PASS
Risk 1 (High)
TOPO GIGIO RISTORANTE Passes Health Inspection - Chicago Restaurant
July 30, 2019
Complaint Re-Inspection
License #14627
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #23
CRITICAL
Violation Details
PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 OBSERVED READY- TO-EAT, TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED PASTA NOODLE AND PRE-MADE TIRAMISU)HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY TO EAT TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION.7-38-005. NO CITATION ISSUED.
Why This Matters
Inadequate reheating fails to kill bacteria that grew during storage.
Food Code Requirement
Foods must be reheated to 165°F within 2 hours.
Specific Requirements
Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.
CDPH Food Code: Section 3-403.11
Violation #23
CRITICAL
Violation Details
PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 OBSERVED READY- TO-EAT, TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED PASTA NOODLE AND PRE-MADE TIRAMISU)HELD FOR OVER 24 HOURS WITH OUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY TO EAT TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION.7-38-005. NO CITATION ISSUED.
Why This Matters
Inadequate reheating fails to kill bacteria that grew during storage.
Food Code Requirement
Foods must be reheated to 165°F within 2 hours.
Specific Requirements
Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.
CDPH Food Code: Section 3-403.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection