BAR SIENA Fails Health Inspection - Chicago Restaurant

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX. 100 OR MORE LIVE SMALL FLIES FLYING AROUND AND ON WALLS AND CEILINGS IN ALL PREP AREAS,BAR AREAS,DISH WASHING AREAS,RECEIVING AREA.ALSO APPX. 15 OR MORE LIVE LARGE FLIES IN SAME AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/7/17.(SERIOUS 7-30-020)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINER IN DRY FOOD STORAGE AREA.

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: MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLES IN BASEMENT.MUST REPAIR OR REPLACE MISSING HANDLE ON TOPSIDE OF PIZZA PREP COOLER AND BAR FOOD PREP COOLER.

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 GREASE AND FOOD DEBRIS FROM FRYER CABINETS,PREP TABLES,ROLLING CART,COUNTER TOPS,BUN WARMER,SHELVING UNITS,DAIRY WALK IN COOLER COMPRESSOR AND FAN GUARD COVERS,SALAD & PASTA REACH IN COOLER,INTERIOR OF ICE MACHINE.

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: MUST CLEAN FLOOR MATS.MUST CLEAN GREASE AND FOOD DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP AND DISH WASHING AREAS.MUST GROUT FLOOR IN PREP AREAS,BAR AREAS AND WHERE NEEDED.MUST REPAIR OR REPLACE DAMAGED CONCRETE FLOOR IN DISH MACHINE AREA AND BROKEN FLOOR TILE IN 2ND FL. BAR AREA,LOOSE FLOOR ING PRODUCE WALK IN COOLER.MUST REMOVE WATER FROM FLOOR IN 1ST FL. PREP AREA AND KEEP DRY

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: MUST CLEAN FOOD DEBRIS FROM WALLS IN SALAD & PASTA PREP AREA.MUST CLEAN DUST BUILD UP FROM UPPER WALLS IN PREP AREAS,FILTERS AT HOOD OF COOKING EQUIPMENT.MUST REPAIR OR REPLACE LOOSE AND MISSING WALL BASES IN DISH MACHINE & WASHING AREA,SALAD & PASTA PREP AREA,DAMAGED WALL LEADING INTO DRY FOOD STORAGE AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNTOUT LIGHTS IN DRY FOOD STORAGE AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNTOUT LIGHTS IN DRY FOOD STORAGE AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.