SI-PIE Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO CHLORINE OF QUATERNARY SANITIZER ON PREMISES. CERTIFIED MANAGER ARRIVED FIFTY MINUTES AFTER INSPECTION STARTED AND INSTRUCTED AN EMPLOYEE TO PURCHASE BLEACH AT A NEAR BY STORE. INSTRUCTED THAT SANITIZER MUST BE PRESENT AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: REAR EXPOSED HAND WASHING SINK NOT ACCESSIBLE OR MAINTAINED. SINK BLOCKED BY TWO LADDERS AND CLEANING UTENSILS FOUND STORED INSIDE SINK. SINK FOUND WITHOUT SOAP OR PAPER TOWELS AND EMPLOYEE/CUSTOMER WASHROOM WASHBOWL FOUND WITHOUT SOAP. MANAGEMENT MADE SINK ACCESSIBLE AND PROVIDED SOAP AND PAPER TOWELS FOR ALL WASHBOWLS. CRITICAL VIOLATION 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING INITIAL INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED AND SERVED IE: PIZZA IN HOT HOLDING UNIT AT 155.5F. MANAGER WAS TELEPHONED AT INITIAL INSPECTION AND ARRIVED FIFTY MINUTES LATER. SERIOUS VIOLATION 7-38-012.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RAW WOODEN SHELVING UNDER THE DOUGH ROLLER MACHINE MUST BE PAINTED/SEALED TO BE SMOOTH AND EASILY CLEANABLE. SHELVING THROUGHOUT FOUND DIRTY AND DUSTY WITH EXCESSIVE FLOUR. MUST CLEAN AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR AND EXTERIOR OF MICROWAVE OVEN DIRTY. MUST CLEAN AND MAINTAIN. TABLE TOP CAN OPENER FOUND DIRTY WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL STORED ITEMS IE:BOXES OF TEE SHIRTS IN DINING ROOM, AND ALL ITEMS THROUGHOUT THE REAR MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL STORED ITEMS IE:BOXES OF TEE SHIRTS IN DINING ROOM, AND ALL ITEMS THROUGHOUT THE REAR MUST BE ELEVATED FROM THE FLOORS 6" OR ABOVE.

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.