Renaldi's Pizza, 2827 North Broadway, Chicago, IL, USA
Latest report:
Report date: Jan 25, 2022
36. Thermometers provided & accurate
- comments: noted no thermometers inside refrigeration unit conspicuously posted to monitor the ambient temperature of equipment at the rear food prep area. Instructed to equip all refrigeration units with accurate and working thermometer
39. Contamination prevented …
36. Thermometers provided & accurate
- comments: noted no thermometers inside refrigeration unit conspicuously posted to monitor the ambient temperature of equipment at the rear food prep area. Instructed to equip all refrigeration units with accurate and working thermometer
39. Contamination prevented …
during food preparation, storage & display
- comments: noted individual small-to-go disposable containers used for scooping serving food at the service prep coolers. Instructed to provide tongs, serving spoons, or ladle for scooping food.
51. Plumbing installed; proper backflow devices
- comments: noted sprayer at the 3 compartment sink hanging below the rim of the sink. Instructed to provide the device to hold the sprayer above the water rim of the 3 compartment sink.
56. Adequate ventilation & lighting; designated areas used
- comments: noted employee belongings on shelves with food items at the basement food prep/dry storage area. Instructed to provide a designated area for employees to store their belongings.
64. Public health orders
- comments: no written protocol for implementing and enforcing the order. Must provide.
64. Public health orders
- comments: no records of employee vaccination status or weekly testing.
Source: chicago.gov
- comments: noted individual small-to-go disposable containers used for scooping serving food at the service prep coolers. Instructed to provide tongs, serving spoons, or ladle for scooping food.
51. Plumbing installed; proper backflow devices
- comments: noted sprayer at the 3 compartment sink hanging below the rim of the sink. Instructed to provide the device to hold the sprayer above the water rim of the 3 compartment sink.
56. Adequate ventilation & lighting; designated areas used
- comments: noted employee belongings on shelves with food items at the basement food prep/dry storage area. Instructed to provide a designated area for employees to store their belongings.
64. Public health orders
- comments: no written protocol for implementing and enforcing the order. Must provide.
64. Public health orders
- comments: no records of employee vaccination status or weekly testing.
Source: chicago.gov
1.6K
Report date: Jul 26, 2021
1. Person in charge present, demonstrates knowledge, and performs duties
- comments: the person in charge during the inspection does not have a city of chicago food service sanitation certificate. Priority foundation violation.
2. City of chicago food service sanitation certificate
- …
1. Person in charge present, demonstrates knowledge, and performs duties
- comments: the person in charge during the inspection does not have a city of chicago food service sanitation certificate. Priority foundation violation.
2. City of chicago food service sanitation certificate
- …
comments: no city of chicago certified food manager on site while tcs foods were being prepared and served. Priority foundation violation 7-38-012 citation issued.
5. Procedures for responding to vomiting and diarrheal events
- comments: no written cleaning procedure or required equipment for a vomit/diarrhea event. Must provide priority foundation violation.
6. Proper eating, tasting, drinking, or tobacco use
- comments: observed the cook drinking an uncovered beverage on the cooks line and storing the drink on a food prep cutting board. All beverages must be covered and stored outside the food prep area.
21. Proper hot holding temperatures
- comments: observed improper hot holding temperatures of cooked pizzas. Assorted meat and cheese pizzas are being held under heat lamps at temperatures of 88. 8f and 91. 5f. No temperature logs or records of using time as a means of control for the pizzas. All discarded. Reviewed all hot foods must be held at 135f or above. Priority violation 7-38-005 citation issued.
25. Consumer advisory provided for raw/undercooked food
- comments: no consumer advisory is available on the printed or virtual menu, and such foods are disclosed and reminded as being a health risk. Must provide a consumer advisory on the menu that discloses and reminds those items. Priority foundation violation.
37. Food properly labeled; original container
- comments: all bulk flour/food containers must be labeled with the product common name.
41. Wiping cloths: properly used & stored
- comments: all prep wiping cloths must be held in a clean container with a sanitizing solution between use.
43. In-use utensils: properly stored
- comments: noted knives improperly stored between the wall and electrical conduits. Must provide proper knife storage.
45. Single-use/single-service articles: properly stored & used
- comments: amust elevated and stored items throughout the basement from the floors.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use plastic grocery bags as food containers inside the box freezers.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: no quaternary chemical test strips on-site to monitor sanitation levels for the quaternary sanitizer being used at the time of inspection. Must provide. Priority foundation violation 7-38-005 citation issued.
49. Non-food/food contact surfaces clean
- comments: must not use cloth towels as liners for shelving at the front prep or inside cooler shelving. Must not use tinfoil as liner for shelving on the cooks line. Excessive rust was noted throughout the walk-in cooler metal rack shelving. Must remove rust, repaint/reseal.
