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

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD HANDLER PREPARING PIZZA WITH GLOVES ON. FOOD HANDLER STOPS PREPARING PIZZA WALKS TO WALK IN COOLER OPENS THE DOOR WITH GLOVES ON. SHE THEN WALKS BACK TO PIZZA PREP AREA AND CHANGES GLOVES AND PROCEEDS TO CONTINUE MAKING PIZZA. FOOD EMPLOYEES MUST WASH THEIR HANDS BEFORE PUTTING ON GLOVES TO INITIATE A TASK THAT INVOLVES WORKING WITH FOOD; INSTRUCTED FOOD HANDLER TO WASH HANDS . PRIORITY . 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: OBSERVED HANDWASHING SINK NEXT TO THE STEAM FOOD PREPARATION AREA WITHOUT HOT WATER AT A TEMPERATURE OF 78.9 F. MUST PROVIDE HOT WATER TEMPERATURE OF 100 AT ALL TIMES. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN . PRIORITY FOUNDATION. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED HIGH TEMPERATURE DISH MACHINE IN USE SANITIZING AT 140F (GLASSES, PLATES, UTENSILS)AT TIME OF INSPECTION . MANAGER CONTACTED ECOLAB WHERE HE WAS WAS INSTRUCTED TO TURN BOOSTER ON (1:30P.M.). AFTER FOLLOWING ECOLAB'S INSTRUCTIONS HIGH TEMPERATURE DISH MACHINE THEN READ 180F. TEMPERATURE OF THE FRESH HOT WATER SANITIZING RINSE AS IT ENTERS THE MANIFOLD MAY NOT BE LESS THAN 180F. PRIORITY. 7-38-025. CITATION ISSUED. CORRECTED ON SITE.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

This violation was corrected during the inspection.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOOD (BEEF & MOZZARELLA PATTIES, CHUNKY PIZZA SAUCE, MOZZARELLA CHEESE) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE WALK IN COOLER DURING THE INSPECTION; 36.25 LBS OF RAW BEEF AND MOZZARELLA CHEESE ( BEEF PATTY) PREPARED FOR DEEP DISH PIZZA. FOUND PATTY AT TEMPERATURES RANGING FROM 48.6F-53.8F. FOUND 3 LBS OF MOZZARELLA CHEESE AT 49.30F. FOUND 4 LBS OF CHUNKY PIZZA SAUCE AT 50.70F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOOD, COST OF ALL FOODS $240. 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS FOODS (PIZZA SAUCE , SHREDDED MOZZARELLA) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. 7-38-005.NO CITATION ISSUED. .

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

GLOVES USED PROPERLY - Comments: OBSERVED FOOD HANDLER PREPARING PIZZA WITH GLOVES ON. FOOD HANDLER STOPS PREPARING PIZZA WALKS TO WALK IN COOLER OPENS THE DOOR WITH GLOVES ON. SHE THEN WALKS BACK TO PIZZA PREP AREA AND CHANGES GLOVES AND PROCEEDS TO CONTINUE MAKING PIZZA. FOOD EMPLOYEES MUST WASH THEIR HANDS BEFORE PUTTING ON GLOVES TO INITIATE A TASK THAT INVOLVES WORKING WITH FOOD; INSTRUCTED FOOD HANDLER TO WASH HANDS BEFORE CHANGES GLOVES.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PIZZA SAUCE, MOZZARELLA CHEESE, AND PIZZA DOUGH STORED IN CAN LINERS CORELESS ROLLS GARBAGE BAGS LOCATED IN THE WEST WALK IN COOLER. INSTRUCTED MANAGER TO REPLACE SAID BAGS WITH FOOD GRADE BAGS FOR STORING FOOD.

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.