Beggar's Pizza Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOODHANDLERS AT FRONT PREP AREA NOT WASHING HANDS AND USING SANITIZING SOLUTION ONLY. INSTRUCTED ON PROPER HANDWASHING WITH SOAP AND WATER. CRITICAL VIOLATION 7-38-010(A).

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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED SEWAGE BACKING UP FROM FLOOR DRAIN, EXPOSED HAND WASH SINK AT REAR AND SLOP SINK AT REAR DISH ROOM WITH WASTEWATER BACKING UP FROM FILTER OF DISH MACHINE ON TO FLOOR ADJACENT TO REAR PREP AREA. MUST REPAIR. CRITICAL VIOLATION 7-38-030.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND WASH SINK AT REAR DISH ROOM AREA CLOGGED AND UNACCESSIBLE FOR HAND WASHING. MUST REPAIR. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED PREPARED PIZZA ON STORAGE RACK ADJACENT TO DISHROOM AND DISHMACHINE, NOT PROTECTED WHERE WASTEWATER ON FLOOR IS BEING TRACKED,AND SPLASHING THROUGH THE AREA. SERIOUS VIOLATION 7-38-005(A).

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: REAR EXTERIOR DOORS NOT RODENT PROOF WITH OPENING/GAP AT BOTTOM. MUST RODENT PROOF. SERIOUS VIOLATION 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL FOOD CONTAINERS IN WALK-IN, REACH-IN COOLERS THUR OUT NEEDS LABLES AND DATES.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARD AT REAR PREP AREA HAS DEEP GROOVES. MUST REPAIR/REPLACE. GASKET OF 2-DOOR FREEZER, SIDE PREP COOLER, AND FRONT REFRIGRATION UNIT NEED GASKET. IN POOR REPAIR. MUST REPAIR.

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: CLEAN/SANITIZE REAR EXPOSED HAND WASH SINK, ALL CONTACT SURFACES AND EQUIPMENT AT REAR DISH ROOM. DETAIL CLEAN INTERIOR OF ALL REACH-IN COOLERS/FREEZERS THROUGHOUT.FRYERS,REACH IN COOLER WALK IN COOLER NEEDS DETAIL CLEANING.GASKET ON DOOR MOP SINK,HOLDING CONTAINERS. FANS HAVE ACCUMULATION FOF FOOD PARTICLES AND DEBRIS

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: REMOVE STANDING WATER AT REAR DISHROOM, CLEAN/SANITIZE FLOORS THROURHOUT.

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: CLEAN CEILING TILES/LIGHT PANELS OF DUST BUILD-UP WHERE NECESSARY.WALK IN FAN COVER.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN CEILING TILES/LIGHT PANELS OF DUST BUILD-UP WHERE NECESSARY.WALK IN FAN COVER.

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.