VINCE'S PIZZA Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 35LBS OF MEATLOAF ON COUNTER AT IMPROPER TEMPERATURE. 119.3 DEGREES-124.9 DEGREES. MEATLOAF MUST BE HELD HOT AT 140 DEGREES OR ABOVE OR HELD COLD AT 40 DEGREES OR BELOW. NO TEMPERATURE LOGS ON SITE AT TIME OF INSPECTION. ALL MEATLOAF DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT 549333 5-11-11 INSP#381 #33 INTERIOR BOTTOM OF FRYERS, INTERIOR OF STORAGE CABINETS, WIRE RACKS, INTERIOR OF COOLERS INCLUDING RUBBER GASKETS. #34 FLOORS UNDER FRYERS WITH EXCESSIVE GREASE BUIULD UP, FLOOR TILES MISSING UNDER FRYERSAND IN DISHMACHINE AREA. REPLACE DETAIL CLEAN FLOORS THROUGH OUT UNDER AND BEHIND HEAVY EQYUIPMENT. #35 WALL BEHIND 3 COMPOARTMENT SINK IN NEED OF CLEANING AN DPAINTING. MINOR VIOLATIONS NOT CORRECTED AND MAINTAINED. SERIOUS VIUOLATION 7-42-090 CITATION ISSUED PREVIOUS MINORS NOT CORRECTED

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL SINGLE USE CONTAINERS STORED IN CORNERS MUST BE DISCARDED. SINGLE USE ONLY.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: BREAD TABLE WORN IN NEED OF REPLACING.

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: THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, ALL PREP TABLES, LARGE CAN OPOENER AND INTERIOR OF ICE MACHINE. CLEAN TO REMOVE ALL BUILD UP AND MAINTAIN 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP, REPLACE CEILING TILES WHERE STAINED, AND CLEAN ALL DUST AT AIR VENTS. MUST CLEAN, REPLACE AND MAINTAIN AT ALL TIMES.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VENTILATION HOOD IN NEED OF CLEANING TO REMOVE GREASE AND BUILD UP, AIR FANS IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ANY UNECESSARY CLUTTER ON SHELVES IN CABINETS MUST BE REMOVED. TOOLS, CORDS ETC...

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: ANY UNECESSARY CLUTTER ON SHELVES IN CABINETS MUST BE REMOVED. TOOLS, CORDS ETC...

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.