COCHIAROS PIZZA #2 Fails Health Inspection - Chicago Restaurant

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED AN INCOMPLETE CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS; ADVISORY IS MISSING A DISCLOSURE STATEMENT. INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD A STATEMENT THAT SAYS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS". PRIORITY FOUNDATION 7-38-005.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED CLEAN PIZZA SPATULAS STORED IN BETWEEN THE TOP OF THE THREE COMPARTMENT SINK AND THE WALL. INSTRUCTED MANAGEMENT TO STORE UTENSILS IN A CLEAN DRY LOCATION WHERE THEY ARE NOT EXPOSED TO CONTAMINATION.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A TORN DOOR GASKET INSIDE OF THE 3-DOOR PIZZA PREP COOLER LOCATED NEXT TO THE DISH AREA. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE BROKEN GASKETS AND MAINTAIN.

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 DIRTY MILK CRATES BEING USED AS SHELVING INSIDE THE WALK-IN COOLER. MUST REMOVE FROM WALK-IN COOLER AND PROVIDE SHELVING THAT IS FREE OF UNNECESSARY CREVICES AND DESIGNED/CONSTRUCTED TO BE EASILY CLEANABLE.

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: FOUND HEAVY OLD FOOD DEBRIS AND DIRT BUILD UP ON THE STORAGE SHELVES INSIDE THE WALK-IN COOLER, AND INSIDE THE 3-DOOR PIZZA PREP COOLER IN THE FRONT PREP AREA. INSTRUCTED MANAGEMENT TO CLEAN SAID AREAS AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CARDBOARD BEING USED AS FLOOR MATS INSIDE THE WALK-IN COOLER. MUST REMOVE AND PROVIDE FLOOR COVERINGS THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.

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: NOTED HEAVY DIRT AND DUST ACCUMULATION INSIDE AND ON THE EDGES OF THE EXHAUST HOOD ABOVE THE PIZZA OVEN AND THE VENTILATION HOOD ABOVE THE FRYERS/GRILL. INSTRUCTED TO DETAIL CLEAN VENTILATION HOODS 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: NOTED HEAVY DIRT AND DUST ACCUMULATION INSIDE AND ON THE EDGES OF THE EXHAUST HOOD ABOVE THE PIZZA OVEN AND THE VENTILATION HOOD ABOVE THE FRYERS/GRILL. INSTRUCTED TO DETAIL CLEAN VENTILATION HOODS 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.