HOST INTERNATIONAL INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER NEAR PIZZA OVEN AT IMPROPER TEMPERATURE ,CRITICAL VIOLATION,TEMPERATURE 46.5F NOT ABLE TO HOLD COLD FOOD AT 40F OR BELOW,CITATION ISSUED, INSIDE COOLER WAS PIZZA DOUGH AT 41.2 AND 42.F TECHNICIAN ARRIVED AND FIXED THE COOLER;INSTRUCTED TO MOVE COOLER AWAY FROM THE PIZZA OVEN

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. TOP OF GREASE TRAP UNCLEAN,MUST CLEAN;ATTACHED EQUIPMENT AT THE BOTTOM OF 2 DOOR COOLER AT THE REAR SIDE UNCLEAN,MUST CLEAN

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CHOPPING BOARD WITH DEEP CUTS AND UNCLEAN,MUST 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CHOPPING BOARD WITH DEEP CUTS AND UNCLEAN,MUST 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.