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

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED EMPLOYEE PROCEDURE ON SITE FOR VOMITING AND DIARRHEAL EVENTS. HOWEVER NO SUPPLIES. INSTRUCTED TO PROVIDE ALL THE NECESSARY ITEMS IN POLICY INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER FOR NOROVIRUS. PRIORITY FOUNDATION

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS INSIDE OF COOLERS. 6 PANS ( APPROX 50-LBS) OF ASSORTED COOKED PASTAS RANGING TEMPERATURES OF 48.0F-50.0F 10-LBS OF COOKED MEAT LASAGNA AT 53.0F, 8-LBS OF BBQ PORK RIBS AT-52.0F, 10-LBS SALMON- 47.0F, 8-LBS OF TALAPIA AT 50.0F, 8-LBS OF LAKE PERCH AT 50.0F, 4-LBS OF CORN BEEF AT 51.0F, 6-ASSORTED SALAD GREENS GARDEN SALADS AT 53.0F, 10-LBS COOKED ITALIAN SAUSAGE- 48.0F, 10-LBS OF CALAMARI AT 52.0F. APPROX 115-LBS OF FOOD AT COST OF APPROX $ 600.00 WAS REMOVED FROM COOLERS AND DISCARDED BY PIC-COS.INSTRUCTED TO MAINTAIN COLD TCS FOODS AT 41.0F OR BELOW. PRIORITY VIOLATION ISSUED 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED BOTTOM PREP COOLER IN KITCHEN BEING USED MAINTAINING IMPROPER AIR TEMPERATURE OF 60.0F. COOLER MUST MAINTAIN TEMPERATURE OF 41.0F OR BELOW. INSTRUCTED TO USE ADDITIONAL COOLER ON SITE THAT 41.0F OR BELOW UNTIL TAG IS REMOVED BY HEALTH DEPT-COS. PRIORITY VIOLATION ISSUED- 7-38-005

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROX 1/4 INCH GAP AT BOTTOM DOUBLE EXIT DOORS IN BANQUET AREA. INSTRUCTED TO REPAIR TO BE TIGHT-FITTING.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED METAL STORAGE UNITS NOT CLEAN OF DEBRIS INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN/MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED RECEPTACLES ON SITE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS NOT CLEAN OF DEBRIS, DEAD INSECTS IN BASEMENT STORAGE AREA. INSTRUCTED TO CLEAN/ MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS NOT CLEAN OF DEBRIS, DEAD INSECTS IN BASEMENT STORAGE AREA. INSTRUCTED TO CLEAN/ MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.