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

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)

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 VALID CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW NOR MANAGER ON DUTY WHILE TCS FOODS SUCH AS (PIZZA,CHICKEN WINGS,HAM,ETC) ARE BEING PREPARED,HANDLED AND SERVED MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)FOOD MANAGER ARRIVED ON SITE AT 10:48 A.M. WITH CERTIFICATE.(COS)

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.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED A MALE EMPLOYEE CHEWING GUM WHILE PREPARING PIZZA.NO GUM CHEWING ALLOWED WHILE HANDLING FOODS TO PREVENT CROSS CONTAMINATION.EMPLOYEE SWALLOWED GUM DURING INSPECTION.(COS)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES & SHAKERS)

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED PIZZA SLICER BEING USED ON ALL PIZZAS MUST PROVIDE COLOR CODED SLICERS TO PREVENT CROSS CONYAMINATION OF FOOD.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST ELIMINATE CRATES USED FOR FOOD STORAGE AND PROVIDE ADEQUATE SHELVING UNITS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST ELIMINATE CRATES USED FOR FOOD STORAGE AND PROVIDE ADEQUATE SHELVING UNITS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.