PASS W/ CONDITIONS
Risk 1 (High)
CIAO RAGAZZI Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 7, 2022
Canvass
License #2808408
3
Total Violations
1
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN PREP COOLER: CHICKEN 48.0F, CUT TOMATOES 48.2F, MEAT SAUCE 47.9F, PORK 48.5F. ALL FOOD DISCARDED AND DENATURED. APPROX 10LBS $100 VALUE. CITATION ISSUED 7-38-005 PRIORITY
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: PREP COOLER IN USE UNABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE, INTERNAL AIR TEMPERATURE OF 50.0F. UNIT TAGGED AND HELD FOR INSPECTION. INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-005
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: PREP COOLER IN USE UNABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE, INTERNAL AIR TEMPERATURE OF 50.0F. UNIT TAGGED AND HELD FOR INSPECTION. INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-005
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection