PIATTO PRONTO

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: : FOUND NO BACKFLOW PREVENTION DEVICES AT COFFEE MACHINE WATERLINE. MUST PROVIDE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: FOUND NO THERMOMETER FOR FRONT DISPLAY CHEESE COOLER. MUST PROVIDE

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOUND FOOD NOT PROTECTED DURING DISPLAY. OBSERVED CONDENSATION FROM COOLER DRIPPING ONTO FETA CHEESE, MOZZARELLA CHEESE AND OLIVES. APPROXIMATELY ABOUT 20 POUNDS CHEESE AND 5 POUNDS OLIVES. SERIOUS VIOLATION. CITATION ISSUED. 7-38-005. DISPOSED OF 25 POUNDS OF FOOD. APPROXIMATE COST 250 DOLLARS. TAGGED REACH IN DISPLAY COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND NO BACKFLOW PREVENTION DEVICES AT COFFEE MACHINE WATERLINE. MUST PROVIDE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: FOUND NO THERMOMETER FOR FRONT DISPLAY CHEESE COOLER. MUST PROVIDE

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 3-DOOR PREP COOLER MIDDLE DOOR RUBBER GASKET RIPPED. INSTRUCTED MANAGER TO REPAIR/REPLACE DAMAGED DOOR GASKET.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN- FOOD BUILD UP INSIDE MICROWAVES, OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP COOLER DOOR RUBBER GASKETS, FOOD STAINS ON EXTERIOR OF PREP AREA SINKS, FOOD DEBRIS ON SHELVES THROUGHOUT FRONT PREP AREA ALSO FOOD BUILD UP ON TOP OF DELI DISPLAY COOLERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 1-COMPARTMENT SINK COLD WATER LEAKING AT FAUCET. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: WASHROOM FLOOR CLUTTERED WITH CHEMICALS ALSO MOP SINK INTERIOR LITTERED. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS 6" OFF FLOOR ALSO MUST REMOVE ALL LITTER INSIDE MOP SINK.

FOOD HANDLER REQUIREMENTS MET - Comments: NO FOOD HANDLERS CERTIFICATE ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF EMPLOYEES NAMES ON PREMISES.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: FOUND PREVIOUS MINOR VIOLATION NOT CORRECTED AND/OR MAINTAINED FROM REPORT #1360414, DATED AUGUST 21, 2013. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING #33- "ALSO NOTED ICE BUILT UP INSIDE FREEZER INSIDE WALK IN COOLER. INSTRUCTED TO DEFROST, ORGANIZE (STOCK ON THE FLOOR) AND MAINTAIN." CITATION ISSUED. SERIOUS VIOLATION 7-42-090

