REGGIO'S PIZZA EXPRESS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND 4 DOOR PREP COOLER AT 48.2F AND PREMISES THERMOMETER SHOWED 50F NOT ABLE TO HOLD COLD FOOD AT 40F,CRITICAL VIOLATION,CITATION ISSUED;TAG COOLER MUST BE 40F OR BELOW,MUST CALL TECHNICIAN TO FIX COOLER,MUST FAX LETTER TO CDPH 312-746-4240 WHEN COOLER HAS BEEN FIXED

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE ,CRITICAL VIOLATION CITATION ISSUED,FOOD FROM ABOVE COOLER WERE THE FOLLOWING MILK AND CHOCO MILK 46.5F AND 47.1F ,16BOTTLES OF 473 ML,CHEESE 48.5 F,15 LBS.EGGS 45.5,MANAGER DISCARDED THE FOODS; INSTRUCTED ALL COLD FOODS MUST BE 40F OR BELOW,MUST TAKE LOG TEMPERATURE AND RECORD TEMPERATURE AT RECEIVING

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: EXTERIOR OF COOKING OVEN WITH ACCUMULATED DUST,MUST CLEAN AND MAINTAIN

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING TILE HOLES IN BASEMENT STORAGE AREA MUST BE SEALED

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING TILE HOLES IN BASEMENT STORAGE AREA MUST BE SEALED

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.