51. Plumbing installed; proper backflow devices
- comments: must provide a backflow prevention device for the wall faucet with the attached hose in the basement food prep area.
51. Plumbing installed; proper backflow devices
- comments: noted plastic bags being used as a means of repair for the front prep three-compartment sink. Must properly repair. ----noted an extreme leak under the basement prep hand washing sink from the cold water pipeline. Must repair. ----cooks line cooler leaking onto the floor and cloth towels being used to absorb the leak. Must repair leaking cooler.
54. Garbage & refuse properly disposed; facilities maintained
- comments: all cardboard surrounding the outside waste receptacle must be removed and aea must be maintained clean and debris-free.
55. Physical facilities installed, maintained & clean
- comments: observed cracked/missing floor tiles at the front pizza prep area. Must replace. -----missing ceiling tiles throughout the basement storage and prep. Must replace. ----all floors with dirt and debris throughout the basement dry food storage and prep. Must clean and maintain.
55. Physical facilities installed, maintained & clean
- comments: all items stored on the rear patio must be removed to prevent rodent harboring. ----all unnecessary items such as wood 2x4's throughout the basement dry food storage must be removed.
56. Adequate ventilation & lighting; designated areas used
- comments: missing light shields at the basement dry food storage area. Must replace.
57. All food employees have food handler training
- comments: no proof of food handler training or certificates for all employees on site. Must provide.
60. Previous core violation corrected
- comments: the previous core violation from report #2373433 on 6-9-20 was not corrected. #16- 4-602. 11(b-e)-- observed slight pink build-up inside ice machine. Must clean interior of ice machine and maintain. Priority foundation violation.
Source: chicago.gov
5. Procedures for responding to vomiting and diarrheal events
- comments: no written cleaning procedure or required equipment for a vomit/diarrhea event. Must provide priority foundation violation.
6. Proper eating, tasting, drinking, or tobacco use
- comments: observed the cook drinking an uncovered beverage on the cooks line and storing the drink on a food prep cutting board. All beverages must be covered and stored outside the food prep area.
21. Proper hot holding temperatures
- comments: observed improper hot holding temperatures of cooked pizzas. Assorted meat and cheese pizzas are being held under heat lamps at temperatures of 88. 8f and 91. 5f. No temperature logs or records of using time as a means of control for the pizzas. All discarded. Reviewed all hot foods must be held at 135f or above. Priority violation 7-38-005 citation issued.
25. Consumer advisory provided for raw/undercooked food
- comments: no consumer advisory is available on the printed or virtual menu, and such foods are disclosed and reminded as being a health risk. Must provide a consumer advisory on the menu that discloses and reminds those items. Priority foundation violation.
37. Food properly labeled; original container
- comments: all bulk flour/food containers must be labeled with the product common name.
41. Wiping cloths: properly used & stored
- comments: all prep wiping cloths must be held in a clean container with a sanitizing solution between use.
43. In-use utensils: properly stored
- comments: noted knives improperly stored between the wall and electrical conduits. Must provide proper knife storage.
45. Single-use/single-service articles: properly stored & used
- comments: amust elevated and stored items throughout the basement from the floors.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use plastic grocery bags as food containers inside the box freezers.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: no quaternary chemical test strips on-site to monitor sanitation levels for the quaternary sanitizer being used at the time of inspection. Must provide. Priority foundation violation 7-38-005 citation issued.
49. Non-food/food contact surfaces clean
- comments: must not use cloth towels as liners for shelving at the front prep or inside cooler shelving. Must not use tinfoil as liner for shelving on the cooks line. Excessive rust was noted throughout the walk-in cooler metal rack shelving. Must remove rust, repaint/reseal.
51. Plumbing installed; proper backflow devices
- comments: must provide a backflow prevention device for the wall faucet with the attached hose in the basement food prep area.
51. Plumbing installed; proper backflow devices
- comments: noted plastic bags being used as a means of repair for the front prep three-compartment sink. Must properly repair. ----noted an extreme leak under the basement prep hand washing sink from the cold water pipeline. Must repair. ----cooks line cooler leaking onto the floor and cloth towels being used to absorb the leak. Must repair leaking cooler.
54. Garbage & refuse properly disposed; facilities maintained
- comments: all cardboard surrounding the outside waste receptacle must be removed and aea must be maintained clean and debris-free.
55. Physical facilities installed, maintained & clean
- comments: observed cracked/missing floor tiles at the front pizza prep area. Must replace. -----missing ceiling tiles throughout the basement storage and prep. Must replace. ----all floors with dirt and debris throughout the basement dry food storage and prep. Must clean and maintain.
