D'AGOSTINOS PIZZA Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE ON SITE DURING TIME OF INSPECTION. PRIORITY FOUNDATION. NO CITATION ISSUED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED AND SERVED (CHICKEN WINGS, PIZZA). INSTRUCTED MANAGEMENT THAT A PERSON IN CHARGE WITH THE ORIGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE MUST BE POSTED AND PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION. 7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED NO HAND WASHING FROM THE FOOD HANDLER EMPLOYEE AT THE TO GO STATION BEFORE SERVING PIZZA SLICES OUT OF HOT HOLDING UNIT. INSTRUCTED FOOD EMPLOYEES MUST CLEAN THEIR HANDS AND EXPOSED PORTIONS OF THEIR ARMS BEFORE ENGAGING WITH EXPOSED FOOD. PRIORITY VIOLATION. 7-38-010.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT HAND WASHING SINK AT BAR AREA ON FIRST FLOOR AND IN WOMEN'S, MEN'S AND FAMILY BATHROOM. MUST PROVIDE VISIBLE SIGNAGE THAT NOTIFIES FOOD EMPLOYEES TO WASH HANDS.

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: OBSERVED THE FOLLOWING FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURES. SLICED HAM FOUND AT 52.9F, WHITE CHEESE FOUND AT 48.0F, COOKED CHICKEN WINGS FOUND AT 47.5F AND COOKED BACON FOUND AT 67.5F IN PREP COOLER IN MAIN KITCHEN AREA. PROPER COLD HOLDING TEMPERATURE MUST BE AT 41.0F OR LOWER. ALL FOOD WEIGHING APPROXIMATELY 80 LBS AT A COST OF $200.00. INSTRUCTED TO DISCARD AND DENATURE FOOD IMMEDIATELY. PRIORITY VIOLATION. 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: OBSERVED MISSING DISCLOSURE STATEMENT WRITTEN AT THE BOTTOM OF MENU FOR CONSUMER ADVISORY. ESTABLISHMENT IS SERVING BURGERS COOKED TO ORDER. INSTRUCTED TO PROVIDE A DISCLOSURE STATING, "THESE FOOD ITEMS ARE COOKED TO ORDER." DISCUSSED CONSUMER ADVISORY VERBAGE AND PROVIDED EXAMPLES WITH ANDREW MARTIN DURING INSPECTION. 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO LID ON TRASH CAN IN STAFF BATHROOM IN PREP AREA. MUST PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED TABLES, CARPET, PREP COOLER, BULK STORAGE CONTAINERS, EMPTY KEGS STORED OUTSIDE BY BACK DOOR EXIT LEADING TO ALLEY GARBAGE AREA. ALL UNNECESSARY ITEMS MUST BE REMOVED TO PREVENT RODENT HARBORING.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED TABLES, CARPET, PREP COOLER, BULK STORAGE CONTAINERS, EMPTY KEGS STORED OUTSIDE BY BACK DOOR EXIT LEADING TO ALLEY GARBAGE AREA. ALL UNNECESSARY ITEMS MUST BE REMOVED TO PREVENT RODENT HARBORING.

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.