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

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE WITH GLOVED HANDS MAKING A READY TO EAT SANDWICHES,THAN PICKED-UP AN AVOCADO AT FRONT COUNTER,CUSTOMER VIEW(WHOLE FOR SALE,ALSO CUSTOMER WITH COUGH/SNEEZE),CUT/ SLICE AVOCADO AND LAYERED ON THE SANDWICHES(A READY TO EAT PRODUCT).OBSERVED THE SAME EMPLOYEE HANDLING MONEY/CASH REGISTRAR AND WITHOUT HAND WASHING GLOVED HANDS AND WAS READY TO HANDLE READY TO EAT FOOD(SANDWICHES).INSTRUCTED MANAGER TO REENTERED HAND WASHING PROCEDURE. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: EXCESS ICE BUILD UP ON WRAPPED PIPES BY AND UNDER THE CONDENSER UNIT ALSO ON DOOR OF THE SAME UNIT,INSIDE THE WALK-IN FREEZER.INSTRUCTED TO REPAIR CAUSE

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXCESS ICE AND DEBRIS BUILD-UP INSIDE THE DISPLAY COOLER AT FRONT SELLING AREA(THROUGHOUT THE UNIT).MUST CLEAN,SANITIZE 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: EXCESS ICE AND DEBRIS BUILD-UP INSIDE THE DISPLAY COOLER AT FRONT SELLING AREA(THROUGHOUT THE UNIT).MUST CLEAN,SANITIZE 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.