Bella! Bacino'S

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

ICE SCOOP STORED IN STANDING WATER AT BAR, INSTRUCTED TO KEEP IN A DRY CLEAN CONTAINER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

COOLER DOOR GASKETS IN POOR REPAIR, USING TAP TO HOLD GASKETS TOGETHER. INSTRUCTED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DUST BUILD UP NOTED ON WALK-IN COOLER FAN COVER, INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

WALK-IN COOLER INTERIOR CONDENSATION DRAIN LINE LEAKS IN A BUCKET, INSTRUCTED TO REPAIR SO IT DRAIN OUT OF COOLER.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK FOOD CONAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED SOME POTENTIALLY HAZARDOUS FOODS (CHICKEN, BEEF) NOT LABELED, OUT OF THE ORIGINAL CONTAINERS AND HELD FOR OVER 24 HOURS. INSTRUCTED TO PROPERLY LABEL ALL POTENTIALLY HAZARDOUS FOODS AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

OBSERVED KNIVES BEING STORED BETWEEN PREP COOLERS. INSTRUCTED TO STORE ALL UTENSILS PROPERLY AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED STAINED CUTTING BOARD WITH DEEP DARK GROOVES LOCATED AT THE PASTA PREP STATION. INSTRUCTED TO REPLACE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS ALONG THE WALL AND IN THE CORNERS LOCATED UNDER THE LOW TEMP DISH MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED ACCUMULATED DUST ON THE VENTS LOCATED THRU OUT FOOD PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK FOOD CONAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

A DETERIORATED PIECE OF SPONGE USED TO SPREAD THE BUTTER IN THE PIZZA PAN AT PIZZA STATION, INSTRUCTED TO USE APPROVED FOOD EQUIPMENT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

BOTTOM SHELF OF PREP COOLERS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Above violation still remaining(Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced, reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Cutting boards that had deep cuts in kitche...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Above violation still remaining(Missing/damaged light shields in kitchen prep areas shall be replaced/provided).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

Found potentially hazardous foods not meeting temperatures requirements of 140F or more at steam table at time of inspection, list of foods not meeting temperature requirements of 140F or more are as follows: meatballs at 98.7F, Vegetable soup 122F, ...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

Found/observed live fruit flies/gnats(20 ) by dish machine area, storage area in bsmt, Citation issued 7-38-020. Serious violation.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

Found food items not properly dated in walk in cooler, and coolers in prep area, must properly date food items in walk in cooler, and coolers .

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Walk in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced, reach in cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. Cutting boards that had deep cuts in kitchen prep areas, shall be replaced...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Walk in cooler shelving/racks(bsmt) not clean, need detailed cleaning(crevices), non food contact surfaces of cooking equipment not clean, need detailed cleaning(crevices). Non food contact surfaces of ice machine not clean, need detailed cleaning(c...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floors under heavy equipment, cooking equipment(1st floor, bsmt), not clean, need detailed cleaning(corners), floors in bsmt areas by dish machine, 3 compartment sink not clean, need detailed cleaning(corners). Floors in walk in cooler under shelvin...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Walls, in kitchen prep areas by prep table, grill areas not clean, need detailed cleaning. Ceiling tiles in kitchen prep area not clean, need detailed cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Missing/damaged light shields in kitchen prep areas shall be replaced/provided.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST INSTALL A HAND WASHING SINK FOR THE 1ST FLOOR BAR AREA WITH RUNNING HOT AND COLD WATER.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE. FOUND FOODS AT TEMPERATURES RANGING FROM 86F TO 125.8F IN A HOT HOLDING UNIT NOT PROPERLY SET-UP. FOUND ALFREDO SAUCE, (TOMATO SAUCE WITH MEATBALLS 125.8F) BROTH, VEGGIE SOU...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

DURING INSPECTION FOUND BROKEN HOT WATER FAUCET HANDLE AT THE REAR EXPOSED HAND SINK. PREMISES GIVEN 48 HOURS TO REPAIR SAID SINK. ALL HAND SINKS MUST BE PROPERLY MAINTAINED AT ALL TIMES.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

DURING INSPECTION WHICH STARTED AT 11:20 AM, THERE WAS NO CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING HANDLED, COOKED AND PREPARED. MANAGER ARRIVED AT 1:00 PM. INSTRUCTED MANAGEME...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

DURING INSPECTION FOUND NO HOT WATER IN THE CUSTOMER'S MEN'S RESTROOM. MUST ALWAYS PROVIDE HOT AND COLD RUNNING WATER AT ALL HAND SINKS AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN AND SANITIZE THE INTERIOR OF THE PIZZA HOT HOLDING UNIT TO REMOVE EXCESSIVE FOOD DEBRI.ALSO MUST DETAIL CLEAN AND EXTERIOR OF THE GREASE TRAP BOX ACROSS FROM THE DISH MACHINE IN THE BASEMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN AND SANITIZE THE CEILING VENT LOCATED ABOVE THE PANINI PRESS MACHINE AT THE SALAD PREP AREA TO REMOVE EXCESSIVE AMOUNTS OF DUST.ALSO MUST CLEAN DUST FAN COVERS IN THE BASEMENT WALK-IN COOLER. MUST REPLACE MISSING WALL COVING AT WALL COLUM...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR BROKEN TOILET STALL (ONE OF THREE) ON THE RIGHT SIDE OF THE LADIES RESTROOM LOCATED IN THE BASEMENT. MUST INSTALL A HAND WASHING SINK FOR THE 1ST FLOOR BAR AREA WITH RUNNING HOT AND COLD WATER.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

