BACCI CAFE AND PIZZERIA ON MILWAUKEE AVE. INC. Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOLLOWING POTENTIALLY HAZARDOUS FOODS IN DISPLAY HOT HOLDING UNIT AT IMPROPER TEMPERATURES: SAUSAGE/PEPPERONI PIZZA 81.1F, SAUSAGE/MUSHROOM PIZZA 83.1F, PEPPERONI PIZZA 94.5F. CRITICAL VIOLATION 7-38-005A. PIZZAS DISCARDED. APPROXIAMATE WEIGHT: 10#S, VALUE: $100. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 140F OR ABOVE OR APPLY COOLING METHOD.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 3/28/12 (REPORT #1194212) AND 4/9/12 (REPORT #1194224) NOT CORRECTED: #30-FOUND FOOD ITEMS NOT PROPERLY DATED/LABELED IN COOLERS. #35-DAMAGED CEILING TILES IN REAR PREP AREA SHALL BE REPLACED. #36-MISSING LIGHT SHIELD IN WALK-IN COOLER. SHALL BE PROVIDED. #38-MUST PROVIDE EXHAUST FAN TO BASEMENT BATHROOM. SERIOUS VIOLATION. 7-42-090. MUST LABEL PREPARED FOODS WITH DATE OF PREPARATION, REPAIR OR REPLACE ALL DAMAGED CEILING TILES, INSTALL LIGHT SHIELD IN WALK-IN COOLER AND INSTALL MECHANICAL VENTILATION IN BASEMENT BATHROOM.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR SURFACES OF BASEMENT ICE MACHINE ARE NOT CLEAN. MUST CLEAN AND MAINTAIN SAME.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHTS INSIDE PIZZA DISPLAY CASE AND IN REAR PREP AREA ARE NOT SHIELDED. MUST INSTALL LIGHT SHIELDS OR SHATTER RESISTANT BULBS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: BASEMENT TOILET ROOM DOOR IS NOT SELF-CLOSING. MUST INSTALL SELF-CLOSING DEVICE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO BACK FLOW PREVENTION DEVICE ON WATER SUPPLY TO ICE MACHINE OR AT UTILITY SINK (THREADED FAUCET WITH HOSE ON REEL NEXT TO SINK). MUST INSTALL SAME.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: SIGHTED SLICER IN BASEMENT WITH DRIED FOOD DEBRIS ON IT. MUST REMOVE SLICER FROM BASEMENT WHICH IS NOT APPROVED AS A FOOD PREP AREA.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: SIGHTED SLICER IN BASEMENT WITH DRIED FOOD DEBRIS ON IT. MUST REMOVE SLICER FROM BASEMENT WHICH IS NOT APPROVED AS A FOOD PREP AREA.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.