L'APPETITO IMP ITALIAN FDS INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED READY TO EAT FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR STAND-UP BREAFAST HOT HOLD. OBSERVED 2.5 POUNDS PORK SUSAGE PATTY 118.2F, 2.5 POUNDS BACON 118.9F MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5# OF FOOD WORTH $20.00. INSTURCTED MUST KEEP HOT READY TO EAT FOOD AT 135 F OR HIGHER AT ALL TIMES. PRIORITY 7-38-005. CITATION ISSUED. - C.O.S.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE DELI COOLER IN FRONT PREP. TUNA SALAD 45.7F, CHICKEN SALAD 45.8F, MEDITERRANNEAN TUNA SALAD 50.9F, SLICED TOMATOES 51.7F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 25# OF FOOD WORTH $50.00. INSTRUCTED MUST KEEP COLD FOOD AT 41 F OR COLDER AT ALL TIMES.PRIORITY 7-38-005. CITATION ISSUED. - C.O.S. COMBINED THIS VIOLATION WITH VIOLATION 21.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FOIL COVERED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL FOIL COVERED CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SOME USE OF MILK AND SODA CRATES FOR ELEVATION AT THE REAR PREP AREA, DISHWASHING AREA, AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK AND SODA CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. INSTURCTED TO PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6"OFF FLOOR AND 6" AWAY FROM THE WALL.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED IN REAR PREP WATER DRIPPING FROM CONDENSER UNIT PIPES INTO BUCKET FROM OLD COOLER REMOVED, MANAGER INDICATED FACILITY IS CURRENTLY ADDING NEW COOLER UNITS IN SAID AREAS.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED IN REAR PREP WATER DRIPPING FROM CONDENSER UNIT PIPES INTO BUCKET FROM OLD COOLER REMOVED, MANAGER INDICATED FACILITY IS CURRENTLY ADDING NEW COOLER UNITS IN SAID AREAS.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.