PIZZA NOVA INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEES NOT WASHING HANDS AFTER CONTAMINATING HANDS. OBSERVED FOOD EMPLOYEE AT THE REAR DEEP FRYING STATION TOUCH/ADJUST GLASSES, WIPE HANDS ON APRON, AND THEN STARTED PREPARING FOOD ITEMS FOR CONSUMER. ALSO, OBSERVED ANOTHER FOOD HANDLER WIPING HIS HANDS ON THE APRON AFTER ENTERING THE REAR PREP AREA FROM THE FRONT PREP AREA. INSTRUCTED TO ALWAYS WASH HANDS AFTER ENGAGING IN ACTIVITIES THAT CONTAMINATE THE HANDS. PRIORITY VIOLATION. 7-38-010, CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED IMPROPER HANDWASHING PROCEDURE. OBSERVED THE FOOD HANDLER RINSE HANDS WITHOUT USING SOAP AND USED A WIPING CLOTH NEARBY TO DRY HANDS. INSTRUCTED TO WASH HANDS WITH HAND WASHING SOAP AND DRY WITH AN ADEQUATE HAND DRYING PROVISION (PAPER TOWEL). PRIORITY 7-38-010, CITATION CONSOLIDATED WITH ABOVE VIOLATION

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD-HOLDING TEMPERATURES FOR FOODS THROUGHOUT THE FOOD PREP AREA. FOUND A CONTAINER OF RAW CHICKEN INSIDE A PEPSI COOLER RANGING FROM 47.0F-50.5F. INSIDE OF A PREP COOLER ACROSS FROM THE COOKING EQUIPMENT: SLICED TOMATOES (57.0F), SHREDDED CHEESE (51.7F), SLICED CHEESE (55.0F). FOUND A CONTAINER OF COOKED RIBS RANGING FROM 46.0F-52.0F IN THE WALK-IN COOLER IN THE BASEMENT. INSTRUCTED ALL COLD HOLDING TEMPERATURES OF TCS FOODS MUST BE 41F OR BELOW. APPROXIMATELY 45LBS AT $235 WORTH OF PRODUCT DISCARDED AT THIS TIME. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE HOT HOLDING UNIT AT THE FRONT PREP/SERVICE AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE HOT HOLDING UNIT AT THE FRONT PREP/SERVICE AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.