NATY'S PIZZA Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP COOLER IN USE IN POOR REPAIR, INTERNAL AIR TEMPERATURE OF 50.1F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO UTILIZE OTHER REFRIGERATION ON SITE. CITATION ISSUED 7-38-005A CRITICAL.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER STORAGE TEMPERATURES : BOX OF HAMBURGER PATTIES AT 53.1F AND CONTAINER OF CHICKEN AT 49.8F IN PREP COOLER THAT IS IN POOR REPAIR. INSTD TO MAINTAIN PROPER TEMPERATURE OF COLD FOODS OF 40F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005A CRITICAL. ALL FOOD VOLUNTARILY DISCARDED AND DENATURED AT THIS TIME APPROX 10LBS, $50 VALUE.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: WORN CAULKING WITH BLACK, MOLD LIKE SUBSTANCE AT BASE OF 3-COMPARTMENT SINK AND WALL. REPLACE SAME.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: TOILET ROOM DOOR NOT CLEAN, GRAFFITI. INSTD TO CLEAN AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO EXPOSED HANDSINK IN BASEMENT WHERE ADDITIONAL 3-COMPARTMENT SINK LOCATED. INSTD TO PROVIDE SAME.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING METAL STEM THERMOMETER FOR FOOD HANDLERS. PROVIDE SAME.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING METAL STEM THERMOMETER FOR FOOD HANDLERS. PROVIDE SAME.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.