JOJO’S PIZZA TASTES OF CHICAGO Inspection – February 10, 2025

High Priority 1

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked onions 73-75F inside small aluminum pan off to side of tabletop warmer. Advised to use time as public health control for up to 4 hours from cooking with proper time marked if intention to keep onions off temperature control, manager placed on time as public health control during inspection **Corrected On-Site**

Corrected On-Site

Intermediate 1

#8Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -ken, all other food handling employees **Warning**

Warning

Basic 6

#1Basic14-45-4

Basic – Cardboard used to line nonfood-contact shelves. -shelving in back containing spices/single service items

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of microwave next to seasonings **Corrected On-Site**

Corrected On-Site

#3Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside.

#4Basic33-23-4

Basic – Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

#5Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets at walk in cooler

Florida Food Watch