PAPA JOHN'S PIZZA Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: SERVICE COOLER NOT MAINTAINING FOODS AT CORRECT TEMPERATURES. TEMPERATURE OF FOODS ARE AT 50 F. CRITICAL VIOLATION 7-38-005(A)

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: INADEQUATE COLD FOOD TEMPERATURES AT 50 DEGREES FARENHEIGHT CHICKEN,BEEF ,PEPPERONI,BACON AND SPINACH ALFREDO. MANAGEMENT VOLUNTARILY DISTROYED 70LBS /$398.00 CRITICAL VIOLATION 7-38-OO5(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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: INADEQUATE COLD FOOD TEMPERATURES AT 50 DEGREES FARENHEIGHT CHICKEN,BEEF ,PEPPERONI,BACON AND SPINACH ALFREDO. MANAGEMENT VOLUNTARILY DISTROYED 70LBS /$398.00 CRITICAL VIOLATION 7-38-OO5(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.