BACINO'S OF LINCOLN PARK LTD Gets Conditional Pass on Health Inspection - Chicago Restaurant

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. OBSERVED THE FOLLOWING FOODS HELD AT IMPROPER TEMPERATURES. 6LBS SAUSAGE AND SPINACH PIZZA FOUND AT 105.8F AND 104.9F IN HOT HOLDING DISPLAY UNIT. UNIT TEMPERATURE WAS SET TO HOLD AT 130F. ALL FOODS DISCARDED AND UNIT TEMPERATURE INCREASED. ALSO OBSERVED APPROXIMATELY 10LBS BLUE CHEESE AND FRESH MOZZARELLA CHEESE AT 48.2F AND 46.2F HELD IN REAR "PEPSI" COOLER. ALL FOODS DISCARDED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

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. THE ABOVE MENTIONED "PEPSI" COOLER FOUND AT 52.7F WITH CHEESE INSIDE AT 48.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS TEMPERATURE OF 40F OR BELOW. FAX REQUEST TO 312-746-4240 FOR INSPECTION AND TAG REMOVAL.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. INTERIOR UPPER PANEL ICE MACHINE WHERE WATER RESERVOIR MAKES ICE FOUND WITH BLACK, SLIME SUBSTANCE DRIPPING INTO WATER AND ICE. MACHINE TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL CLEANED, SANITIZED AND C.D.P.H. CONTACTED BY FAX AT THE ABOVE NUMBER FOR INSPECTION AND TAG REMOVAL.

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES. NO CERTIFIED MANAGER PRESENT DURING INITIAL INSPECTION. MANAGER ARRIVED DURING INSPECTION FROM ANOTHER LOCATION.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

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. ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED AND ALL BULK FOODS LABELED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

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 NOT USE DUCT TAPE ON DOOR OF PIZZA HOT HOLD UNIT.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

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. FOOD SLICER ENCRUSTED WITH DRIED ON FOOD DEBRIS. MUST CLEAN, SANITIZE AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

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. MISSING FLOOR TILES THROUGHOUT FRONT PREP UNDER SHELVING AND FRONT COOLER. MUST REPLACE. FLOOR UNDER BASEMENT BAR AND IN ICE MACHINE ROOM THROUGHOUT WITH DEBRIS, MUST CLEAN AND ELEVATE ALL STORED ITEMS. FLOOR DRAIN BEHIND 1ST FLOOR BAR WITH DIRT/DEBRIS. MUST CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

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. OPEN SEAM IN SIDE WALL OF PIZZA OVEN. MUST SEAL/REPAIR. WALL ELECTRICAL SOCKETS ENCRUSTED WITH GREASE AT REAR DISH AREA. MUST CLEAN. DAMAGED AND MISSING WALL TILES THROUGHOUT REAR PREP AREA. MUST REPLACE/REPAIR. WALL AT ENTRANCE TO BASEMENT WITH FOOD SPLATTER. MUST CLEAN. WALL VENT IN REAR PREP WITH DUST. MUST CLEAN. MUST NOT USE DUCT TAPE TO REPAIR WALLS UNDER DISH MACHINE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

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. OPEN SEAM IN SIDE WALL OF PIZZA OVEN. MUST SEAL/REPAIR. WALL ELECTRICAL SOCKETS ENCRUSTED WITH GREASE AT REAR DISH AREA. MUST CLEAN. DAMAGED AND MISSING WALL TILES THROUGHOUT REAR PREP AREA. MUST REPLACE/REPAIR. WALL AT ENTRANCE TO BASEMENT WITH FOOD SPLATTER. MUST CLEAN. WALL VENT IN REAR PREP WITH DUST. MUST CLEAN. MUST NOT USE DUCT TAPE TO REPAIR WALLS UNDER DISH MACHINE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.