ACE PIZZA 2 Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED THE PERSON IN CHARGE WITHOUT A CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CHICAGO FOOD SANITATION CERTIFICATE NOR CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING TCS FOODS (I.E. PIZZA, CHICKEN, ETC.). INSTRUCTED TO HAVE A VALID/ORIGINAL CERTIFICATE AND THE CERTIFICATE HOLDER ON SITE AT ALL TIMES WHEN PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

APPROVED THAWING METHODS USED - Comments: OBSERVED FROZEN CHICKEN SITTING IN WATER IN THE 3-COMPARTMENT SINK. INSTRUCTED TO PROPERLY THAW USING REFRIGERATION, MICROWAVE OR UNDER RUNNING WATER.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS/EMPLOYEES HANDLING FOOD AND IN THE FOOD PREP AREA AND NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE ALL EMPLOYEES TO WEAR A HAIR RESTRAINT WHEN IN THE FOOD PREP AREAS AND WHILE HANDLING FOOD. MAINTAIN SAME.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INTERIOR OF THE FRYERS WITH GREASE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE FRYERS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INTERIOR OF THE FRYERS WITH GREASE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE FRYERS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.