PRIDE OF CHICAGO Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE DOES NOT HAVE THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST OBTAIN THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE NOR A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF, BEANS) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO OBTAIN A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE, MANAGER ON DUTY PROVIDED A NATIONAL FOOD SAFETY MANAGER'S CERTIFICATE DATED 4/4/23 AND HAS NOT OBTAINED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED LIVE SMALL AND LARGE FLIES ACTIVITY ON SITE. OBSERVED ABOUT 25 LIVE SMALL FLIES ON THE WALLS, CEILINGS AND FLYING AROUND THE FOOD PREP AREA AND ABOUT 5 LIVE LARGE FLIES FLYING AROUND THE FRONT FOOD PREP/CUSTOMER SERVICE AREA. INSTRUCTED TO ELIMINATE LIVE SMALL AND LARGE FLIES ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER THE FLAT TOP GRILL, AND ACCUMULATED GREASE ON THE GAS PIPES BEHIND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED COLD WATER NOT TURNING ON AT THE HAND WASHING SINK LOCATED IN THE FRONT FOOD PREP AREA. HOT WATER AT SAID HAND WASHING SINK REACHED 115F. INSTRUCTED TO REPAIR COLD WATER AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED COLD WATER NOT TURNING ON AT THE HAND WASHING SINK LOCATED IN THE FRONT FOOD PREP AREA. HOT WATER AT SAID HAND WASHING SINK REACHED 115F. INSTRUCTED TO REPAIR COLD WATER AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.