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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK AT PIZZA PREP AREA IN REAR. MUST INSTALL HAND WASHING SINK IN PIZZA PREP AREA THAT IS CONVENIENTLY LOCATED FOR EMPLOYEES TO WASH HANDS. PRIORITY FOUNDATION. 7-38-030(C). NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED MISSING EMPLOYEE HAND WASHING SIGNAGE AT HAND SINKS THROUGHOUT ESTABLISHMENT. MUST PROVIDE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE. ITALIAN SAUSAGE FOUND AT 49.5F IN PREP COOLER, COOKED RICE FOUND AT 48.2F, COOKED MEATBALLS FOUND AT 50.2F, MARINARA SAUCE FOUND AT 43.5F AND BEEF SAUSAGE FOUND AT 43.9F. PROPER COLD HOLDING TEMPERATURE FOR TCS FOODS MUST BE AT 41.0F OR LOWER. INSTRUCTED TO DISCARD AND DENATURE ALL FOOD. ALL FOOD WEIGHING APPROXIMATELY 75 LBS AT A COST OF $160.00. 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 IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER LOCATED AT PIZZA PREP AREA AT 46.4F. INSTRUCTED MANAGER PROPER AMBIENT TEMPERATURE MUST BE AT 41.0F OR LOWER TO STORE TCS FOOD ITEMS AT PROPER COLD HOLDING TEMPERATURE. PREP COOLER IS TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION. 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED MULTIPLE ICE SCOOPS STORED ON TOP OF ICE MACHINE. MUST STORE INTO A CLEAN CONTAINER WHEN NOT BEING USED.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DIRTY CUTTING BOARDS WITH YELLOW STAINS AND DEEP GROOVES AT MAIN KITCHEN PREP LINE. MUST DETAIL CLEAN OR REPLACE.

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: OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS AT BANQUET PREP AREA. MUST 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 WATER DRIPPING AT PIPE BELOW 3-COMPARTMENT SINK WHEN WATER IS RUNNING. MUST REPAIR AND RESOLVE PLUMBING ISSUE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DIRTY FLOORS THROUGHOUT FOOD PREP AREAS. MUST DETAIL CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED STACKED CARD BOARD BOXES IN MIDDLE OF FOOD PREP AREA. MUST REMOVE FROM PREMISES AND CLEAN AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATION NOT CORRECTED FROM 5/20/2019, REPORT #2289170. #58-ALL CERTIFIED FOOD SERVICE SANITATION MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE. PRIORITY FOUNDATION. 7-42-090.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATION NOT CORRECTED FROM 5/20/2019, REPORT #2289170. #58-ALL CERTIFIED FOOD SERVICE SANITATION MANAGER MUST OBTAIN AN ALLERGEN TRAINING CERTIFICATE. PRIORITY FOUNDATION. 7-42-090.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.