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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed potentially hazardous foods stored at improper, in the following areas: -6 drawer cooler at cook line, ambient air temp of 38.6f: 49.7f, 25lbs of cooked fettuccine pasta, at a value of $20.00 48.7f , 10lbs of cooked zitti pasta, at a value of $10.00 45.6f, 5lbs of raw shrimp, at a value of of $50.00 47.5f, 2lbs of roasted cherry tomatoes, at a value of of $5.00 -Walk in cooler, ambient air temp of 37.6f: 104lbs of Alfred sauce, at a value of $50.00 Manager voluntarily discarded and denatured a total weight of 142lbs at a total value of $135.00 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Found puddles of water in all corners throughout both prep kitchens, dish machine areas and the basement pastry prep area. Instructed to maintain clean and dry at all times to prevent pest breeding.

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: Found puddles of water in all corners throughout both prep kitchens, dish machine areas and the basement pastry prep area. Instructed to maintain clean and dry at all times to prevent pest breeding.

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.