SARPINO'S PIZZERIA Fails Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE 4-DOOR PIZZA PREP COOLER. OBSERVED THE FOLLOWING FOODS COOKED GROUND BEEF AT 50.1F, SAUSAGES 48.3F, COOKED CHCKEN 48.2F, HAM 49.3F, COOKED CHICKEN WINGS 49.9F, MEATBALLS 48.6F COOKED BEEF 47.6F, PEPPERONI 48.6F, SALAMI 48.1F AND CHEESE 50.3F. MANAGER IMMEDIATELY AND VOLUNTARY DISCARDED APPROXIMATELY 60 LBS OF FOOD VALUE OF $250 INSTRUCTED ABOVE TO MAINTAIN ALL COLD TCS FOODS AT 41.0F OR BELOW. PRIOIRTY VIOLATION 7-38-005 CITATIONN 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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE 4-DOOR PIZZA PREP COOLER WITH AN AIR TEMPERATURE OF 55.0F. INSIDE THE UNIT. COOLER WAS USED TO STORE TCS FOODS. INSTRUCTED TO REPAIR AND MAINTAIN COOLER TEMPERATURE BELOW 41.0F. UNIT TAGGED HELD FOR INSPECTION TAG REMOVAL MAY NOT BE USED UNTIL COOLER IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE OF 41.0F OR 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS STORED ON TOP OF PREP COOLERS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING FAUCET BASE AT THE 3-COMPAERTMENT SINK IN REAR DISHWASHING AREA. MUST REPAIR 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.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED CERTIFIED FOOD SERVICE MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE PROOF OF ALLERGEN TRAINING CERTIFICATE FOR ALL CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGERS AND MAINTAIN.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED CERTIFIED FOOD SERVICE MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE PROOF OF ALLERGEN TRAINING CERTIFICATE FOR ALL CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGERS AND MAINTAIN.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.