ITALIAN VILLAGE RESTAURANT, INC. Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED A 4 DOOR REFRIGERATION UNIT, WITH POTENTIALLY HAZARDOUS FOODS INSIDE, AT AN IMPROPER COLD HOLDING TEMPERATURE OF 60F DURING THE INSPECTION LOCATED IN THE 2ND FLOOR FOOD PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING REFRIGERATION UNITS AT 40F OR BELOW AT ALL TIMES. 4 DOOR REFRIGERATION UNIT TAGGED AND HELD FOR INSPECTION BY THE CITY OF CHICAGO DEPARTMENT OF PUBLIC HEALTH. CRITICAL VIOLATION 7-38-005(A).

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: OBSERVED POTENTIALLY HAZARDOUS FOODS (PORK, CHEESE) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED INSIDE A 4 DOOR REFRIGERATOR LOCATED ON THE 2ND FLOOR FOOD PREP AREA; 10LBS OF PORK AT 54.9F-57F, 5 LBS OF TURKEY AT 57.9F, 10 LBS OF COOKED PASTA AT 54F, 2 LBS OF SLICED TOMATOES AT 64.4F AND 4 LBS OF CHEESE AT 58F. INSTRUCTED MANAGER TO DISCARD AND DENATURE AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED A FOOD HANDLER HANDLING READY TO EAT FOODS WITH FOOD GRADE DISPOSABLE GLOVES ON, THE FOOD HANDLER LIFTED A GARBAGE CAN LID AND DID NOT WASH HANDS NOR CHANGE GLOVES BEFORE ATTEMPTING TO RETURN TO CHOP READY TO EAT FOODS. INSTRUCTED EMPLOYEE TO NOT TOUCH READY TO EAT FOODS AND TO ALWAYS WASH HANDS AND CHANGE GLOVES WHENEVER CHANGING TASKS AND NEVER TOUCH A GARBAGE LID AND PROCEED TO HANDLE FOODS. CRITICAL VIOLATION 7-38-010(A)(B)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 2 LIVE COCKROACHES IN BETWEEN COOKING EQUIPMENT AND REFRIGERATION UNIT LOCATED IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED SILVERWARE AND GLASSWARE BEING PRE-SET ON DINING TABLES WITHOUT PROTECTION FROM POSSIBLE CONTAMINATION. OBSERVED PLATES NOT INVERTED LOCATED AT THE BOTTOM SHELVES ACROSS FROM THE COOKING EQUIPMENT IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO NOT PRE-SET DINING TABLES OR SET UPON CUSTOMER ARRIVAL OR INVERT GLASSWARE AND COVER THE MOUTH PORTION OF THE SILVERWARE AND INVERT PLATES IN THE BASEMENT FOOD PREP AREA AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CUTTING BOARDS STAINED WITH DEEP DARK GROOVES ATTACHED TO PREP COOLERS IN ALL FOOD PREP AREAS. INSTRUCTED TO REPLACE AND MAINTAIN.

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 EXCESSIVE ACCUMULATED FOOD AND GREASE DEBRIS IN BETWEEN ALL COOKING EQUIPMENT LOCATED IN THE BASEMENT, 1ST AND 2ND FLOOR FOOD PREP AREAS. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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: OBSERVED FLOORS UNDER ALL BARS WITH ACCUMULATED DIRT AND DUST DEBRIS. INSTRUCTED TO CLEAN 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALLS AND COVING DETACHED IN THE FOOD PREP AREA LOCATED IN THE BASEMENT. OBSERVED A HOLE IN THE WALL BEHIND THE COOKING EQUIPMENT LOCATED IN THE 2ND FLOOR FOOD PREP AREA. INSTRUCTED TO SEAL ALL CRACKS, CREVICES AND HOLES IN THE BASEMENT AND 2ND FLOOR FOOD PREP AREAS AND MAINTAIN.

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: OBSERVED WALLS AND COVING DETACHED IN THE FOOD PREP AREA LOCATED IN THE BASEMENT. OBSERVED A HOLE IN THE WALL BEHIND THE COOKING EQUIPMENT LOCATED IN THE 2ND FLOOR FOOD PREP AREA. INSTRUCTED TO SEAL ALL CRACKS, CREVICES AND HOLES IN THE BASEMENT AND 2ND FLOOR FOOD PREP AREAS AND MAINTAIN.

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.