PIZZA NOVA INC Fails Health Inspection - Chicago Restaurant

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION FROM REPORT #2167164 5/3/18 NOT CORRECTED #18-STILL OBSERVED EVIDENCE OF APPX.11 OR MORE LIVE ROACHES CRAWLING ON FLOOR UNDER 3 - DOOR PREP COOLERS IN HOT FOOD PREP AREA,IN CREVICE ON UNDERSIDE OF HAND SINK IN PIZZA PREP AREA,BACK UNDERSIDE OF 3- COMPARTMENT SINK ,IN CREVICE BETWEEN UPPER WALL CHEMICAL STORAGE UNIT,INSIDE OF FAR LEFT 3- COMPARTMENT SINK BASIN,ON WALL NEXT TO 3- COMP SINK,ON TOP OF GREASE TRAP,IN BETWEEN WALL PANEL UNDER SAME SINK IN DISH WASHING AREA ALSO, APPX. 20 OR MORE LIVE ANTS CRAWLING ON FLOOR IN FRONT OF PIZZA OVEN AND DINING AREA.APPX."1/2-3/4" GAP ALONG ALL SIDES OF OUTSIDE GARAGE STORAGE DOOR AND LAST DOOR IN DINING AREA ALONG BOTTOM.MUST RODENT PROOF DOORS.A PEST CONTROL OPERATOR ARRIVED ON SITE AND TREATED PREMISES DURING INSPECTION AND PHYSICALLY REMOVED LIVE EVIDENCE OF ROACHES AND ANTS AT THIS TIME.(CRITICAL 7-42-090)

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: OBSERVED NO INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS FROM PREVIOUS INSPECTION A NEW SUMMARY WILL BE POSTED.MUST PROVIDE AND POST AT ALL TIMES.(SERIOUS 7-42-010B)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Inspector Comments: MUST INVERT MULTIUSE UTENSILS ON STORAGE SHELVES IN PIZZA PREP AREA.

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: Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON GARAGE WALK IN COOLER AND FREEZER,PIZZA PREP COOLER AND 3- DOOR PREP COOLER IN HOT FOOD PREP AREA.MUST REMOVE FOIL FROM PIPES OF COOKING EQUIPMENT.

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: Inspector Comments: MUST CLEAN FOOD DEBRIS BUILD UP FROM PREP TABLES,FRYER CABINET,PREP COOLERS,STEAM TABLE,ALL COOKING EQUIPMENT,WHEEL BASES AND LEGS OF EQUIPMENT,FLOOR MIXER,PIPES OF EQUIPMENT,WINDOW SILLS.

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: Inspector Comments: MUST CLEAN FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT ALL PREP AREAS,DISH WASHING AREAS,STORAGE AREAS.MUST MAKE FLOOR SMOOTH AND EASILY CLEANABLE IN REAR STORAGE AREA AND WHERE NEEDED.MUST GROUT FLOOR WHERE NEEDED.

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: Inspector Comments: MUST REPAIR OR REPLACE STAINED AND DAMAGED CEILING TILES THROUGHOUT PREP,DISH,STORAGE AND DINING AREAS,MISSING AND DAMAGED WALL TILES AND BASES WHERE NEEDED.MUST CLEAN FOOD DEBRIS FROM WALLS THROUGHOUT.MUST SEAL ALL OPENINGS AROUND PIPES AND GAPS IN WALLS THROUGHOUT.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Inspector Comments: MUST REPLACE BURNTOUT LIGHTS THROUGHOUT AND PROVIDE A SHATTER PROOF BULB IN OUTSIDE GARAGE WALK IN COOLER.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Inspector Comments: MUST PROVIDE A THERMOMETER FOR COUNTER TOP PIZZA HOT HOLDING UNIT.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF FLOOR AND AWAY FROM WALLS AND ON TOP OF FOOD IN WALK IN COOLERS AND STORAGE AREAS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF FLOOR AND AWAY FROM WALLS AND ON TOP OF FOOD IN WALK IN COOLERS AND STORAGE AREAS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.