NARY'S GRILL & PIZZA ,INC. Fails Health Inspection - Chicago Restaurant

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: FOOD NOT SAFE, MULTIPLE FOOD ITEMS SUCH AS CHEESE, GREEN PEPPERS, CHOPPED LETTUCE, AND CHICKEN BEING STORED IN AN UNCLEAN, UNSECURE, UNREFRIGERATED VAN LOCATED IN OUTSIDE REAR OF PREMISES. ALL FOOD ITEMS DISCARDED AND DENATURED AT THIS TIME. APPROX 50LBS $300 VALUE. INSTD TO STORE FOOD SAFE, INSIDE PREMISES, AND UNDER PROPER REFRIGERATION AT ALL TIMES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

PROPER COLD HOLDING TEMPERATURES - Comments: THE FOLLOWING TCS FOODS UNREFRIGERATED AND AT IMPROPER COLD HOLDING TEMPERATURES IN VAN OUTSIDE: BLOCKS OF CHEESE AND CONTAINERS OF SHREDDED CHEESE (58.0F), SHREDDED LETTUCE (54.0F), CHICKEN (50.0F) ALL PRODUCT DISCARDED AND DENATURED AT THIS TIME. INSTD TO MAINTAIN COLD FOODS UNDER MECHANICAL REFRIGERATION AT 41F OR BELOW AT ALL TIMES. 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OUTSIDE GARBAGE AREA NOT MAINATINED, OVERFLOWING DUMPSTER WITH EXPOSED TRASH/REFUSE AND LIDS UNABLE TO CLOSE. INSTD TO MAINTAIN AREA CLEAN AND DUMPSTER ABLE TO HAVE LIDS CLOSED AND TIGHT FITTING. CITATION ISSUED 7-38-020(B) PRIORITY FOUNDATION

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLERS MISSING FOOD HANDLER TRAINING. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION

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.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE 60

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE 60

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.