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

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED A SMALL AMOUNT OF LIGHT PINK CALCIUM RESIDUE ON THE INSIDE OF ICE MACHINE IN THE BASEMENT. INSTRUCTED TO CLEAN 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED UNAPPROVED INSECT CONTROL DEVICES HANGING FROM THE WALLS IN THE BASEMENT PREP/DISH WASHING AREA. INSTRUCTED TO REMOVE ALL INSECT CONTROL DEVICES.

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 CONTAINERS OF FOOD STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED TO PROPERLY STORE FOOD ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR TO PROTECT FROM CONTAMINATION.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SILVER TRAYS AND CLEAR COVERS FACING UP ON THE PREP COOLER AT THE END OF COOK LINE. INSTRUCTED TO INVERT ALL TRAYS AND COVERS TO PROTECT FROM OVERHEAD CONTAIMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST REPLACE SOILED BAG COVERS FOR BEVERAGE DISPENSERS IN THE BASEMENT NEXT TO WALK-IN COOLER.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED A SMALL LEAK AT THE FAUCET AT THE THREE COMPARTMENT SINK IN THE BASEMENT DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THREE COMPARTMENT SINK IN THE BASEMENT FOOD PREP AREA DETACHING FROM THE WALL. INSTRUCTED TO REPAIR CAULKING AND MAINTAIN.

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 FOOD RESIDUES AND DEBRIS NOTED ON THE FOLLOWING: THE FLOORS BEHIND AND UNDER ALL EQUIPMENT, ALONG THE WALL BASES THROUGHOUT THE UPSTAIRS AND BASEMENT OF THE FACILITY, AND ON THE WALLS BEHIND PASTA PAN RACKS UPSTAIRS.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE VIOLATION #60

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: SEE VIOLATION #60

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.