Relatório de segurança alimentar: Pear Chef, 170 W Washington St, Chicago, Il, USA.

Chicago, 60602 Illinois, United States

Report date: Apr 23, 2026
37. Food properly labeled; original container
- comments: 3-302. 12 : must label food storage containers when food is not in original package (squeeze bottles, small & large containers)with common name.

38. Insects, rodents, & animals not present
- comments: 6-202. 15 : observed a gap along bottom of rear garbage door in right corner must make tight fitting to prevent insect entry.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: 4-903. 11 (a;b;d) : must invert multi-use utensils stored on dish storage shelves.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: 4-501. 11 : must repair or replace worn door gaskets on 2- door produce reach in cooler in rear storage area.

49. Non-food/food contact surfaces clean
- comments: 4-601. 11(c) : must clean grease and food debris build up from fryer cabinets and wheel bases,rolling carts,prep tables,grill table, hot holding cabinet,reach in freezer.

54. Garbage & refuse properly disposed; facilities maintained
- comments: violation corrected-outside garbage areas are now cleaned and maintained.

55. Physical facilities installed, maintained & clean
- comments: 6-201. 16 : observed raw wood paneling on walls in catered storage area walls must be smooth and easily cleanable.

55. Physical facilities installed, maintained & clean
- comments: 6-201. 13 : must repair or replace missing and damaged wall bases in prep area.

56. Adequate ventilation & lighting; designated areas used
- comments: 6-501. 14 : must clean grease build up from hood of cooking equipment.

59. Previous priority foundation violation corrected
- comments: : previous priority violations from report #2635151 4/16/26 not corrected-#47-4-101. 19 : observed boxes stored on floor in front storage area of prep area and in hallway leading to washrooms. Instructed to provide adequate shelving units to elevate all food and non food at least six inches off of floor for ease of cleanability. #49- 4-601. 11(c) : observed spillage and food debris on interior and splashes on exterior of all cold holding units and refrigerators in rear and front prep areas. Instructed to clean and sanitize interiors and exteriors of all cold holding units and refrigerators in rear and front prep areas and maintain. #55-6-501. 12 : observed spillage on all walls in front prep, dishwashing area and rear storage area(where cold holding units are located) and buildup and food debris on floors, along bases of walls and corners in front prep area underneath equipment and shelving units, in dishwashing area underneath three compartment sink, grease trap, handwashing sink and shelving unit and in rear storage area underneath and in between all cold units and shelving units. Instructed to clean in said areas of front prep, dishwashing and rear storage and maintain. Observed black buildup on interior of utility sink. Instructed to clean interior of utility sink and maintain. (priority 7-42-090)(citation issued)

Source: chicago.gov