PICCOLO SOGNO Fails Health Inspection - Chicago Restaurant

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED EMPLOYEE DRINK (CAPPUCINO) IN PREP AREA. ALL PERSONAL FOOD AND DRINK ITEMS MUST BE STORED IN DESIGNATED AREA.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED VEAL, BOAR, CHICKEN, SHRIMP AND FISH HELD AT IMPROPER TEMPERATURES IN REACH IN COOLER ON PREP LINE. ALL FOODS MAINTAINING TEMPERATURES RANGING 52.0F-61.1F. ALL FOOD PRODUCTS DISCARDED (63LB, $600). PRIORITY. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE AND REMINDER FOR RAW/UNDERCOOKED ANIMAL BASED FOOD ITEMS ON THE MENU. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 4-DRAWER COLD HOLDING UNIT OPERATING AT IMPROPER INTERNAL COLD HOLDING TEMPERATURE (53.0 DEGREE F). INSTRUCTED THAT COLD HOLDING UNIT SHOULD HAVE AN INTERNAL TEMPERATURE OF 41 DEGREE F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. COOLER TAGGED FOR RE-INSPECTION.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: FOOD STORAGE CONTAINERS IN BASEMENT DRY STORAGE AREA NOT LABELED WITH COMMON NAME. MUST LABEL ALL FOOD ITEMS THAT ARE NOT IN ORIGINAL PACKAGING.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. ALL FOOD HANDLERS MUST OBTAIN VALID FOOD HANDLER TRAINING CERTIFICATES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. ALL FOOD HANDLERS MUST OBTAIN VALID FOOD HANDLER TRAINING CERTIFICATES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.