Barraco's Pizza

Inspector notes: OBSERVED IMPROPER COLD TEMPERATURES OF FOODS ON CUSTOMER SELF SERVE BUFFET TABLE. APPROX 2-LBS OF COLE SLAW AT 48.8F,2-LBS CUT MELON( CANTALOPE) 46.8F, 2-LBS RANCH DRESSING. MANAGER REMOVED AND DISCARDED FOODS AT COST APPROX $10.00, COS. INSTRUCTED TO MAINTAIN COLD FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005

Inspector notes: PERSON IN CHARGE DIDNT DEMONSTRATE KNOWLEDGE BY HAVING PRIORITY VIOLATION,( IMPROPER TEMPERATURES). PRIORITY FOUNDATION

Inspector notes: OBSERVED NO DISCLOSURE OR REMINDER STATEMENT ON MENU FOR UNDERCOOKED FOODS,(STEAK,ETC). INSTRUCTED THAT ALL MENUS MUST HAVE A DISCLOSURE OR REMINDER FOR ANY RAW OR UNDERCOOKED FOODS SERVED.

Inspector notes: OBSERVED NO BACK FLOW DEVICE LOCATED ON COFFEE MACHINES, ICE MACHINES. INSTRUCTED THAT BACKFLOW DEVICE MUST BE LOCATED TO BE MAINTAINED AND SERVICED.

Inspector notes: OBSERVED NO COVERED RECEPTACLE IN WOMEN'S WASHROOM . INSTRUCTED ANY WASHROOM THAT IS USED BY FEMALES MUST HAVE A COVERED RECEPTACLE FOR SANITARY NAPKINS.

Inspector notes: OBSEREVED NO FOOD HANDLERS TRAINING FOR MANAGERS. INSTRUCTED ALL MANAGERS WITH CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST HAVE ALLERGENS TRAINING.

Inspector notes: NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED TO PROVIDE.

Inspector notes: PREMISES WALK IN COOLER MAINTAINING IMPROPER AIR TEMPERATURE OF 51.2F COOLER MUST MAINTAIN TEMPERATURE OF 40.0F OR BELOW. COOLER WILL BE TAGGED HELD FOR INSPECTION.MUST NOT USE COOLER UNTIL REINSPECTED BY THE HEALTH DEPT.. MUST USE ADDITIONAL WALK IN COOLER AND ANY ADDITIONAL COOLERS ON PREMISES THATS 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005A

Inspector notes: FOUND FOODS MAINTAINED AT IMPROPER TEMPERATURES INSIDE PREP COOLERS 1ST FLOOR AND INSIDE BASEMENT WALK IN COOLER.APPROX 80-LBS OF PORK SAUSAGE IN COOLER AT 47.8F,47.5, 20-LBS OF COOKED BEEF IN PREP COOLER AT 46.7F, ALSO APPROX (4) CONTAINERS-160LBS OFMINESTONE SOUP,160-LBS OF CHICKEN SOUP AT 51.2F,40-LBS OF ALFREDO SAUCE AT 50.8F, 20-LBS OF COOKED GROUND BEEF AT 50.4F, 20-LBS OF COOKED PORK SAUSAGE-50.2,30-LB BOX OF CREAM CHEESE AT 49.2, (3) BOXES- APPROX 15-LBS OF SOUR CREAM AT 52.0F,56.2.F,(7) LARGE PANS ,APPROX 70-LBS OF MEAT LASAGNA,4-LBS OF COLE SLAW-49.5F,54-LBS OF RICOTTA CHEESE MADE WITH WHOLE MILK) AT 50.2F,AND APPROX 160-LBS OF BEEF GRAVY AT 66.2,60.1F. ALL FOODS REMOVED AND DISCARDED BY OWNER APPROX 828-LBS AT COST APPROX $ 1,600. CRITICAL VIOLATION 7-38-005A

Inspector notes: NO CERTIFIED FOOD MANAGER ON SITE,( DUTY) WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND HANDLED IE ( MEATBALLS-142.8F, POTATOES-140.4F,ETC) SERIOUS VIOLATION 7-38-012.

Inspector notes: WALLS AND CEILING NOT SEALED IN BASEMENT AREA BY PREP TABLE.MUST REPAIR/SEAL ALL AREAS.

Inspector notes: NO HAND SINK IN BASEMENT PREP AREA.MUST INSTALL IN AREA NEAR 2- COMPARTMENT SINK.

Inspector notes: COLD WATER HANDLE OF SPRAYER AT DISH MACHINE HARD TO OPEN.MUST REPAIR.

Inspector notes: OBSERVED BASEMENT STORAGE CLUTTERED,NOT PROPERLY ORGANIZED . STORAGE SUPPLIES STORED ON UNUSED STAIR WAY AND ON FLOORS IN OFFICE AREA OF BASEMENT.MUST PROPERLY ORGANIZE OFF FLOORS,STAIRWAY TO PREVENT A PEST HARBORAGE AREA.