EATALY Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: PAPER TOWELS NOT PROVIDED AT THE FOLLOWING HANDSINKS; 1ST FLOOR GELATERIA PREP AREA, CANNOLI AND CANDY PREP,2ND FLOOR PIZZERIA PREP, AND BOTH HANDSINKS LOCATED IN 2ND FLOOR DISH WASHING AREA.ALL PREP AREAS WERE IN USE DURING THE TIME OF THE INSPECTION. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN AT ALL TIMES, FOR PROPER HANDWASHING. PRIORIY 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: OBSERVED BOTH HANDSINKS LOCATED IN (IN USE DISHWASHING AREA) UNACCESIBLE DURING TIME OF INSPECTION. NOTED LARGE ROLLING CARTS STACKED IN FRONT OF SAID SINKS AND BROKEN TABLEWARE, EMPLOYEE FOOD ITEMS, SPRAY BOTTLES AND HAND TOWELS STUFFED INSIDE BASIN. INSTRUCTED PIC TO REMOVE ALL ITEMS. HANDSINKS MUST BE ACCESIBLE AT ALL TIMES FOR EMLOYEE USE. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LARGE ICE MACHINE ON PREMISE WITH ACCUMULATED THICK BROWN SLIME FORMED ON TOP OF ICE INSIDE OF BIN. NOTED PINK AND BLACK MIXED SUBSTANCE DRIPPING FROM INTERIOR LID ONTO ICE AS WELL AS MOLD LIKE PATCHES THROUGHOUT INTERIOR SURFACES OF ADDITIONAL ICE MACHINE LOCATED IN BASEMENT. BOTH SAID ICE MACHINES ARE USED FOR HUMAN CONSUMPTION.INSTRUCTED TO REMOVE ICE, CLEAN AND SANITIZE BOTH MACHINES AND MAINTAIN AS REQUIRED BY CODE.PRIORITY VIOLATION. #7-38-025. CITATION 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED BOTH IN USE HIGH TEMPERATURE DISH MACHINE LOCATED IN DISHWASHING ROOM NOT PROPERLY SANITIZING DURING TIME OF INSPECTION. NOTED FINAL RINSE AT 133F AND 151.0F. INSTRUCTED MANAGER TO DISCONTINUE USE OF BOTH MACHINES AND REPAIR TO REQUIRED SANITIZING MINIMUM TERMPERATURES.BOTH MACHINES WERE SERVICED DURING THIS TIME. PRIORITY VIOLATION. #7-38-025. CITATION 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 THE FOLLOWING COLD TCS ITEMS AT IMPORPER COLD HOLDING TEMPERATURES DURING THE TIME OF INSPECTION; APPROXIMATELY 15 LBS OF PREPARED SANDWICHES (SALMON, SLICED DELI MEAT, CHEESE, TOMATOES, ETC,) LOCATED IN LAVAZZA DISPLAY COOLER RANGING BETWEEN 49.2F- 53.5F. NOTED APPROIMATELY 1.5 LBS OF COOKED SHRIMP @45.2F,2 LBS COOKED CHICKEN @ 48.7F LOCATED IN FRIED STREET FOOD PREP AREA COLD HOLD UNIT AND APPROXIMATELY 6 LBS COOKED PASTA LOCATED IN COLD HOLD UNIT IN PASTA RESTAURANT PREP AREA @ 50.1F. PERSON IN CHARGE VOLUNTARILY DISCARDED ALL SAID ITEMS DURING TIME OF INSPECTION. INSTRUCTED TO HOLD ALL COLD TCS FOODS @ 41F AND BELOW AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. CITATION 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 25 SMALL BLACK LIVE FLIES IN IN 1ST FLOOR BAKERY/GELATO PREP SITTING ON ALL HEAVY EQUIPMENT, CEILINGS, ON SURFACES OF KITCHENWARE, APPROXIMATLEY 10 FLYING THROUGHOUT DISHWASHING AREA, APPROXIMATELY 25 ON WALLS AND ROLLING CARTS THROUGHOUT PASTA PREP AND APPROXIMATELY 15 FLYING THROUGHOUT FRESH CHEESE PREP AREA. NOTED APPROXIMATELY 12 SMALL AND LARGE RODENT DROPPINGS ALONG WINDOW LEDGE BEHIND HEAVY EQUIPMENT IN LAVAZZA COFFEE PREP AREA (1ST FLOOR), NOTED APPROXIMATELY 35 SMALL DROPPINGS SCATTERED ALONG THE BLACK DOOR ENTRY OF UNUSED BREAD OVEN AS WELL AS 12 DROPPINGS ON FLOOR IN FRONT OF FLOUR BAGS AND SHELVING UNITS IN FOCCACIA BREAD PREP AREA. INSTRUCTED TO CONTACT PEST CONRTOL FOR ADDITIONAL SERVICE. MUST ELIMINATE EVIDENCE OF PEST ACTIVITY ON PREMISE. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ALL HEAVY EQUIPMENT, MICROWAVES, COOLING/ FREEZING UNITS, PREP TABLES, STORAGE SPACES IN ALL OPERATING/AND NON-OPERATING PREP AREAS WITH ACCUMULATED DRIED FOOD DEBRIS ON SURFACES.INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED EXPRESSO MACHINE DRAINPIPE LEAKING ONTO FLOOR IN LAVAZZA COFFEE PREP AREA CAUSING POOLING WATER, MILK ETC,. NOTED HOT WATER HANDLE ON 3 COMPARTMENT SINK IN 2ND FLOOR DISH ROOM IN DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION AS REQUIRED BY CODE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS IN ALL PREP AREAS WITH AND STORAGE SPACES ACCUMULATED FOOD DEBRIS UNDERNEATH ALL HEAVY EQUIPMENT AND SHELVING UNITS. NOTED POOLING WATER UNDERNEATH GELATO MACHINES AND EXCESSIVE WATER ON DISHWASHNG AREA FLOORS DURING TIME OF INSPECTION. INSTRUCTED TO REMOVE IN ORDER TO PREVENT PEST HARBORAGE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS IN ALL PREP AREAS WITH AND STORAGE SPACES ACCUMULATED FOOD DEBRIS UNDERNEATH ALL HEAVY EQUIPMENT AND SHELVING UNITS. NOTED POOLING WATER UNDERNEATH GELATO MACHINES AND EXCESSIVE WATER ON DISHWASHNG AREA FLOORS DURING TIME OF INSPECTION. INSTRUCTED TO REMOVE IN ORDER TO PREVENT PEST HARBORAGE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.