THE PASTA BOWL Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FRESH SLICE MOZZARELLA AT TEMP OF 46.5F; DICED TOMATOES AT TEMP OF 46.7F; BLUE CHEESE AT TEMP OF 45.7F; SHREDDED CHEESE AT TEMP OF 45.7F .FOOD WAS STORED INSIDE THE DISPLAY PREP COOLER WHICH MAINTAINS AIR TEMP OF 40.5F;COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW FOOD MENTIONED DISCARDED AND DENATURED:POUNDS 10,VALUE 50

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED THE COOK WITH GLOVED HANDS HANDLING FOOD(READY AND NON-READY TO EAT FOOD) AND HANDLING NON FOOD SURFACE LIKE COOKING EQUIPMENTS,BRINGING FOOD DOWNSTAIRS IN THE BASEMENT OPEN AND CLOSE DOOR, WIPING KNIFE WITH CLOTH,REMOVING DIRTY CUTTING BOARD AND IN BETWEEN THE MENTIONED TASK HE HANDLED READY TO EAT AND COOKED FOOD,CHOPPING OLIVE AND VEGETABLES.,WITHOUT REMOVING GLOVE AND WHEN HE REMOVED THEM NO HAND WASHING PRIOR TO PUT ON A NEW PAIR GLOVES.HAND WASHING INFORMATION GIVEN TO MANAGER. WHICH WAS EXPLAINED TO THE COOK. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE A DRAIN HOSE AT POP GUN DISPENSER BY THE ICE BIN,WATER MUST DRAIN TO FLOOR DRAIN RUSTY SHELVES IN DISH ROO AND BROKEN PLASTIC SURFACE USED FOR SHEELVE LINER.NEED TO REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. BROKEN WHITE WOOD SHELVES INSIDE THE STORAGE AREA,IN BASEMENT BY THE DISH ROOM AT EAST AREA.INSTRUCTED TO REPLACE

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: INTERIOR OF ICE MACHINE WITH BEGINING OF MINERAL BUILD UP,INSTRUCTED TO CLEAN AND MAINTAIN

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: BROKEN WALLS BY THE MOP SINK AND IN DISH ROOM ACROSS FROM SHELVES,COVING NOT SEALED ON WALLS INSTRUCTED TO REPAIR WALLS AND SEAL COVING.BASEMENT AREA

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: NO LIGHT SHIEL PROVIDED AT LIGHT BY THE ICE MACHINE IN THE BASEMENT,INSTRUCTED TO PROVIDE,

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: NO LIGHT SHIEL PROVIDED AT LIGHT BY THE ICE MACHINE IN THE BASEMENT,INSTRUCTED TO PROVIDE,

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.