Tapia's Pizzeria Inc Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE PREP PIZZA COOLER (UNIT MAINTAIN TEMP OF 41.1F)AT IMPROPER TEMPERATURE:COOKED PASTA AT TEMP OF 48.4F; MELTED CHEESE AT TEMP OF 46.7F; COOKED RICE AT TEMP OF 48.6F; BLOCK OF CHEESE CUT IN THREE PIECES AT TEMP OF 50F; HEAVY CREAM AT TEMP OF 47.8F; PEPPERS AND OTHER VEGETABLE IN OIL AT TEMP OF 48.6F;ITALIAN BEEF SLICE AND ROLLED IN ALUMINUM FOIL AT TEMP OF 45.7F-46.8F AND 50.1F. RANCH DRESSING INSIDE THE 40Z CONTAINER AT TEMP OF 47.9F TO 50.6F. FOUND GYRO MEAT AT OFF SPIT UNIT AT TEMP OF 50.4F TO 74.6F, COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE.FOOD DISCARDED AND DENATURED BY THE MANAGER.POUNDS 15,VALUE 50. CRITICAL VIOLATION:7-38-005(A)

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO PAPER TOWELS PROVIDED AT BOTH EXPOSED HAND SINKS(FRONT AND REAR PREP AREA AND REAR DISH ROOM) .AFTER MY REQUEST MANAGER ON DUTY PROVIDED PAPER TOWELS. MUST PROVIDE PAPER TOWELS/HAND DRYING DEVICE AT SAID SINK FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROVIDE LABELS(FOOD SOURCE AND FOOD INGREDIENTS) AT RE-PACKED TIRAMISU, STORED INSIDE THE POP REACH-IN COOLER IN SELLING AREA.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DIRTY,POROUS CARDBOARDS USED FOR CONTAINERS TO STORE FOOD,ALUMINUM FOIL ON TOP THE GREASE TRAP ,INSTRUCTED TO PROVIDE FOOD GRADE BAGS OR FOOD CONTAINER WITH LIDS,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.REMOVE ALUMINUM FOIL.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS ON FLOOR(DUST FOOD GRIMES)INSTRUCTED TO CLEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS ON FLOOR(DUST FOOD GRIMES)INSTRUCTED TO CLEAN AND MAINTAIN.

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.