LITTLE CAESAR PIZZA #1651 Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE (FEMALE MANAGER) UNAWARE OF METHOD OF USING TIME AS A CONTROL FOR SAFETY OF TCS FOODS. PERSON IN CHARGE CANNOT DEMONSTRATE PROPER KNOWLEDGE. INSTRUCTED PERSON IN CHARGE MUST PRESENT, DEMONSTRATE KNOWLEDGE, AND PERFORM DUTIES REQUIRED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION POSTED ON SITE AT TIME OF INSPECTION. INSTRUCTED MUST POST VALID CITY OF CHICAGO FOOD SANTIATION MANAGER CERTIFICATE IN PLAIN SITE OF CUSTOMERS. INSTRUCTED PERSON IN CHARGE MUST HAVE CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION. OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (CHEESE, AND SAUSAGE PIZZAS, CHICKEN WINGS, ETC.) MUST HAVE A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPPED. 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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKING ON PREPPED TCS FOODS INSIDE WALK IN COOLER. MUST LABEL ALL PREPPED TCS FOODS (SAUSAGE, CHEESE,ETC.) WITH DISCARD DATE IF HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKING ON PREPPED TCS FOODS INSIDE WALK IN COOLER. MUST LABEL ALL PREPPED TCS FOODS (SAUSAGE, CHEESE,ETC.) WITH DISCARD DATE IF HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.