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

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO ONE ON SITE WITH A CITY OF CHICAGO CERTIFED FOOD MANAGER CERTIFICATE WHILE TIME/TEMPERAURE CONTROLLED FOODS INCLUDING COOKED PIZZA AND LASAGNA ARE COOKED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED PIZZA CUTTERS AND UTENSILS AT FRONT SERVICE COUNTER MUST BE CLEANED AND SANITIZED AT A FREQUENCY OF NOT LESS THAN 4 HOURS.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED LASAGNA, MEATBALLS AND ASSORTED VARIETY OF PIZZA HOT HELD AT IMPROPER TEMPERATURES OF 100F-119F. APPROXIMATELY 25LBS OF PIZZA, LASAGNA AND MEATBALLS VALUED AT $75 WERE DISCARDED. PRIORITY VIOLATION 7-38-005.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER WITHIN REACH IN COOLER CONTAINING TO GO SALADS ON SERVICE LINE. MUST PROVIDE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED EMPLOYEE PHONES, DRINKS, AND PERSONAL ITEMS THROUGHOUT FOOD PREPARATION AREA. ALL EMPLOYEE ITEMS NEED TO BE STORED IN DESIGATED AREAS AT ALL TIMES.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED IN USE UTENSILS STORED IN ROOM TEMPERATURE WATER. STORE ALL IN USE UTENSILS IN A CLEAN DRY CONTAINER.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED IN USE UTENSILS STORED IN ROOM TEMPERATURE WATER. STORE ALL IN USE UTENSILS IN A CLEAN DRY CONTAINER.

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.