SPOTS PIZZA Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE : MOZZARELLA CHEESE AT TEMP OF 46.7F TO 49.6F, STORED INSIDE THE DISPLAY COOLER ,WHICH COOLER MAINTAINS TEMP OF 41.1F.FOOD DISCARDED AND DENATURED.POUND 50,VALUE 150.CRITICAL VIOLATION:7-38-005(a) HOOOO63966-14

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.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION:OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIIPPING INTO WATER WHERE ICE IS MADE.BROWN SLIME SUBSTANCE IN BOTTOMM ICE STORAGE BIN ON UPPER METAL PANEL.ALSO OBSERVED FILTER VENT WITH EXCESS GREASE AND DUST BUILD-UP DANGLING ABOVE OPENED FOOD STORED IN STEAM TABLE(VARIOUS OF KIND OF SAUCES).INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE,ALSO TO CLEAN VENT COVERED MENTIONED.CRITICAL VIOATION:7-38-005(a)HOOOO63966-14

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. SANITIZE SOLUTION NOT USED IN THE THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING AND RINSING POTS AND CONTAINERS WITHOUT USING SANITIZING SOLUTION.MANAGEMENT IS REQUIRED TO USE SANITIZE SOLUTION AT ALL TIMES.CRITICAL VIOLATION:7-38-030 HOOOO63967

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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. BROKEN GREASE TRAP(CORRODED ON BOTTOM)HEAVILY LEAKING SEWAGE WASTE WATER ON FLOOR,STRONG FOUL ODOR.INSTRUCTED TO REPLACE GREASE TRAP.AEREX PEST CONTROL ON 9-1-10 WROTE UNDER COMMENT"GREASE TRAP AND SEWAGE LINE ARE BROKEN." DISH MACHINE ON PREMISES NOT IN USE,DUE TO NOT IN WORKING CONDITION.(FILTHY AND SPIDER WEBS IN IT).CRITICAL VIOLATION:7-38-030 H000063967-15

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.OBSERVED LIVE ROACHES THROUGHOUT THE PREMISES,IN PREP AREA,STORAGE ,UNDER COOLERS AND JUST STROLLING ON FLOOR IN PREP AND STORAGE AREA, ALSO LIVE BABY ROACHES ON TOP THE ICE BIN IN FRONT PREP AREA.APPROX 50 OR MORE LIVE ROACHES. HOUSE FLIES IN BOTH PREP ARES(20 OR MORE FLIES).RAT DROPPINGS BEHIND THE COOLER AND STORAGE NEXT TO MAIN PREP AREA(NORTH CORNER)ABOUT 20 RAT DROPPINGS).OBSERVED 4 GLUE STICKS FULL OF FLIES HANGING IN DINING AREA.OUTER OPENING NOT PROTECTED, ALL DOORS NOT RODENT PROOFED(GAPS OF 1/2" TO 1 ").NOT ABLE TO CHECK ALL AREAS THROUGHOUT THE PREMISES (STORAGES,BASEMENT AND THROUGHOUT) DUE TO TOO MUCH CLUTTER AND UNUSED EQUIPMENT FILTHY WITH EXCESS GREASE BUILD-UP.INSTRUCTED TO CONTACT PEST CONTROL,CLEAN AND SANITIZE ALL EQUIPMENT,AND ALL AREAS.MUST RODENT PROOF ALL THE DOORS.CRITICAL VIOLATION:7-38-020 HOOOO63968-16

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 3-19-2010, REPORT #88306 #32 NON FOOD CONTACT SURFACES OF COOLER SHELVING THAT HAD RUST, PEELING PAINT SHALL BE REPAIR. #33 ALL UTENSILS SHALL BE THOROUGHY CLEANED AND SANITIZED AFTER EACH USAGE.NON FOOD CONTACT SURFACES OF COOLER SHELVING,STORAGE SHELVING, NEED DETAILED CLEANING. NON FOOD CONTACT SURFACES OF COOKING EQUIPMENT NOT CLEAN NEED DETAILED CLEANING. #34 FLOORS UNDER HEAVY EQUIPMENT, COOKING EQUIPMENT, NOT CLEAN NEED DETAILED CLEANING (CORNERS.) FLOORS IN BSMT. STORAGE AREAS NEED DETAILED CLEANING (CORNERS). #36 SHIELDING O PROTECT AGAINST BROKEN GLASS FALLING INTO FOOD SHALL BE PROVIDED FOR ALL ARTIFICIAL LIGHTING SOURCES IN PREPARATION. SERVICE, AND DISPLAY FACLITIES, MISSING BROKEN LIGHT SHIELDS IN REAR KITCHEN AREAS SHALL BE PROVIDED. LIGHT SHIELDS IN BSMT. THAT WERE MISSING SHALL BE PROVIDED. #38 EXHAUST CANOPY NOT CLEAN NEED DETAILED CLEANING MISSING EXHAUST VENT GUARDS IN FRONT REAR KITCHEN AREAS SHALL BE PROVIDED. #41 CLEANING EQUIPMENT SHALL BE PROPERLY STORED AWAY FROM FOOD,UTENSILS, EQUIPMENT, AND CLEAN LINES EXCESS CLUTTER IN REAR STORAGE AREAS SHALL BE REMOVED. SERIOUS VIOLATION 7-42-090 H000063968-16

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ALL UNUSED EQUIPEMENT DEEP FRYER,WALK IN UNIT,POT AND PAN, ALL SHELVING IN STORAGE AND WALK IN COOLER AS BUILD UP GREASE AND OLD FOOD PARTICALS ON ALL EQUIPMENT,NEED TO BE DETAILED CLEAN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN FOOD PREP AREA, IS DISH AREA UNDER AND AROUND 3 COMPARTMENT SINKS, BEHIND HEAVY EQUIPMENT, IN BASEMENT REMOVE DEAD MOUSE,FLOORS UNDER THE DOUGH MACHINE REPLACE BROKEN FLOOR TILE.MUST SEAL ALL BASEBOARDS AND ALONG THE WALLS.ALL SURFACE MUST BE SMOOTH, CLEANABLE AND SMOOTH SURFACE.SWEEP FLOOR THROUGHOUT THE BASEMENT. ELEVATE ITEMS 6" OFF THE FLOOR.REMOVE PLASTIC CONTAINERS, PROVIDE RAISED SHELVES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.SEAL HOLE BEHIND THE DOUGH MACHINE,BEHIND WASHBOWL IN WOMEN'S WASHROOM.SEAL ALL CRACKS AND CREVICES THROUGHOUT THE PREMISES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETERS IS NEEDED IN ALL COOLERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETERS IS NEEDED IN ALL COOLERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.