THE PASTA BOWL COMPANY Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND CREAM SOUPAT TEMP OF 99F TO 110.9F; AND MINESTRONE SOUP AT TEMP OF 97F TO 99.8F IN CONTAINERS,INSIDE THE COMPARTMENT SINK WITH ICE TO COOL OFF.FOUND VARIOUS KIND OF COOKED PASTA AT TEMP OF 46.7F TO 48.9F; COOKED SAUSAGE AT TEMP OF 45.5F; CHICKEN COOKED IN VARIOUS WAYS(STRIPPED.DICED.ETC)AT TEMP OF 46.8F TO 48.9F.VARIOUS KIND OF CHEESE AT TEMP OF 46.7F TO 46.9F. COOKED MARINARA SAUCE AT TEMP OF 46.7 TO 48F, NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.ALL FOOD DISCARDED AND DENATURED.POUNDS 535 VALUE 730.GIVEN AND EXPLAINED TIME AND TEMPERATURE LOG,ALSO COOLING PROCESS.WALK-IN COOLER AT PRESENT TIME MAINTAINS TEMP OF 41F. CRITICAL VIOLATION:7-38-005(A) HOOOO75239-10

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.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION:OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE.ALSO THE RIGHT WHITE PANEL IS BROKEN INSTRUCTED TO REPLACE OR REPAIR WITH A GRADE FOOD PRODUCTS,MUST KEEP INFORMATION ON PREMISES. UNIT IS TURNED OFF,REMOVE ICE.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE ICE.MUST BUY ICE IN BAGS FROM A RETAIL FOOD LICENSE,KEEP RECEIPT ON PREMISES.CRITICAL VIOLATION:7-38-005(A) HOOOO75239-10

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING SOLTION USED AT LOW TEMP DISH MACHINE.OBSERVED EMPLOYEE USING THE DISHMACHINE .TAGGED UNIT "HELD FOR INSPECTION"DO NOT USE,INSTRUCTED TO USE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE.CONTACT A TECHNICIAN.FAX A LETTER WHEN UNIT IS REPAIRED.FAX#312-746-4240. CRITICAL VIOLATION:7-38-030 HOOOO75240-11

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OUTER OPENINGS NOT PROTECTED.OBSERVED RIGHT REAR SCREEN DOOR BROKEN,MAIN DOOR WAS OPENED.NOT TIGHT FITTED TO FRAME DOOR; REAR LEFT MAIN DOOR WAS CLOSED, HOWEVER HAS GAPS ON TOP,SIDE AND BOTTOM OF THE DOOR.BOTH DOOR HAS 1/2" TO 1 1/2" OF GAPS.INSTRUCTED TO REPAIR OR REPLACE BOTH DOORS.OBSERVED A GLUE ORANGE STICK WITH DEAD INSECTS HORIZONTAL PLACED(TAPED WITH SCOTT TAPES)ABOVE THE 3 COMPARTMENT SINK IN BAR AREA.INSTRUCTED TO CONTACT THE PEST CONTROL AND FOLLOW THEIR ADVICE.GLUE STICK WAS REMOVED UPON MY REQUEST. SERIOUS VIOLATION:7-38-020 HOOOO75240-11 CORRECTED DATE WAS TAKEN FROM 11-15-2011, WHEN REPORT WAS FINISHED WRITING

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE BROKEN PLASTIC UNIT FOR DISH MACHINE.(LOCATED UNDER THE DISH MACHINE). PROVIDE KNIFE RACKS FOR EACH PREPING STATION.NO KNIFE SHOULD BE STORED BETWEEN THE EQUIPMENT OR BETWEEN PREP TABLE AND WALL.

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: All utensils shall be thoroughly cleaned and sanitized after each usage. DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT INCLUDED UNITS WHEELS, GREASE BUILD-UP.GREASE DANGLING FROM FILTERS UNDER THE HOOD 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. NEED TO REPLACE UNEVEN AND BROKEN FLOOR CEMENT AROUND HOT WATER TANK,AND BETWEEN DISH MACHINE AND HOT WATER TANK(DISH ROOM).MUST REPLACE MISSING BASEBOARD WALL THROUGHOUT THE PREMISES. DETAIL CLEAN FLOOR BEHIND BAR AREA(DEBRIS); UNDER AND AROUND COOKING EQUIPMENT (EXTREMELY WITH GREASE BUILD-UP).RE GROUT FLOOR TILE IN PREP AND DISH AREA(WATER REMAINS BETWEEN FLOOR TILES).KEEP AREA DRY. MUST REPLACE BROKEN METAL FLOOR INSIDE THE WALK-IN COOLER.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. NEED TO REPLACE UNEVEN AND BROKEN FLOOR CEMENT AROUND HOT WATER TANK,AND BETWEEN DISH MACHINE AND HOT WATER TANK(DISH ROOM).MUST REPLACE MISSING BASEBOARD WALL THROUGHOUT THE PREMISES. DETAIL CLEAN FLOOR BEHIND BAR AREA(DEBRIS); UNDER AND AROUND COOKING EQUIPMENT (EXTREMELY WITH GREASE BUILD-UP).RE GROUT FLOOR TILE IN PREP AND DISH AREA(WATER REMAINS BETWEEN FLOOR TILES).KEEP AREA DRY. MUST REPLACE BROKEN METAL FLOOR INSIDE THE WALK-IN COOLER.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.