FAIL
Risk 1 (High)
TOCCO Fails Health Inspection - Chicago Restaurant
May 2, 2019
Canvass
License #2192968
4
Total Violations
2
Critical
1
Major
1
Minor
1
Corrected On Site
Violations Cited by Chicago Health Inspector
4
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: CLEAN-UP POLICY OF VOMITING AND DIARRHEAL IN PLACE BUT IN-COMPLETE KIT SUPPLIES. MUST PROVIDE AND MAINTAIN NECESSARY CLEANING ITEMS(PROPER SANITIZER SOLUTION,DISPOSABLE MOPS AT ALL TIMES). PRIORITY FOUNDATION 7-38-005,NO CITATION ISSUED.
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
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.
CDPH Food Code: Section 2-501.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE FRONT PIZZA 4 DOOR PREP COOLER. OBSERVED MOZZARELLA CHEESES AT 45.9F,HAMBURGERS AT 49.9F-50.1F,SALMON 51.6-52.0F,MINESTRONI SOUP AT 46.9F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20#'S OF FOOD WORTH $160.00 AS STATED BY MANAGER.COLD TCS FOODS MUST BE HELD AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED. COS.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST ACCUMULATIONS AT CEILING VENTILATION COVERS REAR FOOD PREP/DISH WASHING AREAS.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FREE OF DUSTS.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST ACCUMULATIONS AT CEILING VENTILATION COVERS REAR FOOD PREP/DISH WASHING AREAS.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FREE OF DUSTS.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection