SBARRO Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. 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.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: OBSERVED UNSAFE AND ADULTERATED FOOD STORED IN THE PREP COOLER AND WALK-IN COOLER. OBSERVED A MOLD-LIKE SUBSTANCE IN THE CONTAINER OF MARINARA SAUCE AND MOLD-LIKE SUBSTANCE AND DARK SPOTS ON THE COOKED PASTA NOODLES. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 3# OF FOOD WORTH $10. PRIORITY 7-40-050(A). CITATION ISSUED.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS IN THE STEAM TABLE. OBSERVED CHICKEN AT 94.3-128.5F, ITALIAN SAUSAGE AND PEPPERS AT 114.8F, COOKED POTATOES AT 95.9F, MEATBALLS AT 132.4F, AND MACARONI AND CHEESE AT 122.3F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20# OF FOOD WORTH $100. PRIORITY 7-38-005. CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 20 LIVE SMALL FLIES ON THE WALLS, EQUIPMENT AND STOCK IN THE REAR FOOD PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE TRAYS BELOW THE WIRE CONVEYOR RACKS IN THE PIZZA OVEN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE TRAYS BELOW THE WIRE CONVEYOR RACKS IN THE PIZZA OVEN.

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.