ROSATI'S PIZZA OF CHICAGO-LOGAN SQUARE Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED REAR UPRIGHT PEPSI COOLER AT IMPROPER TEMPERATURE FOR COLD-HOLDING, INTERNAL AMBIENT TEMPERATURE 50.2F. FACILITY AWARE OF ISSUE AND PERSON-IN-CHARGE DISCARDED TCS FOOD AND PLACED SIGNAGE INFORMING FOOD EMPLOYEES NOT TO USE COOLER PRIOR TO INSPECTION. TAGGED COLD-HOLDING EQUIPMENT ON-SITE. INSTRUCTED TO CONTACT CDPH WITH INFORMATION ON EQUIPMENT TAG TO RE-INSPECTION ONCE COOLER IS REPAIRED OR REPLACED AND PRIOR TO USE. PRIORITY VIOLATION. 7-38-005 NO 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED REAR 3-DOOR PREP COOLER AND 2-DOOR UPRIGHT SAUCE COOLER (NEAR PIZZA OVEN) MISSING INTERNAL AMBIENT AIR THERMOMETERS AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED PEST CONTROL DEVICE INSTALLED ABOVE CLEAN EQUIPMENT SIDE OF 3-COMPARTMENT SINK AND HANDWASHING SINK IN THE REAR WAREWASHING AREA. INSTRUCTED TO RELOCATE PEST CONTROL DEVICE AWAY FROM CLEAN EQUIPMENT AND MAINTAIN.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED KNIVES STORED BETWEEN FOOD PREP TABLE EQUIPMENT AND WALLS THROUGHOUT KITCHEN AREA. INSTRUCTED TO REMOVE KNIVES FROM BETWEEN EQUIPMENT AND STORE UTENSILS ON A DRY, CLEAN, SANITIZED SURFACE IN BETWEEN USES AND MAINTAIN AT ALL TIMES.

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 KNIVES STORED BETWEEN FOOD PREP TABLE EQUIPMENT AND WALLS THROUGHOUT KITCHEN AREA. INSTRUCTED TO REMOVE KNIVES FROM BETWEEN EQUIPMENT AND STORE UTENSILS ON A DRY, CLEAN, SANITIZED SURFACE IN BETWEEN USES AND MAINTAIN AT ALL TIMES.

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.