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Business Info

Restaurant: Lugano's Pizza
Address: 4460 S Kedzie Ave, Chicago, IL 60632
Type: Restaurant
Total inspections: 7
Last inspection: Oct 19, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO ONE ON SITE WITH A CERTIFIED FOOD MANAGER WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.(PIZZA, SPAGHETTI,SALAD)
All dish washing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. OBSERVED COMPARTMENT SINK NOT BEING MAINTAINED. WHEN WATER IS LET OUT OF 2 COMPARTMENT OR WATER IS JUST RUNNING OUT IT SEEPS INTO THE 3 COMPARTMENT. THE DIVIDER IS BROKEN, NOT ABLE TO RINSE OR SANITIZE PROPERLY. NEEDS TO REPAIR OR REPLACE. CITATION ISSUED. SERIOUS VIOLATION 7-38-030
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.OBSERVED EVIDENCE OF LIVE COCK ROACH INFESTATION THROUGHOUT PREMISES MORE THAN 40 CRAWLING IN & OUT OF CRACKS & CREVICES IN WALLS IN PREP AREA,UNDER SERVICE COUNTER,WOOD SHELVING UNITS IN BASEMENT,DOOR JAMS OF WALK IN COOLER,STORAGE CABINETS AT SERVICE COUNTER.ALSO SIDE DOOR NOT TIGHT FITTING ALONG SIDE.MUST RODENT PROOF DOOR.HAVE PEST CONTROL TO SERVICE PREMISES ON OR AFTER 9/17/10.
All food not stored in the original container shall be stored in properly labeled containers.MUST LABLE BULK FOOD STORAGE CONTAINERS& COOKED FOODS IN COOLERS.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE MASSIVE AMOUNT OF MOLD ON CEILING IN BASEMENT WALK IN COOLER.MUST REMOVE RUST FROM EXTERIOR OF GREASE TRAPS AT BOTH 3- COMPARTMENT SINK,RUSTY LOWER SHELF OF STEAM TABLE,MISSING & DAMAGED OUTLET COVERS,MISSING HANDLE ON DEEP FRYER.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST DETAIL CLEAN ALL COOLERS,FRYERS,CABINETS,SHELVING UNITS,SODA MACHINE,ROLLING CARTS,FLOOR MIXERS,STOVE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST DETAIL CLEAN FLOORS ALONG WALLBASES THROUGHOUT.MUST GROUT FLOOR IN BASEMENT.REPLACE MISSING FLOOR DRAIN COVER IN BASEMENT.
The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE STAINED CEILING TILES THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES AND CRACKS IN WALL TILES.MUST REPLACE OR REPAIR MISSING & DAMAGED WALL TILES & BASES THROUGHOUT INCLUDING WALK IN COOLER.MUST CLEAN WALLS.MUST SCRAPE & PAINT PEELING PAINT ON WALLS IN BASEMENT.
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 OR REPLACE LOW HOT WATER PRESSURE AT HAND SINK IN MEN'S TOILET ROOM,LEAKY WATER LINE AT STEAM TABLE.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.PROVIDE THERMOMETERS FOR ALL COLD HOLDING UNITS & FREEZERS.
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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR IN BASEMENT.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.VIOLATION CORRECTED.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.VIOLATION CORRECTED.
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.VIOLATION CORRECTED.
All food not stored in the original container shall be stored in properly labeled containers.VIOLATION CORRECTED.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.VIOLATION CORRECTED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.VIOLATION CORRECTED.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.VIOLATION CORRECTED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.VIOLATION CORRECTED.
The walls and ceilings shall be in good repair and easily cleaned.VIOLATION CORRECTED.
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.VIOLATION CORRECTED.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.VIOLATION CORRECTED.
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.VIOLATION CORRECTED.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.FOUND EVIDENCE OF MORE THAN 10 LIVE ROACHES CRAWLING ON WALLS IN PREP AREA,DOOR JAMS OF BOTH TOILET ROOMS,FURNANCE IN DINING AREA,UPPER WALL IN BASEMENT NEAR WALK IN COOLER.PEST CONTROL WAS ON SITE UPON MY INSPECTION.

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.ROACH ACTIVITY HAS BEEN MINIMIZED AT THIS TIME.

CAN OPENER AND STORAGE SHELVES NOT CLEAN. CLEAN SAME.
BEVERAGE SYRUP LINES LEAKING. REPAIR SAME.
LOW WATER PRESSURE AT BASEMENT 3-COMPARTMENT SINK. REPAIR SAME.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN STORAGE SHELVES IN BASEMENT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOOR IN THE BASEMENT FOOD STORAGE AREA ALONG WALL BASES.
The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE STAINED CEILING TILES IN 1ST FL. PREP AREA.
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 CLEAN DUST BUILD UP FROM VENTS IN BOTH TOILET ROOMS.

CLEAN THE MICROWAVE IN THE KITCHEN HAS FOOD DEBRIS INSIDE THE UNIT. INSTRUCTED TO CLEAN IT.
LABEL THE BULK FOOD CONTAINERS THAT ARE LOCATED IN THE BASEMENT.
CLEAN THE FLOOR IN THE BASEMENT ALONG THE WALLS AND IN THE CORNERS HAS SOME DUST BUILDUP ON THEM.
CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP ON THEM.
SOME OF THE WALLS IN THE PREP AREA IN THE BASEMENT HAS SOME PEELING PAINT ON THEM. INSTRUCTED TO REMOVE THE PEELING PAINT AND PAINT THEM.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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