CHICAGO'S PIZZA Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: MUST PROVIDE ADEQUATE AMOUNT OF SANITIZER EFFECTIVE FOR THE NOROVIRUS IN THE VOMIT/DIARRHEA CLEAN UP KIT ON SITE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE LOW TEMPERATURE CHLORINE CHEMICAL SANITIZING DISH MACHINE NOT PROPERLY SANITIZING. FOUND 0 PPM CHLORINE AFTER SEVERAL ATTEMPTS AND PRIMING THE MACHINE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY SANITIZES, C.D.P.H. CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. NO DISHES BEING WASHED AT THE TIME OF INSPECTION. PRIORITY VIOLATION. NO CITATION ISSUED.

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 COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS HELD IN THE PIZZA PREP COOLER AT INADEQUATE TEMPERATURES: SAUSAGE AT 48.6F AND 59F, PEPPERONI AT 46.4F, COOKED CHICKEN AT 48.7F, HAM AT 50F. ALL FOODS DISCARDED. MANAGER STATES AN ESTIMATED 120 LBS DISCARDED WITH A VALUE OF $202.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED PREPARED TCS FOODS THROUGHOUT THE WALK-IN COOLER NOT PROPERLY DATE LABELED. FOODS FOUND WITH PREPARATION DATE ONLY SUCH AS COOKED LASAGNA DATED 8/11 ASSORTED DELI MEATS AND CHEESE DATED 8/7, 8/8/ & 8/11. INSTRUCTED ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST REMIND AND DISCLOSE FOODS SUCH AS BURGERS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURE IN THE PIZZA PREP COOLER. COOLER FOUND WITH AN AMBIENT TEMPERATURE RANGING BETWEEN 50F TO 56.4F WITH FOOD SUCH AS COOKED CHICKEN AT 48.7F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMEPRATURE OF 41F OR BELOW, C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION CITATION ISSUED 7-38-005.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: MISSING INTERNAL THERMOMETERS INSIDE THE FRONT BAR COOLER HOLDING DAIRY PRODUCT AND THE KITCHEN SALAD PREP COOLER. MUST PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OUTER OPENING NOT PROTECTED. BASEMENT DOUBLE EXIT DOORS TO THE OUTSIDE STAIRWELL LEADING TO THE ALLEY WITH AN OPEN 1 INCH GAP ALONG THE BOTTOM THRESHOLD OF THE DOORS. MUST PROVIDE A TIGHT FITTING SEAL ALONG THE BOTTOM OF THE DOORS.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED COOKS WITH BEARDS. INSTRUCTED ALL FOOD HANDLERS MUST WEAR EFFECTIVE BEARD RESTRAINTS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

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: OBSERVED FOOD ENCRUSTED CAN OPENER IN THE BASEMENT FOOD PREP AREA. MUST CLEAN AFTER EACH USE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CRACKED AND DAMAGED PLASTIC FOOD CONTAINER. MANAGER DISCARDED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE TINFOIL OR CARDBOARD AS LINER INSIDE ALL COOLERS. MUST BE SMOOTH CLEANABLE SURFACES.

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: MUST NOT USE TINFOIL OR CARDBOARD AS LINER INSIDE ALL COOLERS. MUST BE SMOOTH CLEANABLE SURFACES.

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.