BARNEY'S PIZZA Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF MORE THAN 60 RODENT DROPPINGS SCATTERED IN REAR DRY FOOD STORAGE AREA ON ROLLING CART,ON PAINT CANS ,ON TOP OF BOXES OF PLASTIC BAGS ON SHELVING UNITS,ON FLOOR UNDER ALL STORAGE SHELVES IN SAME AREA AND IN MOP SINK CLOSET IN BETWEEN ARTICLES ON FLOOR.ALSO REAR EXIT DOOR NOT RODENT PROOFED AND INTERIOR AND EXTERIOR WALLS WERE PIPES LEADING IN FROM OUTSIDE AT WATER HOSE FAUCET AND WATER METER.NO PEST CONTROL LICENSE IN LOGBOOK TO VIEW.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS AND OPENINGS AROUND PIPES.PROVIDE LICENSE IN LOGBOOK.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/28/14.(SERIOUS 7-38-020)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO VALID CITY CERTIFICATE POSTED TO VIEW.ONLY COPIES POSTED ON WALL IN OFFICE WHILE FOOD IS BEING PREPARED,HANDLED AND SERVED SUCH AS (PIZZA,ITALIAN BEEF,MEAT BALLS,ETC)MUST PROVIDE AND POST A VALID CITY CERTIFICATE.(SERIOUS 7-38-012)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST STORE PLASTIC SINGLE SERVING WARE PROPERLY.

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: MUST REMOVE FOIL FROM PREP TABLES AND STEAM TABLE.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON ALL PREP COOLERS.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM CARTS,PREP COOLERS,FLOOR MIXERS,STORAGE SHELVES,SERVICE COUNTER SHELVING UNITS,ICE DISPENSER ON SODA MACHINE,DEEP FRYERS,MEAT SLICER,CAN OPENER BLADE,WHEEL BASES OF FRYERS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR ALONG WALLBASES AND IN WALK IN COOLER.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE STAINED AND MISSING CEILING TILES IN PREP AREA,DINING AREA AND CUSTOMERS TOILET ROOM,GAP AT WALL NEAR FRONT WINDOW IN LOBBY.MUST CLEAN LIGHT SHIELDS INP REP AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNT OUT LIGHTS IN PREP AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST CLEAN VENTILATION VENTS THROUGHOUT THAT HAS DUST BUILD UP.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS FOR ALL COLD HOLDING AND HOT HOLDING UNITS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS FOR ALL COLD HOLDING AND HOT HOLDING UNITS.

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.