TOPO GIGIO RISTORANTE Passes Health Inspection - Chicago Restaurant

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.