SALERNO'S Passes Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE TABLES IN THE PREP/KITCHEN AREA WITH FOOD SPLATTER AND FOOD DEBRIS. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK CONTAINERS OF ONIONS, FLOUR, SUGAR WITH NO LABEL. INSTRUCTED THAT WHEN OUT OF ORIGINAL CONTAINER, THERE MUST BE A FOOD LABEL OF THE COMMON NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PREP TABLE IN THE BACK KITCHEN MOUNTED ON WOODEN SLATES. INSTRUCTED TO REMOVE/REPAIR AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE EXTERIOR OF COOKS LINE EQUIPMENT, THE DEEP FRYER, AND STOVES WITH EXCESSIVE GREASE. MUST CLEAN, SANITIZE AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE EXTERIOR OF COOKS LINE EQUIPMENT, THE DEEP FRYER, AND STOVES WITH EXCESSIVE GREASE. MUST CLEAN, SANITIZE AND MAINTAIN.

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.