LITTLE CAESAR PIZZA #1648 Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE OPEN AND OPERATING. INSTRUCTED CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE WASHING HANDS AND DID NOT DRY THEM WITH A HAND DRYER. INSTRUCTED MUST PROPERLY WASH, RINSE, AND DRY HANDS 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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE LEAVE THE TOILET ROOM AND DID NOT WASH HANDS UPON ENTERING THE FOOD PREP AREA. INSTRUCTED TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION AND AFTER LEAVING THE TOILET ROOM. PRIORITY 7-38-010, CITATION CONSOLIDATED WITH ABOVE VIOLATION

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED DRY INGREDIENT CONTAINERS AND SQUIRT BOTTLES WITH NOT LABELED WITH COMMON FOOD NAME. INSTRUCTED TO LABEL AND MAINTAIN.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED PEST CONTROL LOGBOOK IS MISSING REQUIRED INFORMATION (LOGBOOK WAS EMPTY). MISSING RECORD OF VISITS AND MISSING COPY OF SERVICE TICKET THAT SETS FORTH THE PEST CONTROL IDPH LICENSE NUMBER. MUST PROVIDE AND MAINTAIN ALL REQUIRED PEST CONTROL RECORDS AND DOCUMENTS. PRIORITY FOUNDATION VIOLATION 7-38-020 (C), CITATION ISSUED

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 20 LIVE SMALL FLYING INSECTS ON SITE DURING INSPECTION IN THE FOLLOWING AREAS: IN DISHWASHING, COMING FROM THE FLOOR DRAIN AT THE 1 COMPARTMENT SINK, AND IN THE FOOD PREP AREA ON THE WALLS AND CEILINGS AND FLYING AROUND. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVITY AND RECOMMENDED TO CONTACT PEST CONTROL. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SPEED RACKS OF UNCOOKED PIZZAS NOT COVERED WHILE PROOFING IN THE FOOD PREP AREA. INSTRUCTED TO COVER FOOD ITEMS AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED MAJORITY FOOD HANDLERS WITH HAIR RESTRAINTS ON WHILE IN THE FOOD PREP AREA, PREPARING FOOD. INSTRUCTED TO PROVIDE AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO RECEPTACLE WITH A LID IN THE ALL-GENDER TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO RECEPTACLE WITH A LID IN THE ALL-GENDER TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.