PIZZA CAPRI Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: Must provide employee health policy for all employees. 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: Must provide printed vomit and diarrhea clean up policy. Priority foundation 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.

PROPER COLD HOLDING TEMPERATURES - Comments: Found the following TCS (time/temperature control for safety) foods at improper temperatures in the front prep cooler and the basement walk in cooler: chicken @ 46.2F - 47.5F; salmon @ 57.7F; shrimp @ 47.7F; calamari @ 46.8F; talapia @ 45F; mozzarella cheese @ 47.5F; mixed greens (bagged) 52.5F; cooked spinach @ 52.1F; heavy cream @ 50.7F; tuna @ 48.1F; an shredded cheddar cheese @ 47.9F; marscapone cheese @ 48.9F; and sliced sausage @ 48.8F. Found cooked salmon @ 116F and parmesean cheese @ 65.1F on the front counter. Instructed must keep TCS foods at 41F or less or 135F or more at all times. Operator voluntarily discarded 80lbs of denatured foods during inspection. Operator estimates total value to be $ 400. Priority violation 7-38-005. Citation issued.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 Observed TCS foods in walk in coolers without proper labels. Must label all TCS foods with common name and discard date. Priority foundation 7-38-005.

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: Must provide consumer advisory disclosure and reminder for burgers cooked to order. Priority foundation 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: Observed front prep cooler and basement walk in cooler unable to maintain proper temperature. Ambient air temperature found at 47.4F in prep cooler, and 45.5 in basement walk in cooler. Instructed all refrigeration must have ambient air temperature of 41F or less at all times. Refrigeration repair service on site during inspection to repair both units. Priority violation 7-38-005. Citation issued.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12 Observed heavily stained/soiled cutting board in front prep. Must resurface or replace. Must maintain same.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.13 Observed broken/damaged coving in dish area. Must repair and maintain same.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 Observed damaged/porous walls in dish room. Must detail repair and detail clean all walls. Must maintain same.

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: 6-501.14 Observed excessive debris accumulation on fan vents in walk in cooler in basement. Must remove, detail clean and sanitize. Must maintain same.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-501.14 Observed excessive debris accumulation on fan vents in walk in cooler in basement. Must remove, detail clean and sanitize. Must maintain same.

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.