PETEY'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: WALK-IN COOLER CONTAINING POTENTIALLY HAZARDOUS FOODS, AT 55.8 F DEGREES, UNABLE TO MAINTAIN PROPER COLD TEMPERATURE OF 40 F DEGREES OR LOWER. COOLER TAGGED HELD FOR INSPECTION. INSTRUCTED NOT TO USE UNTIL ABLE TO MAINTAIN ADEQUATE TEMPERATURE OF 40 F DEGREES OR LOWER. CRITICAL VIOLATION 7-38-005(A)ISSUED.

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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS (3 PANS OF SHAVED ITALIAN BEEF (5LBS), 2/5LB BAGS OF SLICED ITALIAN STYLED SEASONED BEEF, 17LBS OF RAW CHICKEN, 11LBS OF RIBS, 15LBS OF PRE-COOKED CHICKEN WINGS AND 3LBS OF COOKED SAUSAGE )LOCATED IN THE WALK-IN COOLER AT IMPROPER INTERNAL TEMPERATURES RANGING FROM 53.7-55.2 F DEGREES. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURED FOOD ITEMS.INSTRUCTED TO KEEP ALL COLD FOOD ITEMS AT 40F BELOW. APPROX. WT.61LBS AND APPROX. VALUE $250.00. 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GREASE CONTAINER NOT MAINTAINED WITH GREASE SPILLED ON TOP, LID AND GROUND AROUND CONTAINER. MUST MAINTAIN. SERIOUS VIOLATION 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR WALK-IN COOLER DOOR AT BOTTOM OF 11/2" GAP ACROSS BOTTOM OF DOOR.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR OF FOOD SPILLS IN PREP AREA AND AT REAR.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR OF FOOD SPILLS IN PREP AREA AND AT REAR.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.