FLO & SANTO Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED THE INTERIOR OF THE ICE MACHINE WITH A DARK SUBSTANCE DRIPPING ON TO THE ICE. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, SAUSAGE AND CHEESE) WERE BEING PREPARED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOOD AROUND THE WALK IN COOLER AND AT THE COUNTER INSIDE OF THE PREP AREA WHERE THE FOOD IS PASSED TO THE SERVER. INSTRUCTED TO SEAL OR PAINT ALL RAW WOOD.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED NO COVERS FOR THE ICE BINS FOR THE BARS. INSTRUCTED TO PROVIDE AND MAINTAIN LIDS FOR THE ICE BINS.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE FRONT BAR SODA NOZZLES WITH ACCUMULATED SYRUP. INSTRUCTED TO CLEAN AND MAINTAIN THE SODA NOZZLES.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE FRONT BAR SODA NOZZLES WITH ACCUMULATED SYRUP. INSTRUCTED TO CLEAN AND MAINTAIN THE SODA NOZZLES.

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.