CHUCK 'E' CHEESE'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED MANAGER PRESENT AT TIME OF INSPECTION WHERE POTENTIALLY HAZARDOUS FOOD SUCH AS PEPPERONI PIZZA AND CHICKEN WINGS ARE BEING SERVED. INSTRUCTED MANAGER THAT A CITY OF CHICAGO FOOD SERVICE CERTIFICATION IS NEEDED AND CERTIFIED MANGER NEEDS TO BE ON-SITE AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED, COOKED AND SERVED. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SINGLE SERVICE UTENSILS SUCH AS FORKS AND SPOONS STORED IN DIRTY CONTAINER. INSTRUCTED TO WASH, RINSE AND SANITIZE CONTAINER AND REPLACE ALL SINGLE SERVICE UTENSILS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ICE SCOOP IN UNSANITARY CONTAINER CONTAINING BLACK SUBSTANCE AT BOTTOM OF CONTAINER. MANAGER PROPERLY WASHED RINSED AND SANITIZED SCOOP AND CONTAINER DURING INSPECTION. INSTRUCTED TO MAINTAIN IN A SANITARY CONDITION AT ALL TIMES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED CEILING ABOVE SODA DISPENSER WITH OPENING. INSTRUCTED TO SEAL AND MAINTAIN OPENING.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED BASE BOARDS OF WALLS IN MAIN DINING ROOM IN DISREPAIR, INSTRUCTED TO REPAIR AND MAINTAIN ALL BASE BOARDS OF WALLS IN MAIN DINING ROOM. OBSERVED FLOOR IN REAR FURNACE ROOM UNCLEAN. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR IN REAR STORAGE ROOM.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED BASE BOARDS OF WALLS IN MAIN DINING ROOM IN DISREPAIR, INSTRUCTED TO REPAIR AND MAINTAIN ALL BASE BOARDS OF WALLS IN MAIN DINING ROOM. OBSERVED FLOOR IN REAR FURNACE ROOM UNCLEAN. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR IN REAR STORAGE ROOM.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.