PIZZERIA ORA Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FINAL SANITIZING RINSE OF CHEMICAL CHLORINE SANITIZER AT 0PPM . EMPLOYEE HAS BEEN WASHING DISHES AT THE TIME OF INSPECTION. INSTRUCTED MANAGER TO REPAIR THE LOW TEMP DISH MACHINE TO HAVE A FINAL RINSE OF CHEMICAL SANITIZER READING AT 100PPM. CITATION ISSUED CRITICAL 7-38-030. MANAGER CALLED THE TRI MARK MARLIN COMPANY FOR THE TECHNICIAN TO COME AND REPAIR THE DISH MACHINE DURING INSPECTION. DISH MACHINE FINAL RINSE AT 100PPM ALREADY.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE INTERIOR OF THE MICROWAVE, SOLID LIGHT SHIELD ABOVE THE PREP AREA WITH GREASE BUILD-UP, INTERIOR DOOR OF THE DEEP FRYER WITH HEAVY GREASE BUILD-UP 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: MUST CLEAN THE FLOOR IN THE DISHWASHING/PREP AREA ALONG THE WALL BASE ALL CORNER AND MAINTAIN. ELEVATE ALL STOCKS,BAG OF ONIONS 6"OFF THE FLOOR.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULBS x3 ON THE HOOD/CANOPY IN THE KITCHEN. MUST REPLACE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULBS x3 ON THE HOOD/CANOPY IN THE KITCHEN. MUST REPLACE.

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.