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED MANAGER TO INSTALL A SPLASH GUARD AT THE REAR HANDWASHING SINK TO PROPERLY PROTECT SEALED BREAD STORED NEXT TO HANDSINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN AND MAINTAIN FAN VENT COVERS INSIDE OF THE REACH-IN COOLERS AT THE FRONT SERVICE AREA TO REMOVE DUST DEBRIS BUILDUP.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF CHEESE DISPLAY COOLER TO BE 46F AT THE FRONT SELLING AREA. MANAGER IMMEDIATELY CALLED FOR REPAIR. INSTRUCTED NOT TO USE UNTIL EQUIPMENT MAINTAINS PROPER TEMPERATURE OF 40F OR BELOW. PREMISES HAS A WALK IN COOLER AND OTHER COOLERS MAINTAINING PROPER TEMPERATURES.EQUIPMENT TAGGED AND HELD FOR INSPECTION. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIAL HAZARDOUS FOOD ITEMS INSIDE CHEESE DISPLAY COOLER TO BE IMPROPER BETWEEN 47F TO 52F BEING OFFERED FOR SALE.(ASSORTED BRANDS OF HUMUS 52.9F,PROSCUITTO PAMINO 48.4F,MAPLE WALNUT CHEESE TOPPING 47F, BLACK PEPPER CORN MOUSE 47.9F, ASSORTED BRANDS OF CHEESE 50F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 120LBS OF PRODUCTS WORTH $700 THROUGH DENATURING PROCESS.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEE SLICING AND PREPPING LUNCH MEATS WITH GLOVES ON. WHILE STILL WEARING SAME GLOVES USES WASH CLOTH TO CLEAN SLICERS, PROCEEDS AGAIN TO SLICE FOOD THEN RINSES WASH CLOTH AT THE 3 COMPARTMENT SINK AND FINALLY REMOVES THE GLOVES AND STARTS WASHING HANDS AT THE 3 COMPARTMENT SINK BECAUSE THE EXPOSED HAND WASH SINK AT THE PREP AREA IS CLOGGED.(POOR HYGIENIC PRACTICES) CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED EXPOSED HAND WASH SINK AT THE FRONT PREP AREA CLOGGED. INSTRUCTED NOT TO USE UNTIL REPAIR. ALSO INSTRUCTED EMPLOYEES TO USE THE EXPOSED HAND WASH SINK AT THE REAR FOOD PREP UNTIL FRONT HAND WASH SINK IS REPAIRED.MANAGER IMMEDIATELY CALLED PLUMBER FOR CONSULTATION.REPAIR PERSON ARRIVED ON SITE AT ABOUT 1:15PM AND REPAIRED THE EXPOSED HAND WASH SINK. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED OLD FOOD PARTICLES AND RUSTY SHELVES INSIDE WALK IN COOLER, DIRT AND DUST ON FLOOR SHELVING AT THE FRONT UPRIGHT DISPLAY REFRIGERATION. MUST DETAIL CLEAN AND MAINTAIN. ALSO NOTED ICE BUILT UP INSIDE FREEZER INSIDE WALK IN COOLER. INSTRUCTED TO DEFROST, ORGANIZE(STOCK ON THE FLOOR) AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN FANS INSIDE WALK IN COOLER AND UPRIGHT DISPLAY REFRIGERATION UNIT AND MAINTAIN FREE OF DUST AND DEBRIS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED TO PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:SLICE HAM AT TEMP OF 51.5F; SLICED TURKEY AT TEMP OF 47.8F; MORTATELLA AT TEMP OF 47.6; PROVOLONE CHEESE AT TEMP OF 50F; ROAST BEEF AT TEMP OF 50.9F,THIS FOOD WERE STORED INSIDE THE DISPLAY PREP COOLER. PIECES OF HAM AT TEMP OF 55.6F. FOOD WAS STORED INSIDE THE FRONT DISPLAY COOLER CASE. BOTH UNITS MAINTAINED TEMP OF 40.1F TO 41.2F. FOOD WAS DISCARDED DENATURED POUNDS 45, VALUE 118.CRITICAL VIOLATION:7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEED TO REMOVE DIRTY SHELF LINERS FROM DISPLAY COOLER CASE AND PROVIDE A FOOD GRADE CONTAINERS, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. PROVIDE A FOOD GRADE CONTAINER WITH LID TO STORE DELIVERED BREAD.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ELEVATE STOCK 6" FROM FLOOR, IN REAR PREP/ STORAGE AREA. REMOVE ICE BUILD-UP ON FLOOR INSIDE THE WALK-IN FREZEER,ALSO ELEVATE STOCK 6" OFF THE FLOOR INSIDE THE WALK-INN COOLER AND FREEZER

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REMOVE BUILD-UP DUST ON LIGHT SHIELDS IN SELLING/PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WATER SPRAYER AT THREE COMPARTMENT SINK IS CONTINUOUSLY LEAKING INSTRUCTED TO REPAIR.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEANED MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES THROUGOUT FACILITY,INCLUDING COOKING SPOONS AND SERVING SPOONS KEEP HANDLES UP AND FOOD CONTACT SIDES DOWN IN THE HOLDING CONTAINERS.

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. INSTRUCTED TO CLEAN STAINS AND DEBRIS ON 1COMP.SINK,MOP SINK,INSIDE COVER OF CHEF PREP COOLER,FOOD CONTAINER IN SAME EQUIPMENT, AND CAN OPENER BLADE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN STANDING WATER ON FLOORS IN THE STORE BY COOLERS AND AT REAR BY WALK IN COOLER AROUND FLOOR DRAIN, AND MAINTAIN DRY AT ALL TIMES. ALSO SEAL OPENING ON FLOOR IN RESTROOM BY TOILET BOWL.

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. INSTRUCTED TO CLOSE GAP ON CEILING TILES AT FRONT OF WALK IN COOLER, AND CLEAN WINDOW BASE WALLS IN THE STORE WITH DUST AND COBWEB.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO ORGANIZE CLUTTER AT REAR PREP AREA,AND REMOVE UNUSE ITEMS FROM FACILITY.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. PROPERLY LABEL ALL UNLABELED FOODS TO ENSURE FIRST IN-FIRST OUT SYSTEM AND FRESHNESS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE A KNIFE RACK FOR IMPROPERLY STORED KNIVES IN FRONT PREP AREA NEAR WINDOW.

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. REPAIR MISALIGNED FRONT DOOR. PAINT RAW WOOD DISPLAY SHELF NEXT TO 3 DOOR FREEZER

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE MISSING LIGHT SHIELDS IN 3 DOOR FREEZER LEFT OF REAR DOOR.

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.non food contact surfaces of cooler shelving not clean need detailed cleaning(crevices), prep table lower shelving not clean need cleaning.walk in cooler shelving racks need cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under prep table, heavy equipment, storage shelving need cleaning(corners).

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. Use dustless cleaning methods.walls in prep area not clean need detailed cleaning.ceiling tiles in front prep area need cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shields in prep areas need cleaning, missing light shield in display cooler shall be provided.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust vents(ventilation)in prep area, coolers, bathrooms not clean need cleaning.