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

PROPER COLD HOLDING TEMPERATURES - Comments: THE FOLLOWING TCS FOODS WERE FOUND HELD AT IMPROPER TEMPERATURES IN THE PIZZA PREP COOLER MENTIONED IN VIOLATION #33. APPROXIMATELY 3 LBS PEPPERONI AT 49.5 AND SAUSAGE AT 46.9F. ALL FOODS DISCARDED. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: THE REAR PIZZA PREP COOLER IS UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. NOTED WITH AN AMBIENT TEMPERATURE OF 52.8F WITH FOOD SUCH AS PEPPERONI @ 49.5F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED THE REAR METAL SCREEN DOOR WAS NOT RODENT OR INSECT PROOFED. NO TIGHT FITTING SEALS ON ALL SIDES AND LARGE OPENING IN METAL MESH. MUST PROVIDE A SMALL, TIGHT MESH FOR SCREENING, TIGHT-FITTING SEALS ON ALL SIDES, TOP AND BOTTOM THRESHOLD OF THE DOOR.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE LOCKS FOR THE BOX FREEZERS LOCATED IN THE DINING ROOM WITH CUSTOMER ACCESS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: SOILED WIPING CLOTHS STORED THROUGHOUT THE FOOD PREP AREA MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED KNIFE STORED IMPROPERLY BETWEEN CUTTING BOARD AND PRP COOLER. IT MUST BE PROPERLY STORE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GARBAGE BAGS OR PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE FREEZERS AND COOLERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: EXCESSIVE RUST ON THE METAL RACK SHELVING INSIDE THE FRONT PREP TALL REACH-IN COOLER AND THROUGHOUT THE WALK-IN COOLER. MUST REMOVE RUST, RE-PAINT/SEAL, OR REPLACE.-----MUST NOT USE CARDBOARD AS LINER FOR SHELVING ABOVE THE PIZZA PREP COOLER AND UNDER THE MICROWAVE OVEN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CEILING LIGHT SHIELDS WERE NOTED WITH EXCESSIVE DEAD INSECTS. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CEILING LIGHT SHIELDS WERE NOTED WITH EXCESSIVE DEAD INSECTS. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.