FOUND A FOOD PREP STAFF MEMBER PREPARING A SALAD NOT WEARING A HAIR RESTRAINT. ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS IN FOOD PREP AREAS AT ALL TIMES.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE THE ILLINOIS FOOD HANDLER'S SANITATION CERTIFICATE FOOD ALL FOOD HANDLER'S ON PREMISES FOR THE NEXT ROUTINE INSPECTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

BROKERN RUBBER GASKETS AT PIZZA STATION PREP COOLER, INSTRUCTED TO REPLACE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MEAT SLICER NOT CLEANED PROPERLY, FOOD GREASE AND FOOD DEBRIS STUCK ON BACK OF BLADE, INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MISSING WALLBASE COVERINGS UNDER 1ST FLOOR DISH WASHING AREA, INSTRUCTED TO REPAIR.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED AN AIR TEMPERATURE OF 43.3-45.8F INSIDE OF THE COCA-COLA 1 DOOR COOLER NEXT TO THE SALAD COOLER. THIS UNIT WAS PREVIOUSLY TAGGED HELD FOR INSPECTION ON 3/12/13 AND WAS STILL BEING USED TO STOR...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED MILK AT 45.9F, WHIPPING CREAM AT 45.6F, YOGURT AT 45.2F, CAESAR DRESSING AT 45.2F, CUT FRUIT AT 45.2F, CHEESE AT 45.6F, RANCH DRESSING AT 45.6F, PARMESAN CHEESE AT 43.8F. MANAG...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

DETAIL CLEAN THE WALLS OF THE PIZZA PREP AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE COCA-COLA 1 DOOR PREP COOLER NEXT TO THE SALAD COOLER WITH AN AIR TEMPERATURE OF 50F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MILK, CHEESE AND YOGURT. THE UNIT WAS ...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SAUSAGE AT 60.1F, MILK AT 44.0F, YOGURT AT 51.3F, CHEESES AT 43.7-48.3F, EGGS AT 43.3-44.9F, RANCH DRESSING AT 46.2F, CREME BRULEE AT 43.5F, AND CUT FRUIT AT 50.3F. MANAGEMENT VO...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOOD (SOUP AT 181.4F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR S...

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

THE PREVIOUS INSPECTION REPORT SUMMARY FROM 2/2/12 WAS NOT DISPLAYED. AN INSPECTION SUMMARY REPORT FROM 6/3/09 WAS POSTED IN THE WALL FRAME. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF A...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REPAIR THE DOOR GASKET FOR THE COCA-COLA 1 DOOR PREP COOLER NEXT TO THE SALAD COOLER, SO THAT THE DOOR CLOSES PROPERLY. MUST PROVIDE HANDLES FOR ALL PREP COOLER LIDS AND SLIDING DOORS. MUST PROVIDE ADEQUATE SHELVING FOR THE PREP LINE COOLER NE...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE INTERIOR OF THE PREP COOLER IN THE 1ST FLOOR PREP AREA BETWEEN THE 3 COMPARTMENT SINK AND THE PREP TABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

DETAIL CLEAN THE WALLS OF THE PIZZA PREP AREA.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING/SERVING POTENTIALLY HAZARDOUS FOODS (I.E. CHICKEN, BEEF, SOUPS, PIZZA,ETC.)INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. #70229-13 ISSUED.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 10/13/2011: 31-KNIVES ARE WEDGED BETWEEN WALL AND PREP TABLE. INSTRUCTED TO STORE KNIVES IN A CLEAN AREA. 32-BROKEN RUBBER GASKETS FOR COOLER DOORS INSTRUCTED TO REPAIR AND MAINTAIN. 32-MUST INSTALL A S...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. MISSING HOT WATER KNOB AT...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. KNIVES ARE WEDGED BETWEEN WALL AND PREP TABLE, INS...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL A SPLASH GUARD BETWEEN HAND SINK AND CLEAN UTENSILS SHELVES IN LOWER LEVEL KITCHEN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BROKEN RUBBER GASKETS FOR COOLER DOORS INSTRUCTED TO REPLACE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL A COVER FOR ICE BIN AT BAR AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. SHELVES INSIDE COOLERS, KITCHEN WALLS, DRY STORAGE ROOMS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR NOT CLEAN UNDER DISH MACHINE, ALONG WALL BASE AND CORNERS. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. WALLS IN POOR REPAIR IN LOWER LEVEL KITCHEN, DAMAGED WALLS AND PEELING PAINT NOTED BEHIND CLEAN POTS AND PANS SHELVES. INSTRUCTED TO INSTALL DURABLE SURFACE AND MAINTAIN.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

Molluscan's shell stock shall be obtained in containers bearing legible source identification tags or labels. FOUND 5 LBS OF FRESH SHELL FISH ( MUSSELS ) STORED IN WALK-IN COOLER WITHOUT TAG, MGR UNABLE TO FIND TAG. INSTRUCTED MGR TO KEEP TAG FOR 90...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned.MUST PROVIDE SCREEN FOR KITCHEN WINDOWS OR KEEP CLOSED.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER FOR ALL COOLERS.