SALERNO'S Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. SALAD PREP COOLER FOUND AT 60.2F WITH CREAM BASED SALAD DRESSING AT 57.4F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES. APPROXIMATELY 15LBS OF CREAM BASED SALAD DRESSINGS IN THE ABOVE MENTIONED COOLER AT 57.4F. 15 LBS LASAGNA IN STEAM TABLE AT 106.3F AND 75.5F. 3 LBS MEATBALLS IN STEAM TABLE AT 132.F. 4 LBS STUFFED ARTICHOKES IN STEAM TABLE AT 86.7F. ALL FOODS DISCARDED. MANAGEMENT STATES ESTIMATED VALUE TO BE $650. CRITICAL VIOLATION 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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT RUNNING WATER THROUGHOUT THE ENTIRE ESTABLISHMENT. FOUND WATER TEMPERATURE AT THE KITCHEN EXPOSED HAND SINK AT 49.2F, 48.7F AT THE THREE COMPARTMENT DISH ROOM SINK AND 48.5F AT THE ONE COMPARTMENT PREP SINK. CRITICAL VIOLATION 7-38-030. MUST RESTORE HOT RUNNING WATER TO ALL SINKS.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO RUNNING HOT WATER (NO PRESSURE) AT EMPLOYEE WASHROOM HAND SINK. COLD RUNNING WATER AVAILABLE ONLY. MUST PROVIDE HOT AND COLD RUNNING WATER. NO SOAP OR PAPER TOWELS AT THE BASEMENT PREP AREA HAND SINK WHILE FOODS WERE BEING PREPARED. ie: SOAKING BREAD FOR MEATBALLS. MUST PROVIDE SOAP AND PAPER TOWELS. 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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOODS NOT PROTECTED DURING STORAGE. RAW UNCOVERED CHICKEN BEING STORED IN REACH-IN COOLER DIRECTLY OVER UNCOVERED, CUT, READY TO EAT LETTUCE. ALSO OBSERVED WALK-IN COOLER CONDENSER DRIPPING WASTE WATER INTO TWO LARGE UNCOVERED CONTAINERS OF CUT, READY TO EAT LETTUCE. BASEMENT WASTE WATER PIPING DIRECTLY OVER PREP TABLE AND STORED CANNED FOODS. SERIOUS VIOLATION 7-38-005(A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED TORN/DAMAGED DOOR SWEEP AT THE KITCHEN EXIT DOOR ONTO THE STREET WITH OPEN 1/4 INCH GAP. INSTRUCTED TO REPLACE/ REPAIR TO MAKE A TIGHT FITTING SEAL. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE WASTE GREASE RECEPTACLE WITH EXCESSIVE GREASE SPILLAGE ON EXTERIOR OF THE CONTAINER AND ONTO THE GROUND. MUST CLEAN AND REMOVE ALL SPILLED GREASE. SERIOUS VIOLATION 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 11-7-14 NOT CORRECTED. #30- INSTRUCTED FACILITY TO LABEL ALL BULK FOODS AND PACKAGED DESSERTS AND MAINTAIN.#31- FOUND EXCESS CARDBOARD THROUGHOUT FACILITY (ON FLOORS AND ON SHELVES). INSTRUCTED FACILITY TO REMOVE AND MAINTAIN. #32-FOUND TORN GASKETS ON REFRIGERATION UNITS THROUGHOUT FACILITY. INSTRUCTED TO REPAIR AND MAINTAIN.#34- 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.#41-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. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST NOT USE CARDBOARD AS FOOD CONTAINERS ie: SHREDDED CHEESE. MUST BE A SMOOTH, CLEANABLE OR FOOD GRADE DISPOSABLE CONTAINER. OBSERVED FOOD ENCRUSTED TABLE TOP CAN OPENERS (2). MUST CLEAN AFTER EACH USE.

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: PEELING/FLAKING FINISH ON FOOD STORAGE RACKS IN WALK-IN COOLER AND FREEZER. MUST REPLACE OR REFINISH SHELVES. DIRTY SHELVING THROUGHOUT THE PIZZA PREP AND DISH AREA WITH RUSTY METAL RACK SHELVING. MUST CLEAN AND MAINTAIN. MUST NOT USE TINFOIL AS LINER FOR COOKS LINE SHELVING. OBSERVED SEVERAL CUTTING BOARDS IN POOR REPAIR WITH HOLES AND DEEP BLACKENED GROOVES. MUST REPLACE OR RE-SURFACE. OBSERVED WALL MOUNTED FRY SLICER IMPROPERLY USED IN THE EMPLOYEE ENTRANCE HALLWAY. MUST RELOCATE TO A FOOD PREPARATION AREA AND PROPERLY INSTALL TO BE EASILY REMOVED FROM WALL MOUNT TO ENABLE PROPER WASHING/SANITIZING. CONDENSATION DRIPPINNG FROM EDGE OF FAN UNIT IN BASEMENT WALK-IN COOLER. MUST REPAIR TO ELIMINATE DRIPPING.

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: INTERIOR/EXTERIOR ALL COOKING EQUIPMENT INCLUDING DEEP FRYER AND DISH MACHINE. INTERIOR ALL COOLERS FOUND DIRTY WITH FOOD DEBRIS. MUST CLEAN.

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: MISSING DAMAGED FLOOR TILES AT BASEMENT DRY FOOD STORAGE LOCATED AT BASE OF STAIRS AND IN THE CARRY OUT PICK-UP COOLER AREA. MUST REPAIR/REPLACE.

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: MISSING/DAMAGED WALL AND BASEBOARD TILES BEHIND THE PREP TABLE IN THE PIZZA PREP AREA. MUST REPLACE/REPAIR. DIRTY WALLS WITH FOOD SPLATTER UNDER DISH MACHINE AND DISH THREE COMPARTMENT SINK. MUST CLEAN. MUST NOT USE CARDBOARD AS LINER FOR WALLS. BROKEN GLASS WALL WINDOW AT THE PIZZA PREP AREA MUST REPLACE. HOLES IN THE CEILINGS THROUGHOUT THE BASEMENT DRY FOOD STORAGE AND PREP. MUST SEAL/REPAIR.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELDS AT THE COOKS LINE, ABOVE THE SALAD PREP AREA GLASS DOOR COOLER AND IN THE BASEMENT DRY FOOD STORAGE. DIRTY LIGHT SHIELDS ABOVE THE PIZZA PREA AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE PROPER STOPPERS FOR ALL THREE COMPARTMENT SINKS. NO GREASETRAP AT BASEMENT FOOD PREP/UTENSIL WASHING SINK. MUST INSTALL GREASETRAP. NO VISIBLE BACK FLOW PREVENTION DEVICE AT WATER SUPPLY TO ICE MACHINE. MUST INSTALL/PROVIDE. NO BACKFLOW PREVENTION DEVICES ON HOSE BIBS. SIGHTED 2 HOSES ON PREMISES. MUST INSTALL BACKFLOW PREVENTION DEVICES FOR ALL HOSE BIBS. EXHAUST VENT IN EMPLOYEE WASHROOM NOT WORKING. MUST REPAIR.

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: EMPLOYEES MUST NOT STORE PERSONALS BELONGINGS IN THE BASEMENT FOOD PREP AREA. USING MILK CRATES AS SHELVING. MUST PROVIDE PROPER RAISED SHELVING (6") TO FACILITATE 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: EMPLOYEES MUST NOT STORE PERSONALS BELONGINGS IN THE BASEMENT FOOD PREP AREA. USING MILK CRATES AS SHELVING. MUST PROVIDE PROPER RAISED SHELVING (6") TO FACILITATE 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.