LOU MALNATI'S PIZZERIA Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND INADEQUATE HOT WATER TEMPERATURE IN THE FOLLOWING HAND WASHING SINKS. THE HAND WASHING SINK IN PANTRY FOOD PREP AREA WITH MAXIMUM TEMPERATURE OF 94.1F AND FIRST HAND WASHING BOWL IN WOMEN'S WASHROOM FOUND WITH A MAXIMUM WATER TEMPERATURE OF 70.2F. INSTRUCTED TO PROVIDE HOT WATER AT THE MINIMUM OF 100F AT ALL HAND WASHING SINKS AT ALL TIMES. EMPLOYEES MUST USE OTHER HAND WASHING SINKS FOR HAND WASHING. PLUMBER ON SITE. 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: FOOD ICE NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED FIRST ICE MACHINE LOCATED IN REAR DRY STORAGE AREA WITH BLACK SLIME SUBSTANCE IN THE INTERIOR CONTACT SURFACES OF ICE MAHINE SLIME LIKELY TO CONTAMINATE ICE FOR HUMABN CONSUMPTION.INSTRUCTED TO DISCONTINUE USING ICE MACHINE UNTIL SERVICE CLEANED AND SANITIZED. ICE MACHINE WAS CLEANED AND SANITIZED DURING INSPECTION. PRIORITY FOUNDATION VIOLATON 7-38-005 CITATION ISSUED COS

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RUSTY STORAGE SHELVING INSIDE 2-DOOR COOLER IN PANTRY FOOD PREPARATION AREA. MUST REPAINT OR REPLACE SHELVING.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DIRT BUILD UP ON CEILING LIGHT SHIELDS COVERS ABOVE PREP TABLES IN REAR FOOD PREPARATION AREA AND REAR DRY STORAGE AREA. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DIRT BUILD UP ON CEILING LIGHT SHIELDS COVERS ABOVE PREP TABLES IN REAR FOOD PREPARATION AREA AND REAR DRY STORAGE AREA. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.