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

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND LOW-TEMPERATURE DISHMACHINE NOT MAINTAINED, 0 PPM CHLORINE. INSTRUCTED MANAGER LOW-TEMPERATURE DISHMACHINE MUST SANITIZE BETWEEN 50 PPM AND 100 PPM CHLORINE. ALL MULTI-USE UTENSILS MUST TEMPORARILY BE WASHED, RINSED, AND SANITIZED IN A DISHWASHER 3-COMPARTMENT SINK. PRIORITY VIOLATION 7-38-025.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES INSIDE PIZZA PREP COOLER- SAUSAGE HELD AT 49.3 F, HAM AT 46.4 F, PEPPERONI AT 46.4 F. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL OUT-OF-TEMPERATURE TCS FOODS ARE VOLUNTARILY DISCARDED AT THIS TIME. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: PIZZA PREP COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 49.0 F, FOUND SAUSAGE, PEPPERONI, ETC. HELD INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: SOME PREP AREA REACH-IN COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER MUST REPAIR/REPLACE ALL DAMAGED PREP AREA COOLERS DOOR RUBBER GASKETS.

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: SOME PREP AREA REACH-IN COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER MUST REPAIR/REPLACE ALL DAMAGED PREP AREA COOLERS DOOR RUBBER GASKETS.

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.