COCHIAROS PIZZA #2 Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURE OF COOKED RIBS RANGING FROM46.3F-54.7F IN A LARGE PLASTIC FOOD STORAGE BIN IN WALK IN COOLER.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX. 50LBS.$100.(CRITICAL 7-38-005A)

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO HOT RUNNING WATER AT HAND SINK IN PREP AREA AND NO SOAP.HOT WATER WAS TURNED OFF UNDERNEATH SINK.MANAGER TURNED WATER BACK ON AND PROVIDED SOAP DURING INSPECTION.MUST HAVE HOT RUNNING WATER AND SOAP AT ALL SINKS AT ALL TIMES.(CRITICAL 7-38-030)

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #1329703 2/10/14 NOT CORRECTED #30-FOUND SOME FOOD ITEMS NOT PROPERLY DATED IN WALK IN COOLER AND REACH IN FREEZER.MUST PROPERLY DATE FOOD ITEMS.#32-WALK IN COOLER SHELVING/RACKS THAT HAD PEELING PAINT/RUST SHALL BE REPAIRED OR REPLACED.#33-FOOD CONTACT SURFACES OF WALK IN COOLER SHELVING/RACKS NOT CLEAN NEEDS DETAIL CLEANING.#34-FLOOR UNDER HEAVY EQUIPMENT,COOKING EQUIPMENT NOT CLEAN NEEDS DETAIL CLEANING.BROKEN,DAMAGED FLOOR TILES IN REAR KITCHEN AREA SHALL BE REPAIRED/REPLACED.#35-DAMAGED/STAINED CEILING TILES IN REAR KITCHEN AREA SHALL BE REPAIRED/REPLACED.#38-EXHAUST VENTS IN WALK IN COOLER NOT CLEAN NEEDS CLEANING.MUST REPAIR,REPLACE AND MAINTAIN.(SERIOUS 7-42-090).

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES.MUST REPAIR OR REPLACE MISSING HANDLES ON PIZZA PREP COOLER,WORN DOOR GASKETS ON REAR PREP COOLER,MISSING GLASS ON TABLE TOP HOT HOLDING UNIT,TORN SEATS IN DINING AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WOOD SHELVING UNITS AT SERVICE COUNTER.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DEBRI FROM EXTERIOR OF FOOD STORAGE CONTAINERS,FRYERS,GRILL TABLE,OVEN,PREP COOLER,ALL SHELVING UNITS,UNUSED COOLER,FLOOR MIXER,WINDOW SILLS.

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: MUST REMOVE RUST FROM FLOOR IN WALK IN COOLER.

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: MUST REMOVE RUST FROM INTERIOR DOOR OF WALK IN COOLER.MUST REPAIR OR REPLACE HOLE IN LOWER WALL IN TOILET ROOM,MISSING & LOOSE WALL BASES IN PREP AREAS,DAMAGED WALLS AND TRIM.MUST MAKE WALLS SMOOTH AND EASILY CLEANABLE THROUGHOUT.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS WHERE NEEDED.MUST CLEAN HOOD AND FILTERS AT COOKING EQUIPEMENT AND LIGHT SHIELDS THROUGHOUT.

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: MUST REMOVE RUST FROM INTERIOR DOOR OF WALK IN COOLER.MUST REPAIR OR REPLACE HOLE IN LOWER WALL IN TOILET ROOM,MISSING & LOOSE WALL BASES IN PREP AREAS,DAMAGED WALLS AND TRIM.MUST MAKE WALLS SMOOTH AND EASILY CLEANABLE THROUGHOUT.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS WHERE NEEDED.MUST CLEAN HOOD AND FILTERS AT COOKING EQUIPEMENT AND LIGHT SHIELDS THROUGHOUT.

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.