GIORDANO'S PIZZA Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Observed ambient air temperature inside reach in (pizza) prep cooler to be 46.8F. Instructed all refrigeration must have ambient internal air temperature of 40F or less at all times. Cooler has been tagged and held for inspection. Cooler may not be used until repaired and approved for use by CDPH. Critical violation 7-38-005(a).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed the following potentially hazardous foods at improper temperatures: pizza sauce @ 51.8F; chicken 46.4F - 47.5F; beef @ 53.6F; and sausage @ 55.4F. Instructed all potentially hazardous foods must held @ 40F or less at all times. Operator voluntarily discarded potentially hazardous foods during inspection. Operator estimates total value of 15lbs of denatured foods to be approximately $75. Critical violation 7-38-005(a).

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed bulk containers in pasta area not labeled. Observed bags of frozen foods without proper labels in freezers (2nd floor). Must label all bulk items with name. Must label all potentially hazardous foods with name and prep date when held for more than 24 hours. Must maintain same.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed reach in (pizza) prep cooler in disrepair. Lid on right does not fit correctly and crack in top compartment. Must repair and maintain same.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed reach in (pizza) prep cooler in disrepair. Lid on right does not fit correctly and crack in top compartment. Must repair and maintain same.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.