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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS, READY TO EAT PIZZA, HELD AT IMPROPER TEMPERATURES BETWEEN 87.7 F AND 124.0 F HELD ON TOP OF FRONT COUNTER UNDER LIGHTS. ALL OUT OF TEMPERATURE PIZZAS, CHEESE/VEGETABLE/STUFFED CHEESE/MARAGRITA, VOLUNTARILLY DISCARDED. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 F OR ABOVE IF HELD HOT. CRITICAL VIOLATION 7-38-005(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: FOUND POTENTIALLY HAZARDOUS FOODS, READY TO EAT PIZZA, HELD AT IMPROPER TEMPERATURES BETWEEN 87.7 F AND 124.0 F HELD ON TOP OF FRONT COUNTER UNDER LIGHTS. ALL OUT OF TEMPERATURE PIZZAS, CHEESE/VEGETABLE/STUFFED CHEESE/MARAGRITA, VOLUNTARILLY DISCARDED. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 140 F OR ABOVE IF HELD HOT. CRITICAL VIOLATION 7-38-005(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.