Bojono's Pizzeria, 4185 N Clarendon Ave Fl 1st. Floor, Chicago, IL 60613 - Restaurant inspection findings and violations



Business Info

Restaurant: Bojono's Pizzeria
Address: 4185 N Clarendon Ave Fl 1st. Floor, Chicago, IL 60613
Type: Restaurant
Total inspections: 2
Last inspection: Feb 17, 2010
Score
(the higher the better)

50

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  • FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
  • LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
  • POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Feb 9, 2010 0
  • * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
  • FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
  • FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
  • FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
  • LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
  • POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
  • VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Feb 17, 2010 50

Violation descriptions and comments

Feb 9, 2010

All cold food shall be stored at a temperature of 40F or less.FOUND COOKED DICED CHICKEN STORED IN DISPLAY PREP COOLER AT TEMP OF 44.7F TO 45.7F;BLUE CHEESE AT TEMP OF 47.8F ; COOKED PASTA:PENNE AT TEMP OF 46.2F, SPAGHETTI AT TEMP OF 46.5F, LINGUINI AT TEMP OF 45.3F, CAPELLINI AT TEMP OF 46.5F TO 46.9F, OTHER PASTA AT TEMP OF 49.2F.PASTA WAS COOKED ON 2-8-10, PER MANAGER STATEMENT, NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED. FOOD DISCARDED AND DENATURED. POUNDS 18, VALUE $25. CRITICAL VIOLATION:7-38-005(A) HOOOO60448-15
All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOOD NOT PROTECTED DURING STORAGE.OBSERVED WALK-IN FREEZER METAL CEILING OPENED AT SEAMS WITH EXPOSED INSULATIONS. FOOD STORED IN WALK-IN COOLER WAS UNCOVERED AND DIRECTLY UNDER EXPOSED INSULATION.INSTRUCTED MANAGER TO REPAIR METAL CEILING AND KEEP FOOD COVERED AT ALL TIME. SERIOUS VIOLATION:7-38-005(A) HOOOO60448-15
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ALUMINUM FOIL USED FOR LINER MUST BE REMOVED, SURFACE MUST BE SMOOTH AND CLEANABLE.REMOVE CLEAN CLOTH FROM INSIDE DIRTY OVEN.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.KEEP INTERIOR OF EXPOSED HAND SINK CLEAN AND FREE.CLEAN GREASE BUILD UP IN COOKING EQUIPMENT, ALSO VENT COVER IN KITCKEN .
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.END CAPS IS NEEDED AT LIGHT SHIELD IN SECOND 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.EXPOSED HAND SINK NEXT TO 3 COMPARTMENT SINK IS SLOWLY DRAINING, NEED TO REPAIR.

Feb 17, 2010

VIOLATION WAS CORRECTED DURING INSPECTION ON 2-9-10.
One copy of the Food Inspection Report Summary must be displayed and visible to all customers.PREVIOUS INSPECTION SUMMARY REPORT NOT DISPLAYED TO ALL COSTUMERS, OR NOR ON PREMISES.TODAY (2-17-10) A NEW INSPECTION SUMMARY REPORT GIVING SERIOUS VIOLATION :7-42-010(B). HOOOO60132-14

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