Pizzeria Aroma
Last inspected: Jan 24, 2018
67
Score
PIZZERIA AROMA, located at 1125 W Berwyn Ave in Chicago, IL, underwent a moderate risk inspection on January 24, 2018. This inspection resulted in a score of 67, with eight minor violations noted, including issues with maintaining proper food temperatures and handwashing practices. Historically, PIZZERIA AROMA has maintained a pattern of mostly low-risk inspections over its twelve recorded evaluations.
12
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Jan 24, 2018
Routine
8 minor violations.
67
Mar 16, 2017
Routine
5 minor violations.
78
Jun 16, 2016
Reinspection
No violations found.
100
Jun 9, 2016
Routine
13 minor violations.
52
Apr 21, 2015
Reinspection
3 minor violations.
86
Apr 14, 2015
Routine
6 minor violations.
74
May 6, 2014
Reinspection
1 minor violation.
95
Apr 25, 2014
Routine
7 minor violations.
70
Aug 5, 2013
Reinspection
2 minor violations.
90
Jul 29, 2013
Routine
5 minor violations.
78
Feb 17, 2012
Complaint
3 minor violations.
86
Feb 9, 2011
Routine
9 minor violations.
64
Violations — Jan 24, 2018 Inspection
Facilities to maintain proper temperature
Inspector notes: NOTED TEMPERATURE OF SERVICE COOLER BY THE OVEN TO BE IMPROPER AT 46.5F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS READING 40F AND BELOW. MANAGER IMMEDIATELY CALL FOR REPAIRS. CRITICAL VIOLATION #7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER TO BE IMPROPER:-SAUSAGE 48.2F, MARINARA SAUCE 49.8F, ARTICHOKE 54.3F, CHCIKEN 46.4F, CHEESE 46.2F, PASTA((ASSORTED)44.8F,43.5F,47.5F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 30 LBS OF PRODUCTS WORTH $200.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
3
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: NOTED EMPLOYEES WHILE WEARING GLOVE AND PREPARING FOOD WENT TO THE 3 COMPARTMENT SINK AND WASHED THEIR HANDS WITH GLOVES ON AND SOME DISHES THEN BACK TO THE PREP TABLE TO CONTINUE PREPPING WITHOUT CHANGING GLOVES OR WASHING HANDS. ANOTHER EMPLOYEE WHILE WEARING GLOVES LEFT THE PREP AREA AND WENT TO THE WALK IN COOLER OPENED THE DOOR AND PROCEEDED TO GET CHEESE FROM TH CHEESE CONTAINER IN TO A BOWL WITH THE SAME GLOVES, THEN WENT BACK TO THE PREP AREA. ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. INSTRUCTED MANAGEMENT TO ALWAYS WASH HANDS WHEN CHANGING GLOVES OR WHEN MOVING FROM ONE PREP AREA TO ANOTHER AREA OF THE KITCHEN. CRITICAL VIOLATION #7-38-010
6
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: NOTED ASSORTED FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME AND/OR PREPARED BY DATE.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED TORN RUBBER GASKETS AT DOOR OF 2 DOOR REFRIGERATION UNIT AND COKE REFRIGERATION. INSTRUCTED REPAIR AND MAINTAIN AND/OR REPLACE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN SERVICE COOLER WITH HEAVY DIRT AND FOOD PARTICLES....MUST DETAIL CLEAN AND DEFROST THE MEAT CHEST FREEZER BY THE REAR EXIT DOOR.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BEHIND THE COOKING STOVE
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NOTED HEAVY DIRT AND DUST ACCUMULATION ON WALLS, CEILINGS AND FANS THROUGH OUT THE PREP AREA AND AT THE EMPLOYEE BATHROOM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
35
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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