NOVA PIZZA Passes Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: FEMALE EMPLOYEE DRINKING FROM OPEN BEVERAGE CONTAINER IN PREP AREA. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RUST NOTED ON BOTTOM SHELF OF TABLE NEXT TO 3-COMPARTMENT SINK AT SOUTH END. INSTD TO REMOVE RUST AND MAINTAIN

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: RUST NOTED ON BOTTOM SHELF OF TABLE NEXT TO 3-COMPARTMENT SINK AT SOUTH END. INSTD TO REMOVE RUST AND MAINTAIN

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.