FRANKIE'S PIZZA BY THE SLICE Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

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: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSEPCTION WITH VALID ORIGINAL CERTIFICATE POSTED WHILE PREPARING AND SERVING TCS FOODS (VARIOUS PIZZAS, NACHO CHEESE). INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE CFM ON SITE AT ALL TIMES WHILE OPEN AND OR OPERATING. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AVAILABLE AT REAR PREP HANDSINK DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN HANDSINKS AT ALL TIMES AS REQUIRED BY CODE. PRIORITY FOUNDATION VIOLAION. #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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED INTERIOR SURFACES OF BOTH 2 DOOR COOLING UNITS WITH EXCESSIVE FOOD DEBRIS (FLOUR, SAUCE ETC). INSTRUCTED TO REMOVE CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED PIZZA BOARDS IN PLACE OF ROLLING CARTS WITH ENCRUSTED FOOD DEBRIS ON SURFACES. INSTRUCTED TO CLEAN AT FREQUENCY TO PREVENT PEST HARBORAGE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED STORAGE AREA IN PARKING GARAGRE SPACE WITH EXCESSIVE CLUTTER. INSTRUCTED TO REMOVE GREASE ENCRUSTED FRYERS AND ORGANIZE ITEMS STORED ON RACKS AND MAINTAIN SPACE.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: INSTRUCTED TO PROVIDE FOOR HANDLER CERTIFICATES FOR ALL FOOD HANDLERS AND MAINTAIN ON SITE FOR REVIEW.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: INSTRUCTED TO PROVIDE FOOR HANDLER CERTIFICATES FOR ALL FOOD HANDLERS AND MAINTAIN ON SITE FOR REVIEW.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.