GOLDEN CRUST PIZZERIA Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 2 DOOR PREP LINE COOLER WITH AN AIR TEMPERATURE OF 52.9F. THE COOLER IS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS ASSORTED CUT TOMATOES,HUMMUS,COLESLAW ETC.AT THIS TIME,THE 2 DOOR PREP LINE COOLER IS TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F AT ALL TIMES.ALSO,THE RIGHT DOOR TO SAID COOLER IS IN POOR REPAIR/HINGE IS BROKEN. MUST REPAIR AND MAINTAIN. 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: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE 2 DOOR PREP LINE COOLER. OBSERVED MOZARELLA CHEESE AT 46.7F,CUT TOMATOES 47.1F,COLESLAW 50.0F,HUMMUS AT 51.6F,CHICKEN WINGS AT 88.1F-89.9F,POTATOES AT 51.0F,ETC.COLD FOODS MUST BE MAINTAINED AT 40F OR BELOW AT ALL TIMES. 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: SINGLE SERVICE CONTAINERS IN KITCHEN AREA MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: BULK STORAGE CONTAINERS,TOPS AND BOTTOMS OF PREP TABLES,INTERIORS OF COOLERS,INTERIOR BOTTOM COMPARTMENTS OF DEEP FRYERS,SIDES OF HOT COOKING EQUIPMENTS, AND CUTTING BOARDS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES INCLUDING BASEMENT STORAGE AREAS REQUIRE A DETAIL CLEANING AND MAINTAIN FLOOR DRY BENEATH THE ICE MAKER.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELD MISSING AT HOOD ABOVE THE COOKING EQUIPMENTS.INSTRUCTED TO PROVIDE LIGHT SHIELD FOR LIGHT BULB AND REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE PROPER DRAIN LINE FOR BAR GUN SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN AND NOT INTO AN EXPOSED HANDSINK AT BAR AREA.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE PROPER DRAIN LINE FOR BAR GUN SUCH THAT IT DRAINS DIRECTLY INTO A FLOOR DRAIN AND NOT INTO AN EXPOSED HANDSINK AT BAR AREA.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.