PASS W/ CONDITIONS
Risk 1 (High)
CHICAGO'S PIZZA Gets Conditional Pass on Health Inspection - Chicago Restaurant
May 23, 2014
Canvass
License #1336958
2
Total Violations
1
Critical
1
Major
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on May 23, 2014. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #6
CRITICAL
Violation Details
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLER NOT WEARING GLOVES WHILE PREPARING READY TO EAT FOODS (MAKING SANDWICHES, SLICING VEGETABLES,ETC.) AND THEN TOUCHING NON FOOD CONTACT SURFACES SUCH AS KITCHEN EQUIPMENT, AND THEN GOING BACK TO READY TO EAT FOOD WITHOUT WASHING HANDS OR APPLYING GLOVES. INFORMATION GIVEN ON HANDWASHING. CRITICAL VIOLATION 7-38-010(A)
Why This Matters
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Food Code Requirement
Proper handwashing and no bare hand contact with ready-to-eat foods.
Specific Requirements
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.
CDPH Food Code: Section 2-301.11, 2-301.12, 2-301.14
Violation #6
CRITICAL
Violation Details
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLER NOT WEARING GLOVES WHILE PREPARING READY TO EAT FOODS (MAKING SANDWICHES, SLICING VEGETABLES,ETC.) AND THEN TOUCHING NON FOOD CONTACT SURFACES SUCH AS KITCHEN EQUIPMENT, AND THEN GOING BACK TO READY TO EAT FOOD WITHOUT WASHING HANDS OR APPLYING GLOVES. INFORMATION GIVEN ON HANDWASHING. CRITICAL VIOLATION 7-38-010(A)
Why This Matters
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Food Code Requirement
Proper handwashing and no bare hand contact with ready-to-eat foods.
Specific Requirements
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.
CDPH Food Code: Section 2-301.11, 2-301.12, 2-301.14
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection