SPACCANAPOLI Fails Health Inspection - Chicago Restaurant

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: SUMMARY REPORT GIVEN BY THIS INSPECTOR ON 3-29-17 WAS NOT POSTED VISIBLE TO THE PUBLIC. NOTED IN A SERVER/FOOD PREP AREA WITHOUT CUSTOMER ACCESS. SERIOUS VIOLATION 7-42-010(B).

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #2009536 ON 3-29-17 NOT CORRECTED. #32- MUST NOT USE MILK CRATES AS SHELVING. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.#35- HOLES IN THE CEILINGS OF THE CHEMICAL/MOP ROOM. MUST SEAL. 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK SPICES ON THE PIZZA PREP LINE, NOT IN ORIGINAL CONTAINERS, MUST BE LABELED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A PERMANENT SPLASH GUARD BETWEEN THE ONE COMPARTMENT PREP SINK AND THE EXPOSED HAND SINK IN THE STOVE/PREP AREA. SHELVING UNDER THE REAR DINING ROOM ESPRESSO MACHINE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

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: TOP SURFACE OF THE DISH MACHINE WITH DIRT/DEBRIS. INTERIOR OF THE 1ST FLOOR GELATO FREEZER DIRTY. MUST CLEAN AND MAINTAIN ALL.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: TOP SURFACE OF THE DISH MACHINE WITH DIRT/DEBRIS. INTERIOR OF THE 1ST FLOOR GELATO FREEZER DIRTY. MUST CLEAN AND MAINTAIN ALL.

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.