MAGGIANO'S LITTLE ITALY Gets Conditional Pass on Health Inspection - Chicago Restaurant

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: NOTED DISHES AND GLASSES WASHED AT THE MAIN DISH WASHER WITH WATER TEMPERATURE READING 100F AND FINAL RINSE WASHING TEMPERATURE 156F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING WITH FINAL RINSE OF 180 AND ABOVE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED THORN RUBBER GASKET AT THE SERVICE COOLER BY THE COFFEE STATION. INSTRUCTED TO REPAIR 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED THORN RUBBER GASKET AT THE SERVICE COOLER BY THE COFFEE STATION. INSTRUCTED TO REPAIR 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.