CONTE DI SAVOIA

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 4/8/16 REPORT 1751627 NOT CORRECTED: 32 CUTTING BOARDS AT DELI SANDWICH PREP LINE AND IN REAR PREP BY MEAT SLICER, WORN, BEYOND REPAIR, WITH DEEP, DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS. 33 INTERIOR WELLS OF STEAM TABLE NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME. 35 MISSING AND STAINED CEILING TILES AT WEST SIDE OF DELI STORAGE AREA. INSTD TO REPLACE AND MAINTAIN TILES. VIOLATION 7-42-090 SERIOUS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SWINGING DOORS IN DELI AREAS NOT CLEAN, BLACK STAINED AND ALSO WORN SURFACES. INSTD TO CLEAN AND PAINT. WALL IN REAR BEHIND STOVE NOT CLEAN, FOOD DEBRIS/SAUCE. INSTD TO CLEAN AND MAINTAIN SAME.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS AT DELI SANDWICH PREP LINE AND IN REAR PREP BY MEAT SLICER, WORN, BEYOND REPAIR, WITH DEEP, DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS. EXTERIOR OF GREASE TRAP WITH RUSTY SURFACES. INSTD TO REMOVE RUST/PAINT SURFACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR WELLS OF STEAM TABLE NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING AND STAINED CEILING TILES AT WEST SIDE OF DELI STORAGE AREA. INSTD TO REPLACE AND MAINTAIN TILES.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED A FOOD HANDLER RUB THE BACK OF HIS NECK AND TOUCH HIS HAIR, THEN PUT ON A PAIR OF GLOVES WITHOUT WASHING HIS HANDS. HANDS MUST BE WASHED IN BETWEEN TASKS WHICH INCLUDES TOUCHING FACE, HAIR OR PARTS OF THE BODY, AND WHEN LEAVING AND RETURNING TO THE FOOD PREP AREA. CRITICAL VIOLATION 7-38-020(A).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL FOOD ITEMS PACKAGED ON PREMISES MUST BE PROPERLY LABELED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL DISPOSABLE SINGLE-SERVICE UTENSILS MUST BE PROPERLY STORED IN CLEAN CONTAINERS INVERTED(HANDLES UP OR OUT).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT OR REPLACE ALL RUSTY STORAGE/DISPLAY SHELVES, EXTERIOR OF DEEP FREEZER IN BASEMENT, AND EXTERIOR OF GREASE TRAP LID AT 3 COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: COOKING STOVE, PREP TABLE, AND EXTERIOR OF GREASE TRAP ALL IN DISHWASHING/REAR PREP AREA, STORAGE SHELVES AND RACKS THROUGHOUT ALL AREAS ON FIRST FLOOR, AND ALL SINKS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN ALL FLOORS THROUGHOUT ALL SECTIONS AND AREAS OF FIRST FLOOR AND IN BASEMENT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT (BUILT-UP DIRT, AND FOOD AND NON-FOOD DEBRIS(.)

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN(FOOD SPLATTERS, DIRT, STAINS) WALLS IN BOTH FOOD PREP, FOOD STORAGE, AND FOOD DISPLAY AREAS, IN HALLWAY LEADING INTO BASEMENT AND ON SALES FLOOR. REPLACE ALL HEAVILY STAINED CEILING TILES TROUGHOUT. CLEAN DEBRIS AND STAINS FROM ALL LIGHT SHIELDS THROUGHOUT. CLEAN GREAS BUILD-UP FROM HOOD ABOVE COOKING STOVE IN REAR FOOD PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL STORAGE AREAS THROUGHOUT BASEMENT AND ON FIRST FLOOR MUST BE PROPERLY MAINTAINED WITH ALL ARTICLES AND ITEMS STORED ELEVATED 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALLS WHERE SPACE PERMITS. ALL UNUSED EQUIPMENT MUST ALSO BE PROPERLY STORED CLEAN IN THE SAME MANNER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN DISPLAY SHELVES BY SELF SERVE COFFEE GRINDER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS BEHIND SERVICE COUNTER OF FOOD SPILLS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT, ORGANIZE AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DISPLAY SHELVING WHERE COFFEE BEANS ARE DISPLAY TO REMOVE COFFEE BEANS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS INSIDE BASEMENT STORAGE COOLER NEEDS CLEANING TO REMOVE SPILLS AND FOOD DEBRIS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NOTED LIGHT SHIELD IN BASEMENT WALK IN COOLER STARTING TO CRACK. MUST REPLACE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED DETAIL CLEANING AROUND ALL HEAVY EQUIPMENT IN DELI AREA TO REMOVE FOOD SPILLS AND DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPLACE MISSING CEILING TILES AT REAR DISPLAY AREA. ALSO CLEAN LIGHT SHIELDS ABOVE PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NOTED THERMOMETERS IN DELI COOLER NOT WORKING PROPERLY. MUST REPLACE AND MAINTAIN.

