PASS W/ CONDITIONS
Risk 1 (High)
PIATTO PRONTO Gets Conditional Pass on Health Inspection - Chicago Grocery store
February 6, 2020
Complaint
License #1841223
4
Total Violations
2
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMIT AND DIARRHEA KIT ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE ALL SUPPLIES NECESSARY AS OUTLINED IN POLICY. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.
CDPH Food Code: Section 2-501.11
Violation #23
CRITICAL
Violation Details
PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT, REFRIGERATED TCS FOODS STORED IN WALK IN COOLER WITHOUT ANY DATE MARKING. INSTRUCTED MANAGER TO PROVIDE A DISCARD DATE ON THE FOOD ITEM STARTING WITH THE PREP DATE HELD NO LONGER THAN 7 DAYS WHEN FOODS ARE STORED IN REFRIGERATOR FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
Why This Matters
Inadequate reheating fails to kill bacteria that grew during storage.
Food Code Requirement
Foods must be reheated to 165°F within 2 hours.
Specific Requirements
Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.
CDPH Food Code: Section 3-403.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD CONTAINER BOXES STACKED ON FLOOR INSIDE WALK IN COOLER. INSTRUCTED TO PROVIDE PROPER SHELVING TO STORE FOOD CONTAINERS 6 INCHES OFF FLOOR.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD CONTAINER BOXES STACKED ON FLOOR INSIDE WALK IN COOLER. INSTRUCTED TO PROVIDE PROPER SHELVING TO STORE FOOD CONTAINERS 6 INCHES OFF FLOOR.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection