TOPO GIGIO RISTORANTE Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED COMMINGLED SHELLSTOCK INSIDE OF THE WALK-IN COOLER. OBSERVED CLAMS AND MUSSELS STORED ON TOP OF EACH OTHER IN A PLASTIC STORAGE CONTAINER IN THE WALK-IN COOLER. MANAGEMENT VOLUNTARILY DISCARDED 50# OF SHELLFISH WORTH $ 150. CRITICAL VIOLATION 7-38-005B

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED AIR TEMPERATURE OF THE WALK-IN COOLER IN THE BASEMENT AT 50F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS POULTRY, DAIRY PRODUCTS AND COOKED FOODS. MANAGEMENT INSTRUCTED TO MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

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 FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED MILK AT 51F, CREAM AT 51F, HALF AND HALF AT 46F, HAM AT 46F, EGGS AT 47F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $150. CRITICAL VIOLATION 7-38-005A.

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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. OBSERVED WASTE WATER LEAKING FROM THE TOP, BOTTOM AND SIDES OF THE GREASE TRAP IN THE BASEMENT. OBSERVED GREASE ON THE FLOOR OF THE BASEMENT SURROUNDING THE GREASE TRAP. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE GREASE TRAP SO THAT IT NO LONGER LEAKS. CRITICAL VIOLATION 7-38-030

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. OBSERVED NO HAND TOWELS AT THE 2 EXPOSED HANDSINKS IN THE 1ST FLOOR PREP AREA AND THE 2ND FLOOR RESTROOMS. KITCHEN STAFF PROVIDED HAND TOWELS AT MY REQUEST. ALSO OBSERVED NO EXPOSED HANDSINK IN THE BASEMENT PREP AREA. MUST EITHER INSTALL A HANDSINK IN THE BASEMENT PREP AREA OR DISCONTINUE FOOD PREP IN THE BASEMENT. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. OBSERVED AN INFESTATION OF FRUIT FLIES THROUGHOUT THE ESTABLISHMENT. OBSERVED OVER 150 LIVE FRUIT FLIES ON THE WALLS, CEILING, EQUIPMENT IN THE PREP AREAS, BASEMENT AND BEHIND THE BARS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. ALSO OBSERVED 40 RAT DROPPINGS IN THE BASEMENT LIQUOR STORAGE AREAS. MUST CLEAN AND SANITIZE AFFECTED AREAS. MUST RODENT PROOF AND SEAL ALL FOUNDATION WALLS IN THE BASEMENT. MUST RODENT PROOF ALL OUTER OPENINGS (DOORS). CRITICAL VIOLATION 7-38-020.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANIIZED. ALSO OBSERVED GLASSWARE STORED OUTSIDE IN THE BAR AREA. MUST REMOVE AND BRING INSIDE. SERIOUS VIOLATION 7-38-005A.

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED THE 3 COMPARTMENT SINK REMOVED FROM THE 2ND FLOOR BAR AREA. MUST INSTALL. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

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. OBSERVED STAINED CUTTING BOARDS IN THE PREP AREAS. MUST REPLACE. OBSERVED RUSTED WIRE STORAGE RACKS IN THE PREP COOLERS AND WALK-IN COOLER. MUST REPAINT OR REPLACE ALL RUSTED STORAGE SHELVES. OBSERVED A RUSTED PREP TABLE IN THE BASEMENT PREP AREA. MUST REPLACE. OBSERVED COLD PLATES AND DRAIN LINES BEHIND THE BARS IN THE ICE BINS IN CONTACT WITH CONSUMABLE ICE. MUST REMOVE OR SEPARATE THE COLD PLATES FROM THE CONSUMABLE ICE.

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 food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN ALL COOKING EQUIPMENT IN THE PREP AREAS, INTERIOR OF ALL PREP COOLERS, WIRE STORAGE RACKS, SINKS AND TOILETS IN THE BASEMENT EMPLOYEE RESTROOMS, FAN COVER IN WALK-IN COOLER, EXTERIOR OF THE GREASE TRAP, PREP TABLES.

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. REMOVE STANDING WATER FROM THE PREP AREA. DETAIL CLEAN FLOOR DRAINS THROUGHOUT THE PREMISES. DETAIL CLEAN FLOOR OF PREP AREAS THROUGHOUT AND LIQUOR STORAGE AREAS.

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: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED CHIPPED PAINT ON THE CEILING AND WALLS OF THE PREP AREA. OBSERVED EXCESSIVE AMOUNT OF DUST ON THE WALLS OF THE PREP AREA. MUST REPAIR THE HOLES AND OPENINGS AND FRP BOARD IN DISREPAIR IN THE 1ST FLOOR PREP AREA AND DRYWALL CEILING AND WALLS IN THE BASEMENT. MUST SEAL ALL OPENINGS IN THE EMPLOYEE RESTROOMS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE LIGHTING THAT IS OUT IN THE BASEMENT. REPLACE MISSING OR BROKEN LIGHT SHIELDS IN THE PREP AREAS AND BASEMENT.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: PROVIDE A FAN COVER FOR THE BASEMENT EMPLOYEE RESTROOM CEILING FAN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: PROVIDE A FAN COVER FOR THE BASEMENT EMPLOYEE RESTROOM CEILING FAN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.