PIZANO'S Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED CASHIER EMPLOYEE (FEMALE) SLICING AND TOUCHING READY TO EAT BREAD WITH HER BARE HANDS. INSTRUCTED TO NEVER TOUCH READY TO EAT FOODS WITH BARE HANDS AND TO ALWAYS WEAR FOOD GRADE DISPOSABLE GLOVES TO HANDLE ALL READY TO EAT FOODS, WASHING HANDS BEFORE PUTTING ON FOOD GRADE DISPOSABLE GLOVES. MANAGER CORRECTED DURING THE INSPECTION. CRITICAL VIOLATION 7-38-010(A)(B).

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.

This violation was corrected during the inspection.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED FINAL RINSE GAUGE IN POOR REPAIR AND NOT READING THE FINAL RINSE ON THE HIGH TEMPERATURE DISH MACHINE LOCATED IN THE FOOD PREP AREA ON THE 1ST FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

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.

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES - Comments: OBSERVED SOILED TISSUE PAPER ON THE FLOOR OF THE EMPLOYEE WASHROOM LOCATED IN THE LOWER LEVEL. INSTRUCTED TO ADEQUATELY THROW AWAY ALL SOILED TISSUE PAPER AND MAINTAIN WASHROOM AT ALL TIMES. SERIOUS VIOLATION 7-38-030.

Missing allergen information can cause life-threatening reactions.

All food must be properly labeled with required information.

Label with common name; List ingredients and allergens; Date marking for prepared foods; Country of origin for certain foods.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED UNPROTECTED SILVERWARE BEING PRESET ON THE TABLES INSIDE AND OUTSIDE. INSTRUCTED TO SET SILVERWARE UPON GUEST ARRIVAL OR PROTECT ALL PRESET SILVERWARE AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUST ON THE SHELVES LOCATED IN THE WALK IN COOLER AND RUST ON THE DISH DRYING RACKS LOCATED IN THE DISH WASHING AREA. INSTRUCTED TO REPLACE AND MAINTAIN. OBSERVED CARDBOARD BEING RE-USED AS A FLOOR LINER AND IN THE WALK IN COOLER. INSTRUCTED ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED GUN HOLDERS AND SODA GUNS WITH AN ACCUMULATED PINKISH BROWNISH DEBRIS. OBSERVED ACCUMULATED DIRT DEBRIS ON THE CONTAINERS FOR THE DOUGH LOCATED INSIDE AND OUT OF THE WALK IN COOLER. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DEAD ROACHES ON THE FLOOR LOCATED OUTSIDE OF THE BEER WALK IN COOLER IN THE LOWER LEVEL. INSTRUCTED TO CLEAN AND SANITIZE FLOORS AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALL IN POOR REPAIR LOCATED OUTSIDE OF THE BEER WALK IN COOLER LOCATED IN THE BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED FOOD DEBRIS ON THE WALLS LOCATED UNDER THE DISH MACHINE AND ACCUMULATED DUST ON THE CEILING ABOVE THE 1ST FLOOR FOOD PREP AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALL IN POOR REPAIR LOCATED OUTSIDE OF THE BEER WALK IN COOLER LOCATED IN THE BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED FOOD DEBRIS ON THE WALLS LOCATED UNDER THE DISH MACHINE AND ACCUMULATED DUST ON THE CEILING ABOVE THE 1ST FLOOR FOOD PREP AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.