THE SLICE SHOP Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SINK IN REAR PREP AREA NOT ACCESSIBLE. BASIN WAS FILLED WITH . INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE PIZZA PREP COOLER: PIZZA SAUCE 48.2 F, GROUND SAUSAGE 48.9 F, SHREDDED MOZZARELLA CHEESE 48.9F, SLICED MOZZARELLA CHEESE 52.2 F, RANCH 48.6 F, SLICED ONIONS 48.7 F, GIARDINIERA PEPPERS 48.9 F, SLICED PEPPERONI 47.8 F, MANAGER DISCARDED AND DENATURED APPROXIMATELY 15 LBS VALUED AT $23.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION 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 DATE MARKING AND DISPOSITION - Comments: OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (SLICED ITALIAN BEEF, BLUE CHEESE CRUMBLES, VODKA SAUCE IN REAR 2 DOOR REFRIGERATOR AND TCS CHOCOLATE CAKE SLICES, TIRAMISU AND INSTORE PREPARED PIZZA IN FRONT GRAB AND GO COOLER NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS.PERSON IN CHARGE DISCARDED AND DENATURED APPROXIMATELY 10 LBS VALUED AT $19 PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS - Comments: OBSERVED NO WRITTEN PROCEDURE FOR- OR RECORDS OF- TIME WHEN PREPARED PIZZA STORED IN FRONT DISPLAY CASES WERE REMOVED FROM TEMPERATURE CONTROL TO THE 4 HOUR DISCARD TIME. INSTRUCTED TO ESTABLISH WRITTEN PROCEDURE AND MAINTAIN DAILY RECORDS OF DISCARD TIME. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED IMPROPER COLD-HOLD TEMPERATURE OF PIZZA PREP COOLER. AMBIENT AIR 54.9 F INFORMED PERSON IN CHARGE ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. TAGGED UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED DRY INGREDIENTS STORED IN FOOD CONTAINERS THROUGHOUT REAR PREP AREA WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PROVIDE A LABELS OF COMMON NAME FOR ALL ITEMS THAT HAVE BEEN REMOVED FROM ITS ORIGINAL PACKAGING.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED NO PEST CONTROL LOG-BOOK FOR RETAIL FOOD OPERATION AT 928 W BELMONT, PERSON IN CHARGE PROVIDED COPIES OF SERVICE REPORTS FROM 9/14/23, 1/8/24 AND 3/12/24. INSTRUCTED PERSON IN CHARGE ALL RETAIL FOOD ESTABLISHMENTS MUST MAINTAIN A LOGBOOK WITH ADDRESS OF BUSINESS AND SERVICE REPORTS SHOWING DATES OF INSPECTION AND SHALL BE KEPT FOR A PERIOD OF TWELVE (12) MONTHS AND INCLUDE A COPY OF THE PEST CONTROL COMPANY?S ILLINOIS DEPARTMENT OF PUBLIC HEALTH (IDPH) LICENSE NUMBER. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-020(C). 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED CUTTING BOARD AT REAR PIZZA PREP COOLER WITH DEEP CUTS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND SEALING OR REPLACE AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED CUTTING BOARD AT REAR PIZZA PREP COOLER WITH DEEP CUTS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND SEALING OR REPLACE AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.