PETE'S PIZZA & BAKEHOUSE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PIZZA PREP COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 50.9 F, FOUND SAUSAGE, HAM, CHEESE AND PEPPERONI INSIDE COOLER AT THIS TIME. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR MUST BE 40 F OR BELOW. COOLER TAGGED BY CDPH AT THIS TIME.

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: FOUND THE FOLLOWING POTENTAILLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 44.9 F AND 54.3 F- SAUSAGE, CHEESE, HAM AND PEPPERONI. INSTRUCTED MANAGER ALL POTENTAILLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTAILLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SINGLE SERVICE UTENSILS (PLASTIC SPOONS) NOT PROPERLY INVERTED AT FRONT COUNTER, SELF SERVICE. MUST PROPERLY INVERT ALL PLASTIC SPOONS, HANDLES UPWARD TO PREVENT POTENTIAL CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS/FOOD STAINS ON EXTERIOR OF SINKS IN PREP/DISHWASH AREA, FOOD DEBRIS ON SHELVES AT REAR PREP AREA AND SLIGHT PINK BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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: THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS/FOOD STAINS ON EXTERIOR OF SINKS IN PREP/DISHWASH AREA, FOOD DEBRIS ON SHELVES AT REAR PREP AREA AND SLIGHT PINK BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.

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.