REGGIO'S PIZZA EXPRESS Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS COLD FOODS HELD AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE WALK-IN COOLER (AIR TEMPERATURE OF 59.0F). LASAGNA AT 50.1F, ITALIAN BEEF AT 49.8F, DICED CHICKEN AT 49.5F, SAUSAGE AT 49.0F. INSTRUCTED MANAGER, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR LOWER AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. INSTRUCTED MANAGER TO USE EMPTY REACH-IN COOLERS (BELOW 41.0F) FOR FOOD STORAGE IN REAR PREP AREA. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 100 LBS, TOTAL VALUE $500.00. 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 DATE MARKING AND DISPOSITION - Comments: INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND WALK-IN COOLER WITH TCS FOODS NOT MAINTAINING PROPER TEMPERATURE REQUIREMENT, WITH AN AIR TEMPERATURE OF 59.0F. INSTRUCTED MANAGER ALL COOLING EQUIPMENT/COOLERS WITH TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F. WALK-IN COOLER IS TAGGED ?HELD FOR INSPECTION?. INSTRUCTED NOT TO USE UNTIL REPAIRED (SEE COMMENTS 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO REPAIR/REPLACE COVER FOR STORAGE CABINET DRAWER IN FRONT SERVICE AREA.

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 AND MAINTAIN INTERIOR SURFACES OF PIZZA PREP COOLER WITH EXCESSIVE MOLDLIKE BUILD UP.

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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: FOUND WASTE WATER BACKING FROM ONE COMPARTMENT INTO ANOTHER COMPARTMENT OF THE 3 COMPARTMENT SINK WHEN WATER IS RELEASED FROM FIRST COMPARTMENT. INSTRUCTED TO FIX. ISSUED 2 DAY NOTICE PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: SOME HANDLER WITH NO FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: SOME HANDLER WITH NO FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.