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

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND PROCEDURE/PLAN ON SITE HOWEVER KIT NOT COMPLETE MISSING SOLUTION TO CONTROL NOROVIRUS FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. -

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: LOW TEMP DISH MACHINE AT REAR PREP AREA, DISPENSING IMPROPER SANITIZER SOLUTION,0ppm. UNIT WAS IN USE,DISH RACK INSIDE. INSTRUCTED TO USE THREE COMPARTMENT SINK:WASH RINSE AND SANITIZE 100ppm.TWO DAYS GIVEN. TECHNICIAN WAS CALLED BY OWNER,REPORTED ON SITE AT 2:10pm, BY 2:15pm UNIT REPAIRED AND PRESENTLY PROVIDES PROPER SANITIZER SOLUTION, 100ppm PRIORITY VIOLATION:7-38-005

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) BEGINNING MINERAL SUBSTANCE AT INTERIOR PANEL OF THE ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT. -

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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND VARIOUS KIND OF COOKED PASTA AT IMPROPER TEMPERATURE:SPAGHETTI AT TEMP OF 56.8F TO 57F; SHORT PASTA AT TEMP OF 60.8F TO 64.4F, FOOD WAS STORED ON TO SHELVES ACROSS FROM PREP AREA. COOKED SLICE CHICKEN AT TEMP OF 48.6F STORED INSIDE THE PREP COOLER AT FRONT PREP AREA.POUNDS 15,VALUE 20. COLD FOOD MUST MAINTAIN TEMP OF 41 OR BELOW. PRIORITY VIOLATION:7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 OBSERVED TCS COOKED FOODS, AT OUTSIDE WALK-IN COOLER NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE BEANS(TUESDAY 4-7-20),DICEDFRSEH MOZZARELLA CHEESE IN WATER(MONDAY 4-6-2020)AND COOKED SLICED MUSHROOMS( TUESEDAY 4-7-2020)AND A 1/2 GALLON OF BUTTERMILK 3-28-2020) ALL DISCARDED. REVIEWED, ALL PREPARED COOKED AND READY TO EAT TCS FOODS HELD LONGER THAN 24 HOURS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. POUNDS 22, VALUE 42.75 PRIORITY FOUNDATION VIOLATION 7-38-005

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FRONT DOORS WITH 1/2 TO 1/4" OF GAP UNDER THE FRONT DOORS,INSTRUCTED TO RODENT/INSECT PROOF SAID DOORS.

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: OUTSIDE AT PARKING LOT/ BY THE REAR DOOR, FOUND TWO WALK-IN COOLER UN-LOCKED WITH FOOD( RAW,COKED AND READY TO EAT FOOD) STORED INSIDE .UNIT NOT LOCKED DURING THE OPERATION,INSTRUCTED MUST LOCK AND KEEP LOCK BOTH DOORS FOR FOOD PROTECTION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR AT REAR DOOR,EQUIPMENT AND THROUGHOUT THE PREMISES. SURFACE MUST BE SMOOTH AND CLEANABLE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BROKEN INTERIOR LID LINER OF WHITE CHEST FREEZER BY THE DISH MACHINE,INSTRUCTED TO REPAIR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO CHECK SANITIZING LEVELS FOR THE THREE COMPARTMENT SINK AND FOR THE LOW TEMP DISH MACHINE AT 2:25pm TECHNICIAN ON SITE, PROVIDED CHEMICAL TEST KIT FOR THE MANAGER. PRIORITY FOUNDATION VIOLATION 7-38-005

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: DEBRIS ON MEAT SLICER AT REAR PIZZA AREA. CLEAN AND MAINTAIN REMOVE FOOD

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: EXTERIOR MISSING METAL CAP AT BACKFLOW PREVENTION DEVICE AT MOP SINK. PROVIDED

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAKING DRAIN PIPE UNDER HANDWASHING SINK AT DISH ROOM.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: FLOOR COVERING IN POOR REPAIR BROKEN AND SLIPPERY IN PREP AREA(SOUP KETTLE AREA),REPLACE,NO CARDBOARD MUST BE USE ON FLOOR. BROKEN WALL BEHIND THE BAR AREA AROUND PIPE SEAL,WALLS IN ALL PREP AREA MUST BE WASHED/REPAINT

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: GROUT REMOVED FLOOR FLOOR TILES UNDER DEEP FRYER AND COOKING EQUIPMENT OIL BETWEEN THE FLOOR TILES. BROKEN CEMENT FLOOR INSIDE THE BEER COOLER, UNEVEN AND GRIMED CEMENT FLOOR AROUND HOT WATER TANK AND MOP SINK,MUST REPAIR SAID FLOOR.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

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: OUTSIDE BETWEEN WALK-IN COOLERS AND PREMISES EXCESS ITEMS FROM TABLES SHELVES,PLASTIC CONTAINERS BROOMS ETC,A LOT ITEMS ON CEMENT FLOOR,REMOVE ITEMS NOT NEEDED,RE-ORGANIZE AREA AND ELEVATE ITEMS.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: PROTECTIVE SHIELD AT REAR PREP AREA( SOUP KETTLE AREA)MUST BE REPLACED.MUST CLEAN THE OTHER SHIELDS

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: PROTECTIVE SHIELD AT REAR PREP AREA( SOUP KETTLE AREA)MUST BE REPLACED.MUST CLEAN THE OTHER SHIELDS

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.