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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY.INSTRUCTED FACILITY TO IMPLEMENT APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN AS REQUIRED.INSTRUCTED MANAGER 90 DAYS TO COMPLY.PRIORITY FOUNDATION VIOLATION: 7-38-012(A),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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO CLEAN-UP POLICY FOR CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS.INSTRUCTED TO PROVIDE POLICY AND MAINTAIN REQUIRED CLEAN-UP MATERIALS ON PREMISES AT ALL TIMES.INSTRUCTED MANAGER 90 DAYS TO COMPLY.PRIORITY FOUNDATION VIOLATION: 7-38-005,NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS FOODS) HELD AT IMPROPER TEMPERATURES IN HOT HOLDING UNIT LOCATED AT FRONT SERVICE COUNTER(INTERNAL AMBIENT AIR TEMPERATURE 130.1F).FOUND COOKED SPAGHETTI AT 120.4F,COOKED MEATBALLS AT 123.7F,PIZZA SAUCE AT 128.2F.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED 30#'S OF (TCS FOODS) WORTH APPROX. $60.00 AS STATED PER MANAGER. PRIORITY VIOLATION 7-38-005,CITATION ISSUED. - COS -

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND HOT HOLDING UNIT (LOCATED AT FRONT SERVICE COUNTER) IN USE HOLDING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS FOODS) OFFERED FOR SALE TO CUSTOMERS NOT MAINTAINING PROPER TEMPERATURE,WITH INTERNAL AMBIENT AIR TEMPERATURE AT 130.1F.INSTRUCTED MANAGER,THAT HOT HOLDING UNITS HOLDING (TCS)FOODS MUST MAINTAIN HOT HOLDING TEMPERATURES OF 135F OR ABOVE.THE HOT HOLDING UNIT IS TAGGED HELD FOR INSPECTION AT THIS TIME.INSTRUCTED NOT TO USE THE HOT HOLDING UNIT UNTIL IT IS REPAIRED.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.PLEASE NOTE:SEE BELOW COMMENTS..

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKET AT THE RIGHT DOOR OF FOOD PREP COOLER AT REAR PREP/COOKING AREA.INSTRUCTED TO REPLACE TORN GASKETS AND MAINTAIN.

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: INSTRUCTED TO DETAIL CLEAN EXTERIOR SIDES OF THE GREASE TRAP BOX UNDERNEATH THE DISHWASHING 3 COMPARTMENT SINK TO REMOVE ENCRUSTED GREASE BUILD-UP AND MAINTAIN.

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: OBSERVED SMALL WATER LEAK AT BASE OF FAUCET AT THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAKS 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: OBSERVED SMALL WATER LEAK AT BASE OF FAUCET AT THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAKS 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.