PICCOLO SOGNO Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES: OBSERVED A MALE EMPLOYEE HANDLING READY TO EAT FOOD WITH HIS BARE HANDS (I.E. CUTTING BREAD, PLACING IN BREAD BASKET AND TAKING TO CUSTOMER'S TABLE.) ALSO, OBSERVED FOOD HANDLERS PUTTING ON GLOVES WITHOUT WASHING HANDS. INSTRUCTED TO HAVE EMPLOYEES USE UTENSILS, WAX PAPER OR WEAR GLOVES (WASHING HANDS BEFORE/AFTER USE)TO HANDLE READY TO EAT FOODS. CRITICAL VIOLATION 7-38-010(A)

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO SOAP AT THE FRONT EXPOSED HAND WASHING SINK IN THE MAIN PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. CRITICAL VIOLATION 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS IN THE BASEMENT WALK IN COOLER AND OLD WALK IN COOLER BEING USED AS DRY STORAGE. -MUST REMOVE RUST FROM THE BOTTOM SURFACE IN TH WINE/CHAMPAGNE REACH IN COOLER BEHIND THE BAR. -INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP IN THE REACH IN FREEZERS IN THE BASEMENT AREA. -ALSO, MUST SHORTEN THE SANITIZER HOSE IN THE SANITIZER COMPARTMENT ON THE 3-COMPARTMENT SINK SO THAT IT DOES NOT LAY IN THE WATER/SOLUTION. MAINTAIN ALL.

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: INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE OVENS, DEEP FRYER AND COOLERS IN THE PREP AND BAR AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT. -MUST ELEVATE ALL ITEMS AT LEAST 6" OFF THE FLOOR IN THE BASEMENT. ALSO, MUST PROVIDE WHERE MISSING AND REATTACH WHERE HANGING THE RUBBER COVING UNDER/AROUND THE DISHMACHINE AND 3-COMPARTMENT SINK ON THE 1ST FL.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE WALLS AROUND COOKING/COOLING EQUIPMENT AND SINKS ON THE 1ST FL AND IN THE BASEMENT AREA. REMOVE ALL THE FOOD SPILLS, GREASE AND DIRT BUILD UP.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: INSTRUCTED ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT AT ALL TIMES WHEN PREPARING/HANDLING FOOD. MAINTAIN SAME.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: INSTRUCTED ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT AT ALL TIMES WHEN PREPARING/HANDLING FOOD. MAINTAIN SAME.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.