SALERNO'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 80 POUNDS OF BEEF AND 115 POUNDS OF PORK AT IMPROPER TEMPERATURES RANGING FROM 49.8F TO 57.7F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED FACILITY TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE. CRITICAL CITATION ISSUED 7-38-005(A).

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED FACILITY TO LABEL ALL BULK FOODS AND PACKAGED DESSERTS AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: FOUND EXCESS CARDBOARD THROUGHOUT FACILITY (ON FLOORS AND ON SHELVES). INSTRUCTED FACILITY TO REMOVE AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND TORN GASKETS ON REFRIGERATION UNITS THROUGHOUT FACILITY. INSTRUCTED TO REPAIR AND MAINTAIN.

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: FOUND DIRT BUILDUP ON UPPER INTERIOR PORTION OF ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN.

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: FOUND DIRT BUILDUP AND FOOD DEBRIS ON FLOORS IN BASEMENT UNDER THE SODA LINES, ON THE WALK IN FREEZER AND COOLER FLOORS, ON THE BASEMENT FLOORS, AND THROUGHOUT FACILITY. INSTRUCTED FACILITY TO CLEAN FLOORS WITH FOCUS ON AREAS UNDER AND AROUND EQUIPMENT AND ALONG WALLS AND TO MAINTAIN. FOUND FOOD STORED ON FLOOR IN WALK IN COOLER. INSTRUCTED FACILITY TO STORE FOOD OFF FLOOR AND TO MAINTAIN.

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: FOUND A LEAK IN THE BASEMENT FROM THE CEILING. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND A SMALL LEAK AT THE DRAIN PIPE AT THE RINSE SINK BY THE DISH MACHINE. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED CLUTTER IN BASEMENT. INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ITEMS, ORGANIZE REMAINING, STORE 6 INCHES OFF FLOOR AND WALLS, AND MAINTAIN TO HELP PREVENT PEST HARBORAGE AND FACILITATE PROPER CLEANING.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED CLUTTER IN BASEMENT. INSTRUCTED FACILITY TO REMOVE ANY UNNECESSARY ITEMS, ORGANIZE REMAINING, STORE 6 INCHES OFF FLOOR AND WALLS, AND MAINTAIN TO HELP PREVENT PEST HARBORAGE AND FACILITATE PROPER CLEANING.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.