PETE'S PIZZA & BAKEHOUSE Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: PAPER TOWELS ARE NOT PROVIDED AT THE HANDWASHING SINK IN THE DISH AREA. PIC PROVIDED PAPER TOWELS ON SITE. SEE THE ABOVE VIOLATION #10 FOR CITATION.

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: THE HAND SINK LOCATED AT THE ENTRANCE OF THE REAR KITCHEN IS BLOCKED BY TABLES, AND WATER WAS SHUT OFF AT THE HAND SINK.---THE HAND SINK LOCATED IN THE REAR PREP-LINE AREA WAS BLOCKED BY A PLASTIC PITCHER.---THE FACILITY MUST ENSURE HAND SINKS ARE EASILY ACCESSIBLE AND SUPPLIED WITH WATER OF AT LEAST 100*F, SOAP, AND DISPOSABLE PAPER TOWELS AT ALL TIMES. PIC ENSURED ALL HAND SINKS WERE ACCESSIBLE AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C)

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: SOME AREAS IN THE UPPER PORTION OF THE ICE MACHINE ARE IN NEED OF CLEANING.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: VARIOUS TCS PIZZA (SPINACH, MEAT-FILLED CALZONE, DEEP-DISH PIZZA) LEFT AT IMPROPER TEMPERATURE IN THE DISPLAY CASE WAS MEASURED BETWEEN 71.9 - 82.5 *F. PIZZA WAS DISCARDED ON-SITE. PRIORITY CITATION ISSUED 7-38-005.

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.

TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS - Comments: OBSERVED INACCURATE TEMPERATURE LOGS FOR TCS PIZZAS ON DISPLAY USING TIME AS A MEANS OF CONTROL. TEMPERATURE LOGS NOTED WITH HOT PIZZA TEMPERATURES ALL AT 170F FOR ALL PIZZAS ON ALL DAYS OF RECORDS MAINTAINED. INSTRUCTED TO USE METAL STEM THERMOMETERS ON-SITE TO TAKE ACCURATE FOOD TEMPERATURES AND MAINTAIN TEMPERATURE LOGS WITH ACTUAL HOT FOOD TEMPERATURES. PRIORITY FOUNDATION CITATION ISSUED 7-38-005.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: BULK FOOD STORAGE CONTAINERS DO NOT HAVE LABELS THROUGHOUT THE KITCHEN FACILITY. INSTRUCTED TO LABEL WITH THE PRODUCT COMMON NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: THE EXTERIOR BACK EXIT DOOR AND SIDE DOOR NEAR THE PIZZA PREP AREA, ALLOW ACCESS FOR PESTS. DOORS MUST BE SOLID AND TIGHT-FITTING. DOORS WERE CLOSED ON SITE.

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: BOXES OF FOOD STORED ON THE WALK-IN FREEZER FLOOR. INSTRUCTED TO ELEVATE.

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: THE INTERIOR OF THE MICROWAVE IS NOT CLEAN TO SIGHT AND TOUCH. MUST CLEAN AND 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NON-FOOD CONTACT SURFACE OF RUSTED SHELVING IN THE WALK-IN COOLER AND SHELVING NEAR THE STAND-UP REACH-IN COOLER AT THE END OF THE COOKLINE IS NO LONGER EASILY CLEANABLE. MUST CLEAN AND 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR OF MICROWAVE OVEN AND EXTERIOR OF COOKS LINE EQUIPMENT WITH EXCESSIVE FOOD AND GREASE ACCUMULATION. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FLOORS INCLUDE BUT ARE NOT LIMITED TO AREAS SUCH AS UNDER THE GRILL AREA AND THE DISH AREA HAS SOIL AND GREASE DEBRIS.---FOOD DEBRIS FOUND UNDER MICROWAVE. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS SPLASH GUARDS.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED PLASTIC WRAPPING USED AROUND THE PIPING OF THE HAND SINKS IN THE ENTRANCE OF THE REAR KITCHEN HAND SINK AND THE HAND SINK IN THE DISHWASHING AREA.---THE BACKFLOW DEVICE IS MISSING/BROKEN AT THE MOP SINK. INSTRUCTED TO REPAIR ALL PROPERLY.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED PLASTIC WRAPPING USED AROUND THE PIPING OF THE HAND SINKS IN THE ENTRANCE OF THE REAR KITCHEN HAND SINK AND THE HAND SINK IN THE DISHWASHING AREA.---THE BACKFLOW DEVICE IS MISSING/BROKEN AT THE MOP SINK. INSTRUCTED TO REPAIR ALL PROPERLY.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.