L'APPETITO

Recorded violations

• 2

  FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND REACH-IN DELI DISPLAY COOLER AT IMPROPER TEMPERATURE. AIR TEMP 43 - 48 DEGREES. MUST MAINTAIN A CONSTANT 40 DEGREES OR BELOW AT TIMES WHILE POTENTIALLY HAZARDOUS PRODUCTS ARE BEING STORED. UNIT NOW BEING TAGGED HELD FOR INSPECTION. MAY NOT USE UNIT UNTIL CORRECTED AND REINSPECTED BY THE CDPH. CRITICAL VIOLATION 7-38-005(A) CITATION ISSED. FACILITIES TO MAINTAIN PROPER TEMPERATURE.

• 3

  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. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: PANCHETTA 47.6, PROCUTTO 48.3, TURKEY 47.4, CHICKEN 45.2 ETC... ALL PRODUCT MUST MAINTAIN 40 DEGREES OR BELOW AT ALL TIMES. ALL PRODUCT WAS DISCARDED AT THIS TIME. ESTIMATED VALUE: 20 LBS $100.00 CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED. POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE.

• 6

  HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEES HANDLING FOOD ITEMS AND MONEY WITHOUT WASHING HANDS. MUST WASH HANDS AFTER HANDLING MONEY. INSTRUCTED MANAGER TO HAVE EMPLOYEES WASH HANDS. CRITICAL VIOLATION 7-38-010(A) CITATION ISSUED

• 35

  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. ALL WALLS AND CEILING IN NEED OF CLEANING TO REMOVE DUST AND DIRT BUILD-UP FROM PANINI HEAT MACHINE. MUST CLEAN AND MAINTAIN.

• 36

  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. LIGHTS IN REAR PREP AREA IN NEED OF PROPER SHEILDS WITH TUBES AND END CAPS. MUST INSTALL AND MAINTAIN. ALL I

• 38

  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. 3 COMPARTMENT SINK IN NEED OF DRAINBROARD. MUST INSTALL.