PHILLY'S BEST Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures in the reach in prep cooler: 1/4lb of beef @ 52.9F; 3/4lb of eggs @ 47.1F; 3/4lb of turkey @ 59.0F; 1/4lb of sliced tomato @ 46.8.5F; and 1lb of ham @ 48.4F. Found (3lbs) 9 slices of pizza (cheese, sausage, gyro and pepperoni) ranging between 121.9F-132.5F in the hot holding unit at front counter. Instructed all potentially hazardous foods must be held at 40F or lower when cold, and 140F or higher when hot. Operator voluntarily discarded denatured foods totaling in value @ $44. 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: Observed poor hygienic practices in kitchen by food handlers. Observed a food handler using bare hand contact with ready to eat foods (food handler making sandwich and touching bread, deli meats, cheese, and lettuce with bare hands. Observed food handler holding pizza crust with bare hands, while cutting whole pizza into slices. Observed another food handler using the same glove for multiple tasks (handling raw meats, then lettuce). Instructed to discard all foods that have been touched with bare hands, or affected by cross contamination. Discussed proper procedure for good hygienic practices with manager. Witnessed manager correcting food handlers. Critical violation 7-38-010.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Found 15-20 small, black flies in rear prep, on dish drying rack, near reach in prep cooler across from cooking line, and on walls near utility sink. Must detail clean and sanitize all affected areas and eliminate small, black fly activity. Serious violation 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed no city of Chicago certified food manager on site while potentially hazardous foods (pizzas, gyros, sandwiches, etc.) are being cooked and served. Instructed must have a city of Chicago certified manager on site at all times when potentially hazardous foods are being prepped, cooked and/or served. Instructed must have original certification posted. Serious violation 7-38-012.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Found the previous minor violation not corrected from report #1632935, dated 3/10/16: #33 OBSERVED ACCUMULATION OF FOOD DEBRIS AND FILM ON THE WIRE RACK NEXT TO THE THREE COMPARTMENT SINK, THE CAN OPENER AND THE HANDLES ON THE COOK LINE HAND SINK. #34 OBSERVED ACCUMULATION OF PLASTIC CAPS AND SPILLED SYRUP ON THE FLOOR NEAR THE SODA MACHINE IN THE BASEMENT DRY STORAGE ROOM. INSTRUCTED TO CLEAN AND MAINTAIN. #36 THERE IS NO LIGHT SHIELD ON THE LIGHT AT THE LEFT END OF THE COOK LINE. INSTRUCTED TO PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULBS. #43 OBSERVED SOILED WIPING CLOTHS STORED ON THE CUTTING BOARD AND PREP TABLE. INSTRUCTED TO STORE IN SANITIZER SOLUTION BETWEEN USES. Must correct all previous minor violations. Serious Violation 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed tape used on shattered glass door of men's restroom as a form of repair. Must remove tape and repair shattered glass. All surfaces must be smooth and easily cleanable. Must maintain same.

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: Observed large area of standing water at bottom of stairs to basement hallway. Must keep area clean and dry to prevent pest harborage. Must maintain same.

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: Observed large area of standing water at bottom of stairs to basement hallway. Must keep area clean and dry to prevent pest harborage. Must maintain same.

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.