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Business Info

Restaurant: Santullo's Eatery
Address: 1943-1945 W North Ave, Chicago, IL 60622
Type: Restaurant
Total inspections: 5
Last inspection: Jan 30, 2013

Score
(the higher the better)
100

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Violation descriptions and comments

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.FOUND NO SINK STOPPERS FOR THE 3 COMP SINK IN KITCHEN AREA.
All hot food shall be stored at a temperature of 140F or higher.OBSERVED ASSORTED HOT COOKED PIZZAS BEHIND FRONT COUNTER NOT MMETING TEMPERATURE REQUIREMENT INTERNAL TEMPERATURES RANGING FROM 95F-110F.MANAGER VOLUNTARILY DISCARDED SAID FOODS.TOTAL COUNT 4 XL ASSORTED PIZZAS, TOTAL DOLLAR VALUE$99.78.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE ALL WORNED OUT CUTTING BOARDS NOTED THROUGHOUT KITCHEN.
The walls and ceilings shall be in good repair and easily cleaned.WALL,CEILINGS ALL AROUND THE PIZZA OVEN NOT SMOOTH,EASILY CLEANABLE,SEAL ALL NOTICEABLE OPENINGS ON WALLS,CEILINGS WERE NOTED THROUGHOUT KITCHEN,BASEMENT STORAGE AREAS,REPLACE DAMAGED CEILING TILES IN KITCHEN.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.infestation evidence of rodents through mice droppings over 3oo in various areas kitchen areas,behind front service counters, customers dining booths,basement storage etc.,front door north not rodent proofed,pest control log book not provided as required.
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT#152859 11/7/08 #33 INTERIOR OF REACH IN COOLERS,COOKING EQUIPMENTS IN NEED OF OF DETAIL CLEANING.#34 FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE BUILD-UP.#35 CEILING AREA IN NEED OF CLEANING YO REMOVE DUST BUILD-UP.#36 LIGHT SHIELDS IN NEED OF REPLACING WERE BROKEN.MUST CORRECT ALL NOTED VIOLATIONS.
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.INVERT ALL LARGE MULTI-USE UTENSILS ON SHELVING TO PREVENT CONTAMINATION BEFORE USE.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THROUGHOUT KITCHEN BENEATH HOT HOLDING STEAMTABLE,STORAGE SHELVING IN KITCHEN,BEHIND FRONT COUNTERS,SHELVING,FAN GUARDS INSIDE WALK-IN COOLER,DEEP FRYER,LARGE PIZZA OVENS ETC.
Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.TOILET ROOM DOORS MUST BE SELF CLOSING.
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.3 COMP SINK WATER LEAKING BENEATH PLUMBING WERE NOTED.
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 Eodors.CLEAN,ORGANIZE ALL REMOVE ALL CLUTTER THROUGHOUT THE PREMISES INCLUDING BASEMENT STORAGE AREAS IN DETAIL.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.REPAIR FLOORING OPENINGS NOTED BEHIND REFRIGERATION UNITS WERE NOTED.

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.ABATED.
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.ABATED.
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.ABATED.
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.ABATED.
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.ABATED.
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.ABATED.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.ABATED.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.ABATED.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.ABATED.
The walls and ceilings shall be in good repair and easily cleaned.ABATED.
None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.ABATED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN OR REPLACE CUTTING, FRONT PREP AREA
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN FLOOR SURFACE UNDER AND BEHIND ALL EQUIPMENT 1ST FLOOR PREP AREA
MUST RESTRICT STORING EMPLOYEES PERSONAL ITEMS IN KITCHEN PREP AREA

CLEAN AND MAINTAIN CAN OPENER BLADE AT PREP TABLE. CLEAN UNUSED EQUIPMENT IN KITCHEN (FRYER, STOVE). CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT. CLEAN UNDERNEATH EQUIPMENT (SLICER) TO REMOVE PARTICLES.
VIOLATION CORRECTED.
CLEAN FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT.
CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. CLEAN INTERIORS OF LIGHT SHIELDS WHERE NEEDED. CLEAN CEILING VENTS WHERE NEEDED IN KITCHEN AND WASHROOMS.

CLEAN FLOORS UNDER, AROUND AND BEHIND ALL KITCHEN EQUIPMENT.
CLEAN AND MAINTAIN CAN OPENER BLADE AT PREP TABLE. CLEAN UNUSED EQUIPMENT IN KITCHEN (FRYER, STOVE). CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT. CLEAN UNDERNEATH EQUIPMENT (SLICER) TO REMOVE PARTICLES.
CLEAN WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED. CLEAN INTERIORS OF LIGHT SHIELDS WHERE NEEDED. CLEAN CEILING VENTS WHERE NEEDED IN KITCHEN AND WASHROOMS.

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Takes reservations:

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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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1. Illinois small cities
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4. Chicago, IL Restaurants