PIATTO PRONTO Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:SLICE HAM AT TEMP OF 51.5F; SLICED TURKEY AT TEMP OF 47.8F; MORTATELLA AT TEMP OF 47.6; PROVOLONE CHEESE AT TEMP OF 50F; ROAST BEEF AT TEMP OF 50.9F,THIS FOOD WERE STORED INSIDE THE DISPLAY PREP COOLER. PIECES OF HAM AT TEMP OF 55.6F. FOOD WAS STORED INSIDE THE FRONT DISPLAY COOLER CASE. BOTH UNITS MAINTAINED TEMP OF 40.1F TO 41.2F. FOOD WAS DISCARDED DENATURED POUNDS 45, VALUE 118.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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEED TO REMOVE DIRTY SHELF LINERS FROM DISPLAY COOLER CASE AND PROVIDE A FOOD GRADE CONTAINERS, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. PROVIDE A FOOD GRADE CONTAINER WITH LID TO STORE DELIVERED BREAD.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ELEVATE STOCK 6" FROM FLOOR, IN REAR PREP/ STORAGE AREA. REMOVE ICE BUILD-UP ON FLOOR INSIDE THE WALK-IN FREZEER,ALSO ELEVATE STOCK 6" OFF THE FLOOR INSIDE THE WALK-INN COOLER AND FREEZER

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REMOVE BUILD-UP DUST ON LIGHT SHIELDS IN SELLING/PREP AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REMOVE BUILD-UP DUST ON LIGHT SHIELDS IN SELLING/PREP AREA.

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.