L'AVNTINO

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED THE 3 COMPARTMENT SINK IN THE PREP AREA WITH A SEVERE LEAK AT THE GASKET UNDER THE FAR RIGHT BASIN AND THE BASIN UNABLE TO HOLD WATER ADEQUATELY. INSTRUCTED TO REPAIR AND MAINTAIN DISH WASHING FACILITIES. SERIOUS VIOLATION 7-38-030

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED CAN OPENER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FOOD EQUIPMENT.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FOOD HANDLER IN THE PREP AREA WITHOUT A HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS AT ALL TIMES THAT FOOD IS BEING HANDLED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PIZZA PREP COOLER WITH AN AIR TEMPERATURE OF 46.2F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN AND CHEESE. UNIT TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE WALK-IN COOLER: SAUSAGE AT 47.3F, CHICKEN AT 44.6F AND CAESAR DRESSING AT 43.3F. OBSERVED THE FOLLOWING FOODS STORED ON TOP OF THE SALAD PREP COOLER: CHICKEN AT 56.3F, BLUE CHEESE AT 57.3, CAESAR DRESSING AT 53.1F, CUT TOMATOES AT 53.4F. OBSERVED THE FOLLOWING FOODS INSIDE OF THE PIZZA PREP COOLER: PIZZA SAUCE AT 44.0F, CHICKEN AT 54.0F, SAUSAGE AT 55.2F, CHEESE AT 53.2F. MANAGEMENT VOLUNTARILY DISCARDED 70# OF FOOD WORTH $675. CRITICAL VIOLATION 7-38-005A.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO CHLORINE SANITIZER WAS OBSERVED AT THE FINAL RINSE FOR THE LOW TEMPERATURE DISHMACHINE. UNIT TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN SO THAT THE DISHMACHINE DISPENSES 100PPM CHLORINE AT THE FINAL RINSE. CRITICAL VIOLATION 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES IN THE FOOD PREPARATION AREAS. OBSERVED APPROXIMATELY 20 LIVE FRUIT FLIES ON THE CEILING AND WALLS OF BOTH FOOD PREPARATION AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE DUMPSTER IS NOT MAINTAINED. GARBAGE IS PILED OVER THE TOP OF THE CONTAINER SO THAT THE DUMPSTER LIDS CANNOT BE CLOSED. MANAGEMENT INSTRUCTED TO MAINTAIN AN ADEQUATE GARBAGE PICKUP FREQUENCY SO THAT THE GARBAGE DUMPSTER IS NOT OVERFILLED WITH GARBAGE. SERIOUS VIOLATION 7-38-020.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER IS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (PIZZA AND SALADS) ARE BEING PREPARED AND SERVED. ALSO, NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE WAS POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOODS AND DRY FOODS OUT OF THEIR ORIGINAL CONTAINER MUST BE LABELED AND DATED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE INTERIOR OF THE PIZZA PREP COOLER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN THE WALL OF THE FRONT PREP AREA AROUND THE HANDSINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: SEVERAL PREP COOLERS ARE MISSING A THERMOMETER INSIDE. MUST PROVIDE A THERMOMETER INSIDE OF ALL COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A KNIFE RACK IN THE PREP AREA TO STORE CLEAN KNIVES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAKING SINK STOPPER LEVER FOR THE LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK. SINK STOPPER MUST BE REPAIRED TO ALLOW WATER TO FILL IN THE SINK BASIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.