LITTLE CAESARS # 1744 Gets Conditional Pass on Health Inspection - Chicago Restaurant

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION FROM 9-17-12 REPORT #1227570 9-17-12 NOT CORRECTED. MANAGER ARRIVED TO CORRECT DOOR. CRITICAL VIOLATION 7-42-090 CITATION ISSUED PREVIOUS SERIOUS NOT CORRECTED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: SEE VIOLATION #14.

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 PERSON ON SITE AT TIME OF INSPECTION WITH A CITY OF CHICAGO SANITATION CERTIFICATE. NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED AT TIME OF INSPECTION. INSTRUCTED MANAGER TO OBTAIN A CERTIFICATE AND/OR ENROLL IN SANITATION CLASS. SERIOUS CITATION 7-38-012 CITATON ISSUED NO PERSON ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE.

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: ALL CONTACT SURFACES MUST BE CLEANED AND FREE FROM BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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: FLOORS ALONG WALL BASES IN NEED OF CLEANING TO REMOVE FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS AT THREE COMPARTMENT SINK AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS AT THREE COMPARTMENT SINK AREA IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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.