EATALY Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED MILK AT IMPROPER TEMPERATURE RANGING FROM 58.2F-61.7F DEGREES IN (2) GALLON CONTAINERS ON THE SERVICE COUNTER OF COFFEE PREP AREA ON 1ST FLOOR. INSTRUCTED TO KEEP ALL COLD FOOD ITEMS REFRIGERATED AT 40F OR LOWER. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED MILK.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED ICE MACHINE #8 ON 2ND FL. DISHROOM, WITH VISIBLE MOLD LIKE SUBSTANCE (BLACK/SLIMY) ON INTERIOR PANEL AND ICE CHUTE. INSTRUCTED TO REMOVE ICE CLEAN/SANITIZE INTERIOR OF ICE MACHINE. SERIOUS VIOLATION 7-38-005(A).

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED SMALL FLYING INSECTS ON PREMISES IN THE FOLLOWING AREAS ON THE 2ND FLOOR: 30 ON WALL, CEILING AND EQUIPMENT OF BAKERY AREA; 20 AT BACKHOUSE OF PIZZA STATION ON 2ND FLOOR ON SHELVES, BOXES AND WALL; 15 IN ROTISSERIE AREA. OBSERVED 40 SMALL FLYING INSECTS ON WALL, CEILING OF 1ST FLOOR IN BACKHOUSE OF ICE CREAM AREA. MUST REMOVE. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN DUST BUILD-UP ON EXHAUST FAN HOUSING AT CEILING ABOVE PREP TABLES IN COLD CENTRAL KITCHEN.

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: CLEAN FLOOR OF PRODUCE COOLER ON FIRST FLOOR, REMOVE FLOUR FROM FLOOR ALONG WALLBASE AT CORNERS IN 2ND FL. BAKERY AREA AND IN WALK-IN COOLER AND PROOFER IN SAME AREA.

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: REMOVE FLOUR BUILD-UP ON WALL IN BAKERY WHERE FIRE WOOD IS STORED.

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: REMOVE FLOUR BUILD-UP ON WALL IN BAKERY WHERE FIRE WOOD IS STORED.

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.