QUARTINO Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO IMPLEMENT APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN PROPER DOCUMENTATION OF COMPLETED TRAINING ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION: 7-38-012(A), NO CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER AT THE COOK LINE HAND SINK NEAR THE PIZZA PREP STATION. NOTED WATER AT THIS SINK AT 70 DEGREES F. INSTRUCTED TO REPAIR HOT WATER TO SINK TO PROVIDE AT LEAST 100 DEGREES F FOR HANDWASHING. INSTRUCTED TO USE ALTERNATE HANDSINK IN PREP AREA UNTIL SINK IS REPAIRED. PRIORITY FOUNDATION VIOLATION: 7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS IN THE COOK LINE PIZZA PREP COOLER AT IMPROPER TEMPERATURES. NOTED: SAUSAGE, 51 DEGREES F; CHEESES, 54-55 DEGREES F; COOKED TOMATOES, 54 DEGREES F; PEPPERONI, 49 DEGREES F; INSTRUCTED THAT ALL COLD TCS FOODS MUST BE HELD AT 41 DEGREES OR BELOW AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED 10 LBS OF PRODUCT WORTH $75. PRIORITY VIOLATION: 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 REMINDER STATEMENT OR DISCLOSURE FOR MENU ITEMS THAT WILL BE SERVED RAW OR COOKED TO ORDER (STEAKS, BEEF CARPACCIO, ETC.). 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: 4-301.11 OBSERVED COOK LINE PIZZA PREP COOLER HOLDING AT IMPROPER AMBIENT TEMPERATURE OF 46 DEGREES F IN THE LOWER COMPARTMENT AND 51 DEGREES F IN THE UPPER COMPARTMENT, WHILE TCS FOODS STORED INSIDE. INSTRUCTED THAT ALL COLD HOLDING UNITS MUST HOLD AT 41 DEGREES F OR BELOW AT ALL TIMES. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE TCS FOODS UNTIL THE CDPH HAS REMOVED THE TAG. PRIORITY VIOLATION: 7-38-005, CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SERVERS SLICING BREAD AT OPEN COUNTER AREA IN DINING ROOM, WHICH IS NOT PROTECTED FROM CUSTOMER ACCESS/EXPOSURE. OPEN LOAVES OF BREAD ARE ALSO STORED ON SHELVES IN THIS AREA. ALSO, THERE IS NO HANDSINK CONVENIENTLY ACCESSIBLE TO THIS FOOD (BREAD) HANDLING AREA. INSTRUCTED TO PROVIDE A PROTECTED AREA EQUIPPED WITH A CONVENIENTLY ACCESSIBLE HANDSINK FOR ALL BREAD SLICING AND STORAGE ACTIVITIES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST ACCUMULATING ON THE CEILING TILES AND FAN VENT IN THE 2ND FLOOR DISHROOM. MUST DETAIL CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST ACCUMULATING ON THE CEILING TILES AND FAN VENT IN THE 2ND FLOOR DISHROOM. MUST DETAIL CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.