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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED FRONT PREP COOLER WHICH HOLDS POTENTIALLY HAZARDOUS FOODS WITH AN IMPROPER AIR TEMP INSIDE OF 58.8F. INSTRUCTED MANAGER TO REMOVE ALL FOODS AND NOT TO USE SAID COOLER UNTIL IT HOLDS AND MAINTAIN AN AIR TEMP OF 40F OR BELOW. PREP COOLER HELD FOR INSPECTION(TAGGED). CRITICAL CITATION ISSUED #7-38-005(A).

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: NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERNAL TEMPERATURES INSIDE FRONT PREP COOLER SUCH AS: 10LBS OF RIB TIPS AT 55.2F TO 57.2F, 15LBS OF ITALIAN BEEF AT 48.5F AND 2LBS OF ITALIAN SAUSAGE ON TOP OF REAR PREP COOLER AT 71.6F. MANAGER DISCARD AND DENATURED A TOTAL WEIGHT OF 27LBS AT $250. CRITICAL CITATION ISSUED #7-38-050(A).

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED THE PREP TABLE, COUNTER TOP,PREP TABLE DIRTY. MUST CLEAN AND MAINTAIN.

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: FLOORS NEED CLEANING THROUGH OUT THE PREP AREA TO REMOVE SPILLS AND DEBRIS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING THROUGH OUT THE PREP AREA TO REMOVE SPILLS AND DEBRIS.

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.