PASS W/ CONDITIONS
Risk 1 (High)
DENNIS PIZZA GUZMAN Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 26, 2017
Canvass
License #1166484
4
Total Violations
2
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #6
CRITICAL
Violation Details
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER TOUCH READY TO EAT FRENCH FRIES WITH BARE HANDS. INSTRUCTED MANAGER THAT THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOODS. FOOD HANDLERS MUST WASH HANDS PRIOR TO PUTTING ON GLOVE. CRITICAL VIOLATION 7-38-010 (A)
Why This Matters
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Food Code Requirement
Proper handwashing and no bare hand contact with ready-to-eat foods.
Specific Requirements
Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.
CDPH Food Code: Section 2-301.11, 2-301.12, 2-301.14
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: STORE GROCERY BAGS MAY NOT BE USED TO STORE FOOD ITEMS. INSTRUCTED MANAGER TO PROVIDE FOOD GRADE BAGS FO STORAGE. MUST CORRECT AND MAINTAIN.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF REACH IN COOLERS AND REACH IN FREEZERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. ALL STORAGE TABLES AND TABLE TOPS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST DETAIL CLEAN AND MAINTAIN.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF REACH IN COOLERS AND REACH IN FREEZERS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. ALL STORAGE TABLES AND TABLE TOPS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST DETAIL CLEAN AND MAINTAIN.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
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