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

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER OR CERTIFICATE POSTED ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS I.E. PORK, ALFREDO SAUCE, VEAL, ETC. INSTRUCTED TO HAVE AT LEAST ONE CERTIFIED FOOD MANAGER ONSITE AT ALL TIMES WHILE PREPARING POTENTIALLY HAZAROUDS FOODS WITH THE CERTIFICATE CONSPICUOUSLY POSTED. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED HANDLED SCOOPS IN THE ICE MACHINE AND ICE BIN BEHIND THE BAR WITH THE HANDLE FACING DOWN DIRECTLY IN FOOD. INSTRUCTED TO STORE SCOOPS EITHER IN THE ICE WITH THE HANDLE FACING UP OUT OF FOOD OR IN A SEPARATE CONTAINER IN BETWEEN 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DEAD ROACHES ON THE FLOOR IN THE BASEMENT UNDER THE DRY FOOD STORAGE RACKS. NO LIVE ACTIVITY WAS OBSERVED AT TIME OF INSPECTION. INSTRUCTED TO REMOVE DEAD ROACHES FROM PREMISES, DETAIL CLEAN AND SANITIZE INFECTED AREAS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED SALAD DEBRIS ON THE FLOOR IN THE WALK-IN COOLER LOCATED IN THE BASEMENT. INSTRUCTED TO DETAIL CLEAN AND 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: OBSERVED A CUTOUT IN THE BASEMENT CEILING FROM A RECENT REPAIR THE FACILITY MADE FROM A LEAKING PIPE. INSTRUCTED TO REPLACE THE MISSING DRYWALL ON THE CEILING CUTOUT TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE.

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: OBSERVED DUST BUILDUP ON THE LIGHT SHIELDS ABOVE THE PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED DUST BUILDUP ON THE LIGHT SHIELDS ABOVE THE PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.