MARGARITA'S PIZZERIA Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012(A)

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-204.11(A) FOUND NO HAND WASHING SINK IN THE REAR FOOD PREPARATION AREA. INSTRUCTED TO INSTALL ONE WITH HOT/COLD RUNNING WATER, SOAP/HAND SANITARY DEVICES AND A HAND WASHING SIGN PER CITY CODE. PRIORITY FOUNDATION VIOLATION 7-38-030(C)

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 FOUND NO HAND WASHING SIGNS AT THE HAND SINKS IN THE DISH WASHING AND TOILET ROOM AREAS. INSTRUCTED TO PROVIDE. MAINTAIN SAME.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2) FOUND 21/2 LBS. OF COOKED CHICKEN STORED IN THE PREP REACH IN COOLER AT 47.5F. INSTRUCTED TO KEEP COOKED FOODS STORED IN THE COOLERS AT 41F OR LOWER. MANAGER VOLUNTARILY DISCARDED OF THE PRODUCT, VALUED AT APPROX. $15.00 PRIORITY VIOLATION CITATION ISSUED 7-38-005

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-602.11 OBSERVED PREPARED FOODS STORED INSIDE THE COOLING UNITS WITH NO LABELS. INSTRUCTED TO PROPERLY LABEL AND MAINTAIN.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.11 OBSERVED 40 MICE DROPPINGS IN THE CORNERS AND ALONG THE WALL BASE IN THE FURNACE ROOM AND REAR FOOD PREPARATION AREA. ALSO, 10 LIVE LARGE FLIES IN THE FOOD PREPARATION AREA AND IN THE DISH WASHING AREA. INSTRUCTED TO REMOVE MICE DROPPINGS, ELIMINATE FLIES AND CLEAN/SANITIZE THE AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION CITATION ISSUED 7-38-020(A)

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12 FOUND CUTTING BOARD IN THE REAR FOOD PREPARATION AREA WITH DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO EITHER SAND OR REPLACE CUTTING BOARD. MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

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 - Comments: 4-302.14 FOUND NO CHEMICAL TEST KIT FOR THE SOLUTION USED TO SANITIZE AT THE 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE THE ACCURATE TEST KIT. PRIORITY FOUNDATION VIOLATION CITATION ISSUED 7-38-005

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) FOUND INTERIOR OF REACH-IN COOLERS WITH FOOD AND DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 INSTRUCTED REPLACE MISSING WALL TILES IN THE DISH WASHING AND FOOD PREPARATION AREAS. ALSO, MUST SEAL OPENINGS AROUND THE PIPE FITTINGS IN THE DISH WASHING AREAS AND REMOVE MOLD FROM CEILING.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11 FOUND LIGHTS IN THE FOOD PREP AREA IN NEED OF END CAPS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-303.11(A)(C) INSTRUCTED TO PROVIDE ADEQUATE LIGHTING IN THE REAR FOOD PREPARATION AREA AND IN THE MOP SINK AREA. MAINTAIN ADEQUATE LIGHTING.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: PA 100-0367 FOOD HANDLERS ON SITE WITH NO CERTIFICATE OR PROOF THAT THEY TOOK THE FOOD HANDLERS COURSE. INSTRUCTED TO HAVE ALL FOOD HANDLERS TAKE THE COURSE AND PROVIDE PROOF.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: PA 100-0367 FOOD HANDLERS ON SITE WITH NO CERTIFICATE OR PROOF THAT THEY TOOK THE FOOD HANDLERS COURSE. INSTRUCTED TO HAVE ALL FOOD HANDLERS TAKE THE COURSE AND PROVIDE PROOF.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.