PASTA PALAZZO Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE INTERIOR OF ICE BIN IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE AND MAINTAIN AT ALL TIMES.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED TCS FOODS LIKE COOKED RICE, PASTA, AND CUT LEAFY GREENS FOR SERVICE NOT HELD IN COLD HOLDING OR REFRIGERATION UNIT. STORED UNDERNEATH COUNTER AT COOK/ SERVE-LINE WITH TEMPERATURES RANGING FROM 61.5 F - 69.9 F. APPROXIMATELY 7 LBS VALUED $15 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

THERMOMETERS PROVIDED & ACCURATE - Comments: NOTED NO TEMPERATURE MEASURING DEVICE IN REFRIGERATOR NEXT TO REAR PREP AREA HANDSINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: NOTED PLATES AT SERVE LINE UP RIGHT. INSTRUCTED TO INVERT TO PREVENT POSSIBLE CONTAMINATION

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED COOK LINE CUTTING BOARD WITH DEEP CUTS AND STAINS. INSTRUCTED TO REPLACE OR CLEAN AND RESTORE TO SMOOTH CLEANABLE SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED COOK LINE CUTTING BOARD WITH DEEP CUTS AND STAINS. INSTRUCTED TO REPLACE OR CLEAN AND RESTORE TO SMOOTH CLEANABLE SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.