QUARTINO Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT HAND SINK INSIDE THE REAR EMPLOYEE UNISEX WASHROOM.INSTRUCTED TO PROVIDE AND MAINTAIN.

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 IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE TOP COLD HOLDING PREP LINE COOLERS LOCATED AT THE FRONT HOT COOK PREP LINE AREA.OBSERVED COOKED BEEF SUGO AT 47.9F-50.0F,BOLOGNESE (GROUND VEAL) AT 45.1F,MOZARRELA CHEESE AT 47.1F,COOKED VEGETABLES AT 46.1F,ROASTED TOMATOES AT 48.9F,PORK SAUSAGE AT 48.6F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 7#'S OF FOOD WORTH $85.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED MISSING THERMOMETERS INSIDE THE TOP COMPARTMENTS OF THE REFRIGERATION UNITS AT FRONT HOT COOK LINE FOOD PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN VISIBLE,ACCURATE WORKING THERMOMETERS INSIDE SAID REFRIGERATION UNITS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.OBSERVED 1 LIVE COCKROACH INSIDE BOTTOM COMPARTMENT OF THE DEEP FRYER AT FRONT HOT COOK PREP-LINE AREA AND 3 LIVE COCKROACHES ON THE WALL/FLOOR UNDERNEATH THE WALL FAN AT REAR CENTER DISHMACHINE AREA ALSO, 1 LIVE COCKROACH ON THE CORNER WALL BEHIND THE STORED DISHRACKS IN THE 2ND FLOOR DISHMACHINE ROOM.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AND REMOVE ALL EVIDENCE OF PEST ACTIVITY FROM ALL AFFECTED AREAS.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN GREASE AND FOOD DEBRIS INTERIOR BOTTOM COMPARTMENTS OF THE KITCHEN DEEP FRYERS,SIDES OF COOKING STOVES/EQUIPMENTS,INTERIOR OF COOLERS AND GASKETS ALL AROUND THE KITCHEN COOLERS,TOP OF THE DISH MACHINES, ACCUMULATED GREASE BUILD-UP ON GAS PIPES BEHIND THE COOKING EQUIPMENTS AND ON TOP OF THE DISHMACHINE WITH SPILLED DRIED UP-DEBRIS,INTERIOR STORAGE CABINETS IN THE DINING ROOM AND NEAR THE BAR AREA NEED FOR A DETAIL CLEANING.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE REAR EMPLOYEE UNISEX WASHROOM.MUST PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN THE EXCESSIVE GREASE BUILD-UP ON THE FLOORS UNDERNEATH THE COOKING STOVE/DEEP FRYERS/COOKING EQUIPMENTS AND FLOORS AT BAR AREAS WITH LITTER AND SPILLED DRIED-UP FOOD DEBRIS AND OBSERVED DUST ACCUMULATION ON THE CEILING ABOVE THE FRONT HOT FOOD PREP LINE AREAS. FLOORS UNDER AND AROUND THE REAR CENTER DISHMACHINE AREA CREATING POCKETS OF STANDING WATER.INSTRUCTED TO REPAIR SAID FLOOR SO THAT IT MAINTAINS A SMOOTH,EASILY CLEANABLE SURFACE.

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: INSTRUCTED TO DETAIL CLEAN THE EXCESSIVE GREASE BUILD-UP ON THE FLOORS UNDERNEATH THE COOKING STOVE/DEEP FRYERS/COOKING EQUIPMENTS AND FLOORS AT BAR AREAS WITH LITTER AND SPILLED DRIED-UP FOOD DEBRIS AND OBSERVED DUST ACCUMULATION ON THE CEILING ABOVE THE FRONT HOT FOOD PREP LINE AREAS. FLOORS UNDER AND AROUND THE REAR CENTER DISHMACHINE AREA CREATING POCKETS OF STANDING WATER.INSTRUCTED TO REPAIR SAID FLOOR SO THAT IT MAINTAINS A SMOOTH,EASILY CLEANABLE SURFACE.

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.