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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. OBSERVED A CONE OF GYRO MEAT ON THE GYRO MACHINE AT 56.8F AT THE FRONT COOKING AREA. THE GYRO MACHINE TEMPERATURE WAS COOKING ON LOW AT TIME OF INSPECTION. MANAGEMENT INDICATED THAT THE HEAT IS TURNED UP WHEN AN ORDER IS PLACED. INSTRUCTED MANAGER THAT FOOD MUST BE HEATED TO 140F OR ABOVE AND MAINTAINED WHILE BEING COOKED AND SERVED FROM THE GYRO MACHINE. MANAGEMENT VOLUNATARILY DISCARDED 6# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. OBSERVED A CONE OF GYRO MEAT ON THE GYRO MACHINE AT 56.8F AT THE FRONT COOKING AREA. THE GYRO MACHINE TEMPERATURE WAS COOKING ON LOW AT TIME OF INSPECTION. MANAGEMENT INDICATED THAT THE HEAT IS TURNED UP WHEN AN ORDER IS PLACED. INSTRUCTED MANAGER THAT FOOD MUST BE HEATED TO 140F OR ABOVE AND MAINTAINED WHILE BEING COOKED AND SERVED FROM THE GYRO MACHINE. MANAGEMENT VOLUNATARILY DISCARDED 6# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.

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.