CHICAGO'S PIZZA Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SINK IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO INSTALL ADDITIONAL HAND WASH SINK. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SINK IN THE DINING ROOM WAITRESS STATION WHERE DRINKS ARE PREPARED. INSTRUCTED TO INSTALL ADDITIONAL HANDWASHING SINK IN SAID LOCATION. PRIORITY FOUNDATION VIOLATION 7-38-030(C), NO CITATION ISSUED COMBINED WITH PREVIOUS VIOLATION.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOOD (CHICKEN WINGS 46.5-56.9 F) IN THE REFRIGERATOR IN THE REAR PREP AREA. INSTRUCTED MANAGER TO KEEP ALL COLD HOLDING TEMPERATURES AT 41 F OR BELOW AND TO DISCARD SAID FOOD THAT WAS OUT OF TEMPERATURES. 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DAMAGED GASKET IN THE LETTUCE COLD HOLDING UNIT IN THE MAIN FOOD PREP AREA. INSTRUCTED TO REPAIR OR REPLACE.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED THE UNISEX WASHROOM NEAR THE DINING AREA WITH A DAMAGED LID ON THE RECEPTACLE. INSTRUCTED TO REPAIR OR REPLACE SAID LID.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BUILT-UP GREASE IN THE INTERIOR OF THE DEEP FRYING UNIT. INSTRUCTED TO CLEAN AND MAINTAIN

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBERVED GREASE BUILD UP IN THE VENTILATION HOOD FILTERS. INSTRUCTED TO 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBERVED GREASE BUILD UP IN THE VENTILATION HOOD FILTERS. INSTRUCTED TO 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.