PAISANS PIZZERIA AND BAR PULASKI Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO OBTAIN AND MAINTAIN CERTIFICATION ON SITE

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE HANDLING TCS FOODS (CHICKEN, BEEF, ETC). INSTD TO HAVE ON SITE AT ALL TIMES FOOD IS BEING HANDLED, PREPARED, SERVED. CITATION ISSUED 7-38-012 PRIORITY FOUNDATION

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: MISSING EMPLOYEE HEALTH POLICY. INSTD TO HAVE A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY AND MAINTAN ON SITE AND AVAIABLE AT ALL TIMES. CITATION ISSUED 7-38-010 PRIORITY FOUNDATION

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT RUNNING WATER UNDER CITY PRESSURE AT HANDWASH SINKS IN FEMALE TOILET ROOMS, CURRENTLY AT 74.0F. INSTD TO HAVE HOT RUNNING WATER AT 100F-120F AT ALL TIMES. CITATION ISSUED PRIORITY 7-38-030(C) PRIORITY

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 DATE MARKING AND DISPOSITION - Comments: COOKED RIBS IN REACH IN COOLER DRAWERS AT PREP LINE ARE PAST THE USE BY DATE: RIBS ARE DATED WITH USE BY DATE OF 5/2/23. INSTD TO DISCARD AND DENATURE RIBS. APPROX 20LBS $ 100 VALUE CITATION ISSUED 7-38-005 PRIORITY FOUNDATION

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER DATE MARKING AND DISPOSITION - Comments: COOKED RIBS IN REACH IN COOLER DRAWERS AT PREP LINE ARE PAST THE USE BY DATE: RIBS ARE DATED WITH USE BY DATE OF 5/2/23. INSTD TO DISCARD AND DENATURE RIBS. APPROX 20LBS $ 100 VALUE CITATION ISSUED 7-38-005 PRIORITY FOUNDATION

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.