BOB'S PIZZA Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO SIGNED EMPLOYEE HEALTH POLICIES ON SITE AT TIME OF INSPECTION. MANAGER HAS A POLICY THAT WAS TAPED TO A WALL BUT NO SIGNATURES INDICATED ANYONE HAS READ AND UNDERSTOOD SAID POLICY. INSTRUCTED MANAGER TO PROVIDE A COPY TO EACH FOOD HANDLER TO READ AND SIGN. PRIORITY FOUNDATION 7-38-010 CITATION ISSUED

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED 2 COOKED PIZZAS SITTING ON COUNTER THAT FOOD HANDLER SAID WERE FOR PIZZA SLICE SALE. 1 CHEESE AND 1 SAUSAGE PIZZA WERE AT 72 DEGREES AIR TEMP. BOTH PIZZAS WERE DISCARDED AT THIS TIME. INSTRUCTED MANAGER TO HAVE SLICES STORED IN HOT HOLDING CABINET. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS MUST BE CLEANED COVERED AND PROPERLY LABELED WITH COMMODITY NAME. INSTRUCTED TO CORRECT AND 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO PEST CONTROL LOGBOOK ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO OBTAIN A COMPLETE LOGBOOK FROM PEST CONTROL AND HAVE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-020(C) CITATION ISSUED

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL WIPING CLOTHS MUST BE STORED IN CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARD ON REACH IN PIZZA PREP COOLER IN NEED OF REPLACING. WORN AND DISCOLORED. INSTRUCTED TO CORRECT AND 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: CHLORINE TEST STRIPS ON SITE WHILE USING A QUATS SANITIZER FROM UNIT INSTALLED ON 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO OBTAIN THE CORRECT STRIPS TO ADEQUATELY MEASURE QUATS SANITIZER. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL FOOD PREP TABLES AND SHELVES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL FOOD PREP TABLES AND SHELVES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND 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.