Inspection findings	Inspection Date	Inspection Score (the higher the better)
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED	Aug 23, 2010	100
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED FACILITIES TO MAINTAIN PROPER TEMPERATURE FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS	Dec 23, 2010	50
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS	Feb 14, 2011	100
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS	Oct 6, 2011	100
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVERING INSTALLED, DUST-LESS CLEANING METHODS USED FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED	May 14, 2012	100

Violation descriptions and comments

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Wash, rinse and sanitize the east walk-in cooler shelves and fan sheilds and clean out the hood above the east pizza oven.
The basement east 3-compartment sink has a small leak and the unused basement kitchen sinks are dirty, clean and maintain the sinks.
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. Hose off and clean the dumpster pad and enclosure.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURES OF PIZZA HOT HOLDING UNIT AT 80.0F & PIZZA WALK IN COOLER AT 49.2F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW AT THIS TIME.A HELD FOR INSPECTION TAG PLACED ON UNITS ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.AIR TEMPERATURE OF PIZZA WALK IN COOLER IS 33.8F AT THIS TIME.
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURES OF COOKED & POTENTIALLY HAZARDOUS FOODS STORED INSIDE OF PIZZA WALK IN COOLER & PIZZA HOT HOLDING UNIT & BASEMENT WALK IN COOLER SUCH ASCOOKED CHEESE PIZZA 83.6F,SAUSAGE PIZZA 93.9F,COOKED SAUSAGE 50.1F, COOKEDITALIAN SAUSAGE 49.4F,BEEF AUJUS 51.4F,MILK 50.7F,BEEF ROAST 46.0F-61.1F 12/22/10.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS VOLUNTARILY DUMPED & DENATURED.APPX.170LBS.$320.
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.OBSERVED HAND WASHING SINKS IN 2 FOOD PREP AREAS NOT ACCESSIBLE TO WHERE THERE WAS LARGE PIZZA PANS,SCRUBBERS,SILVERWARE INSIDE OF 1 OF 2 HANDSINK & NO TOWEL DISPENSING FROM DISPENSER,ALSO 2 HAND SINK LARGE BUSS PANS STORED ON TOP OF SINK AT THIS TIME WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED & SERVED AT THIS TIME.MUST HAVE HAND SINKS ACCESSIBLE AT ALL TIMES.
All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE & DATE COOKED FOODS IN COOLERS & BULK FOOD STORAGE CONTAINERS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNIT IN WALK IN COOLERS,STEAM TABLE,SIDE DOOR.MUST REPAIR OR REPLACE MISSING & DAMAGED HANDLES ON STEAM TABLE LIDS,WORN DOOR GASKETS ON WALK IN COOLER,DAMAGED ICE SCOOP& GARBAGE CAN.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN OVER HEAD PIPES,FILTERS AT HOOD,PREP TABLES,UNUSED EQUIPMENT,SINKS IN BASEMENT NOT IN USE,FAN GUARDS IN COOLERS.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS THROUGHOUT.MUST REPAIR WOOD FLOOR IN DINING AREA & PREP AREA NEXT TO COOLER.
The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE DAMAGED & MISSING WALL TILES & BASES THROUGHOUT,STAINED CEILING TILES IN DINING AREA.

VIOLATION CORRECTED.
VIOLATION CORRECTED.
VIOLATION CORRECTED.
VIOLATION CORRECTED.
The walls and ceilings shall be in good repair and easily cleaned. REPLACE WATER STAINED CEILING TILES IN DINING AREA WHERE NEEDED.

INSTRUCTED ON PROPER STORAGE OF MOPS; STORE WITH MOP HEADS UPWARD TO DRY AND STORE IN A CORNER AREA; RECOMMENDED INSTALLING A MOP RACK FOR HANGING.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN POTATO DICER AND CAN OPENER AT PREP TABLE IN BASEMENT.
CLEAN EXTERIOR SURFACES OF KITCHEN EQUIPMENT WHERE NEEDED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN FLOORS UNDER AND AROUND KITCHEN EQUIPMENT WHERE NEEDED.
The walls and ceilings shall be in good repair and easily cleaned. CLEAN CEILING VENTS IN WASHROOMS TO REMOVE DUST.

THE GRILL AREA SHELVES AND WALL, BAR COOLER INTERIOR AND THE GREEN COLORED PIPE ABOVE THE BASEMENT SINK ARE DIRTY, CLEAN THE SURFACES IN DETAIL.
THE UPSTAIRS COOLER COILS AND FAN SHIELDS ARE DIRTY, CLEAN EQUIPMENT IN DETAIL.
THE BASEBOARD TILES ARE MISSING BEHIND THE MIXER, REPAIR THE BASEBOARD.
THE EXHAUST HOOD IS GREASY, CLEAN THE HOOD IN DETAIL.

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Damenzo's Inc, 2322-2324 W Taylor St, Chicago, IL 60612 - Restaurant inspection findings and violations

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Violation descriptions and comments

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