MAGGIANO'S LITTLE ITALY Fails Health Inspection - Chicago Restaurant

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: (7-38-030) FOUND THE BOTTOM PIPE UNDER THE 2-COMP. SINK IN MAIN KITCHEN, PROFUSELY LEAKING WATER ONTO THE KITCHEN FLOORS. INSTRUCTED TO FIX & MAINTAIN. All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL CUTTING BOARDS WITH DEEP, DARK GROOVES THRU-OUT PREMISES MUST BE REPLACED. GASKETS OF COOLER DRAWERS ARE PINCHED, MUST FIX OR REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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: INTERIOR FLOOR OF BAR COOLERS, FAN GUARDS OF BIG/SMALL COOLERS, SHELVES OF BEER COOLER, INTERIOR OF FRYERS, & BOTTOM OF PREP TABLES MUST BE FREE OF DUST, DEBRIS, DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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: BROKEN FLOOR TILES AT COOK'S LINE, ALONG WALLBASES BEHIND EQUIPMENT IN KITCHEN & DRY STORAGE AREAS MUST BE CLEANED & FREE OF DEBRIS/ GREASE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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: BROKEN FLOOR TILES AT COOK'S LINE, ALONG WALLBASES BEHIND EQUIPMENT IN KITCHEN & DRY STORAGE AREAS MUST BE CLEANED & FREE OF DEBRIS/ GREASE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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.