CONTE DI SAVOIA INC WEST

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND WASHING SINK IN THE FRONT CAPPUCCINO SERVICE AREA. INSTRUCTED TO PROVIDE A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, HAND WASHING CLEANSER, AND DRYING PROVISIONS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c)

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FOOD DEBRIS UNDER EQUIPMENT, SHELVES, INSIDE THE COOLERS AND ON THE FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS FOODS (COOKED CHICKEN BREAST, HAM, ROAST BEEF, ETC.) WITH NO PROPER DATE MARKING AND DISPOSITION. INSTRUCTED THAT ALL TCS FOODS, PREPARED ON SITE AND HELD FOR OVER 24 HOURS MUST HAVE PROPER DATE MARKING AND DISPOSITION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE DIRT, DUST AND FOOD DEBRIS ON THE FLOORS AND ALONG THE BASEBOARDS THROUGHOUT THE FOOD PREP AREA, IN BETWEEN THE KITCHEN AND COOKING EQUIPMENT, AND IN THE TOILET ROOM AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2.102.14(N) NO EMPLOYEE HEALTH POLICY ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2.501.11 NO CLEAN-UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE KIT & PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEA EVENTS THAT INVOLVED THE DISCHARGE FOR FECAL OR VOMITUS MATTER ONTO SURFACES IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION - Comments: 3.501.17 MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS PREPARED ONSITE, AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3.302.12 MUST LABEL ALL FOOD CONTAINER IN PREP AREA WITH COMMON FOOD NAMES, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4.501.11(A) MUST PROVIDE SINK STOPPERS FOR 3-COMP SINK IN PREP AREA. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6.501.12 MUST DETAIL CLEAN FOOD AND WATER DEBRIS FROM FLOORS THROUGHOUT PREP AREA. INSTRUCTED TO MAINTAIN. ALSO, REMOVE STAINS FROM CEILING TILES IN TOILET ROOMS.

ALLERGEN TRAINING AS REQUIRED - Comments: ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO SANITATION LICENSE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON-SITE AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN VENTILATION FAN TO REMOVE ALL DUST AND GREASE BUILD UP. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN REAR PREP AREA AT WINDOW IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF DUST AND GREASE MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Instructed to sand or replace the cutting boards in the prep area with deep, dark grooves and stains. Maintain smooth and easily cleanable surfaces.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Instructed to clean and maintain the floors in the basement, in all corners and under/around all heavy equipment. Maintain same.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Instructed to clean and maintain the walls/ceiling tiles in the prep area. Remove all dirt/dust and food spills. Instructed to replace all water stain ceiling tiles in the prep area. Maintain same.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Instructed to hang all mops up to dry when not in use. Remove the clutter in the side area (leading to the basement) and organize the area.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: Poor hygienic practices: Observe a female employee put on a pair of gloves and began to make a sandwich. Instructed to always wash hands before putting on gloves, multi-tasking, handling money, touching the body, etc. Critical violation 7-38-010A)

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Found no city of Chicago food sanitation certificate posted nor a certified food manager on site while preparing/serving potentially hazardous foods (i.e. tuna, dairy, beef, etc.). Instructed to have a valid city of Chicago sanitation certificate posted and a certified food manager on site at all times during the handling/serving of potentially hazardous foods. Serious violation 7-38-012

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: Found no chemical test kit for the 3-compartment sink or for wash cloths used to wipe surfaces. Instructed to obtain the kit and always have it on site. Serious violation 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Instructed to sand or replace the cutting boards in the prep area with deep, dark grooves and stains. Maintain smooth and easily cleanable surfaces.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Instructed to clean and maintain the floors in the basement, in all corners and under/around all heavy equipment. Maintain same.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Instructed to clean and maintain the walls/ceiling tiles in the prep area. Remove all dirt/dust and food spills. Instructed to replace all water stain ceiling tiles in the prep area. Maintain same.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Instructed to hang all mops up to dry when not in use. Remove the clutter in the side area (leading to the basement) and organize the area.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR REACH-IN COOLER. OBSERVED CHICKEN AT 43.5F, EGG SALAD AT 47.1F, TURKEY AT 47.3F, TUNA SALAD AT 43.8F, ROAST BEEF AT 43.8F, PROSCIUTTO AT 45.6F, CAPICOLLO HAM AT 45.6F, PASTRAMI AT 43.8F, PASTA SALAD AT 43.8F, ROASTED EGGPLANT AT 46.7F, CHEESE AT 44.9F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 73# OF FOOD WORTH APPROXIMATELY $368. CRITICAL VIOLATION 7-38-005A.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE EXTERIOR OF THE GREASE TRAP IN THE BASEMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE GREASE FROM THE BASEMENT FLOOR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE UNNECESSARY ARTICLES STORED ON THE FLOOR OF THE BASEMENT IN THE CORNER. REMOVE UNNECESSARY ARTICLES AND STORE REMAINING ARTICLES OFF OF THE FLOOR AND AWAY FROM THE WALLS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE BOTTOM SHELF OF THE REACH IN COOLER TO REMOVE SPILLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOORS IN THE PREP AREA AROUND,EQUIPMENT ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN BETWEEN RUNNERS OF DOORS AT THE DELI COUNTER,HAS OLD FOOD DEBRIS BETWEEN RUNNERS AND CLEAN ALL COUNTER TOP TABLES OF FOOD DEBRIS IN THE REAR PREP AREA

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SOME STAINED CEILING TILES IN THE CUSTOMER DINNING AREA,MUST REPLACE

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REMOVE GREASE BUILD-UP FROM VENTILATION HOOD ABOVE STOVE IN THE PREP AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE CLUTTER FROM THE BASEMENT AREA,TO PREVENT RODENT HARBORAGE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN AND MAINTAIN BLADE OF CAN OPENER AT PREP TABLE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER AND BEHIND KITCHEN EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. REPLACE WATER STAINED CEILING TILES IN BOTH WASHROOMS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. The three door prep-cooler doors are dirty inside and out. Wash, rinse and sanitize the cooler doors and sink interiors in detail.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Clean out dried up evidence of leaking water in the shield above the meat slicer and find and repair the source of said leak.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. Repair the small leak under the exposed handsink.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Store wiping cloths in sanitizing solution between use.