CONNIE'S PIZZA Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED A HAND WASHING SIGN IS NEEDED AT THE HAND WASHING SINKS LOCATED IN THE CUSTOMER TOILET ROOMS. INSTRUCTED TO PROVIDE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN A REFRIGERATOR IN THE FOOD PREP AREA; 3 LBS OF COOKED SAUSAGE AT 51.7F, AND ABOUT 3 LBS OF SLICED TOMATOES AND CHOPPED LETTUCE AT 51F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE WITH A FOOT NOTE OR REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDER COOKED OR RAW (BEEF). INSTRUCTED TO PROVIDE. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED A REFRIGERATION UNIT WITH TCS FOODS INSIDE AT AN AMBIENT AIR TEMPERATURE OF 51F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN ALL REFRIGERATION UNITS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: 5-103.11(B) OBSERVED INADEQUATE HOT WATER AT THE 3 COMPARTMENT SINK AND AT THE HAND WASHING SINK IN THE COLD PRODUCTION PIZZA PREP AREA/ROOM AND AT THE HAND WASHING SINK IN THE EMPLOYEE'S WOMENS TOILET ROOM. HOT WATER AT THE TIME OF THE INSPECTION WAS 62F AT THE 3 COMPARTMENT SINK, 65F AT THE HAND WASHING SINK AND 63 AT THE HAND WASHING SINK IN THE WOMEN'S EMPLOYEE TOILET ROOM. INSTRUCTED TO ALWAYS MAINTAIN ADEQUATE HOT WATER AT THE HAND WASHING SINK (AT LEAST 100F) AND AT THE 3 COMPARTMENT SINK (AT LEAST 110F) AT ALL TIMES. PLUMBER ARRIVED DURING THE INSPECTION AND BY THE END OF THE INSPECTION ADEQUATE HOT WATER WAS RESTORED TO THE 3 COMPARTMENT SINK AND THE HAND WASHING SINK IN THE COLD PRODUCTION PIZZA PREP AREA/ROOM AND EMPLOYEE'S WOMENS TOILET ROOM. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED WASTE WATER BACK UP FROM WHEN THE HANDWASHING SINK IS IN USE LOCATED AT THE FOOD PREP AREA PIZZA PREP. INSTRUCTED TO REPAIR AND UTILIZED OTHER ADEQUATE HAND WASHING SINKS IN THE FOOD PREP AREA. PLUMBER ARRIVED DURING THE INSPECTION AND CORRECTED THE VIOLATION BEFORE THE END OF THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

This violation was corrected during the inspection.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED WASTE WATER BACK UP FROM WHEN THE HANDWASHING SINK IS IN USE LOCATED AT THE FOOD PREP AREA PIZZA PREP. INSTRUCTED TO REPAIR AND UTILIZED OTHER ADEQUATE HAND WASHING SINKS IN THE FOOD PREP AREA. PLUMBER ARRIVED DURING THE INSPECTION AND CORRECTED THE VIOLATION BEFORE THE END OF THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

This violation was corrected during the inspection.