COLUTAS PIZZA Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO FOOD CERTIFIED MANAGER ON DUTY WITH A VALID CITY OF CHICAGO SANITATION CERTIFICATE, POSTED OR AVAILABLE, WHILE POTENTIALLY HAZARDOUS FOODS ARE COOKED AND SERVED, AT THIS TIME OF INSPECTION, INSTRUCTED TO ENROLL IN A CLASS WITH PROOF OF ENROLLMENT OR ACTUAL CERTIFICATE MUST BE AVAILABLE, AND A CITY OF CHICAGO CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOODS ARE COOKED, SERVED AND PREPARED, FOODS BEING COOKED AND PREPARED AT THIS TIME: Cold Chicken Walk-In Cooler 39.90 �F Cold SAUSAGE Prep Area 38.90 �F Hot SAUCE Hot-Hold Unit 147.00 �F Hot BEEF JUICE Hot-Hold Unit 151.00 �F SERIOUS CITATION ISSUED: 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN, BOTTOM OF REACH IN COOLERS AND FREEZERS, INTERIOR AND EXTERIOR SURFACES OF REACH IN COOLERS AND FREEZERS, AND INTERIOR OF COOKING FRYERS, INSTRUCTED TO DETAIL CLEAN DAILY,

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LIGHT SHIELDS IN KITCHEN PREP AREA NOT CLEAN, AND STAINED CEILING TILE FRONT DINING AREA, INSTRUCTED TO CLEAN LIGHT SHIELDS, AND REPLACE STAINED CEILING TILE,

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: LIGHT SHIELDS IN KITCHEN PREP AREA NOT CLEAN, AND STAINED CEILING TILE FRONT DINING AREA, INSTRUCTED TO CLEAN LIGHT SHIELDS, AND REPLACE STAINED CEILING TILE,

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.