LA Gondola Cucina Italiana

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

Exhaust hood, filters, Meat slicer, depp fryer cabinets and ice machine not cleaned. Instructed to detail clean and sanitize.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

Facilities not maintaining proper temperature. Internal temperature of walk-in cooler at 46.8 F while storing potentially hazardous foods. Instructed that coolers must maintain 40 F or below. Critical citation issued 7-38-005(A). "Held for Inspection...

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

Potentially hazardous foods not maintianing proper temperature during storage, preparation, display and service. Found the floowoing food item in walk-in cooler stated above: 10 lbs Chicken Breast at 46.9 $60, 5 lbs Salmon at 46.3 F $60, 15 lbs Veal ...

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

Multi use utensils not properly stored. Instructed to invert utensils to prevent contamination before use.

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

Exhaust hood, filters, Meat slicer, depp fryer cabinets and ice machine not cleaned. Instructed to detail clean and sanitize.

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

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED COOK USING COOKS LINE EXPOSED HAND SINK FOR FOOD PREP. FILLING COOKING P...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED. NO VALID CITY CERTIFICATE...

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

ALL PREPARED FOODS MUST BE LABELED AND DATED. ALL BULK FOODS MUST BE LABELED.

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

MISSING CEILING TILE ABOVE HOT WATER TANK MUST BE REPLACED AND SMOKE DAMAGED TILES THROUGHOUT REAR PREP MUST BE CLEANED/REPLACED.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS THROUGHOUT PREP AND DISH AREAS.

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

NO COLD WATER AT BAR THREE COMPARTMENT SINK. MUST PROVIDE. HOSE ATTACHED TO DISH THREE COMPARTMENT SINK. MUST REMOVE HOSE AND THREADED NOZZLE FROM SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ALL UNUSED COOLERS AND COOKING EQUIPMENT MUST BE REMOVED FROM OUTDOOR WALKWAY.

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

ALL EMPLOYEES IN FOOD PREP AREAS MUST WEAR HAT OR HAIR RESTRAINTS. HAIR EXTENSIONS FOUND ON SHELVING BEHIND BAR NEXT TO TO GO FOOD CONTAINER. HAIR MUST NOT BE STORED BEHIND BAR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

TOXIC ITEMS PROPERLY STORED, LABELED AND USED

Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. OBSERVED IMPROPER TOXIC ROACH SPRAY AND POWDER BORIC ACID IN FOOD CONTACT A...

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

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 2-15-11 # 491787. #33-DETAIL CLEAN MEAT SLI...

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. DIRT KNIVES STORED IN WALL MOUNTED KNIFE HOLDER.

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. ALL SHELVING AND GLASSWARE MATTING THROUGHOUT BAR MUST CLEAN. SHELVING THROUGHOUT KITCHEN MUST CLEAN.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. STAND MIXER WITH ENCRUSTED FOOD DEBRIS, MUST CLEAN AND MAINTAIN. INTERIOR AND EXTERIOR OF DISH MACHINE WITH ACCUMULATED...

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. FLOORS IN THE FOLLOWING AREAS NEED CLEANING AND DEBRIS REMOVED: BEHIND BAR, THROUGHOUT KITCHEN UNDER ALL SHELVING, UNDER COOKS LINE EQUIPMEN...

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. WATER DAMAGED CEILING IN LADIES WASHROOM. MUST REPAIR. DIRTY FOOD SPLATTER ON DISH MACHINE WALL MUST CLEAN/REMOVE. ALL HOLES IN WALLS AT DISH MACHINE AREA MUST SEAL.

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...

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

All employees shall be required to use effective hair restraints to confine hair. ALL EMPLOYEES IN FOOD PREP MUST WEAR HAT/HAIR RESTRAINT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

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

Shellfish shall be obtained from an approved source and kept in their original package until sold. SHELLFISH TAG NOT IN PLACE.OBSERVED 10 POUNDS OF FRESH MUSSELS STORED IN WALK-IN, AND 2 POUNDS OF FRESH MUSSELS STORED IN PREP COOLER WITHOUT SHELLFIS...

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN MEAT SLICER, ENCRUSTED FOOD.

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. CLEAN FLOOR BEHIND WHITE CHEST FREEZER AND 4 DOOR COOLER,IN PREP AREA.(DEBRI).

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT SHIELD IS NEEDED ABOVE THE PREP TABLES AND DISHROOM

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. WALK-IN COOLER IS NOT OPERATING AT TIME OF INSPECTION. MUST MAINTAIN BELOW 40F. CRITICAL VIOLATION 7-38-00...

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. OBSERVED DEAD INSECTS ON THE FLOOR OF THE WALK-IN FREEZER. MUST REMOVE.

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. OBSERVED BLACK CEILING TILES AND CEILING TRACKS IN THE PREP AREA. MUST REPLACE WITH WHITE TILES.

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

REPAIR THE LEAKS AT THE DRAIN LINES OF THE EXPOSED HANDSINK NEAR THE DISHMACHINE AND AT THE 3 COMPARTMENT SINK IN THE DISHWASH AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE ANY NON-WORKING AND UNUSED EQUIPMENT FROM TH...