FLO & SANTO Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND THE DOORS ON THE FRONT REACH IN PREP COOLERS IN FRONT OF THE COOKING EQUIPMENT AND BY THE PIZZA OVEN WITH WORN RUBBER GASKETS. INSTRUCTED TO REPLACE. MUST MAINTAIN. -THE CUTTING BOARDS IN THE FOOD PREPARATION AREA HAS DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS. MUST MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE. THE HOSE FOR THE DETERGENT AND SANITIZER AT THE 3-COMPARTMENT SINK NEEDS TO BE SHORTENED. INSTRUCTED TO ADJUST THE HOSE SO THAT IT DOES NOT TOUCH THE WATER WHEN COMPARTMENTS ARE FILLED. MAINTAIN SAME.

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: THE FOLLOWING HAD FOOD, DIRT, GREASE OR CALCIUM BUILD UP: THE CAN OPENER, THE STORAGE RACKS INSIDE THE WALK IN COOLER, THE DEEP FRYER (ON THE LEFT), THE RUBBER GASKETS ON THE PREP REACH IN COOLERS AND THE INTERIOR OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS, THE FLOORS IN THE CORNERS AND UNDER/AROUND THE COOKING/COOLING EQUIPMENT, IN THE BARS AND IN THE WALK IN COOLER HAS FOOD, DIRT AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL. -THE FLOORS IN THE PREPARATION AREA IN FRONT OF THE PIZZA OVENS AND REACH IN COOLER NEEDS TO BE REGROUTED. INSTRUCTED TO REGROUT 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS, THE FLOORS IN THE CORNERS AND UNDER/AROUND THE COOKING/COOLING EQUIPMENT, IN THE BARS AND IN THE WALK IN COOLER HAS FOOD, DIRT AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL. -THE FLOORS IN THE PREPARATION AREA IN FRONT OF THE PIZZA OVENS AND REACH IN COOLER NEEDS TO BE REGROUTED. INSTRUCTED TO REGROUT 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.