BONCI ROMAN STYLE PIZZARIA Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO SANITATION CERTIFICATE OR POSTED ON PREMISES. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER ON SITE NOR CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES WHILE TCS FOODS ARE BEING PREPARED AND SERVED SUCHA AS PIZZAS. INSTRCUTED ABOVE TO OPERATE WITH CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND PAPER TOWELS OR HAND DRYING DEVICES AT THE EXPOSED HAND WASHING SINK IN REAR PREP/DISHWASHING AREA. MANAGEMENT INSTRUCTED TO PROVIDE HAND PAPER TOWELS AT ALL HAND WASHING SINKS AND MAINTAIN AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

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: OBSERVED NO SANITIZER WAS DETECTED AT THE FINAL RINSE OF THE LAW TEMPERATURE DISHMACHINE WHILE MACHINE WAS IN USE. INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH FINAL RINSE OF 100PPM CHLORINE. PRIORITY VIOLATION 7-38-025. A HELD FOR INSPECTION TAG WAS PLACED ON THE LOW TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO USE 3-COMPARTMENT SINK TO WASH RINSE AND SANITIZE MULTI-USE UTENSILS UNTIL THE HELD FOR INSPECTION TAG IS REMOVED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SNEEZE GUARD OR OTHER PROTECTION PROVIDED ON FRON SIDE OF PIZZA HOT LINE. MANAGEMENT INSTRUCTED TO INSTALL A BARRIER TO PREVENT CONTAMINATION FROM BY THE PUBLIC. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABELS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED HEAVY DUST BUILD UP ON VENTILATION VENT INSIDE THE UNISEX EMPLOYEE WASHROOM. MUST CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO PROOF OF FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD HANDLERS. MUST PROVIDE PROOF OFFOOD HANDLER TRAINING CERTIFICATES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO PROOF OF FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD HANDLERS. MUST PROVIDE PROOF OFFOOD HANDLER TRAINING CERTIFICATES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.