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

PROPER COLD HOLDING TEMPERATURES - Comments: Found several TCS food items held at improper temperature in prep cooler. 4 lbs of cooked chicken at 62.4f, 3 lbs of soft cheese at 61.4f, 2 lbs of cooked mushrooms at 64.5 and 2 lb of cooked sausage at 58.4f, Instructed manager to hold all cold TCS foods at 41f or lower. Priority violation 7-38-005. food discarded valued at $50.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: Found prep cooler at main cook line ambient temperature at 72.3f, cooler is used to store said TCS foods. Instructed to keep all coolers temperature at 41f or lower. Priority violation 7-38-005. Cooler is Tagged not allowed to use, must contact the office of CDPH for tag removal request when repaired.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: Bulk food containers ( sugar, flour..) not labeled, Instructed to label.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: Inadequate food protection, Found food handlers placing personal phones/ small speakers on cutting board where ready-to-eat food is being prepared on the same board. Instructed manager not to allow employees to contaminate food contact surface with their personal items. Priority foundation violation 7-38-005.

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.

PERSONAL CLEANLINESS - Comments: Food handlers not wearing hair restraint in food prep kitchen, instructed to wear.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PERSONAL CLEANLINESS - Comments: Food handlers not wearing hair restraint in food prep kitchen, instructed to wear.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.