TOPO GIGIO RISTORANTE Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: FOUND NO PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS) AT IMPROPER TEMPERATURE IN 2 DOOR REACH IN COOLER, AT COOK LINE 46.7F, 2.5LBS OF PESTO, $4.00 48.7F, 4.5LBS OF CREAM SAUCE, $7.00 MANAGER VOLUNTARILY DISCARDED AND DENATURED A TOTAL WEIGHT OF 7LBS, AT A TOTAL VALUE OF $11.00 INFORMED MANAGER THAT TCS FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR HIGHER FOR HOT FOODS AT ALL TIMES. PRIORITY VIOLATION #7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE ON MENUS FOR RAW/UNDERCOOKED FOOD. INSTRUCTED TO PROVIDE A DISCLOSURE ON MENUS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO INTERNAL THERMOMETERS IN A REACH IN COOLERS UNITS IN COOK LINE AND PREP LINE AT TIME OF INSPECTION. INFORMED MANAGER THAT ALL COOLER UNITS MUST BE EQUIPPED WITH INTERNAL TEMPERATURE MEASURING DEVICE. INFORMED MANAGER TO PROVIDE INTERNAL TEMPERATURE MEASURING DEVICE IN SAID AREAS. MAINTAIN AT ALL TIMES.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK FOOD CONTAINERS WITHOUT LABELS. INFORMED MANAGER THAT BULK FOOD CONTAINERS MUST HAVE PROPER LABELS. INSTRUCTED MANAGER TO PROVIDE LABELS AND MAINTAINED AT ALL TIMES.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TEST KIT ON SITE, AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE CHEMICAL TEST KIT TO DETERMINE PROPER CONCENTRATION OF SANITIZING SOLUTION. MANAGER CORRECT VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION # 7-38-005 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CHIPPED PAINT AND RUST ON SHELVING UNITS IN 2 DOOR BEVERAGE AIR REFRIGERATOR ON 2ND FLOOR REAR PREP KITCHEN. INFORMED MANAGER THAT ALL SURFACES MUST BE SMOOTH AND EASY CLEANABLE. INSTRUCTED MANAGER TO REPLACE/SEAL AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAINED AT ALL TIMES. OBSERVED CHIPPED PAINT AND PEELED PAINT THROUGHOUT EAST WALL IN REAR KITCHEN ON SECOND FLOOR. INSTRUCTED MANAGER TO RESEAL AREA AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DEEP GROOVES AND CREVICES THROUGHOUT FLOOR GROUTING IN COOK LINE AND PREP AREA. INFORMED MANAGER AT ALL SURFACES MUST BE SMOOTH AND EASY CLEANABLE. INSTRUCTED MANAGER TO REPAIR/RESEAL AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN SAID.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BURNED OUT LIGHT ABOVE 2 DOOR FRIDGE UNIT IN REAR BASEMENT STORAGE CAGE AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BURNED OUT LIGHT ABOVE 2 DOOR FRIDGE UNIT IN REAR BASEMENT STORAGE CAGE AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.