JETS PIZZA Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.9-54.7F(PEPPERONI 53.8F, PORK SAUSAGE 52.7F, CHICKEN 52.7F, BACON 50.5F, DICED TOMATOES 53.1F, SHREDDED CHEESE 50.5F, PEPPERONI 54.7F AND PORK SAUSAGE 46.9F). INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $900 WEIGHING 30LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

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.

This violation was corrected during the inspection.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVE SODA CRATES USED TO ELEVATE PIZZA BOXES AND BOTTLES OF SODA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVE SODA CRATES USED TO ELEVATE PIZZA BOXES AND BOTTLES OF SODA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

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.