LITTLE CAESAR PIZZA #1648 Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 30 PIZZAS ON ROLLING CART AT IMPROPER HOLDING TEMPERATURES RANGING FROM 58.4 F TO 68.3 F. PIZZAS DISGUARDED AND DENATURED. APPROXIMATELY 45 LBS $150 VALUE. CITATION ISSUED CRITICAL 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 CERTIFIED MANAGER PRESENT AT TIME OF INSPECTION WHILE POTENTIALLY HAZARDOUS FOOD IS BEING SERVED. CHICKEN WINGS 142 F CITATION ISSUED SERIOUS 7-38-012

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 11/6/2013 (INSPECTION # 1151789) NOT CORRECTED: 33 NEED TO CLEAN AND SANITIZE ALL PREP AREAS. CLEAN ALL CARTS STORAGE SHELVES FOR DRY STORAGE AND WALK IN COOLER. 35- NEED TO REPLACE ALL WATER DAMAGED CEILING TILES IN REAR RESTROOM AND CLEAN ALL DUSTY CEILING VENTS. ALSO CELAN CEILING LIGHT SHIELDS. CLEAN WALLS BEHIND 3-COMPARTMENT. CITATION ISSUED 7-42-090 SERIOUS.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXTREME DUST FOUND BEHIND PIZZA OVEN. REMOVE DUST 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: STOCK ON FLOOR AND AGAINST WALL THROUGHOUT. INSTRUCTED TO ELEVATE 6" AND AWAY FROM WALL. CRACKED FLOOR TILES BY FRONT DOOR AND UNDER PIZZA OVEN REPAIR/REPLACE SAME. FLOOR UNCLEAN UNDER LARGE EQUIPTMENT AND ALONG WALL BASE. INSTRUCTED TO CLEAN UNDER AND BEHIND ALL LARGE EQUIPTMENT AND ALONG FLOOR BASE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ALL DOORS THROUGHOUT UNCLEAN. CLEAN AND MAINTAIN ALL DOORS IN A SANITARY CONDITION. WALL IN REAR BEHIND HOT WATER HEATER IN DISREPAIR. REPAIR AND MAINTAIN WALL.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ALL DOORS THROUGHOUT UNCLEAN. CLEAN AND MAINTAIN ALL DOORS IN A SANITARY CONDITION. WALL IN REAR BEHIND HOT WATER HEATER IN DISREPAIR. REPAIR AND MAINTAIN WALL.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.