BARNEY'S PIZZA Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF 2- DOOR PREP COOLER IN FRONT PREP AREA AND WORN DOOR GASKETS ON SAME AT 45.9F AT THIS TIME WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.(CRITICAL 7-38-005A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF COOKED AND READY TO EAT POTENTIALLY HAZARDOUS FOODS STORED INSIDE FOR SALE SUCH AS FULLY COOKED GYROS MEAT 44.1F-44.4F,ITALIAN SAUSAGE 45.5F-46.5F,ITALIAN BEEF 48.5F,COOKED ONIONS 46.8F,MARINARA SAUCE 46.7F,COLE SLAW 46.0F-46.4F,COOKED PASTA 50.0F,MEAT BALLS 47.9F,LASAGNA 47.2F,SLICED AND QUARTERED TOMATOES 46.4F-49.5F.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.APPX . 30LBS.$58.(CRITICAL 7-38-005A)

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Inspector Comments: Inspector 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: Inspector Comments: Inspector 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: Inspector Comments: Inspector 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: Inspector Comments: Inspector 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: Inspector Comments: Inspector 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: Inspector Comments: Inspector 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: Inspector Comments: Inspector 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector Comments: Inspector 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.