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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEGDEMENT FROM EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17(D) OBSERVED READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (PEPPERONI, SLICED TOMATOES) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT TCS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-202.16 OBSERVED WALL IN DISREPAIR LOCATED IN THE BASEMENT BY THE BEER WALK IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED ACCUMULATED DUST DEBRIS ON THE SIDE OF THE PIZZA OVENS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED THE OUTSIDE OF THE DOUGH BINS STAINED WITH BLACK DIRT SPOTS. INSTRUCTED TO REPLACE AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED ACCUMULATED DUST DEBRIS ON THE SIDE OF THE PIZZA OVENS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED THE OUTSIDE OF THE DOUGH BINS STAINED WITH BLACK DIRT SPOTS. INSTRUCTED TO REPLACE AND MAINTAIN.

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.