EATALY Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS (SOFT CHEESES) HELD AT IMPROPER TEMPERATURES BETWEEN 44.9 F AND 52.7 F HELD INSIDE CHEESE REACH IN COOLER. HOWEVER SAID CHEESE REACH IN COOLER AMBIENT AIR TEMPERATURE AT 38.3 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE CHEESE VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SOME REACH IN COOLERS DOOR RUBBER GASKETS RIPPED AT PASTA RESTAURANT, PREP AREAS PAPER TOWEL DISPENSERS DOORS NOT SELF CLOSING ALSO GELATO DIPPER WELL MISSING STOPPER. INSTRUCTED MANAGER TO REPAIR/REPLACE ALL DAMAGED PAPER TOWEL DISPENSERS AT PREP AREAS, REPLACE ALL DAMAGED COOLERD DOOR RUBBER GASKETS ALSO MUST PROVIDE STOPPER FOR GELATO DIPPER WELL.

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: OBSERVED FOOD/DIRT BUILD UP ON FLOOR AT COLD CENTRAL STATION UNDER EQUIPMENT AND ALONG WALLS ALSO OBSERVED FOOD BUILD UP ON FLOOR IN PASTY WALK IN COOLER AND FREEZER. MUST CLEAN FLOOR AND MAINTAIN.

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: MISSING WALL COVES BEHIND BUTCHER 3-COMPARTMENT SINK ALSO 1ST FLOOR DISH PIT ENTRY DOOR MISSING WALL COVE. MUST REPAIR WALLS AT SAID AREAS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PASTRY WALK IN FREEZER LIGHT BULB NOT WORKING. MUST REPLACE WITH WORKING LIGHT BULB.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 1ST FLOOR LOCKER ROOMS CLUTTERED. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS OFF FLOOR OR REMOVE ITEMS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 1ST FLOOR LOCKER ROOMS CLUTTERED. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS OFF FLOOR OR REMOVE ITEMS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.