EATALY Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: SOAP NOT PROVIDED AT THE FOLLOWING HAND SINKS; 2ND FLOOR RAW MEAT STATION, 2ND FLOOR VINO DISH AREA, 2ND FLOOR BREAD STATION BEHIND PIZZA AREA, 1ST FLOOR KITCHEN PREP AREA. FACILITY MUST ENSURE THAT SOAP IS PROVIDED AT EVERY HAND SINK IN THE FACILITY. MANAGER PROVIDED SOAP AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: PAPER TOWELS NOT PROVIDED AT HAND SINKS IN THE FOLLOWING AREAS; 2ND FLOOR VEGGIE BUTCHER STATION, 2ND FLOOR MEAT AREA, 2ND FLOOR BREAD STATION BEHIND PIZZA AREA, PIZZA PASTA AREA. FACILITY MUST ENSURE THAT DISPOSABLE PAPER TOWELS ARE ALWAYS PROVDIDED AT EVERY HAND SINK. MANAGER PROVIDED PAPER TOWELS WHILE ON SITE. SEE ABOVE FOR PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HAND SOAP PROVIDED AT FOOD PREP SINK AT PIZZA STATION. FACILITY MUST RELOCATE WALL MOUNTED SOAP TO HAND SINK AREA.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: FACILITY IS NOT MAINTAINING AN APPROVED RECORD KEEPING SYSTEM FOR SHELLSTOCK TAGS. OBSERVED LARGE FOLDER WHERE ALL TAGS ARE KEPT AND IS NOT IN CHRONOLOGICAL ORDER. FACILITY MUST MAINTAIN AN APPROVED RECORD KEEPING SYSTEM FOR SHELLSTOCK TAGS. ON SITE MANAGER IS CURRENTLY REORGANIZING SHELL STOCK TAGS THAT HAVE BEEN HELD FOR 90 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: FACILITY IS COMINGLING SHELLSTOCK IN SEAFOOD DISPLAY CASE. OBSERVED DIFFERENT SPECIES OF SHELLSTOCK STORED IN SAME ICE DISPLAY CASE. FACILITY MUST NOT COMINGLE SHELLSTOCK WITH BATCHES THAT HAVE DIFFERENT CERTIFICATION NUMBERS, HARVEST DATES, OR GROWING AREAS. ON SITE MANAGER SEPARATED SHELLSTOCK IN DISPLAY CASE WHILE ON SITE. SEE ABOVE FOR PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED BLACK SLIME RESIDUE IN INTERIOR OF ICE MACHINES LOCATED IN HOUSE KEEPING AREA AND IN 1ST FLOOR KITCHEN. FACILITY MUST WASH, RINSE, SANITIZE AND MAINTAIN INTERIOR OF ICE MACHINES. PRIORITY FOUNDATION VIOLATION 7-38-005 CIATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED GLUTEN PASTA MEASURED AT 54.6F AND PREMADE TRUFFLE BUTTER MEASURED AT 56.6F LOCATED IN PIZZA PASTA PREP-LINE COOLER NEXT TO HAND SINK. APPROXIMATELY 9 POUNDS OF COMBINED PRODUCT AT AN ESTIMATED COST OF $83 WAS DISCARED ON SITE. PRIORITY VIOLATION 7-38-005 CIATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: ROP "SALOOMI" ITEM LOCATED ON 2ND FLOOR CHEESE AREA IS BEING PREPARED WITHOUT COMPLYING WITH APPROVED VARIENCE PROCEDURES. DID NOT OBSERVE DATE LABELING ON ROP ITEMS. FACILITY MUST PROVIDE PROPER DATE LABELING AND MUST COMPLY WITH APPROVED HACCP PLANS AND VARIENCE PROCEDURES. APPROXIMATELY 15 POUNDS OF SALOOMI AT AN ESTIMATED COST OF $50 WAS DISCARED ON SITE. PRIORITY FOUNDATION 7-38-005 CIATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: PREP-LINE COOLER NEXT TO HANDSINK LOCATED ON 2ND FLOOR PIZZA PASTA AREA IS MEASURED AT IMPOPER TEMPERATURE. TEMPERATURE MEASURED AT 50F. ALL ITEMS DISCARDED ON SITE (SEE VIOLATION #22). UNIT WAS TAGGED AND HELD FOR INSPECTION. FACILITY CANNOT USE UNIT UNTIL IT MAINTAINS A TEMPERATURE OF 41F AND BELOW AND MUST CONTACT CDPDFOOD@CITYOFCHICAGO.ORG WHEN UNIT IS READY TO USE TO HAVE LOCAL INSPECTOR VERIFY THAT UNIT IS IN PROPER CONDITION. PRIORITY VIOLATION 7-38-005 CIATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: LABELS NOT PROVIDED ON SQUEEZE BOTTLES AND SEASONING CONTAINERS IN THE FOLLOWING AREA; 2ND FLOOR PASTA SECTION, 2ND FLOOR FRITA SECTION, AND 2ND PIZZA PASTA SECTION. FACILITY MUST PROVIDE.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED SMALL BLACK FLYING INSECT ACTIVTY IN THE FOLLOWING AREAS; 2ND FLOOR BAR ISLAND (MEASURED APPROXIMATELY 45); 1ST FLOOR BACK GELATO PREP AREA (MEASURED APPROXIMATELY 25); 1ST FLOOR PASTRY KITCHEN PRODUCTION (MEASURED APPROXIMATELY 30). FACILITY MUST WORK WITH A LICENSE PEST CONTROL COMPANY TO ELIMINATE SMALL BLACK FLYING INSECTS IN THE FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-020 (A) CIATION ISSUED

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOOD STORAGE BASKETS STORED ON THE FLOOR IN CLASS PREP AREA. ITEMS MUST BE PLACED 6 INCHES ABOVE THE FLOOR.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP-SURFACES THROUGHOUT ALL FACILITY AREAS. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MILK CRATES USED AS ELEVATION THROUGHOUT FACILITY. FACILITY MUST REMOVE AND REPLACE WITH SHELVING THAT IS EASY TO MONITOR DEBRIS UNDERNEATH AND THAT IS SMOOTH AND EASILY CLEANABLE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: BACKFLOW PREVENTION DEVICES NOT LOCATED AT WATER STATION IN PIZZA & MORE SECTION AND COFFEE MACHINES SCATTERED ON 2ND AND 1ST FLOOR. FACILITY MUST PROVIDE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: WASTE RECEPTACLES NOT FOUND NEAR HAND SINK SCATTERED THROUGHOUT THE FACILITY. WASTE RECEPTACLES MUST BE PLACED NEAR EACH HAND WASHING SINK IN THE FACILITY.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

ALLERGEN TRAINING AS REQUIRED - Comments: FOOD ALLERGEN CERTIFICATIONS NOT PROVIDED ON SITE FOR ON SITR CITY CERTIFIED MANAGERS. ALL CITY CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: FOOD ALLERGEN CERTIFICATIONS NOT PROVIDED ON SITE FOR ON SITR CITY CERTIFIED MANAGERS. ALL CITY CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.