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

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: UPPER ICE SHOOT INSIDE THE ICE MACHINE NOTED DIRTY. INSTRUCTED TO CLEAN AND MAINTAIN.

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: NOTED THE FOLLOWING TCS FOODS NOT PROPERLY HELD AT ADEQUATE HOT HOLDING TEMPERATURES IN THE COOKS LINE STEAM TABLE. MEATBALLS AT 124.8F, VEGETABLE SOUP AT 114.6F, CHEESE SAUCE AT 110.8F. ALL FOODS DISCARDED. MANAGER INCREASED THE STEAM TABLE TEMPERATURE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED TCS ALFREDO CHEESE SAUCE HELD AT IMPROPER COLD HOLDING TEMPERATURE OF 49.5F IN THE UPPER PORTION OF THE COOKS LINE COOLER. NOTED OTHER TCS FOODS IN THE SAME COOLER AT PROPER COLD HOLDING TEMPERATURE AND ALFREDO SAUCE FROM THE LARGER CONTAINER IN THE REFRIGERATOR AT PROPER TEMPERATURE. COOK STATED HE RECENTLY FILLED THE COOKS LINE CONTAINER FROM A METAL PAN DIRECTLY FROM THE HOT DISH WASHING MACHINE. REVIEWED WITH MANAGEMENT PROPER FOOD PROTECTION/TEMPERATURE REQUIREMENTS. SAUCE DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #21 FOR CITATION.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS - Comments: NOTED THE BUSINESS MAINTAINS TEMPERATURE LOGS WITH AN APPROVED VARIANCE FROM C.D.P.H AS A MEANS OF CONTROL FOR ASSORTED PIZZAS AND CALZONES ON DISPLAY THEN REHEATED TO 165 F AS ORDERED. RECORDS WERE FOUND NOT PROPERLY MAINTAINED. SOME ITEMS SUCH AS THE MEAT STUFFED CALZONE AT A TEMPERATURE OF 66.9F AND NOT LISTED ON THE TEMPERATURE LOG. ALSO, THEIR VARIANCE LOG SHEETS LIST THE FOODS MUST BE DISCARDED AFTER THREE HOURS. THE INITIAL TEMPERATURES WERE TAKEN AT 10:35 AM. TEMPERATURES NOTED DURING THE INSPECTION AT 2:30 PM. ALL FOODS DISCARDED. INSTRUCTED TO PROPERLY MAINTAIN THEIR VARIANCE OF TIME AND TEMPERATURE FOR A MEANS OF CONTROL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: BROKEN COLD WATER HANDLE ON THE FRONT PREP HAND WASHING SINK. MUST REPLACE.----LEAK UNDER THE DISHWASHING ROOM HAND WASHING SINK ONTO THE FLOOR. INSTRUCTED TO REPAIR.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: MUST PROVIDE A WASTE RECEPTACLE AT THE KITCHEN ENTRANCE HAND WASHING SINK.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST NOT STORE STREET SCOOTER INSIDE THE DRY FOOD STORAGE ROOM OR ANY OTHER KITCHEN/FOOD AREAS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST NOT STORE STREET SCOOTER INSIDE THE DRY FOOD STORAGE ROOM OR ANY OTHER KITCHEN/FOOD AREAS.

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.