TUFANO'S/VERNON PARK TAP Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURE, LOCATED IN STEAM TABLE, AT COOK LINE: -15LBS OF COOKED PASTA SHELLS WITH RICOTTA CHEESE STUFFING, AT 118F TO 126F, AT $28.00 MANAGER STATED TOTAL WEIGHT OF 15 LBS AT APPROXIMATELY VALUE OF $28.00 MANAGER VOLUNTARILY DISCARDED/DENATURED SAID FOOD. INSTRUCTED TO KEEP ALL COLD FOOD AT 40 F OR BELOW AND HOT FOOD AT 140 OR ABOVE. CRITICAL VIOLATION 7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: -OBSERVED NO SPLASH GUARD, BETWEEN FOOD PREP SINK AND PREP TABLE, LOCATED ON EAST WALL OF COOK LINE. INSTRUCTED MANAGER TO PROVIDE. -OBSERVED DARK DEEP GROOVES ON CUTTING BOARDS, LOCATED AT COOK LINE STATION AND FRONT UTILITY KITCHEN. INSTRUCTED MANAGER TO RESURFACE AND/OR REPLACE. -OBSERVED CARDBOARD LINER, USED ON WIRE SHELVING UNIT IN MAIN LIQUOR STORAGE ROOM, IN BASEMENT. INSTRUCTED MANAGER TO REMOVE AND TO ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. -OBSERVED RUSTY SHELVING UNITS, IN WHITE WINE STORAGE ROOM, IN BASEMENT. INSTRUCTED MANAGER TO RESURFACE AND OR REPLACE. ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN ABOVE, AT ALL TIMES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED BROKEN FLOOR TILE, DIRECTLY IN FRONT OF REAR EXIT DOOR. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN AT ALL TIMES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: -OBSERVED EXCESSIVE GREASE BUILDUP ON EXHAUST FAN, IN WINDOW ABOVE LOW TEMP DISH MACHINE. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES. -OBSERVED CRACKED LIGHT SHIELD,IN REAR PREP AREA NEAR EXIT DOOR. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN. -OBSERVED UNFINISHED PLASTERED CEILING, IN BASEMENT DRY STORAGE AREA. ALSO UNFINISHED (LEFT) WALLS, IN MAIN LIQUOR STORAGE ROOM. INSTRUCTED MANAGER TO FINISH AND SEAL SAID AREAS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BURNT OUT LIGHTS, IN REAR PREP AREA AND MAIN LIQUOR STORAGE ROOM, IN BASEMENT. INSTRUCTED MANAGER TO REPAIR.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BURNT OUT LIGHTS, IN REAR PREP AREA AND MAIN LIQUOR STORAGE ROOM, IN BASEMENT. INSTRUCTED MANAGER TO REPAIR.

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.