MAGGIANO'S LITTLE ITALY Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURE DISH MACHINE AT MAIN KITCHEN IN USE NOT SANITIZING, CHEMICAL 0 PPM DURING THIS INSPECTION. INSTRUCTED MANAGER TO REPAIR DISH MACHINE AND MAINTAIN SANITIZER AT 100 PPM. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. INSTRUCTED MANAGER TO USE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENTS AND UTENSILS. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED 1 EXPOSED HAND WASHING SINK IN FOOD PREP/DISHWASHING AREA NOT MAINTAINED.AT THIS TIME,OBSERVED WASTEWATER BACKING UP FROM FLOOR DRAIN WHEN EXPOSED HAND WASHING SINK IS USED.INSTRUCTED MANAGEMENT TO REPAIR PLUMBING/FLOOR DRAIN AND USE NEARBY EXPOSED HAND WASHING SINK FOR EMPLOYEE HANDWASHING.CRITICAL VIOLATION 7-38-030.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SOME CUTTING BOARDS WORNED-OUT WITH DARK GROOVES.INSTRUCTED TO REPAIR/REPLACE.

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: THE FOLLOWING NOT CLEAN FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLER,TOPS/BOTTOMS OF PREP TABLES AND LEGS OF EQUIPMENTS,SIDES OF HOT COOKING EQUIPMENTS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE 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: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT IN NEED FOR FURTHER CLEANING INCLUDING FLOOR DRAINS AND MAINTAIN FLOOR DRY AT DISHWASHING AREAS 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: REMOVE DUSTS ACCUMULATIONS ON CEILING VENTILATION COVERS IN 1ST FLOOR PREPA AREAS AND DETAIL CLEAN WALLS/CEILINGS INSIDE THE WALK-IN-COOLERS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE MISSING THERMOMETER INSIDE THE PASTA COOLER AND MAINTAIN VISIBLE AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE MISSING THERMOMETER INSIDE THE PASTA COOLER AND MAINTAIN VISIBLE AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.