LOU MALNATI'S PIZZERIA Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND HANDWASHING SINK WATER TEMPERATEURE RANGING FROM 73F - 86F IN THE FOLLOWING AREAS: FIRST WASHBOWL IN WOMENS WASHROOM AND HANDWASHING SINK IN PANTRY PREPARATION AREA. MUST PROVIDE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. MUST REPAIR AND MAINTAIN . PRIORITY 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND EMPLOYEE SANITIZING PIZZA PANS AT 3 COMPARTMENT SINK. FOUND 3 COMPARTMENT SINK SANITIZING SOLUTION (QUATERNARY AMMONIUM) AT 100 PARTS PER MILLION AT TIME OF INSPECTION. QUATERNARY AMMONIUM SANITIZING SOLUTION SHALL RANGE BETWEEN 200- 400 PARTS PER MILLION BASED ON MANUFACTURERS INSTRUCTIONS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED INSIDE TOP PORTION OF ICE MACHINE (1ST ICE MACHINE LOCATED IN DRY STORAGE AREA) FILLED WITH BLACK AND WHITE SLIME/FUZZY MOLD LIKE SUBSTANCE. OBSERVED SLIME MOLD LIKE SUBSTANCE DRIP INTO ICE MACHINE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN. SAID ICE MACHINE IS TAGGED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH AND CANNOT BE USED UNTIL IT IS INSPECTED BY CDPH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED NO BACK FLOW PREVENTION DEVICE FOR COFFEE BREWER AT THE SOUTH SERVER STATION. A BACK FLOW PREVENTION DEVICE MUST BE LOCATED SO THAT IT IS SERVICED AND MAINTAINED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED NO BACK FLOW PREVENTION DEVICE FOR COFFEE BREWER AT THE SOUTH SERVER STATION. A BACK FLOW PREVENTION DEVICE MUST BE LOCATED SO THAT IT IS SERVICED AND MAINTAINED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.