THE PASTA BOWL COMPANY Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATION FROM REPORT # 1435249 DATED 11/5/14 NOT CORRECTED #34 FLOOR AROUND AND BEHIND GRESE TRAP BOX BEHIND DISH MACHINE WITH GREASE AND DEBRIS MUST BE CLEANED AND MAINTAINED. RESTORE SURFACE OD FLOOR TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN IN A SANITIARY CONDITION. 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED REACH IN COOLER LIDS IN FRONT COOKING LINE IN FRONT OF RESTAURANT IN DISREPAIR. REPAIR LIDS OF COLD HOLD UNITS ON FRONT COOKING LINE IN FRONT OF RESTAURANT SO THAT THEY OPEN AND CLOSE PROPERLY.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED PORCELIN LID OF TOILET IN STAFF BATHROOM BROKEN. REPLACE TOP.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED SPLASH GUARD NEEDED AT EXPOSED HAND SINK AT END OF COOKING LINE NEAR ICE BIN AND SODA GUN. INSTALL AND MAINTAIN SPLASH GUARD.

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: OBSERVED WOODEN SHELVES IN FRONT COOKING LINE ACROSS FROM COOK WITH HEAVY GREASE ACCUMULATION AND DIRT AND DEBRIS. CLEAN AND MAINTAIN SHELVES IN A SANITIARY CONDITION.

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: OBSERVED ALL SODA GUN HOLDERS UNCLEAN WITH SLIMEY RESIDUE. CLEAN AND MAINTAIN ALL SODA GUN HOLDERS.

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: OBSERVED UNCLEAN MOP SINK AND ALL MOP BUCKETS WITH HEAVY DIRT ACCUMULATION. CLEAN AND MAINTAIN MOP AREA.

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: OBSERVED UNCLEAN EXTERIOR OF LARGE BULK FOOD CONTAINERS IN REAR PIZZA STATION. CLEAN AND MAINTAIN EXTERIOR OF BULK CONTAINERS.

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: OBSERVED INTERIOR OF REACH IN FREEZER IN REAR NEAR MOP SINK WITH UNCLEAN INTERIOR WITH FOOD DEBRIS. CLEAN AND MAINTAIN INTERIOR OF REACH IN FREEZER.

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: ALL FLOORS THROUGHOUT REAR KITHCEN NEED TO BE CLEANED UNDER AND BEHIND ALL LARGE EQUIPMENT. MAINTIAN FLOORS IN A SANITIARY CONDITION.

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: OBSERVED FLOOR DRAIN COVER MISSING AT BAR AREA. REPLACE AND MAINTAIN FLOOR DRAIN COVER.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING VENT IN EMPLOYEE WASHROOM WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN CEILING VENT IN EMPLOYEE WASHROOM.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED METAL STEMMED THERMOMETERS NEEDED FOR COOKS IN REAR OF KITCHEN AND FRONT LINE COOK. OBTAIN AND MAINTAIN THERMOMETERS THAT ARE CALIBRATED AND ACCURATE FOR CHEF AND COOKS TO COOK AND MAINTAIN FOOD AT PROPER TEMPERATURE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED FOOD ON FLOOR OF OUTSIDE WALK IN COOLER. ALL FOOD NEEDS TO BE STORED AT LEAST 6 INCHES OFF OF FLOOR AT ALL TIMES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED FOOD ON FLOOR OF OUTSIDE WALK IN COOLER. ALL FOOD NEEDS TO BE STORED AT LEAST 6 INCHES OFF OF FLOOR AT ALL TIMES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.