GUERREROS PIZZA INC Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED ONE DOOR REFRIGERATOR WITH POTENTIALLY HAZARDOUS FOODS INSIDE SAID REFRIGERATOR, LOCATED IN THE BASEMENT AT A TEMPERATURE OF 61.6F. OBSERVED PREP COOLER LOCATED BEHIND THE FRONT CUSTOMER SERVICE COUNTER AT AN AMBIENT AIR TEMPERATURE OF 66.7F. PREP COOLER UNIT TEMPERATURE WAS LOWERED AND AT 40F BY THE END OF INSPECTION. INSTRUCTED ALL REFRIGERATION UNITS HAVE TO MAINTAIN A COLD TEMPERATURE OF 40F OR BELOW AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING STORED. MANAGER REMOVED AND DISCARDED ALL POTENTIALLY HAZARDOUS FOODS IN SAID ONE DOOR REFRIGERATOR DURING IN UNIT TAGGED AND HELD FOR INSPECTION 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 POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; 10LBS OF HAM AT 59F, 5 GALLONS OF MILK AT 58F, 30 LBS OF PORK AT 57.5F AND 5LBS OF DELI MEAT AT 57F, 1 LB. OF CHOPPED TOMATOES 54F, 1 LB OF CHEESE AT 52F, AND 1/2LB OF CHOPPED LETTUCE AT 52F. ALL PRODUCTS WERE VALUED AT $200. MANAGER DISCARDED AND DENATURED SAID ITEMS DURING INSPECTION. INSTRUCTED TO KEEP ALL POTENTIALLY HAZARDOUS FOODS 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED EMPLOYEE PREPARING A BURRITO AND USING HIS BARE HANDS TO TOUCH READY TO EAT FOODS (CHOPPED LETTUCE, CHOPPED TOMATOES, SHREDDED CHEESE). INSTRUCTED NOT TO USE BARE HANDS WHEN PREPARING READY TO EAT FOODS AND TO ALWAYS USE CLEAN FOOD GRADE DISPOSABLE GLOVES, SPOONS, OR TONGS AND MAINTAIN. CRITICAL VIOLATION 7-38-010(A)(B).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 5 LIVE ROACHES UNDER THE EXPOSED HAND SINK LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREA AND RECOMMENDED CONTACTING PEST CONTROL. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED GASKETS ON THE FRONT PREP COOLE,R LOCATED UPSTAIRS, AND ON THE 2 DOOR REFRIGERATOR, LOCATED IN THE BASEMENT, ALL IN POOR REPAIR. OBSERVED CUTTING BOARDS STAIN WITH DARK GROOVES LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE ALL AND MAINTAIN. OBSERVED RUST ON THE SHELVES OF THE ONE DOOR REFRIGERATOR LOCATED IN THE BASEMENT. INSTRUCTED TO REMOVE RUST AND MAINTAIN.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER THE FLAT TOP GRILL AND INSIDE OF THE FRYER AND PIZZA OVENS. OBSERVED INSIDE OF ALL REFRIGERATION UNITS ARE IN NEED OF DETAIL CLEANING TO REMOVE FOOD DEBRIS. INSTRUCTED TO CLEAN ALL 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALL BEHIND COOKING EQUIPMENT WITH ACCUMULATED GREASE DEBRIS. OBSERVED VENTS IN WASHROOM, ABOVE 3 COMPARTMENT SINK AND ABOVE COOKING EQUIPMENT WITH ACCUMULATED DUST DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALL BEHIND COOKING EQUIPMENT WITH ACCUMULATED GREASE DEBRIS. OBSERVED VENTS IN WASHROOM, ABOVE 3 COMPARTMENT SINK AND ABOVE COOKING EQUIPMENT WITH ACCUMULATED DUST DEBRIS. INSTRUCTED TO CLEAN ALL AND MAINTAIN

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.