BISTRO ASCIONE Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE ON SITE ONLY COPY PRESENTED WHILE HANDLING TCS FOODS. INSTRUCTED MANAGEMENT TO OBTAIN ORIGINAL CERTIFICATE WITH PERSON AT ALL TIMES WHILE PREPING, SERVING AND HOLDING TCS FOODS. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED

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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED LOOSE BAIT BAG (GREEN) UNDER STORAGE SHELF NOT ENCLOSED IN APPROVED BAIT BOX. INSTRUCTED MANAGER DURING INITIAL INSPECTION (2/28/23) TO HAVE PEST CONTROL CORRECT ISSUED. ALL BAIT MUST BE ENCLOSED AT ALL TIMES PRIORITY VIOLATION 7-38-015 CITATION ISSUED.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED CANS OF RAID IN PREP AREA AND ALONGS SIDEWALK WAY. INSTRUCTED DURING INITIAL INSPECTION (2/28/23) ALL PESTICIDES MUST BE ADMINISTERED BY PEST CONTROL AT ALL TIMES. MUST DISCARD AND NOT HAVE ON SITE. PRIORITY FOUNDATION 7-30-015 CITATION ISSUED

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD ITEMS MUST BE LABELED WITH COMMODITY NAME. INSTRUCTED TO CORRECT AND MAINTAIN

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS IN PREP AREA IN NEED OF DEEP CLEANING OR REPLACING. HEAVILY SOILED. INSTRUCTED TO CORRECT AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE THAT IS ATLEAST 6 INCHES FROM THE FLOOR. INSTRUCTED TO CORRECT.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL COOKING EQUIPMENT WITH FOOD DEBRIS BUILD UP TO THE SIDE AND TOP OF EQUIPMENT. INSTRUCTED TO CORRECT AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL COOKING EQUIPMENT WITH FOOD DEBRIS BUILD UP TO THE SIDE AND TOP OF EQUIPMENT. INSTRUCTED TO CORRECT AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.