D'AGOSTINO'S II Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVERD THE FRONT PREP PIZZA COOLER WITH AN AMBIENT TEMP OF 54.9F. INSTRUCTED MANAGER THAT SAID COOLER MUST HOLD/MAINTAINING THE PROPER AMBIENT TEMPERATURE OF 40F OR BELOW. THIS COOLER HOLD POTENTIALLY HAZARDOUS FOODS. ALL FOOD ITEMS HAVE BEEN REMOVED AND COOLER TAGGED AND HELD FOR INSPECTION UNTIL WORKING PROPERLY. CRITICAL CITATION ISSUED #7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED VARIOUS POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERNAL TEMPERATURE INSIDE THE FRONT PREP PIZZA COOLER SUCH AS: ITALIAN SAUSAGE AT 50.4F, CHICKEN AT 58.3F, PEPPERONI AT 50.8, HAM AT 54.8F AND GROUND BEEF AT 48.2F. ALL FOOD ITEMS WERE DISCARDED AND DENATURED AT TOTAL WEIGHT OF 40lbs AND COST AT $375. CRITICAL CITATION ISSUED #7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING THROUGH OUT 1st FLOOR AND BASEMENT PREP AND DRY STORAGE AREAS TO REMOVE SPILLS AND 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING THROUGH OUT 1st FLOOR AND BASEMENT PREP AND DRY STORAGE AREAS TO REMOVE SPILLS AND 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.