BACCI CAFE & PIZZERIA LTD Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: FOUND 18 INDIVIDUAL CUPS OF RANCH AT 75.3F, 9 INDIVIDUAL CUPS OF CREAMY CAESAR AT 74.1F, 29 CUPS OF BLUE CHEESE AT 76.3F, 34 CUPS LOWFAT VINEGARETTE AT 74.1F, 32 CUPS OF ITALIAN VINEGARETTE AT 76.1F OUT IN THE PREP AREA STORED DIRECTLY NEXT TO THE DEEP FRYERS. FOUND A CONTAINER OF HARDBOILED EGGS IN THE REACH-IN COOLER AT 53.1F. FOUND A LARGE CONTAINER OF RANCH AND CREAMY CAESAR DRESSING UNDER THE PREP TABLE AT 68.4F. MANAGER VOLUNTARILY DISCARDED 10# OF FOOD WORTH $35. CRITICAL VIOLATION 7-38-005

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES BY THE FOOD HANDLERS IN THE PREP AREA: OBSERVED FOOD HANDLER CHANGE GLOVES AFTER PLACING CHEESE ON A HAMBURGER AND THEN ATTEMPT TO PREPARE A SALAD WITHOUT WASHING HANDS IN BETWEEN CHANGING OF GLOVES. OBSERVED A SEPARATE EMPLOYEE WIPING DOWN THE CUTTING BOARD WITH GLOVES AND THEN ATTEMPT TO CONTINUE PREPARING FOOD AFTER CLEANING WITHOUT REMOVING GLOVES, WASHING HANDS, AND APPLYING A NEW PAIR OF GLOVES. ALL EMPLOYEES MUST WASH THEIR HANDS AFTER EACH *ACTIVITY BEFORE HANDLING FOOD. *ACTIVITY IS DEFINED AS THE FOLLOWING: TAKING OUT TRASH, WIPING DOWN PREP AREAS, SWEEPING FLOORS, TOUCHING THEIR FACE, TOUCHING CASH, OR OTHER ACTIVITY THAT RESULTS IN HAND CONTAMINATION. 7-38-010

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: THE REAR EXPOSED HAND SINK LOCATED NEXT TO THE 3-COMPARTMENT SINK DID NOT CONTAIN PAPER TOWELS FOR DRYING HANDS. HAND SOAP AND APPROVED DRYING DEVICES (PAPER TOWELS OR AUTOMATIC HAND DRYERS) MUST BE PROVIDED AT EACH HAND SINK FOR EMPLOYEE USE IN PREP AREAS AND BATHROOMS AT ALL TIMES. PAPER TOWELS WERE PROVIDED BY MANAGER PER REQUEST. CRITICAL VIOLATION 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE: OBSERVED COOKED PIZZA STORED DIRECTLY ON TOP OF THE DIRTY OVEN WITHOUT A WOODEN PIZZA TRAY UNDERNEATH. OBSERVED PINK AND BROWN MOLD LIKE DISCOLORATION IN DIRECT CONTACT WITH THE ICE DIRECTLY ABOVE THE SODA DISPENSER IN THE DINING AREA. COOKED PIZZA SHALL NOT BE STORED ON A DIRTY SURFACE WITHOUT A TRAY. ICE MACHINE MUST BE DETAIL CLEANED AND SANITIZED TO REMOVE MOLD LIKE SUBSTANCE FROM INTERIOR SURFACE AND MAINTAIN. SERIOUS VIOLATION 7-38-005

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT MAINTAINED: OBSERVED GREASE POOLING ON THE GROUND SURFACE BELOW THE GREASE RECEPTACLE AND OBSERVED GREASE HANGING OFF THE SIDES AND POOLING ON THE EXTERIOR LID. GREASE MUST BE MAINTAINED INSIDE OF THE GREASE RECEPTACLE AT ALL TIMES. INSTRUCTED TO DETAIL CLEAN THE EXTERIOR SURFACE OF THE GREASE RECEPTACLE AND REMOVE THE GREASE THAT HAS POOLED ON THE GROUND SURFACE BELOW. SERIOUS VIOLATION 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED CUPS USED TO DISPENSE PARMESAN CHEESE INSIDE OF THE COOLER. INSTRUCTED TO USE A HANDLED SCOOP OR UTENSIL TO DISPENSE FOOD AND TO STORE THE UTENSIL WITH THE HANDLE FACING UP OUT OF THE FOOD IN BETWEEN USE TO AVOID INDIRECT HAND CONTACT.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DEEP GROOVES AND PERMANENT STAINS ON THE LARGE CUTTING BOARD USED TO SLICE PIZZAS ON THE LINE. INSTRUCTED TO REPLACE CUTTING BOARD TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DETAIL CLEAN THE FAN VENT COVER IN THE 2-DOOR COOLER LOCATED IN THE REAR NEXT TO THE WALK-IN COOLER AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE REAR HAND SINK LOCATED NEXT TO THE 3-COMPARTMENT SINK IS SLOW DRAINING. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR SINK AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE REAR HAND SINK LOCATED NEXT TO THE 3-COMPARTMENT SINK IS SLOW DRAINING. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR SINK AND MAINTAIN.

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.