COLLETTI'S RESTAURANT Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: SANITIZING RINSE NOT PROPER CONCENTRATE AT DISH MACHINE. LOW TEMPERATURE DISH MACHINE IN PREP AREA AND BAR NOT PROPERLY SANITIZING. CHLORINE SANITIZER AT 0 PPM WHILE DISH MACHINE IS BEING USED. INSTRUCTED THAT DISH MACHINE IN BAR AND PREP AREA MUST SANITIZE AT 100 PPM OF CHLORINE. CRITICAL CITATION ISSUED 7-38-030. "HELD FOR INSPECTION" PLACED ON DISH MACHINES.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: HAND WASHING FACILITIES NOT PROVIDED WITH SOAP OR HAND DRYING DEVICE. OBSERVED EXPOSED HANDSINK IN BAR WITHOUT SOPA, HAND DRYING DEVICE AND OBSERVED SINK BEING USED FOR DUMP SINK OF LIQUID WASTE. INSTRUCTED THAT EXPOSED HANDSINK IN BAR MUST BE USED FOR HANDWASHING ONLY, WITH HANDSOAP AND HAND DRYING DEVICE. MUST REMOVE STRAINER FOR LIQUID WASTE AT SINK. CRITICAL CITATION ISSUED 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: SINGLR USE ARTICLES NOT RPOPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FILTERS ON PIZZA OVEN, INTERIOR PANEL OF ICE MACHINE, UTENSILS, STORAGE SHELVES, INTERIOR COOLERS, OVENS, AND COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

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: FLOOR THROUGH-OUT PREP AREA AND BASEMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY AND REMOVE EXCESSIVE WATER ON FLOOR.

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: CEILING ABOVE DISH MACHINE NOT MAINTAINED AND VENTILATION COVERS THROUGH-OUT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN VENTILATION COVERS AND REMOVE PEELING PAINT AND REPAINT CEILING ABOVE DISH MACHINE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: DRAINLINE FROM COOLER DRAINING INTO EXPOSED HANDSINK. INSTRUCTED TO REMOVE DRAINLINE FROM SINK AND HAVE DRAIN TO WASTE DRAIN. SECOND BAR NOT PROVIDED WITH HANDSINK. INSTRUCTED TO INSTALL EXPOSED HANDSINK WITH HOT AND COLD RUNNING WATER OR REMOVE DOOR TO HAVE SINK ACCESSIBLE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: DRAINLINE FROM COOLER DRAINING INTO EXPOSED HANDSINK. INSTRUCTED TO REMOVE DRAINLINE FROM SINK AND HAVE DRAIN TO WASTE DRAIN. SECOND BAR NOT PROVIDED WITH HANDSINK. INSTRUCTED TO INSTALL EXPOSED HANDSINK WITH HOT AND COLD RUNNING WATER OR REMOVE DOOR TO HAVE SINK ACCESSIBLE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.