SALERNO'S Fails Health Inspection - Chicago Restaurant

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: FOUND SHELL STOCK TAGS WITHOUT LAST SERVED OR SOLD DATE. THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED SHALL BE RECORDED ON THE TAG OR LABEL.SHELLSTOCK TAGS OR LABELS SHALL REMAIN ATTACHED TO THE CONTAINER IN WHICH THE SHELLSTOCK ARE RECEIVED UNTIL THE CONTAINER IS EMPTY. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (TCS)COOKED: LASAGNA, SAUSAGE, AND MASH POTATOES AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 92F - 110F. ALL HOT HOLDING TCS FOODS MUST BE HELD AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD DISCARDED AND DENATURED VOLUNTARILY BY MANAGER.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED CHICKEN) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN REACH IN COOLER AT 52F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS. PRIORITY VIOLATION. 7-38-005. CITATION CONSALIDATED WITH ABOVE VIOLATION.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED STEAK AND BURGERS ON ON MENU SAID ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 15 MOUSE DROPPINGS IN BASEMENT FOOD PREPARATION AREA ALONG WALL BEHIND HOBART MIXER IN STORAGE AREA BEHIND PIZZA BOXES, INSTRUCTED MANBAGER TO REMOVE, CLEAN, SANITIZE, AND MAINTAIN SAID AREAS. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION. 7-38-020(A) .CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD HANDLER PREPARING FOOD AT PASTA STATION. OBSERVED UNKNOWN SUBSTANCE DRIPPING FROM CEILING IN PASTA STATION ON CUTTING BOARD WHERE BREAD WAS LOCATED. DURING PREPARATION, UNPACKAGED FOOD SHALL BE PROTECTED FROM ENVIRONMENTAL SOURCES OF CONTAMINATION. INSTRUCTED MANAGER TO FIX LEAK. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BASEMENT CEILING OVER FOOD PREPRATION/3 COMPARTMENT SINK UNFINISHED. MUST PROVIDE SMOOTH AND EASILY CLEANABLE FLOORS WALLS AND CEILINGS AT ALL TIMES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BASEMENT CEILING OVER FOOD PREPRATION/3 COMPARTMENT SINK UNFINISHED. MUST PROVIDE SMOOTH AND EASILY CLEANABLE FLOORS WALLS AND CEILINGS AT ALL TIMES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.