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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN "NORTH ROOM" BAR. INSTRUCTED TO 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE MAINTAINING IMPROPER CHEMICAL SANITIZER CONCENTRATION OF 0PPM OF CHLORINE. SEE COMMENTS. MACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR MACHINE SO THAT IT IS CAPABLE OF DELIVERING PROPER CHEMICAL SANITIZER CONCENTRATION BETWEEN 50-100PPM OF CHLORINE. 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED 2 CUTTING BOARDS NEAR PIZZA OVEN COVERED IN DARK STAINS AND DEEP GROOVES. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKET ON INSIDE OF DOOR OF WALK-IN FREEZER AND 2 DOOR COOLER LOCATED ON MAIN COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED BUILD UP OF GREASE ON EXTERIOR OF OUTDOOR USED COOKING OIL. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BUILD UP OF FOOD DEBRIS AND GRIM ON TOP OF LOW TEMPERATURE DISH MACHINE LOCATED IN REAR DISH AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BUILD UP OF GRIME ON FILTERS OF HOOD LOCATED IN SECONDARY PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BUILD UP OF GRIME ON FILTERS OF HOOD LOCATED IN SECONDARY PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.