PAPA RAY'S PIZZA & WINGS Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED CHICKEN BREAST AT TEMP OF 94.6F,STORED INSIDE THE TWO DOOR COOLER; DICED CHICKEN STORED AT DISPLAY COOLER AT TEMP OF 48.6F. NO TIME AND TEMPERATURE LOG, NOR COOLING PROCESS LOG PROVIDED AT PRESENT TIME.COOLER MAINTAINS AIR TEMP OF 40.4F. FOUND TWO COOKED LARGE PIZZA:ONE CHEESE AT TEMP OF 88.8F, THE OTHER SAUSAGE AT TEMP OF 78.9F, BOTH PANS WAS STORED ON TOP THE COUNTER ABOVE THE DISPLAY PREP PIZZA COOLER. FOOD DISCARDED AND DENATURED.POUNDS 19,VALUE$ 50

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES: OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD:LETTUCE,SHREDDED CHEESE ETC.,TOUCHING NON-FOOD CONTACT SURFACES,SUCH AS: A BOTTLE OF BLEACH,GARBAGE CAN AND KITCHEN EQUIPMENT,THEN GOING BACK TO HANDLE READY TO EAT FOOD INCLUDING MAKING A PIZZA.INFORMATION ON HAND WASHING EXPLAINED. CRITICAL VIOLATION:7-38-010(A)

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO EXPOSED HAND SINK AT REAR PREP AREA. OBSERVED EMPLOYEE NOT WASHING HAND. PREMISES WAS LICENSED WITH TWO EXPOSED HAND SINKS(FRONT AND REAR PREP AREA).INSTRUCTED TO RE-INSTALL THE EXPOSED HAND SINK UNDER THE CITY PLUMBING CODE.PROVIDE SOAP AND PAPER TOWEL/HAND DRYING DEVICE AT SAID SINK. A 48 HOURS NOTICE GIVEN,WILL RETURN ON 1-13-14 CRITICAL VIOLATION:7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD HANDLER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOOD ARE HANDLED:SAUSAGE,CHICKEN,RIBS ETC. A CERTIFIED FOOD HANDLER IS REQUIRED TO BE ON PREMISES WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED,SERVED AND STORED. SERIOUS VIOLATION:7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THREE COMPARTMENT SINK NOT MAINTAINED. WHEN WATER IS RELEASED FROM ONE COMPARTMENT SINK,WASTE WATER(GREASE,OIL AND FOOD PARTICLES) BACKS UP ON THE OTHER TWO COMPARTMENT SINK.INSTRUCTED TO REPAIR. SERIOUS VIOLATION:7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE SERVING SCOOP FROM INSIDE THE DRY FOOD,STORED ABOVE THE WHITE CHEST FREEZER

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE PLASTIC SCOOP FROM INSIDE THE DRY FOOD STORED ABOVE THE CHEST FREEZER. WHITE CHEST FREEZER IN POOR REPAIR,LID/COVER IS COMPLETELY RUSTED AND BROKEN,INSTRUCTED TO REPLACE LID/COVER OR THE UNIT. FOOD STORED INSIDE CHEST FREEZER, FROM OPENED CARDBOARD BOXES MUST PROVIDE FOOD GRADE BAGS OR FOOD CONTAINERS WITH LIDS.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOOD DEBRIS INSIDE ALL COOLERS AND RUBBER GASKETS,INSTRUCTED TO CLEAN AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOOD DEBRIS INSIDE ALL COOLERS AND RUBBER GASKETS,INSTRUCTED TO CLEAN AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.