TOPO GIGIO RISTORANTE Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURE DISHMACHINE IN THE 2ND FLOOR KITCHEN NOT IN USE AT THIS TIME,WAS TESTED AND WAS UNABLE TO SANITIZE "0"PPM.THE UNIT IS TAGGED HELD FOR INSPECTION.INSTRUCTED TO UTILIZE THE 3 COMPARTMENT SINK TO WASH-RINSE-SANITIZE FOOD EQUIPMENTS AND UTENSILS. CRITICAL VIOLATION 7-38-030.NO CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SALADS, PASTAS,VEAL, ETC.) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION(S) NOT CORRECTED FROM INSPECTION REPORT#1532978 DATED:04/16/2015. 32 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. INSTRUCTED TO CORRECT NOTED VIOLATION AND MAINTAIN BY 6/14/2016. 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED POTS AND PANS ON SHELVINGS NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE AND INVERT TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED SOME CUTTING BOARDS WORNED-OUT WITH STAINS AND DEEP CUTS.INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

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: DETAIL CLEAN MANUAL CAN OPENER AND HOUSING ATTACHED TO THE BASEMENT PREP TABLE 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD DEBRIS SPLASHED ON KITCHEN CEILINGS AND INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN NOT CLEAN.INSTRUCTED TO DETAIL CLEAN KITCHEN CEILINGS AND INTERIORS OF LIGHT SHIELDS AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED SMALL WATER LEAK AT DRAIN PIPE BENEATH THE EXPOSED HAND SINK IN BASEMENT PREP AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN. OBSERVED MISSING DRAINLINES AT BAR GUNS.INSTRUCTED TO PROVIDE AND CONNECT SUCH THAT IT DRAINS DIRECTLY INTIO A FLOOR DRAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED SMALL WATER LEAK AT DRAIN PIPE BENEATH THE EXPOSED HAND SINK IN BASEMENT PREP AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN. OBSERVED MISSING DRAINLINES AT BAR GUNS.INSTRUCTED TO PROVIDE AND CONNECT SUCH THAT IT DRAINS DIRECTLY INTIO A FLOOR DRAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.