PUNKY'S PIZZA AND PASTA Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED WASTE WATER BACKING UP IN THE EXPOSED HANDWASHING SINK IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REPAIR THE SINK SO THAT IT DRAINS PROPERLY. ALSO, OBSERVED A ROLLING CART STORED IN FRONT OF THE HANDWASHING SINK. MANAGEMENT INSTRUCTED TO KEEP THE HANDWASHING SINK AVAILABLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AVAILABLE AT THE EXPOSED HANDWASHING SINK. MANAGEMENT PROVIDED PAPER TOWELS AT MY REQUEST. PRIORITY FOUNDATION 7-38-030(C). SEE VIOLATION #10 ABOVE FOR CITATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 50 RAT DROPPINGS ON THE FLOOR OF THE BASEMENT AROUND THE GREASE TRAP, ICE MACHINE AND UNDER THE DRY STORAGE SHELVES. ALSO, OBSERVED APPROXIMATELY 50 MOUSE DROPPINGS IN THE CABINET BELOW THE FOUNTAIN POP MACHINE AND ON THE CORNER SHELF IN THE FOOD PREP AREA WHERE THE COMPUTER IS LOCATED. ALSO, OBSERVED 20 LIVE SMALL FLIES IN THE BASEMENT AND IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL DROPPINGS FROM AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WET WIPING CLOTHS STORED ON TOP OF EQUIPMENT IN THE PREP AREA. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A CONTAINER OF SANITIZER WHEN NOT IN 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: OBSERVED THE ICE SCOOP STORED INSIDE OF THE ICE MACHINE BIN. MANAGEMENT INSTRUCTED TO STORE THE ICE SCOOP IN A CLEAN, PROTECTED LOCATION.

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: OBSERVED FROZEN FOODS STORED IN PLASTIC GROCERY BAGS IN THE CHEST FREEZER. MANAGEMENT INSTRUCTED TO STORE ALL FOOD IN FOOD GRADE STORAGE BAGS OR CONTAINERS.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TEST STRIPS ON THE PREMISES TO MEASURE THE SANITIZER CONCENTRATION AT THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE CAN OPENER BLADE, INTERIOR OF ALL PREP COOLERS AND FREEZERS, PREP TABLES, WIRE STORAGE RACKS AND STAINLESS STEEL STORAGE SHELVES, DEEP FRYERS, STEAM TABLE.

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: CLEAN THE FLOOR IN THE PREP AREA ESPECIALLY UNDER THE COOKING EQUIPMENT. CLEAN THE WALLS OF THE FOOD PREP AREA ESPECIALLY BEHIND THE GRILL.

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: CLEAN THE FLOOR IN THE PREP AREA ESPECIALLY UNDER THE COOKING EQUIPMENT. CLEAN THE WALLS OF THE FOOD PREP AREA ESPECIALLY BEHIND THE GRILL.

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.