JET'S PIZZA Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE. NOTED PIZZA STORED ON SHELVING (NOT IN HOT HOLDING DEVICE) AT AMBIENT TEMPERATURE OF 79 DEGREES. OPERATOR VOLUNTARILY DISCARDED APPROX. 3 LBS WORTH $40 OF PIZZA. INSTRUCTED FACILITY THAT ALL HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 DEGREES OR ABOVE. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, NO CERTIFICATE POSTED, WHILE POTENTIALLY HAZARDOUS FOOD (PIZZA) IS BEING PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE, WITH ORIGINAL CERTIFCATE POSTED, AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED AND SERVED. SERIOUS VIOLATION: 7-38-12

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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: AT TIME OF INSPECTION, THE MOST RECENT INSPECTION REPORT SUMMARY WAS NOT POSTED, DISPLAYED OR VISIBLE TO ALL CUSTOMERS. INSTRUCTED THAT MOST RECENT INSPECTION REPORT SUMMARY MUST BE POSTED AND VISIBLE TO ALL CUSTOMERS AT ALL TIMES. TODAY'S INSPECTION SUMMARY REPORT WAS POSTED AT CONCLUSION OF INSPECTION. SERIOUS VIOLATION: 7-42-10(B)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE HANDLE ON THE WALK IN COOLER IS BROKEN AND A SCREW DRIVING IS BEING USED TO AS A HANDLE GRIP. INSTRUCTED TO REPAIR/REPLACE THE COOLER HANDLE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A LEAK AT THE WASTE PIPING UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST STORE BROOMS AND MOPS AT LEAST 6 INCHES ABOVE THE FLOOR, OR INVERTED.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST STORE BROOMS AND MOPS AT LEAST 6 INCHES ABOVE THE FLOOR, OR INVERTED.

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.