BUONA Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON IN CHARGE ON PREMISE DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE PREPARING AND SERVING TCS FOODS (ITALIAN BEEF, COOKED ITALIAN SAUSAGE, SLICED TOMATOES, CHICKEN). INSTRUCTED PROVIDE A VALID ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW ON SITE AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED IN USE LOW TEMPERATURE DISH WASHING MACHINE NOT PROPERLY SANITIZING DURING TIME OF INSPECTION. NOTED SANITIZER STRENGTH AT 0PPMS. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING @ AT LEAST 50 PPM AND MAINTAINED. EQUIPMENT TAGGED. PRIORITY VIOLATION. #7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOODS AT IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION. APPROXIMATELY 4 LBS OF PRE-COOKED RAVIOLI @ 50.1F, 5 LBS RIGATONI @52.5F, AND 4LBS OF FETTUCCINE ALFREDO @49.8F. ALL SAID ITEMS WERE HELD INSIDE OF REFRIGERATOR LOCATED IN REAR PREP AREA. MANAGER VOLUNTARILY DISCARDED ITEMS AND NOTED THE APPROXIMATE COST WAS ABOUT $55. INSTRUCTED MANAGER TO HOLD ALL COLD TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. #7-38-005.CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED REFRIGERATION UNIT LOCATED IN REAR PREP AREA UNDER PASTA SAUCE STATION AT IMPROPER COLD HOLDING TEMPERATURE DURING TIME OF INSPECTION. NOTED AMBIENT AIR TEMPERATURE @ 54.3F WITH TCS FOODS STORED INSIDE. INSTRUCTED TO DISCONTINUE USE OF EQUIPMENT UNTIL IT IS REPAIRED AND WORKING AT 41F OR BELOW. ITEM TAGGED. PRIORITY VIOALTION. 7-38-005. CITATION ISSUED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ALL HEAVY EQUIPMENT THROUGHOUT ALL PREP AREAS WITH HEAVY DRIED FOOD DEBRIS ON SURFACES.INSTRUCTED TO DEEP CLEAN 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SLIGHT LEAK ON 3 COMPARTMENT SINK PIPING UNDERNEATH. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER TRAINING CERTIFICATES ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER TRAINING CERTIFICATES ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.