TONY & BRUNO'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS (HOT AND COLD)AT THE PIZZA HOT LINE,COLD HOLDING (CONTAINERS WITH ICE FOR MAINTAINING TEMPERATURES)ALL AT THE FRONT SERVING LINE TO BE IMPROPER:-CHICKEN 53.4F, MUSHROOM SAUCE 47.4F,MARINARA SAUCE 54.2F,STUFFED PASTA 45.3F,VEGGIE PIZZA 115.9F,CHEESE PIZZA 109F, PEPPERONI AND CHEESE 125.9F,CHEESE 126.7F,SPINACH AND CHEESE (CALZONE)132F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 18 LBS OF PRODUCTS WORTH $60.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR AND MAINTAIN TEMPERATURE. CITATION ISSUED FOR 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED SHELVE AT THE FRONT PREP AREA LINED WITH CARDBOARD BOX. INSTRUCTED TO AVOID LINING SHELVES BUT TO 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED SHELVE AT THE FRONT PREP AREA LINED WITH CARDBOARD BOX. INSTRUCTED TO AVOID LINING SHELVES BUT TO 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.