PHILLY'S BEST Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING�TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. 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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE IN THE WASHROOMS AND ALL PREP HANDSINKS. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. INSTRUCTED TO PROVIDE.

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 HAND SINK IN REAR PREP AREA ACROSS FROM WALK-IN COOLER INACESSIBLE. NO WATER COMING FROM SINK. INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED WITH HOT/COLD WATER AT ALL TIMES. 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 HAND SINK IN REAR PREP AREA ACROSS FROM WALK-IN COOLER NOT STOCKED WITH SOAP. INSTRUCTED HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION CONSOLIDATED WITH ABOVE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED BROKEN HANDLE TO PEPSI DISPLAY COOLER ALONG WALL TO HOT SERVICE LINE. INSTRUCTED TO REPAIR/REPLACE.

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: NOTED SLOW DRAINING HANDSINK ALONG HOT SERVICE LINE. INSTRUCTED TO CORRECT.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED LOOSE FOOD DEBRIS, SPILLS, AND DUST BUILDUP ON THE FLOORS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, AND BUILDUP. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INSPECTION. INSTRUCTED TO MEET REQUIREMENT. VIOLATION NOTED DURING 2020 INSPECTION.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

PREVIOUS CORE VIOLATION CORRECTED - Comments: NOTED CONTINUED NON COMPLIANCE FROM REPORT #2386787 ON 9/2/20. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#36) 4-204.112(B): OBSERVED NO THERMOMETERS INSIDE OF ALL REFRIGERATION UNITS IN ALL PREP AREAS. MUST PROVIDE AND MAINTAIN. (#39) 3-305.11: 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. (#49) 4-601.11(C): 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. (#56) 6-501.14: INSTRUCTED TO DETAIL CLEAN ALL DUST AND DIRT FILLED VENTS DIRECTLY ABOVE PREP AREA TABLES LOCATED THROUGHOUT PREP AREAS. MUST MAINTAIN. (#57) 2-102.13: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR REVIEW FOR ALL FOOD EMPLOYEES. INSTRUCTED TO MEET REQUIREMENT. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: NOTED CONTINUED NON COMPLIANCE FROM REPORT #2386787 ON 9/2/20. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#36) 4-204.112(B): OBSERVED NO THERMOMETERS INSIDE OF ALL REFRIGERATION UNITS IN ALL PREP AREAS. MUST PROVIDE AND MAINTAIN. (#39) 3-305.11: 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. (#49) 4-601.11(C): 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. (#56) 6-501.14: INSTRUCTED TO DETAIL CLEAN ALL DUST AND DIRT FILLED VENTS DIRECTLY ABOVE PREP AREA TABLES LOCATED THROUGHOUT PREP AREAS. MUST MAINTAIN. (#57) 2-102.13: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR REVIEW FOR ALL FOOD EMPLOYEES. INSTRUCTED TO MEET REQUIREMENT. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.