DINICO'S PIZZA II Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AVAILABLE FOR EMPLOYEES TO WASH HANDS AT HAND SINK LOCATED AT PIZZA PREP LINE. SOAP DISPENSER MOUNTED ON WALL WAS BROKEN WITH NO SOAP COMING OUT. OBSERVED NO SOAP AT HAND SINK AT FRONT REGISTER AREA. INSTRUCTED TO PROVIDE SOAP AVAILABLE AT ALL TIMES FOR EMPLOYEES TO WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.

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 HOT HOLDING TEMPERATURES - Comments: OBSERVED SAUSAGE PIZZA AT IMPROPER HOT HOLDING TEMPERATURE AT 111.2F ON HOT HOLDING TABLE. PEPPERONI PIZZA FOUND AT 108.5F, SAUSAGE & PEPPERONI PIZZA FOUND AT 99.8F, CHEESE PIZZA FOUND AT 112.4F, DEEP DISH CHEESE PIZZA FOUND AT 100.5F. EMPLOYEE COULD NOT PROVIDE TIME TEMPERATURE LOG FOR COOKED PIZZAS. TCS FOODS MUST BE HELD AT 135.0F OR ABOVE ON HOT HOLDING UNIT. EMPLOYEE VOLUNTARILY DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $100.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED MARINARA SAUCE AT 51.2F INSIDE OF PIZZA PREP COOLER. OBSERVED GROUND BEEF AT 55.4F AND SHREDDED CHEESE AT 59.1F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. EMPLOYEE VOLUNTARILY DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $20.00. PRIORITY VIOLATION. 7-38-005. SEE ABOVE FOR CITATION.

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 COLD HOLDING TEMPERATURES - Comments: OBSERVED MARINARA SAUCE AT 51.2F INSIDE OF PIZZA PREP COOLER. OBSERVED GROUND BEEF AT 55.4F AND SHREDDED CHEESE AT 59.1F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. EMPLOYEE VOLUNTARILY DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $20.00. PRIORITY VIOLATION. 7-38-005. SEE ABOVE FOR CITATION.

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.