ITALIAN FIESTA PIZZERIA Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS IN SERVICE COOLER AT IMPROPER TEMPERATURE: 3LB BAG OF ITALIAN BEEF AT 58F AND 10LBS OF MOZZARELLA CHEESE AT 54F. MANAGER IMMEDIATELY AND VOLUNTARILY DENATURED AND DISCARDED 13 LBS OF PRODUCT WORTH $21. PRIORITY VIOLATION 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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED SERVICE COOLER IN PREP AREA TO BE IMPROPER AT 56F. INSTRUCTED NOT TO USE UNTIL MAINTAINING PROPER TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OVER 30 SMALL FLYING INSECTS ON WALLS AND CEILING OF DISHWASHING AREA AND AT REAR BY UTILITY SINK. MUST REMOVE CLEAN/SANITIZE AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A).

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED UNUSED WIPING CLOTH ON PREP TABLE. PROPERLY STORE UNUSED WIPING CLOTHS IN ADEQUATE CHEMICAL SANITIZING SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: DETAIL CLEAN ALL PREP TABLES AND EQUIPMENT OF ENCRUSTED FLOUR AND FOOD SPILLS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: DETAIL CLEAN ALL PREP TABLES AND EQUIPMENT OF ENCRUSTED FLOUR AND FOOD SPILLS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.