NOTTOLI ITALIAN FOODS

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN - OBSERVED DUST BUILD UP ON REAR OF CONDENSER INSIDE WALK IN COOLER ALSO OBSERVED FOOD DEBRIS ON SHELVES BEHIND FRONT PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN EQUIPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD DEBRIS/DUST BUILD UP ON FLOOR AT PREP AREAS ALONG WALLS/UNDER EQUIPMENT. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR THROUGHOUT AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED MANAGER TO CALIBRATE METAL STEM THEROMETER FOR FOOD HANDLERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES WITH MOLD LIKE BUILD-UP AND DRIED FOOD DEBRIS AND SPILLAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH FOOD SPILLAGE INSIDE WALK-IN COOLER AND BEHIND PREP TABLE (PREP AREA).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN THE FOLLOWING; INSIDE DISPLAY FREEZER AND MAINTAIN FREE OF DIRT AND DEBRIS, DISPLAY COOLER MAINTAIN FREE FROM RUST,CLEAN COOKING EQUIPMENT-CHEESE GRINDER, COOKING STOVE AND PANNINI GRILL.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO SEAL HOLE ON WALL UNDERNEATH EXPOSED HAND WASH SINK AT THE REAR.--------MUST CLEAN AND MAINTAIN CEILING VENT COVER ABOVE PREMISE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Storage shelving, and lower prep table shelving that had cardboard lining in prep area, shall be removed, and clean shelving.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors behind reach in cooler in sales floor area not clean needs detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Wall by staircase leading to bsmt., that had holes, peeling plaster, shall be repaired/sealed.

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.Found food items not properly dated, labeled in coolers, freezers, must date and label food items in coolers, freezers.

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.Exposed raw wood in walk in cooler, shall be repair, walk in cooler shelving that had peeling paint, shall be repair.cooler shelving that had rust, peeling paint shall be repair.

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 walk in cooler shelving, display cooler shelving not clean need detailed cleaning(crevices),prep table in kitchen need cleaning(lower shelving, gaps). storage shelving in kitchen areas need cleaning, non food contact surfaces of microwave oven need detailed 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 heavy equipment, cooking equipment, and prep tables in kitchen prep area not clean need cleaning. Floors under storage shelving[(1st floor, and bsmt.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 that had peeling paint in kitchen prep area, shall be repair, wall by 3 compartment sink not clean needs detailed cleaning.Wall by rear prep area needs 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 were missing end caps, shall provide end caps to all light shields in prep areas.Display coolers were missing light shields, shall be provided. Missing light shields in front prep area, storage area in bsmt., 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 hood above stove needs detailed cleaning had excess grease build up, exhaust vents ventilation in kitchen prep areas, coolers need cleaning.

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.Stock items must be stored six inches off of floor to prevent pest harborage.