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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF CHEESE DISPLAY COOLER TO BE 46F AT THE FRONT SELLING AREA. MANAGER IMMEDIATELY CALLED FOR REPAIR. INSTRUCTED NOT TO USE UNTIL EQUIPMENT MAINTAINS PROPER TEMPERATURE OF 40F OR BELOW. PREMISES HAS A WALK IN COOLER AND OTHER COOLERS MAINTAINING PROPER TEMPERATURES.EQUIPMENT TAGGED AND HELD FOR INSPECTION. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIAL HAZARDOUS FOOD ITEMS INSIDE CHEESE DISPLAY COOLER TO BE IMPROPER BETWEEN 47F TO 52F BEING OFFERED FOR SALE.(ASSORTED BRANDS OF HUMUS 52.9F,PROSCUITTO PAMINO 48.4F,MAPLE WALNUT CHEESE TOPPING 47F, BLACK PEPPER CORN MOUSE 47.9F, ASSORTED BRANDS OF CHEESE 50F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 120LBS OF PRODUCTS WORTH $700 THROUGH DENATURING PROCESS.

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEE SLICING AND PREPPING LUNCH MEATS WITH GLOVES ON. WHILE STILL WEARING SAME GLOVES USES WASH CLOTH TO CLEAN SLICERS, PROCEEDS AGAIN TO SLICE FOOD THEN RINSES WASH CLOTH AT THE 3 COMPARTMENT SINK AND FINALLY REMOVES THE GLOVES AND STARTS WASHING HANDS AT THE 3 COMPARTMENT SINK BECAUSE THE EXPOSED HAND WASH SINK AT THE PREP AREA IS CLOGGED.(POOR HYGIENIC PRACTICES) CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED EXPOSED HAND WASH SINK AT THE FRONT PREP AREA CLOGGED. INSTRUCTED NOT TO USE UNTIL REPAIR. ALSO INSTRUCTED EMPLOYEES TO USE THE EXPOSED HAND WASH SINK AT THE REAR FOOD PREP UNTIL FRONT HAND WASH SINK IS REPAIRED.MANAGER IMMEDIATELY CALLED PLUMBER FOR CONSULTATION.REPAIR PERSON ARRIVED ON SITE AT ABOUT 1:15PM AND REPAIRED THE EXPOSED HAND WASH SINK. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED OLD FOOD PARTICLES AND RUSTY SHELVES INSIDE WALK IN COOLER, DIRT AND DUST ON FLOOR SHELVING AT THE FRONT UPRIGHT DISPLAY REFRIGERATION. MUST DETAIL CLEAN AND MAINTAIN. ALSO NOTED ICE BUILT UP INSIDE FREEZER INSIDE WALK IN COOLER. INSTRUCTED TO DEFROST, ORGANIZE(STOCK ON THE FLOOR) 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN FANS INSIDE WALK IN COOLER AND UPRIGHT DISPLAY REFRIGERATION UNIT AND MAINTAIN FREE OF DUST AND DEBRIS.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN FANS INSIDE WALK IN COOLER AND UPRIGHT DISPLAY REFRIGERATION UNIT AND MAINTAIN FREE OF DUST AND DEBRIS.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.