LITTLE CAESAR PIZZA Fails Health Inspection - Chicago Restaurant

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED REAR FLOOR DRAIN CLOGGED/RUNNING SLOW, AND GRAY WASTE WATER/ WITH ODOR COMMING UP FROM UNDER THE IN GROUND GREASE TRAP, ON TO THE REAR DISH ROOM FLOOR.CRITICAL VIOLATION 7-38-030.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 20 LIVE DRAIN FLIES, INSTRUCTED TO HAVE PEST CONTROL RETURN FOR SERVICE. SERIOUS VIOLATION 7-38-020.

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: OBSERVED NO VALID CITY OF CHICAGO CERTIFICATE POSTED AT THIS TIME, AND NO CITY OF CHICAGE MANAGER WHEN PIZZAS ARE MADE AND SOLD /STORED IN HOT HOLDING UNIT 155*F.SERIOUS VIOLATION 7-38-012a

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO VALID CITY OF CHICAGO CERTIFICATE POSTED AT THIS TIME, AND NO CITY OF CHICAGE MANAGER WHEN PIZZAS ARE MADE AND SOLD /STORED IN HOT HOLDING UNIT 155*F.SERIOUS VIOLATION 7-38-012a

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.