PHILLY'S BEST Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE PREPARING AND SERVING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, STEAK, SLICED TOMATOES, STEAK ROLLS. INSTRUCTED TO PROVIDE AT LEAST ONE CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WITH VALID ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND CLEANSER AVAILABLE AT HAND-SINK LOCATED IN REAR PREP (PIZZA PREP AREA) DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN FOR PROPER HAND WASHING. PRIORITY FOUNDATION VIOLATION. 7-38-030 (c). CITATION ISSUED.

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: OBSERVED NO HAND DRYING PROVISION AVAILABLE AT HANDSINK LOCATED IN REAR PREP AREA (PIZZA PREP). INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS . PRIORITY FOUNDATION VIOLATION. 7-38-030 (c). CITATION CONSOLIDATED WITH ABOVE VIOLATION.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETERS INSIDE OF ALL REFRIGERATION UNITS IN ALL PREP AREAS. MUST PROVIDE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO LIDS ON VARIOUS SEASONINGS STORED INSIDE OF FOOD GRADE CONTAINERS LOCATED IN PIZZA PREP AREA ON SHELVING UNITS. MUST PROVIDE LIDS TO PROHIBIT MISCELLANEOUS SOURCES OF CONTAMINATION AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE DRIED FOOD DEBRIS ON ALL INTERIOR SURFACES OF ALL REFRIGERATION UNITS AND HEAVY EQUIPMENT IN PLACE THROUGHOUT PREP AREAS. MUST CLEAN ALL UNUSED EQUIPMENT IN PIZZA PREP (FLAT TOP GRILL AND UNUSED SLICERS AND STORE PROPERLY. REMOVE ALL DRIED FOOD SPLATTER ON WALLS THROUGHOUT ALL PREP AREAS.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED ALL PLUMBING FIXTURES IN ALL TOILET ROOMS ON PREMISE IN NEED OF DEEP CLEANING. MUST CLEAN, SANITIZE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO REMOVE ALL UNUSED DRIED FOOD DEBRIS ENCRUSTED HEAVY EQUIPMENT FROM HALLWAY LEADING TO GARBAGE RECEPTACLE AREA. MUST CLEAN FLOORS AND KEEP AREA FREE OF CLUTTER TO PREVENT PEST HARBOR-AGE.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO DETAIL CLEAN ALL DUST AND DIRT FILLED VENTS DIRECTLY ABOVE PREP AREA TABLES LOCATED THROUGHOUT PREP AREAS. MUST MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR REVIEW FOR ALL FOOD EMPLOYEES. INSTRUCTED TO MEET REQUIREMENT.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR REVIEW FOR ALL FOOD EMPLOYEES. INSTRUCTED TO MEET REQUIREMENT.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.