55. Physical facilities installed, maintained & clean
- comments: all items stored on the rear patio must be removed to prevent rodent harboring. ----all unnecessary items such as wood 2x4's throughout the basement dry food storage must be removed.
56. Adequate ventilation & lighting; designated areas used
- comments: missing light shields at the basement dry food storage area. Must replace.
57. All food employees have food handler training
- comments: no proof of food handler training or certificates for all employees on site. Must provide.
60. Previous core violation corrected
- comments: the previous core violation from report #2373433 on 6-9-20 was not corrected. #16- 4-602. 11(b-e)-- observed slight pink build-up inside ice machine. Must clean interior of ice machine and maintain. Priority foundation violation.
Source: chicago.gov
1.6K
Report date: Jun 9, 2020
16. Food-contact surfaces: cleaned & sanitized
- comments: observed slight pink build up inside ice machine. Must clean interior of ice machine and maintain.
51. Plumbing installed; proper backflow devices
- comments: backflow prevention device not located on ice machine water line. …
16. Food-contact surfaces: cleaned & sanitized
- comments: observed slight pink build up inside ice machine. Must clean interior of ice machine and maintain.
51. Plumbing installed; proper backflow devices
- comments: backflow prevention device not located on ice machine water line. …
Must provide and make visible backflow prevention device for ice machine.
51. Plumbing installed; proper backflow devices
- comments: dishwash area 3-compartment sink missing stoppers (x2) also front prep area handwash bowl pipe draining slowly. Must provide working stoppers for 3-compartment sink and said handwash bowl must drain quickly.
Source: chicago.gov
51. Plumbing installed; proper backflow devices
- comments: dishwash area 3-compartment sink missing stoppers (x2) also front prep area handwash bowl pipe draining slowly. Must provide working stoppers for 3-compartment sink and said handwash bowl must drain quickly.
Source: chicago.gov
1.6K
Renaldi's Pizza, North Broadway, Chicago, IL, USA
4 years ago •reported by user-wvtf1366
Inspection Failure: 17-Dec-19
Details: > NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
> NOTED NO CERTIFIED FOOD MANAGER OR PERSON IN CHARGE WITH A CITY OF CHICAGO SANITATION CERTIFICATE ON SITE DURING THE INSPECTION AND WHILE TCS FOODS …
Details: > NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
> NOTED NO CERTIFIED FOOD MANAGER OR PERSON IN CHARGE WITH A CITY OF CHICAGO SANITATION CERTIFICATE ON SITE DURING THE INSPECTION AND WHILE TCS FOODS …
(RICE, CHICKEN,PIZZA ETC.) WERE BEING PREPARED. INSTRUCTED SUCH A PERSON BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED
> NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION
7-38-010.
> MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION
7-38-005.
> 3-302.11 NOTED RAW CHICKEN AND RAW EGGS STORED ABOVE COOKED AND READY TO EAT VEGETABLES AND SOUP CONTAINERS INSIDE REFRIGERATION UNITS AND WALK IN COOLER AT THE KITCHEN PREP AND BASEMENT FOOD PREP/STORAGE STORAGE AREAS. INSTRUCTED TO ALWAYS STORE COOKED AND READY TO EAT FOODS ABOVE THE UNCOOKED (RAW) FOODS. FOOD MUST ALSO BE COVERED AND PROTECTED. PRIORITY VIOLATION
7-38-005.
> NOTED SINGLE TO GO CONDIMENTS CONTAINER (CUPS) INSIDE FOOD IN THE SERVICE PREP COOLER USED FOR SERVING. INSTRUCTED TO USE SERVING SPOONS OR TONGS FOR SERVING.
> NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. ALSO NOTED FOOD STORED INSIDE TIN CANS. INSTRUCTED TO REMOVE FOOD ITEMS FROM THE TIN CANS AND PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS.
> NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BARS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
> NOTED NO HOT RUNNING WATER AT MULTIPLE SINKS OF THE 2831 SECTION OT THE ESTABLISHMENT. HOT WATER TEMPERATURES WERE AS FOLLOWS:-HAND WASH SINKS 88.3F/84.3F, 3 COMPARTMENT SINK 86.2F/91.4F. BATHROOM HAND WASH SINKS 83.5F/78.6/68/768.5F. INSTRUCTED MANAGEMENT TO HAVE HOT RUNNING WATER OF ABOUT 100F MINIMUM FOR HAND WASH SINKS AND 110F FOR 3 COMPARTMENT SINKS. PRIORITY VIOLATION
7-38-030(C).NO CITATION ISSUED TODAY.
