BACINO'S OF LINCOLN PARK LTD Fails Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Found no certified food manager on site while preparing and serving potentially hazardous foods such as cheese pizza, Italian beef, meatballs, Instructed manager that certified food manager must be on site all the times while serving and preparing potentially hazardous foods. Citation issued serious 7-38-012. Manager Jorge Ramirez arrived on site during inspection.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violation not corrected from report #1199191 dated 11/14/13. #33-Interior ice machine upper water reservoir dirty. Must clean. Citation issued serious 7-42-090. Instructed not to use the ice machine UNTIL IT IS CLEANED AND SANITIZED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DEFROST THE REACH IN FREEZER AND CHEST FREEZER WITH HEAVY ICE ACCUMULATED AND MAINTAIN. CAULK AROUND THE WASHBOWL SINK IN ONE OF THE CUSTOMER WASHROOM IN THE BASEMENT. MUST RE CAULK AND MAINTAIN.

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: MUST CLEAN IN DETAIL AND SANITIZE THE BULK FOOD CONTAINERS 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: FLOOR TILES UNDER THE PIZZA COOLER,CRACKED/BROKEN. MUST REPAIR/REPLACE. FLOOR BEHIND THE BAR IN THE FIRST FLOOR. UNDER THE 3 COMPARTMNET SINK AND AROUND THE FLOOR DRAIN NEEDS DETAIL CLEANING 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: VENT COVER IN ONE OF THE TWO WASHROOM FOR CUSTOMER AND EMPLOYEES WASHROOM IN THE BASEMENT,WITH DUST BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN. WALLS UNDERNEATH THE DISH MACHINE NEEDS DETAIL CLEANING. STAINED CEILING TILES IN ONE OF THE WASHROOM FOR THE CUSTOMER, MUST REPLACE CEILING TILES.

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: VENT COVER IN ONE OF THE TWO WASHROOM FOR CUSTOMER AND EMPLOYEES WASHROOM IN THE BASEMENT,WITH DUST BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN. WALLS UNDERNEATH THE DISH MACHINE NEEDS DETAIL CLEANING. STAINED CEILING TILES IN ONE OF THE WASHROOM FOR THE CUSTOMER, MUST REPLACE CEILING TILES.

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.