PAPA JOHN'S PIZZA Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED INCOMPLETE VOMIT AND DIARRHEA CLEAN UP KIT. MUST PROVIDE SANITIZER EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE THERMOMETERS INSIDE ALL REFRIGERATION AND HOT HOLDING UNIT.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED NO CURRENT, VALID PEST CONTROL SERVICE. MUST PROVIDE PEST CONTROL LOG BOOK, COMPLETE WITH CONTRACT, SERVICE INVOICES, IDPH LICENSE, ETC. PRIORITY FOUNDATION VIOLATION 7-38-020(C). CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 10 SMALL, BLACK FLIES ON WALLS, AND FLYING AROUND THE REAR OF PREP AREA. MUST CLEAN AND SANITIZE ALL AREAS. MUST CONTACT PEST CONTROL FOR SERIVICE TO MINIMIZE PEST ISSUE. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NO BARRIER BETWEEN CUSTOMERS AND PREP AREA (WALKWAY TO PREP). MUST PROVIDE A BARRIER TO PREVENT CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN OR HEAVILY SOILED GASKET AROUND DOOR OF WALKIN. MUST REPAIR/REPLACE. MUST KEEP CLEAN AND FREE OF DEBRI. MUST MAINTAIN SAME.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED HOT WATER UNAVAILABE THROUGHOUT FACILITY. HOT WATER TEMPERATURE @ HAND SINK IS 95.2F; 3 COMPARTMENT SIN IS 94.9F. HOT WATER TEMPERATURE MUST HAVE MINIMUM OF 100F AT HAND SINK, AND 110F AT 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED WASTE WATER LEAKING ON TO FLOOR FROM PIPE UNDER 3 COMPARTMENT SINK. MUST REPAIR TO PROPERLY CONVEY WASTE WATER. PRIORITY VIOLATION 7-38-030(C). SEE ABOVE VIOLATION 5-402.13 FOR CITATION.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: 52 OBSERVED WASTE WATER BACKING UP FROM 1 COMPARTMENT TO OTHER 2 COMPARTMENTS IN 3 COMPARTMENT SINK. MUST REPAIR TO CORRECTLY CONVEY ALL WASTE WATER PROPERLY. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: - OBSERVED THE TOILET ROOM EXHAUST VENTILATION FAN IS NOT WORKING AT TIME OF INSPECTION. MUST CLEAN EXCESSIVE DUST BUILD UP ON VENTILATION COVER. MUST REPAIR AND MAINTAIN. -

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST PROVIDE LIGHTING INSIDE VENTILATION HOOD OVER OVEN AND INSIDE WALK IN COOLER.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: - OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE, AT THIS TIME. MUST PROVIDE VALID FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: - OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE, AT THIS TIME. MUST PROVIDE VALID FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -

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.