LITTLE CAESAR PIZZA Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SANITARY HAND DRYING DEVICE/PAPER TOWELS AT REAR EXPOSED HANSINK WHERE EMPLOYEES ARE ACTIVELY HANDLING FOOD (DOUGH, CHICKEN, ETC). INSTD TO PROVIDE SAME AT ALL TIMES. VIOLATION 7-38-030 CRITICAL.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* 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 (CHICKEN, PIZZA). INSTD TO HAVE ON DUTY AT ALL TIMES. VIOLATION 7-38-012A 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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST KIT ON SITE. INSTD TO PROVIDE CHEMICAL TEST KIT FOR SANITIZER AT 3-COMPARTMENT SINK AND SANITIZING BUCKETS. VIOLATION 7-38-030 SERIOUS.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: INSPECTION REPORT SUMMARY NOT DISPLAYED OR VISIBLE TO CUSTOMERS. INSTD TO HAVE DISPLAYED AND VISIBLE TO CUSTOMERS AT ALL TIMES. VIOLATION 7-42-010B SERIOUS.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: WORN CAULKING AT BASE OF FRONT EXPOSED HANDSINK. INSTD TO REPAIR/REPLACE AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LIGHTSHIELD AND SURROUNDING WALL IN TOILET ROOM NOT CLEAN, DEBRIS BUILD UP. INSTD TO CLEAN AND MAINTAIN. WALL BEHIND 3-COMPARTMENT SINK NOT CLEAN, FOOD DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME. SMALL HOLES NOTED IN WALLS THROUGH OUT. INSTD TO SEAL ALL HOLES. WALL IN POOR REPAIR BEHIND DOUGH MIXER. INSTD TO REPAIR AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: DIM LIGHT IN TOILET ROOM. INSTD TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: DIM LIGHT IN TOILET ROOM. INSTD TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.