PASS W/ CONDITIONS
Risk 1 (High)
COLUTAS PIZZA Gets Conditional Pass on Health Inspection - Chicago Restaurant
July 28, 2021
Canvass
License #71931
4
Total Violations
1
Critical
3
Minor
Violations Cited by Chicago Health Inspector
4
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE WALK-IN COOLER. OBSERVED MEAT LASAGNA WITH INTERNAL TEMPERATURES RANGING FROM (46.1F-48.0 F).INSTRUCTED MANAGER, (TCS FOODS) MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR BELOW AND HOT HOLDING TEMPERATURE OF ABOVE 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005,CITATION ISSUED. (COS).
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #40
MINOR
Violation Details
PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDED HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
Why This Matters
Poor personal hygiene transfers contaminants to food.
Food Code Requirement
Food handlers must maintain personal cleanliness.
Specific Requirements
Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.
CDPH Food Code: Section 2-303.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUST ON THE WIRE STORAGE RACKS INSIDE REFRIGERATOR ACROSS FROM PREP/COOKING AREA.INSTRUCTED MANAGEMENT TO REMOVE AND RUST AND REPAINT OR REPLACE THE SHELVES.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUST ON THE WIRE STORAGE RACKS INSIDE REFRIGERATOR ACROSS FROM PREP/COOKING AREA.INSTRUCTED MANAGEMENT TO REMOVE AND RUST AND REPAINT OR REPLACE THE SHELVES.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection