprons in a designated place such as laundry bags or buckets and maintain.

45. Single-use/single-service articles: properly stored & used
- comments: observed to go containers on the cold holding unit across from the ventilation system not stored properly. Instructed to invert said to go containers and maintain.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed the knob on the hot water on the hand washing sink in the main food prep area in disrepair. The only way to turn on the hot running water is to turn it on at the hot water valve at the bottom of the sink. Instructed to repair said knob, so that the handwashing sink works properly and maintain.

49. Non-food/food contact surfaces clean
- comments: observed the outerior and interior of the cooking equipment under the ventilation system in the main food prep area (deep-frying unit, stove, etc. ) not clean. There is grease build up and encrusted food residue on all of the equipment in the said location. Instructed to deep clean, sanitize and maintain said equipment.

53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: observed in the employee's toilet room, in the rear dry food storage area in the kitchen, no receptacle with a lid for the all gender toilet room. Instructed to provide a lided receptacle in all of the all gender toilet rooms on site and maintain.

54. Garbage & refuse properly disposed; facilities maintained
- comments: observed the outside garbage dumpster overflowing with trash and boxes and lid was not closed and tight-fitting. Instructed all the outdoor garbage receptacles must not be overflowing and maintained, so that the lids are able to close and remain tight fitting, to prevent rodent harborage priority foundation 7-38-020(b), citation issued.

55. Physical facilities installed, maintained & clean
- comments: observed the floors throughout the facility in the following areas: under the eqiupment located under the ventilation hood, the three- compartment sink, and the walk-in cooler with severe grease build up, food debris and dried up food resiude. Instructed to clean, sanitize and maintain said floors.

55. Physical facilities installed, maintained & clean
- comments: observed broken down cardboard boxes being used throughout the main food prep area. The broken-down cardboard boxes were observed in the following areas: on the floors near the three-compartment sink, on the shelving units under the food prep tables, in the windows behind the three- compartment sink, on the side of food prep tables and equipment.

55. Physical facilities installed, maintained & clean
- comments: observed food splatters on the walls behind the equipment of under the ventilation hood. Instructed to clean and maintain said walls.

56. Adequate ventilation & lighting; designated areas used
- comments: observed two blown out light bulbs under the ventilation hood. Instructed to repair or replace said light bulbs and maintain.

56. Adequate ventilation & lighting; designated areas used
- comments: observed severe dust and burned residue on the entire ventilation hood above the cooking equipment. Instructed to clean, replace, and maintain the filters and the entire ventilation hood.

58. Allergen training as required
- comments: observed certified food managers on duty with no allergen training certification. Instructed management that all certified food service managers are required to have the allergen training certification.

Source: chicago.gov