CONTE DI SAVOIA INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED A FOOD HANDLER RUB THE BACK OF HIS NECK AND TOUCH HIS HAIR, THEN PUT ON A PAIR OF GLOVES WITHOUT WASHING HIS HANDS. HANDS MUST BE WASHED IN BETWEEN TASKS WHICH INCLUDES TOUCHING FACE, HAIR OR PARTS OF THE BODY, AND WHEN LEAVING AND RETURNING TO THE FOOD PREP AREA. CRITICAL VIOLATION 7-38-020(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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL FOOD ITEMS PACKAGED ON PREMISES MUST BE PROPERLY LABELED.

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: ALL DISPOSABLE SINGLE-SERVICE UTENSILS MUST BE PROPERLY STORED IN CLEAN CONTAINERS INVERTED(HANDLES UP OR OUT).

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: PAINT OR REPLACE ALL RUSTY STORAGE/DISPLAY SHELVES, EXTERIOR OF DEEP FREEZER IN BASEMENT, AND EXTERIOR OF GREASE TRAP LID AT 3 COMPARTMENT SINK.

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: CLEAN THE FOLLOWING: COOKING STOVE, PREP TABLE, AND EXTERIOR OF GREASE TRAP ALL IN DISHWASHING/REAR PREP AREA, STORAGE SHELVES AND RACKS THROUGHOUT ALL AREAS ON FIRST FLOOR, AND ALL SINKS.

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: DETAIL CLEAN ALL FLOORS THROUGHOUT ALL SECTIONS AND AREAS OF FIRST FLOOR AND IN BASEMENT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT (BUILT-UP DIRT, AND FOOD AND NON-FOOD DEBRIS(.)

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: CLEAN(FOOD SPLATTERS, DIRT, STAINS) WALLS IN BOTH FOOD PREP, FOOD STORAGE, AND FOOD DISPLAY AREAS, IN HALLWAY LEADING INTO BASEMENT AND ON SALES FLOOR. REPLACE ALL HEAVILY STAINED CEILING TILES TROUGHOUT. CLEAN DEBRIS AND STAINS FROM ALL LIGHT SHIELDS THROUGHOUT. CLEAN GREAS BUILD-UP FROM HOOD ABOVE COOKING STOVE IN REAR FOOD PREP AREA.

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: CLEAN(FOOD SPLATTERS, DIRT, STAINS) WALLS IN BOTH FOOD PREP, FOOD STORAGE, AND FOOD DISPLAY AREAS, IN HALLWAY LEADING INTO BASEMENT AND ON SALES FLOOR. REPLACE ALL HEAVILY STAINED CEILING TILES TROUGHOUT. CLEAN DEBRIS AND STAINS FROM ALL LIGHT SHIELDS THROUGHOUT. CLEAN GREAS BUILD-UP FROM HOOD ABOVE COOKING STOVE IN REAR FOOD PREP AREA.

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.