DAMATO BAKERY #1 Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS. OBSERVED EGGS AT 120.2F, CHICKEN AT 126.9F, MEATBALLS AT 90F, AND SAUSAGE AT 104F IN AND TOP OF THE HOT HOLDING UNIT. ALSO OBSERVED PIZZA SLICES AT 95-125F BEHIND THE FRONT SERVICE COUNTER. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HOT FOODS ABOVE 135F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO INGREDIENT LABELS AND NO NET CONTENTS FOR PREPACKAGED MARINARA AND BOLOGNESE SAUCES, SOUPS, MEATBALLS AND CANNOLIS IN THE 1 DOOR COOLER NEXT TO THE FRONT DOOR.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD NOT PROTECTED FROM PUBLIC CONTAMINATION. OBSERVED AN OPEN TRAY OF COOKIES STORED ON TOP OF THE FRONT SERVICE COUNTER. ALSO OBSERVED UNWRAPPED LOAVES OF BREAD SITTING IN THE FRONT WINDOW IN THE CORNER OF THE STORE WHERE THE PUBLIC HAS ACCESS. MANAGEMENT INSTRUCTED THAT ALL FOOD MUST BE PROTECTED FROM PUBLIC CONTAMINATION AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SEVERAL BOXES OF CANNOLI SHELLS STORED IN DIRECT CONTACT WITH CARDBOARD BOXES. MANAGEMENT INSTRUCTED TO STORE ALL FOODS IN PROPER FOOD STORAGE CONTAINERS OR LINED WITH PLASTIC.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NO COVERED WASTE RECEPTACLE WAS OBSERVED IN THE BASEMENT WASHROOM.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: THE BASEMENT WASHROOM DOOR LACKS A SELF-CLOSING DOOR DEVICE. MANAGEMENT INSTRUCTED TO INSTALL.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO MECHANICAL VENTILATION IN THE BASEMENT WASHROOM. MANAGEMENT INSTRUCTED TO INSTALL.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO VALID FOOD HANDLER CERTIFICATES WERE PROVIDED FOR THE FOOD HANDLING EMPLOYEES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO VALID FOOD HANDLER CERTIFICATES WERE PROVIDED FOR THE FOOD HANDLING EMPLOYEES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.