EATALY Gets Conditional Pass on Health Inspection - Chicago Restaurant

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: FACILITY NOT COMPLYING WITH THE VARIANCE/HACCP PLAN AND PROCEDURES THAT WERE SUBMITTED AND APPROVED BY THE HEALTH DEPT AS BASIS FOR THE MODIFICATION OR WAIVER. FOUND SEVERAL VACUUMED PACKAGE COOKED FOOD ( BEEF, CHICKEN, PORK )STORED IN WALK-IN COOLER WITH NO DATE ON BAGS. INSTRUCTED TO ADHERE TO THE APPROVED HACCP PLAN PROCEDURE. PRIORITY VIOLATION 7-38-005. 40LB DISCARDED VALUED @$200.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO THERMOMETER FOUND IN FRESH MEAT DISPLAY COOLER, INSTRUCTED TO PROVIDE.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: SEVERAL BULK FOOD CONTAINERS ( FLOUR, SALT ) NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.

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.

PERSONAL CLEANLINESS - Comments: SEVERAL FOOD HANDLERS NOT WEARING PROPER HAIR RESTRAINT, HAIR IS STICKING OUT, INSTRUCTED TO WEAR PROPERLY.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: LOOSE WIRES NOTED ON FOOD STRAINERS. INSTRUCTED TO USE SOUND UTENSILS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: LOOSE WIRES NOTED ON FOOD STRAINERS. INSTRUCTED TO USE SOUND UTENSILS.

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.