SALERNO'S Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: BASEMENT WASTE WATER PIPING DIRECTLY OVER STORED CANNED FOODS. SERIOUS VIOLATION 7-38-005(A). MUST MOVE ALL FOOD CONTAINERS FROM UNDER WASTE WATER PIPES.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 11-7-14 NOT CORRECTED.#31- FOUND EXCESS CARDBOARD THROUGHOUT FACILITY (ON FLOORS AND ON SHELVES). INSTRUCTED FACILITY TO REMOVE 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, AND THROUGHOUT FACILITY. INSTRUCTED FACILITY TO CLEAN FLOORS WITH FOCUS ON AREAS UNDER AND AROUND EQUIPMENT AND ALONG WALLS 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.

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. OBSERVED SEVERAL CUTTING BOARDS IN POOR REPAIR WITH HOLES AND DEEP BLACKENED GROOVES. MUST REPLACE OR RE-SURFACE.

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.

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.

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 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: 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: 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.