TOCCO Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGENIC PRACTICES. OBSERVED FOOD HANDLER CHANGING GLOVES WITHOUT WASHING HANDS IN BETWEEN HANDLING DIFFERENT READY TO EAT FOODS (RAW AND COOKED FOODS). CRITICAL VIOLATION. CITATION 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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: OBSERVED SUMMARY REPORT STORED IN OFFICE AND NOT PROPERLY POSTED IN CUSTOMER'S VIEW. INSTRUCTED MUST BE POSTED AT ALL TIMES. SERIOUS VIOLATION. CITATION ISSUED 7-42-010(B)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED. INSPECTION # 1583674. 10/29/15. #32 CUTTING BOARDS ATTACHED TO PREP COOLERS NOT MAINTAINED. INSTRUCTED TO REPLACE WORN CUTTING BOARDS. SERIOUS VIOLATION. CITATION ISSUED 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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED CALCUIM BUILD UP ON INSIDE AND RIM OF DISHWASHER IN REAR KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED RED AND ORANGE SUBSTANCE ON INTERIOR OF ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED GREASE BUILD UP ON INTERIOR OF FRYER. 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT NOT WOKRING INSIDE HOOD OF REAR OVEN. OBSERVED MISSING LIGHT BULB IN FRONT HOOD ABOVE PIZZA OVEN. INSTRUCTED TO REPAIR AND MAINTAIN LIGHTING THROUGHOUT.

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: OBSERVED LIGHT NOT WOKRING INSIDE HOOD OF REAR OVEN. OBSERVED MISSING LIGHT BULB IN FRONT HOOD ABOVE PIZZA OVEN. INSTRUCTED TO REPAIR AND MAINTAIN LIGHTING THROUGHOUT.

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.