EATALY Gets Conditional Pass on Health Inspection - Chicago Restaurant

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED LINE COOK WIPE COUTNER WITH UNSANITIZED TOWEL, THEN A SERVING UTENSIL AND PLACE SAME UNETSIL BACK IN FOOD PROCEED TO WIPE SERVING PLATE WITH THE TOWEL. MUST PROPERLY SANITIZE WASH CLOTHS. CRITICAL VIOLATION 7-38-005(A).

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER RUB FACE, SCRATCHED HEAD, GARNISHED FOOD WITH BARE HAND AND TOUCHED/POSITIONED BREAD ON PLATE TO BE SERVED TO CUSTOMER. INSTRUCTED ON PROPER HANDWASHING, AND BARE HAND CONTACT. CRITICAL VIOLATION 7-38-010(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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE/REPAIR BROKEN AND MISSING HANDLES OF SALAD TOP LIDS AT COLD STATION IN BAFFO'S.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS IN REAR HALLWAY, FRESH PASTA KITCHEN, WALK-IN FREEZER IN CENTRAL KITCHEN AND DRY FOOD STORAGE PANTRY.

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 WALL AT REAR IN FRESH PASTA PREP AREA OF DUST BUILD-UP. REPAIR/REPLACE CRACKED LIGHT PANEL AT 1ST FL DISH ROOM. CLEAN VENT AT CEILING IN HALLWAY BEHIND CHEF'S OFFICE OF HEAVY DUST BUILD-UP.

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 WALL AT REAR IN FRESH PASTA PREP AREA OF DUST BUILD-UP. REPAIR/REPLACE CRACKED LIGHT PANEL AT 1ST FL DISH ROOM. CLEAN VENT AT CEILING IN HALLWAY BEHIND CHEF'S OFFICE OF HEAVY DUST BUILD-UP.

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.