COLLETTI'S RESTAURANT Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES WASHING HANDS AT THE ONE COMPARTMENT SINK AT THE KITCHEN PREP LINE. INSTRUCTED TO ALWAY WASH HANDS PROPERLY AT THE DESIGNATED EXPOSED HAND WASH SINK EQUIPPED WITH SOAP AND PAPER TOWEL. CITATION ISSUED FOR CRITICAL VIOLATION 37-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NOTED NO HOT RUNNING WATER AT THE KITCHEN EXPOSED HAND WASH SINK. FAUCET FOR HOT WATER AT THE EXPOSED HAND WASH SINK IN BROKEN.INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT ALL EXPOSED SINKS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NOTED NO SOAP OR PAPER TOWEL AT THE EXPOSED HAND WASH SINK AT THE FRONT BAR, NO PAPER TOWEL AT THE EXPOSED HAND WASH SINK AT THE KITCHEN PREP AREA AND HAND WASH SINK AT THE REAR FOOD PREP AREA BY THE COFFEE STATION INACCESSIBLE WITH LARGE BUCKET OF ICE INSIDE SINK. MANAGER IMMEDIATELY HAD EMPLOYEE PROVIDE HAND SINKS WITH SOAP AND PAPER TOWELS AND ALSO MADE THE OTHER HAND SINK ACCESSIBLE. MUST PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS AND SINKS MUST BE ACCESSIBLE FOR EMPLOYEES TO PROPERLY WASH THEIR HANDS WHILE PREPPING. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: NOTED A GRAYISH, YELLOWISH SLIMY SUBSTANCE INSIDE THE UPPER COMPARTMENT OF ICE MACHINES AT THE FIRST FLOOR AND BASEMENT FOOD STORAGE AREA DRIPPING ONTO THE ICE. ALSO NOTED SAME INSIDE THE DEEP WELL FOR ICE CREAM AT THE FREEZER AREA. MANAGER HAD EMPLOYEES START CLEANING ICE MACHINES.INSTRUCTED NOT TO USE EQUIPMENT UNTIL PROPERLY CLEANED, RINSED AND SANITIZED. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A).

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: NOTED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE ON TOP, LID, LIPS AND DRIPPING DOWN THE SIDES ONTO THE FLOOR. ALSO NOTED HEAVY DIRT AND GARBAGE ON FLOOR AROUND DUMPSTER.INSTRUCTED TO DETAIL CLEAN EXTERIOR OF PREMISES TO PREVENT FOOD SOURCE FOR PESTS. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: STILL NOTED THE FOLLOWING MINOR VIOLATIONS FROM REPORT #1271470 DATED 12/06/12 NOT CORRECTED. VIOLATION #33-OBSERVED ACCUMULATION OF FOOD DEBRIS ON EXTERIOR OF DISH MACHINE AND PREP AREA COOLER DOOR RAILS. VIOLATION #34- MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS AND MAINTAIN ALSO MUST RE GROUT ALL FLOOR TILES AROUND DISH MACHINE. VIOLATION #35-OBSERVED CRACKS/CREVICES AT CORNER OF WALL PANELS IN PREP AREA, MISSING PANEL CORNER COVER. MUST SEAL ALL CRACKS/CREVICES AT WALLS IN KITCHEN. MUST CORRECT THE ABOVE VIOLATIONS UPON SCHEDULED RE-INSPECTION DATE. CITATION ISSUED FOR SERIOUS VIOLATION #7-42-090.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT PROPERLY LABELED WITH DATE, NAME OF PRODUCT ETC. MUST PROPERLY LABEL ALL FOOD ITEMS DURING STORAGE INCLUDING BULK ITEMS.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED SERVING UTENSILS (PLATES,CUPS SOUP BOWLS ETC) ON SHELVINGS NOT PROPERLY STORED. INSTRUCTED TO ALWAYS INVERT OR COVER WITH PAPER OR CLEAN CLOTH UTENSILS DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED HEAVY GREASE BUILT UP ON THE EXTERIOR OF GREASE TRAP UNDERNEATH DISH MACHINE, MOLD ON WALL LINING ABOVE THE 2 COMPARTMENT SINK EXTENDING TO THE DISH MACHINE WALL. MUST DETAIL CLEAN GREASE TRAP AND RE CAULK LINING.

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: INSTRUCTED TO DETAIL CLEAN ALL COOKING EQUIPMENT, INTERIOR OF ALL COOLERS AND FREEZERS,REPAINT OR REPLACE SHELVINGS ON RACKS,DEFROST UPRIGHT FREEZER WITH ICE BUILT UP. MUST UPGRADE HOUSE KEEPING.

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 DETAIL CLEAN FLOORS THROUGH OUT PREMISES AND MAINTAIN DRY. HOUSE KEEPING IS NON EXISTENT. MUST UPGRADE HOUSE KEEPING ESPECIALLY AT THE PREP AREAS AND BASEMENT FOOD STORAGE.

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: INSTRUCTED TO SEAL HOLES AND OPENINGS ESPECIALLY ON WALL BASE BEHIND COOKING STOVE BY HALL WAY BETWEEN FRONT AND REAR PREP AREA TO PREVENT HIDING PLACES FOR PEST.

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: INSTRUCTED TO SEAL HOLES AND OPENINGS ESPECIALLY ON WALL BASE BEHIND COOKING STOVE BY HALL WAY BETWEEN FRONT AND REAR PREP AREA TO PREVENT HIDING PLACES FOR PEST.

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.