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.MUST REPALCE OR RESAND CUTTING BOARDS AT REAR PREP AREA.

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.MUST CLEAN AND SANITIZE EXTERIOR AND INTERIOR OF ALL COOLERS, COLD HOLDING UNITS AND REFRIGERATORS.MUST DEFROST FREEZER AT BASEMENT.

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.MUST CLEAN ALL FLOORS AT BASEMENT, AND FRONT SERVICE CUSTOMER AREA AND DELI PREP AREA.

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.MUST CLEAN AND SANITIZE REAR PREP AREA WALL TO REMOVE FOOD SPLASHES.MUST REPLACE OR REPAINT WATER DAMAGED CEILING TILES AT WESTSIDE OF DELI AREA.

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.MUST REPAIR LEAKY FAUCET AT 3COMP SINK IN REAR PREP AREA.

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.MUST DECLUTTER AND BETTER ORGANIZE NEW WEST ROOM AND ELEVATE ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES.

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. THE SODA RACKS BELOW THE WEST PANNINI MACHINE HAVE A BUILDUP OF FOOD, CLEAN AREA AND MAINTAIN IN SANITARY CONDITION.

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. THE CAN OPENER AND COFFEE AREAS HAVE SOME FOOD RESIDUE BUILDUP, CLEAN AND MAINTAIN SURACES AND EQUIPMENT.

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. THE METAL POLE IN THE CENTER PREP AREA HAS A DIRTY BOTTOM AREA, CLEAN AND RESEAL THE POLE.

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. THE CORNERS OF THE THREE COMPARTMENT SINK, THE INTERIOR OF THE SANDWICH PREP COOLER AND THE REAR KITCHEN PREP TABLE SHELVES AND LEGS HAVE SOME DIRTY BUILDUP: WASH, RINSE, SANITIZE AND REPAIR THE ABOVE ITEMS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.

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. THE FLOOR AND BASEBOARD UNDER THE 3-COMPARTMENT SINK IS ROUGH AND UNSANITARY, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.

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. RESEAL THE CORRODED BASEMENT WALK IN COOLER WALL SO IT IS SMOOTH AND SANITARY.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The deli reach-in cooler is holding 52.3 f ambient air temperature. Cooler tagged held for inspection until repaired and inspected by the Chicago Department of Public Health. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. Approximately 15 pounds of fresh cheeses and cheese and ham roll-ups were found at 52.3 f internal temperature. Approximately $135.00 worth of product was discarded at this time.

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. Invert the deli containers in the basement shelving and store utensils used for dipping out olives etc in the walk-in cooler in a sanitary manner.

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. Clean, sanitize and maintain the stained cutting boards

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. The deli cooler sliding door tracks and interiors have some food crumbs and debris buildup. Wash, rinse and sanitize all of the equipment until it is clean and sanitary.

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. Clean and maintain the deli, basement, walk-in cooler and rear prep area floors and baseboards so they are smooth and sanitary from corner to corner.

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. Clean the walls above the kitchen prep areas of accumulated grease and dust. Repair the hole in the wall north of the slicer.

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. Install an exposed hand sink convenient and accessible to the rear prep area where the electric stove is. The slow drain in the deli handsink was repaired at this time. Wash, rinse and sanitize all of the sinks.

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