LOU MALNATI'S PIZZERIA Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012(A). 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT ALL HAND SINKS AT MAIN BAR. INFORMED MANAGER THAT PAPER TOWELS ARE REQUIRED AT HAND SINKS. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION # 7-38-030(c) CITATION ISSUED.

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.

This violation was corrected during the inspection.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS) AT IMPROPER TEMPERATURE IN WALK IN COOLER 52.2F, 100LBS OF GROUND MARINARA SAUCE, AT A VALUE OF $75.00: DATE 8/4/18 MANAGER VOLUNTARILY DISCARDED AND DENATURED A TOTAL WIEGHT OF 100 LBS AT A VAULE OF $75.00 INFORMED MANAGER THAT TCS FOODS MUST BE 41F OR BELOW FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. PRIORITY VIOLATION # 7-38-005 CITATION ISSUED.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLER WASHING DISHES IN DISH WASHING AREA WITHOUT PROPER HAIR RESTRAINT OR BEARD GUARD. INFORMED MANAGER THAT PROPER HAIR RESTRAINTS MUST BE PROVIDED TO PREVENT CONTAMINATION. INSTRUCTED MANAGER TO PROVIDE. MAINTAIN AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DARK DEEP STAINS AND CUTS ON CUTTING BOARDS LOCATED AT MAIN BAR. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANGER TO RESURFACE/PLACE CUTTING BOARD AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.

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: OBSERVED CRACKS AND CREVICES BETWEEN FLOOR SEAMS, THROUGHOUT FLOORING AREA DIRECTLY IN FRONT OF LOW TEMPERATURE DISH MACHINE. INFORMED MANAGER THAT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO REPAIR AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.