JOHNS PIZZERIA

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE/REPAIR RUSTY SHELVINGS IN WALK-IN-COOLER USING A NON-TOXIC FINISH,PROVIDE SPLASHGUARDS AT EXPOSED HANDSINK (KITCHEN), AT MOP SINK LOCATED AT REAR OF KITCHEN ALSO PROVIDE MISSING ICE BIN COVER AT ICE BIN BEHIND BAR AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN ALL COOKING EQUIPMENTS,OVENS,INTERIOR/EXTERIOR COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES AND LEGS TO THE EQUIPMENTS,INTERIOR COMPARTMENTS OF DEEP FRYERS,SHELVINGS THROGHOUT KITCHEN BEHIND SERVICE COUNTERS,BAR AREAS,INTERIOR EXTERIOR OF SAW BAND,OVENS,HANGING RACKS THROUGHOUT THE KITCHEN,EXTERIOR OF DISHMACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS THROUGHOUT THE PREMISES REQUIRE A DETAIL CLEANING,INCLUDING BASEMENT DRY STORAGE AREAS,REPAIR BROKEN FLOOOR TILES BENEATH ICE MACHINE FRONT SERVICE AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.WALLS AND CEILINGS THROUGHOUT THE KITCHEN,DRY STORAGE AREAS MUST BE SMOOTH,EASILY CLEANABLE AND RE-PAINTING OF WOODEN SHELVINGS AND SEAL ALL NOTICEABLE OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES WERE NOTED AND ON WALL BENEATH DISHMACHINE,EAST WALL STAIRCASE BASEMENT AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities..MUST DETAIL CLEAN LIGHT SHIELDS THROUGHOUT THE KITCHEN AREAS,PROVIDE MISSING END CAPS ON SAID LIGHT SHIELDS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR WATER LEAKING AT PIPE BENEATH 2 COMP SINK,BENEATH 3 COMP SINK AT BAR AREA AND WASTE WATER LINE AT BAR GUN MUST BE PROPERLY CONNECTED SUCH THAT IT LEADS DIRECTLY INTO FLOOR DRAIN,OPENINGS AT EXHAUST FANS ABOVE COOKING EQUIPMENTS MUST BE MESHED,EXPOSED HANDSINK KITCHEN LACKING WATER PRESSURE ALSO AN ADDITIONAL EXPOSED HANDSINK IS NEEDED AT FRONT SERVICE ICE CREAM AREA FOR HANDWASHING.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL UNNECESSARY ARTICLES IN THE BAR AREA, SODA AREA. ALSO NOTE STORAGE ROOMS THAT ARE LOCKED NEEDS TO BE MAINTAIN. NEEDS TO HAVE KEY TO ENTRY.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST REPLACE THE BROKEN ICE DISPENSING UTENSIL FOR ICE MACHINE.