GIANNA'S PIZZA Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED PERSON IN CHARGE,(PIC) TO PROVIDE. PRIORITY FOUNDATION

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO EMPLOYEE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED (PIC) TO PROVIDE. MUST PROVIDE ALL NECESSARY ITEMS IN POLICY AND INCLUDE DISPOSABLE GLOVES, FACE MASK AND DISPOSABLE MOP WITH APPROPIIATE SANITIZER TO KILL THE NOROVIRUS. PRIORITY FOUNDATION

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING SIGNS AT HANDWASHING SINKS. MUST INSTALL

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 IMPROPER COLD TEMPERATURES OF (TCS) FOODS INSIDE WALK IN COOLER. APPROX (2) 40LBS BUCKETS OF MINESTRONE SOUP AT IMPROPER TEMPERATURES INSIDE WALK IN COOLER PREPARED YESTERDAY RANGING FROM 119.8F- 121.F. ALSO APPROX 4-LBS OF COOKED PORK SAUSAGE AT IMPROPER COLD TEMPERATURE OF 60.1F AND 4-LBS OF COOKED SHRIMP AT 58.3F INSIDE OF PREP COOLER. INSTRUCTED TO MAINTAIN COLD (TCS) FOODS AT 41F OR BELOW. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-005. ALL FOOD REMOVED AND DISCARDED BY PERSON IN CHARGE AT COST APPROX $ 75.00-COS. PRIORITY VIOLATION ISSUED 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 DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKING ON FOODS PREPARED ON SITE AND READY TO EAT FOODS INSIDE OF ALL COOLERS,( SOUPS, MEATS, SEAFOOD,ETC). INSTRUCTED THAT ALL READY TO EAT FOODS NOT IN ORIGINAL PACKAGING AND ALL FOODS PREPARED ON SITE MUST HAVE DATE MARKING OF BEING IDENTIFIED, DATED WITH PREPARED DATE AND DISCARD DATE. PRIORITY FOUNDATION

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ISIDE OF BUCKETS AND FOOD PANS STORED ON FLOOR INSIDE WALK IN COOLLER. INSTRUCTED THAT FOOD STORAGE MUST BE PROPERLY STORED OFF ALL FLOORS AT LEAST 6 INCHES FROM FLOOR ON ADEQUATE SHELVING UNITS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD( SOUPS) STORED INSIDE ORANGE ALL PURPOSE BUCKETS. INSTRUCTED TO ONLY USED FOOD GRADE STORAGE CONTAINERS FOR FOOD.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED PERSON IN CHARGE NOT ABLE TO PROVIDE APPROPRIATE TEST KIT ( CHLORINE TEST PAPER) FOR SANITIZER(AMMONIUM CHLORIDE BEING USED ON PREMISES. INSTRUCTED TO PROVIDE CHLORINE TEST KIT. PRIORITY FOUNDATION ISSUED 7-38-005

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: WASHROOMS USED BY FEMALES MUST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS. 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLERS TRAINING FOR EMPLOYEES. MUST PROVIDE

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: NO PROOF OF FOOD HANDLERS TRAINING FOR EMPLOYEES. MUST PROVIDE

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.