BELLA'S PIZZA Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE AT PIZZA PREP AREA NOT WASHING HANDS PRIOR TO HANDLE/PREPARE FOOD. SWEEPING FLOOR,REMOVING DEBRIS FROM DUST PAN BY SHAKING IT ABOVE AN OPENED GARBAGE RECEPTACLE,WIPING CUTTING BOARD IN PREP AREA ,MOVING GARBAGE RECEPTACLE THAN WHIPPED HIS HANDS WITH A DIRTY BLUE CLOTH AND START TO MAKE PIZZA AND GRABBING FOOD WITH BARE HANDS. NO HAND WASHING NO GLOVES USED. ANOTHER EMPLOYEE SCRATCHED HIS HAND NEVER WASHED HIS HANDS, WENT BACK TO HIS STATION TO PREP FOOD. INFORMATION GIVEN ON HAND WASHING.MANAGER CORRECTED THE PROBLEM 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.

This violation was corrected during the inspection.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING RINSING AND STORING POTS AND UTENSILS WITHOUT SANITIZING MULTI USE UENSILS.PERSONALLY SET UP THE THREE COMPARTMENT SINK: WASH,RINSE AND SANITIZE,100ppm. CRITICAL VIOLATION:7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND SINK AT FRONT SERVING COUNTER NOT MAINTAINED.FRESH ITALIAN ICE IS SCOOPED AND OPENED FOOD IS HANDLED. OBSERVED DISCHARGE PIPE NOT CONNECTED TO A SEWAGE FLOOR DRAIN, WATER DRAINS TO A BUCKET. A WHITE PLASTIC BUCKET WITH A BLACK LID, WHICH THE LID HAS A ROUND CUT TO FIT DRAIN PIPE AND WATER DRAINS INTO THE BUCKET. INSTRUCTED TO INSTALL PROPER DRAIN PIPE AT EXPOSED SINK, UNDER CITY PLUMBING CODE. A 48 HOURS NOTICE GIVEN. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OUTER OPENINGS NOT PROTECTED. FRONT DOOR AND REAR NORTH SIDE DOOR NOT RODENT/INSECT PROOF, A 1/4 OF INCH TO 1 INCH GAP AT BOTTOM OF THE DOORS .ALSO SIDE REAR DOOR HAS A LARGE OPENINGS ON TOP BY THE CLOSING DEVICE,INSTRUCTED TO REPAIR. DOORS MUST BE COMPLETELY TIGHT FITTED TO FRAME DOORS AND MUST BE RODENT/INSECT 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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST KIT PROVIDED ON PREMISES. INSTRUCTED TO PROVIDE SERIOUS VIOLATION:7-38-030

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOOD(SLICED CAKES,SLICED TIRAMISU ETC) INDIVIDUALLY WRAPPED FOR SELL TO CUSTOMER MUST HAVE LABELS:PREMISES INFORMATION AND FOOD INGREDIENTS.

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: BROKEN HANDLE AT EXTERIOR OF WHITE REACH-IN FREEZER BY THE REAR SIDE DOOR,AND BROKEN RUBBER GASKET INSIDE THE BLACK REACH-IN FREEZER AT REAR PREP AREA,INSTRUCTED TO REPLACE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIALS. THREE WORKING STOPPERS IS NEEDED AT THREE COMPARTMENT SINK FOR PROPER:WASH, RINSE AND SANITIZE.

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: GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF DEEP FRYERS INCLUDED WHEELS OF THE FRYERS. WIRES AND PIPES AT SOUTH WALL BY THE HOOD WITH EXCESS GREASE,INSTRUCTED TO CLEAN AND MAINTAIN EXCESS ICE BUILD-UP INSIDE THE WHITE REACH-IN FREEZER.INSTRUCTED TO 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: FLOOR UNDER THE COOKING EQUIPMENT,COOLER UNITS AND ALONG THE BASEBOARD WALLS WITH DEBRIS ,INSTRUCTED TO CLEAN AND MAINTAIN

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: STAFF WASH ROOM BY THE STORAGE/ REAR PREP AREA NOT SELF CLOSING.INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE FOR SAID DOOR.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: STAFF WASH ROOM BY THE STORAGE/ REAR PREP AREA NOT SELF CLOSING.INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE FOR SAID DOOR.

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.