LITTLE CAESAR PIZZA #1651 Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 2 ROLLING CARTS OF SAUSAGE AND PEPPERONI PIZZA AT IMPROPER HOLDING TEMPERATURES RANGING FROM 64.5F-66.7F. INSTD TO MAINTAIN PROPER TEMPERATURES AT 40F OR BELOW AT ALL TIMES. CITATION ISSUSED 7-38-005A CRITICAL. APPROX 50LBS $200 VALUE. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OVER 50 LIVE SMALL FLIES NOTED THR0UGH OUT ON WALLS AND FLYING ON SITE IN REAR. INSTD TO REMOVE ALL FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS. INSTD TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING POTENTIALLY HAZARDOUS FOODS (PIZZA). INSTD TO HAVE ON DUTY AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CHEMICAL DISPENSING HOSES/LINE IMPROPERLY DESIGNED, SITTING IN BASINS OF SINK. INSTD TO PROPERLY DESIGN SAME SO AS NOT TO EXTEND COMPLETELY IN BASIN OF SINK. REMOVE RUST FROM CEILING OF WALK IN COOLER BY FAN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL FLOOR DRAINS THROUGH OUT NOT CLEAN, EXCESSIVE DEBRIS. CLEAN SAME AND MAINTAI. PROVIDE PROPER DRAIN COVERS FOR ALL DRAINS. WORN GROUT LINES BY 3-COMPARTMENT SINK. INSTD TO RE GROUT SAME.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL FLOOR DRAINS THROUGH OUT NOT CLEAN, EXCESSIVE DEBRIS. CLEAN SAME AND MAINTAI. PROVIDE PROPER DRAIN COVERS FOR ALL DRAINS. WORN GROUT LINES BY 3-COMPARTMENT SINK. INSTD TO RE GROUT SAME.

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.