ITALIAN FIESTA PIZZERIA, INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED POOR HYGIENIC PRACTICIES BY MALE FOOD HANDLER HE PLACED A BAG INSIDE OF GARBAGE CAN THEN MOVED IT PUT ON HIS APRON AND PLASTIC GLOVES GRABBED A HANDFUL OF CHEESE AND PLACED ON A PIZZA WITHOUT WASHING HIS HANDS.THE FEMALE ENPLOYEE HAD BEEN HANDLING MONEY AT FRONT SERVICE COUNTER CAME TO REAR PREP AREA AND HANDLED FOOD WITHOUT WASHING HANDS AS WELL. INSTRUCTED MANGER TO HAVE THEM WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(COS)(PRIORITY 7-38-010)(CITATION ISSUED)

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AT REAR PREP AREA HAND SINK SOAP WAS PROVIDED DURING INSPECTION MUST PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED REAR PREP AREA HAND SINK NOT ACCESSIBLE OBSERVED A SMALL FOIL PAN IN REAR PREP AREA HAND SINK BASIN. PAN WAS REMOVED DURING INSPECTION. MUST KEEP ACCESSIBLE AT ALL TIMES AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CONSOLIDATED VIOLATION)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS IN HOT HOLDING CABINET SUCH AS INDIVIDUAL BOXED SLICED VARIETY OF PIZZAS SUCH AS (SAUSAGE-120.0F,CHEESE -115.0F,PEPPERONI-120.9F,VEGETABLE-110.1F,CHICKEN-127.4)PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 3.5LBS.$60.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS ON TOPSIDE & IN 3- DOOR PIZZA PREP COOLER SUCH AS 15LBS. SAUSAGE-49.5F-53.6F,7LBS. DICED CHICKEN-49.3F-51.8F.7LBS.GROUNDBEEF-46.4F.8LBS. TURKEY-45.3F.2LBS. PRE-COOKED DICED BELL PEPPERS-49.5F-64.4F.9LBS. PEPPERONI-53.6F.3LBS-ITALIAN SAUSAGE-49.6F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX. 51LBS. $275.(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION)

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: OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PIZZA PREP COOLER AT 53.6F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG PLACED ON UNIT.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW. ONCE REPAIRED EMAIL:CDPHFOOD@CITYOFCHICAGO.ORG.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE A THERMOMETER FOR 3- DOOR PIZZA PREP COOLER.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL SQUEEZE BOTTLES AND SHAKERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

GLOVES USED PROPERLY - Comments: OBSERVED FOOD HANDLER USING GLOVES IMPROPERLY.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PIZZA PREP COOLER,WORN & PITTED CUTTING BOARDS ON PIZZA TABLES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN DEBRIS BUILD UP INSIDE OF OVEN, FRYER CABINETS,WALK IN COOLER-CAN OPENER BLADE.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN EXCESSIVE DEBRIS BUILD UP FROM FILTERS AND HOOD OF ALL COOKING EQUIPMENT AND PIZZA OVENS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPAIR OR REPLACE BURNTOUT LIGHT AT HOODS OF PIZZA OVENS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.