ORSO'S RESTAURANT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED TWO TRAYS OF LASAGNA IN THE REACH IN COOLER AT IMPROPER AMBIENT TEMPERATURE OF 49-50 DEGREES F. OPERATOR VOLUNTARILY DISCARDED 30 LBS OF PRODUCT WITH $240. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES F OR BELOW AT ALL TIMES. ALSO INSTRUCTED FACILITY ON PROPER COOLING TIMES AND METHODS. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LARGE GAPS AROUND BASEMENT DELIVERY RAMP DOOR. AT TOP EDGES, NOTED GAPS OF APPROX. 1/2 INCH TO 1 INCH WIDE. THE DOOR ITSELF IS MADE OF A METAL GRATE, WITH APPROX. 1/2 INCH GAPS BETWEEN METAL SLATS AND THIS METAL GRATE IS THEN COVERED WITH A THIN FOIL COVER, WHICH MOVES FREELY AWAY FROM THE SIDES OF THE GRATE WHEN PUSHED. INSTRUCTED THAT ALL OUTER OPENINGS MUST BE ELIMINATED AND ENTIRE GRATE MUST BE SEALED WITH A RODENT PROOF MATERIAL. SERIOUS VIOLATION: 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOOD SHELVING AND PALLETS IN THE BASEMENT WALK IN COOLER WHERE FOOD PRODUCTS ARE STORED. INSTRUCTED TO PAINT/SEAL THE SHELVING AND PALLETS TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

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: OBSERVED RAW WOOD SHELVING AND PALLETS IN THE BASEMENT WALK IN COOLER WHERE FOOD PRODUCTS ARE STORED. INSTRUCTED TO PAINT/SEAL THE SHELVING AND PALLETS TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.

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.