FONTANO SUBS Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST ALWAYS LABEL ALL PREPARED FOODS NOT IN THEIR ORIGINAL CONTAINERS INSIDE WALK-IN COOLER AND REFRIGERATORS AT ALL TIMES WITH PRODUCT NAME AND DATE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PAINT/OR SEAL ALL RAW WOODEN SURFACES LOCATED IN THE BASEMENT AREA(THE BREAD TABLE LOCATED IN FRONT OF THE WALK-IN COOLER AND THE STORAGE BLOCK ACROSS FROM THE ICE BOX FREEZER.

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: MUST CLEAN AND SANITIZE THE INTERIOR PANEL AT THE ICE MACHINE IN THE BASEMENT PREP AREA. MUST REMOVE EXCESSIVE ICE/FROST BUILD-UP AT THE ICE CREAM CASE AND AT THE ICE BOX FREEZER IN THE BASEMENT.

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: MUST DETAIL CLEAN AND SANITIZE FLOOR AROUND THE GREASE CATCH BASIN LID IN THE BASEMENT TO REMOVE GRIME BUILD-UP. MUST REPAIR BROKEN AND UNEVEN FLOOR AT THE HALLWAY ENTRANCE TO THE KITCHEN, IN FRONT OF THE STOVE COOKING AREA AND IN FRONT OF THE ICE BOX FREEZER.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND REMOVE EXCESSIVE DUST ACCUMULATION AT THE CEILING VENTS IN THE BASEMENT MEN'S RESTROOM AND AT THE BASEMENT HALLWAY LEADING TO THE KITCHEN PREP AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN AND REMOVE EXCESSIVE DUST ACCUMULATION AT THE CEILING VENTS IN THE BASEMENT MEN'S RESTROOM AND AT THE BASEMENT HALLWAY LEADING TO THE KITCHEN PREP AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.