Chicago's Pizza Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE BAR COOLER AND THE PIZZA PREP COLD HOLDING FACILITIES MAINTAINED AT IMPROPER AMBIENT TEMPERATURE OF 49 DEGREES AND 52 DEGREES (RESPECTIVELY) WHILE POTENTIALLY HAZARDOUS FOODS STORED INSIDE. INSTRUCTED TO MAINTAIN COLD HOLDING FACILITIES AT 40 DEGREES OR BELOW AT ALL TIMES. THE UNITS WERE TAGGED DURING INSPECTION AND MUST NOT BE USED FOR POTENTIALLY HAZARDOUS FOOD STORAGE UNTIL THE TAGS HAVE BEEN REMOVED BY THE CDPH. CRITICAL VIOLATION: 7-38-005(A).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD BEING STORED AT IMPROPER TEMPERATURES IN THE 2ND PIZZA PREP COOLER. NOTED DELI MEAT, 52 DEGREES; CHICKEN, 51 DEGREES; SAUSAGE, 52 DEGREES; SLICED TOMATOES, 54 DEGREES; PIZZA, 55 DEGREES. OPERATOR VOLUNTARILY DISCARDED AND DENATURED APPROX. 23 LBS OF PRODUCT WORTH $50. ALSO OBSERVED APPROX. 3 LBS/$10 OF CREAM IN THE BAR REACH IN COOLER AT 46 DEGREES. INSTRUCTED TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED THE ICE NOT PROTECTED IN THE UPPER ICE MAKING COMPARTMENT IN THE ICE MACHINE. NOTED YELLOW-ISH SLIME-LIKE SUBSTANCE ACCUMUATING ON THE INSIDE OF THE DROP PLATE. INSTRUCTED TO DETAIL CLEAN THE ICE MACHINE AND TO DISCARD ALL ICE IN THE RESERVOIR. SERIOUS VIOLATION: 7-38-005(A)

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED FOOD PRODUCTS BEING STORED UNDERNEATH EXPOSED WASTE PIPING IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED NOT TO STORE FOOD DIRECTLY UNDER EXPOSED WASTE PIPING OR TO PROVIDE A GUTTER SYSTEM TO PROTECT FOOD STORAGE WHERE EXPOSED LINES CROSS ABOVE. OBSERVED THE GASKET ON THE LEFT PIZZA PREP COOLER DOES NOT MAKE A SEAL WITH THE DOOR. INSTRUCTED TO REPAIR THE GASKET/DOOR SO THAT IT CLOSES TIGHTLY.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED FOOD PRODUCTS BEING STORED UNDERNEATH EXPOSED WASTE PIPING IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED NOT TO STORE FOOD DIRECTLY UNDER EXPOSED WASTE PIPING OR TO PROVIDE A GUTTER SYSTEM TO PROTECT FOOD STORAGE WHERE EXPOSED LINES CROSS ABOVE. OBSERVED THE GASKET ON THE LEFT PIZZA PREP COOLER DOES NOT MAKE A SEAL WITH THE DOOR. INSTRUCTED TO REPAIR THE GASKET/DOOR SO THAT IT CLOSES TIGHTLY.

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.