> NOTED LEAKING AT THE BOTTOM PIPE OF THE HAND WASH SINK AT THE BAR . INSTRUCTED TO REPAIR AND MAINTAIN
> NOTED SPRAYER AT THE 3 COMPARTMENT SINK HANGING BELOW THE RIM OF THE SINK AT THE MAIN KITCHEN. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK
> NOTED WASTE WATER BACKING UP ONTO THE FLOOR FROM THE FLOOR DRAINS UNDERNEATH 3 COMPARTMENT AND HAND WASH SINK ON THE SECOND FLOOR OF THE 2831 SECTION OF THE ESTABLISHMENT.PRIORITY VIOLATION
7-38-030(C). NO CITATION ISSUED TODAY.
> NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.
> NOTED THE FOLLOWING:- -FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT AND FOOD DEBRIS ESPECIALLY AREAS AFFECTED BY THE FIRE. -PEELING PAINT ON WALLS THROUGH OUT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN, CLEAN AND MAINTAIN WALLS WITH PEELING PAINT AND SPILLS.
> NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA AND PREP AREA WITH FOOD ITEMS AT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
> NOTED HEAVY DIRT AND DUST ACCUMULATION OF VENTILATION AND FANS INSIDE THE BATHROOMS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL BATHROOM VENTILATIONS
> NOTED THE FOLLOWING PREVIOUS CORE VIOLATION
Source: Chicago Health Dept
> NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION
7-38-010.
> MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION
7-38-005.
> 3-302.11 NOTED RAW CHICKEN AND RAW EGGS STORED ABOVE COOKED AND READY TO EAT VEGETABLES AND SOUP CONTAINERS INSIDE REFRIGERATION UNITS AND WALK IN COOLER AT THE KITCHEN PREP AND BASEMENT FOOD PREP/STORAGE STORAGE AREAS. INSTRUCTED TO ALWAYS STORE COOKED AND READY TO EAT FOODS ABOVE THE UNCOOKED (RAW) FOODS. FOOD MUST ALSO BE COVERED AND PROTECTED. PRIORITY VIOLATION
7-38-005.
> NOTED SINGLE TO GO CONDIMENTS CONTAINER (CUPS) INSIDE FOOD IN THE SERVICE PREP COOLER USED FOR SERVING. INSTRUCTED TO USE SERVING SPOONS OR TONGS FOR SERVING.
> NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. ALSO NOTED FOOD STORED INSIDE TIN CANS. INSTRUCTED TO REMOVE FOOD ITEMS FROM THE TIN CANS AND PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS WITH TIGHT FITTING LIDS.
> NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BARS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
> NOTED NO HOT RUNNING WATER AT MULTIPLE SINKS OF THE 2831 SECTION OT THE ESTABLISHMENT. HOT WATER TEMPERATURES WERE AS FOLLOWS:-HAND WASH SINKS 88.3F/84.3F, 3 COMPARTMENT SINK 86.2F/91.4F. BATHROOM HAND WASH SINKS 83.5F/78.6/68/768.5F. INSTRUCTED MANAGEMENT TO HAVE HOT RUNNING WATER OF ABOUT 100F MINIMUM FOR HAND WASH SINKS AND 110F FOR 3 COMPARTMENT SINKS. PRIORITY VIOLATION
7-38-030(C).NO CITATION ISSUED TODAY.
> NOTED LEAKING AT THE BOTTOM PIPE OF THE HAND WASH SINK AT THE BAR . INSTRUCTED TO REPAIR AND MAINTAIN
> NOTED SPRAYER AT THE 3 COMPARTMENT SINK HANGING BELOW THE RIM OF THE SINK AT THE MAIN KITCHEN. INSTRUCTED TO PROVIDE THE DEVICE TO HOLD THE SPRAYER ABOVE THE WATER RIM OF THE 3 COMPARTMENT SINK
> NOTED WASTE WATER BACKING UP ONTO THE FLOOR FROM THE FLOOR DRAINS UNDERNEATH 3 COMPARTMENT AND HAND WASH SINK ON THE SECOND FLOOR OF THE 2831 SECTION OF THE ESTABLISHMENT.PRIORITY VIOLATION
7-38-030(C). NO CITATION ISSUED TODAY.
> NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.
> NOTED THE FOLLOWING:- -FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT AND FOOD DEBRIS ESPECIALLY AREAS AFFECTED BY THE FIRE. -PEELING PAINT ON WALLS THROUGH OUT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN, CLEAN AND MAINTAIN WALLS WITH PEELING PAINT AND SPILLS.
> NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA AND PREP AREA WITH FOOD ITEMS AT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
> NOTED HEAVY DIRT AND DUST ACCUMULATION OF VENTILATION AND FANS INSIDE THE BATHROOMS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL BATHROOM VENTILATIONS
> NOTED THE FOLLOWING PREVIOUS CORE VIOLATION
Source: Chicago Health Dept
1.6K
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