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

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE HANDLING TCS FOODS (I.E. CHEESE, BEEF, PORK, CHICKEN, ETC.). INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES DURING THE PREPARATION AND SERVING OF POTENTIALLY HAZARDOUS FOODS. 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: NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO IMPLEMENT A POLICY WHERE ALL MANAGERS, FOOD AND CONDITIONAL EMPLOYEES ACKNOWLEDGES THEIR RESPONSIBILITIES IN REPORTING ANY ILLNESSES INCURRED THAT IS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED.

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: NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED TO IMPLEMENT A PROCEDURE AND PROVIDE ALL NECESSARY SUPPLIES FOR HANDLING THESE EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED A FEMALE EMPLOYEE HANDLE MONEY, THEN RETURNED TO THE REAR FOOD PREPARATION AREA AND BEGAN HANDLING, CUTTING AND BOXING A PIZZA WITHOUT WASHING HER HANDS AND PUTTING ON GLOVES. INSTRUCTED TO PROPERLY WASH HANDS WHEN MULTI-TASKING, HANDLING MONEY, TOUCHING THE BODY, ETC. PRIORITY VIOLATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND WASHING SIGNAGE OR POSTER AT THE REAR HAND WASHING SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

GLOVES USED PROPERLY - Comments: FOOD HANDLERS NOT WEARING GLOVES. INSTRUCTED TO PROVIDE AND WEAR GLOVES WHEN HANDLING FOOD.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WALLS AND FLOORS IN THE CORNERS IN THE FOOD PREPARATION AREA WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN ALL.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: BLOWN LIGHT BULB IN FOOD PREPARATION AREA ABOVE PREP COOLERS. INSTRUCTED TO REPLACE/PROVIDE LIGHTING.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: BLOWN LIGHT BULB IN FOOD PREPARATION AREA ABOVE PREP COOLERS. INSTRUCTED TO REPLACE/PROVIDE LIGHTING.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.