Beggar's Pizza Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED EMPLOYEE WITH A OPEN DRINKING CONTAINER IN THE PREP AREA, DURING PREP. INSTRUCTED TO USE A CLOSED DRINKING CONTAINER TO PREVENT FOOD CONTAMINATION, AND MAINTAIN.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE METAL STEM THERMOMETER ONSITE TO ENSURE ACCURATE TEMPERATURES ON HOT AND COLD FOODS, INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST PROVIDE INGREDIENT LABELS ON COOKIES BEING SOLD AT THE FRONT COUNTER, INSTRUCTED TO MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PERSONAL CLEANLINESS - Comments: EMPLOYEES MUST WEAR HAIR RESTRAINTS AT ALL TIMES WHILE PREPARING FOOD IN PREP AREAS. INSTRUCTED TO MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST INSTALL THRESHOLD ON EXIT DOOR LOCATED WHERE THE GARBAGE DUMPSTER ARE STORED. ALSO, AT DOOR ADJACENT TO COMMON AREA OF THE BUILDING. INSTRUCTED TO MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST INSTALL THRESHOLD ON EXIT DOOR LOCATED WHERE THE GARBAGE DUMPSTER ARE STORED. ALSO, AT DOOR ADJACENT TO COMMON AREA OF THE BUILDING. INSTRUCTED TO MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.