PAPA T'S ITALIANO Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO IMPLEMENT A POLICY WHERE ALL FOOD/CONDITIONAL EMPLOYEES ACKNOWLEDGES THEIR RESPONSIBILITIES IN REPORTING ANY ILLNESSES TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED TO IMPLEMENT A PROCEDURE AND PROVIDE ALL NECESSARY SUPPLIES FOR HANDLING THESE EVENTS. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HANDWASHING CLEANSER AT THE EMPLOYEES MEN'S NOR THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(c) CITATION ISSUED

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HAND DRYING DEVICES AT THE EMPLOYEES MEN'S NOR THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED, SEE ABOVE VIOLATION

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HAND WASHING SINKS IN THE FOOD PREP AND TOILET ROOMS WITH NO SIGNAGE OR POSTERS. INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE OR POSTERS TO ALL HAND WASHING SINKS. MAINTAIN SAME.

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: FOUND READY TO EAT(RTE) AND TCS FOODS STORED INSIDE OF THE WALK IN COOLERS (2) THAT WERE PREPARED AND/OR REMOVED FROM ITS ORIGINAL PACKAGING NOT DATED OR LABELED. INSTRUCTED TO PROPERLY LABEL/DATE ALL RTE AND TCS FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: FOUND NO METAL STEMMED THERMOMETERS FOR INTERNAL TEMPERATURE TAKING FOR THE FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

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: FOUND RODENT DROPPINGS ON THE PREMISES. 80 DROPPINGS IN THE CORNER AND AROUND THE 3-COMPARTMENT SINK IN THE DISH WASHING AREA (CLOSEST TO THE OFFICE); 100 IN THE CORNERS AND ALONG THE WALLBASE IN THE LAUNDRY ROOM; 40 UNDER/AROUND THE COOKING EQUIPMENT AND 10 AROUND THE COOLERS EQUIPMENT; 10 IN THE OFFICE (WITH THE CARPET) AND 5 ON THE LOWER SURFACE OF THE PREP TABLES WHERE THE PIZZA BOXES ARE STORED. INSTRUCTED TO REMOVE ALL DROPPINGS, CLEAN/SANITIZE ALL OF THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: INSTRUCTED TO STORE THE WIPING CLOTHS IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CAN OPENER IS RUSTY AND NOT CLEAN. INSTRUCTED TO REMOVE RUST AND FOOD/DIRT BUILD UP. 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND NO CHEMICAL TEST STRIPS FOR THE SANITIZER USED AT THE 3-COMPARTMENT SINK ON SITE. INSTRUCTED TO PROVIDE THE CORRECT TEST STRIPS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE INTERIOR OF THE DEEP FRYERS TOP/BOTTOM, INTERIOR/EXTERIOR WITH FOOD, DIRT AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO, THE STORAGE RACKS IN THE FOOD PREP AND WALK IN COOLERS WITH FOOD AND DIRT. THE FAN BLADES ON THE CEILING FANS IN THE FOOD PREP WITH DIRT/DUST BUILD UP AND LOWER SURFACE OF ALL PREP TABLES MUST BE CLEANED AND SANITIZED. MAINTAIN SAME.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: THE TRASH RECEPTACLE IN THE WOMEN'S TOILET ROOM DOES NOT HAVE A COVER/LID. INSTRUCTED TO PROVIDE ONE WITH A COVER/LID. MAINTAIN SAME.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: THE FLOORS IN ALL OF THE CORNERS, UNDER/AROUND ALL SINKS, HEAVY EQUIPMENT AND STORAGE RACKS WITH DIRT, FOOD AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. -THE WALLS AND CEILINGS IN THE FOOD PREP AND DISH WASHING AREAS WITH FOOD AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS AROUND ALL SINKS, COOLER AND COOKING EQUIPMENT.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ALL FOOD HANDLERS MUST TAKE THE FOOD HANDLERS TRAINING AND PROVIDE PROOF THE REQUIREMENT WAS MET.

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: ALL FOOD HANDLERS MUST TAKE THE FOOD HANDLERS TRAINING AND PROVIDE PROOF THE REQUIREMENT WAS MET.

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.