BENNY'S PIZZA Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO ADEQUATE SANITIZER ON SITE FOR VOMIT AND DIARRHEA CLEAN UP. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED AT THE HAND WASHING SINKS IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) OBSERVED COOKING AND HOT HOLDING EQUIPMENT WITH ACCUMULATED FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS (SLICED CHEESE, SLICED TOMATOES AND CHOPPED LETTUCE) WITHOUT LABELS CONTAINING THE PRODUCT DISCARD DATES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE AND A REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (BURGERS). INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED EVIDENCE OF RODENT ACTIVITY. OBSERVED ABOUT 5 RODENT DROPPINGS LOCATED BEHIND THE PIZZA OVEN IN THE 1ST FLOOR FOOD PREP AREA AND ABOUT 40 RODENT DROPPINGS LOCATED IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIOIRITY FOUNDATION 7-38-020(A).

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15 OBSERVED THE REAR EXIT DOOR WITH A ONE INCH GAP AT THE BOTTOM FAR RIGHT. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING AND RODENT PROOFED. OBSERVED A MORE THAN ONE INCH GAP AROUND THE EXHAUST FAN THAT EXPOSES THE OUTSIDE LOCATED IN THE WALL OF THE 1ST FLOOR FOOD PREP AREA. INSTRUCTED TO MAKE SAID AREA TIGHT FITTING AND RODENT PROOFED.

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: 4-601.11(C) OBSERVED THE INTERIOR OF THE FRYERS AND UNDER THE FLAT TOP GRILL WITH ACCUMULATED FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15(A) OBSERVED THE HOT WATER KNOB IS STRIPPED, AND NOT TURNING ON TO CREATE A FLOW OF ADEQUATE HOT WATER FOR PROPER HAND WASHING LOCATED AT THE HAND WASHING SINK FOR THE 1ST FLOOR FOOD PREP AREA. INSTRUCTED TO REPAIR. PRIORITY VIOLATION 7-38-030(C).

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED THE COLD WATER KNOB MISSING AT THE HAND WASHING SINK IN THE TOILET ROOM. INSTRUCTED TO REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.15 OBSERVED EXCESSIVE ACCUMULATED GREASE DEBRIS ON THE OUTSIDE GREASE DUMPSTER LID. INSTRUCTED TO CLEAN OR REPLACE THE OUTSIDE GREASE DUMPSTER LID. PRIORITY FOUNDATION 7-38-020(B).

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.15 OBSERVED EXCESSIVE ACCUMULATED GREASE DEBRIS ON THE OUTSIDE GREASE DUMPSTER LID. INSTRUCTED TO CLEAN OR REPLACE THE OUTSIDE GREASE DUMPSTER LID. PRIORITY FOUNDATION 7-38-020(B).

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.