ITALIAN VILLAGE RESTAURANT, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DURING INSPECTION FOUND THE A 3SAUTE DOOR COOLER MAINTAINING A TEMPERATURE OF 53.0F DEGREES. UNIT WAS TAGGED AT TIME OF INSPECTION. UNIT CANNOT BE USED UNTIL IT IS REPAIR AND INSPECTED BY CDPH IN ORDER TO REMOVE TAG.CRITICAL CITATION ISSUED #H000084903 17

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: UPON INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. THE FOLLOWING FOOD ITEMS WERE OBSERVED OUT OF TEMPERATURE: 1LB OF CALAMARI AT 55F, 3LBS OF MEAT RAVIOLI AT 52.1F, 1LB OF SCALLOPS AT 50.4F, 2.5LB OF SHRIMP AT 52.9F APPROXIMATE VALUE OF $80.00 DOLLARS CRITICAL CITATIONS ISSUED.ALL ITEMS WERE DISCARDED AND DENATURED VOLUNTARILY BY MANAGEMENT. CRITICAL CITATION ISSUED H#000084903 17

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST RECAULK FLOOR AT THE CANTINA KITCHEN IN FRONT OF THE COMPRESSOR ROOM.

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 OR REPLACE DIRTY CEILING TILES IN THE PREP KITCHEN AT VIVERE.

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 OR REPLACE DIRTY CEILING TILES IN THE PREP KITCHEN AT VIVERE.

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.