TOPO GIGIO RISTORANTE Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NOTED ASSORTED SHELL FISH (BABY CLAMS AND MUSSELS) INSIDE WALK IN COOLER AT BASEMENT PREP AREA AND SERVICE COOLERS AT THE KITCHEN PREP AREA (1ST FLOOR) WITH NO TAGS ATTACHED AS REQUIRED BY HEALTH CODE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 18 LBS OF PRODUCTS WORTH $88.00 THROUGH DENATURING PROCESS. INSTRUCTED TO ALWAYS STORE TAGS IN A FILE FOR 90 DAYS AFTER THE LAST BATCH OF SHELLFISH IS CONSUMED. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: NOTED A SLIMY PINKISH AND GRAYISH SUBSTANCE INSIDE UPPER COMPARTMENT OF ICE MACHINE DRIPPING ON TO THE ICE. INSTRUCTED NOT TO USE UNTIL ICE MACHINE IS DETAIL CLEANED AND SANITIZED. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED PREVIOUS MINOR VIOLATION FROM REPORT #1542790 DATED 12/9/2014 NOT CORRECTED:-#38 NO HAND SINKS ARE INSTALLED AT EITHER THE OUTDOOR BAR OR THE 1ST AND 2ND FLOOR BARS. MUST INSTALL AN EXPOSED HAND SINK BEHIND EACH BAR. CITATION ISSUED FOR 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: NOTED THE FOLLOWING: RUSTY SHELVES AT ALL DRY STORAGE AT THE BASEMENT FOOD PREP. MUST CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE; NOTED THORN RUBBER GASKETS AT THE SERVICE COOLER ON FIRST FLOOR OPPOSITE STOVE AND AT THE DOOR OF CHEST FREEZER OF THE BASEMENT FOOD PREP AREA.INSTRUCTED TO REPAIR AND MAINTAIN; NOTED ICE SCOOP BY THE ICE MACHINE NOT PROPERLY STORED. MUST PROVIDE A STORAGE CONTAINER FOR THE ICE SCOOP.

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: INSTRUCTED TO CLEAN INSIDE OF BAKING OVEN ON THE SECOND FLOOR.

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: INSTRUCTED TO CLEAN INSIDE OF BAKING OVEN ON THE SECOND FLOOR.

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.