ANTO PIZZA CHICAGO Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A)FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: 7-201.11 OBSERVED MOP SINK AND CHEMICAL STORAGE IN SAME ROOM WITH 1 COMPARTMENT FOOD PREPARATION SINK. CHEMICALS CAN NOT BE STORED WITH FOOD EQUIPMENT OR UTENSILS. MUST REMOVE FOOD PREPARATION SINK FROM MOP ROOM. PRIORITY VIOLATION 7-38-005

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED SMALL REFRIGERATOR AT 46F. SMALL REFRIGERATION UNIT MUST BE 41F OR LESS AT ALL TIMES. PRIORITY VIOLATION 7-38-005

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-306.11 OBSERVED DISPLAY COUNTER FOR PIZZA WITH INADEQUATE FOOD GUARD TO PROTECT FOOD FROM CONTAMINATION BY CUSTOMERS ACCESSING WASHROOMS. MUST INSTALL ADEQUATE FOOD GUARD TO PROTECT FOOD FROM CUSTOMER CONTAMINATION. OBSERVED SECOND COUNTER BEHIND PIZZA DISPLAY COUNTER WITH INADEQUATE FOOD GUARD PROTECTION. MUST INSTALL ADEQUATE FOOD GUARD TO PROTECT FOOD FROM CUSTOMER CONTAMINATION UPON ACCESSING WASHROOMS. OBSERVED FOOD PREPARATION AREA NOT ADEQUATLEY SEPARATED FROM CUSTOMERS ACCESS. MUST SEPARATE FOOD PREPARATION AREA FROM CUSTOMER ACCESS AND PROTECT FOOD FROM POSSIBLE CONTAMINATION. PRIORITY VIOLATION 7-38-005

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-306.11 OBSERVED DISPLAY COUNTER FOR PIZZA WITH INADEQUATE FOOD GUARD TO PROTECT FOOD FROM CONTAMINATION BY CUSTOMERS ACCESSING WASHROOMS. MUST INSTALL ADEQUATE FOOD GUARD TO PROTECT FOOD FROM CUSTOMER CONTAMINATION. OBSERVED SECOND COUNTER BEHIND PIZZA DISPLAY COUNTER WITH INADEQUATE FOOD GUARD PROTECTION. MUST INSTALL ADEQUATE FOOD GUARD TO PROTECT FOOD FROM CUSTOMER CONTAMINATION UPON ACCESSING WASHROOMS. OBSERVED FOOD PREPARATION AREA NOT ADEQUATLEY SEPARATED FROM CUSTOMERS ACCESS. MUST SEPARATE FOOD PREPARATION AREA FROM CUSTOMER ACCESS AND PROTECT FOOD FROM POSSIBLE CONTAMINATION. PRIORITY VIOLATION 7-38-005

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.