LA GONDOLA CUCINA ITALIANA.

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

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" tag placed on walk-in cooler.

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 at 47.5 F $90, 90 lbs Mozzarella Cheese at 46.2 F $225, 35 lbs Eggs at 47.5 F $30, 50 lbs Ricotta Cheese at 45.8 F $100, 80 lbs Heavy Cream at 46.4 F $72, 9 lbs Mozzarella Balls at 45.9 F $15, 20 lbs Sweet Cream at 49.4 F $60, 50 lbs Pizza/Meat/Mrinara Sauce at 47.3 F $100. Instructed that potentially hazardous foods must maintain 40 F or below, manager voluntarily denatured and discarded foods, Value $812, 364 lbs. Critical citation issued 7-38-005(A).

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

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

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

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 POTS WITH WATER FOR FOODS THEN COOKED ON STOVE. RINSING FOOD IN COLANDER INSIDE EXPOSED HAND SINK. SAME EMPLOYEE USING WIPING CLOTH TO CLEAN EXPOSED HAND SINK THEN WIPE DOWN COOKS LINE WITH SAME CONTAMINATED CLOTH. ALSO OBSERVED SAME EMPLOYEE PUT ON RUBBER GLOVES WITHOUT WASHING HANDS AND THEN PREPARE FOODS. REVIEWED GOOD HYGIENIC PRACTICES WITH MANAGEMENT. OBSERVED FOOD NOT PROTECTED INSIDE WALK-IN COOLER AND FREEZER. RAW EGGS AND RAW MEAT BEING STORED OVER SHREDDED CHEESE. PAN OF PREPARED FRIED MOZZARELLA STICKS STORED ON TOP OF UNCOVERED CHEESE STICKS IN WALK-IN FREEZER. MANAGEMENT CORRECTED AND PROTECTED FOODS.

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 POSTED ON PREMISES.

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

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

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.

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.

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

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.

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

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 AREAS. CAN OF SPRAY IN SODA DISPENSING CABINET. POWDER BORIC ACID STORED ON FLOOR UNDER EXPOSED HAND SINK IN FOOD PREP AREA. BOTH CONTAINERS DISCARDED. INSTRUCTED THEIR LICENSED PEST CONTROL CO. SHOULD APPLY AUTHORIZED CHEMICALS ONLY.

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 SLICER, ENCRUSTED FOOD. #34-CLEAN FLOOR BEHIND WHITE CHEST FREEZER AND 4 DOOR COOLER,IN PREP AREA.(DEBRI).#36-LIGHT SHIELD IS NEEDED ABOVE THE PREP TABLES AND DISHROOM.

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.

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.

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 FOOD DEBRIS, MUST CLEAN. INTERIOR ICE MACHINE MUST CLEAN.

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 EQUIPMENT, AT DISH AREA, THROUGHOUT BAR AREA, UNDER COFFEE STATION, IN WALK-IN FREEZER. ALL FLOOR DRAINS THROUGHOUT BAR AND KITCHEN MUST CLEAN.

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: 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 and Regulations of the Board of Health. LEAK UNDER THREE COMPARTMENT SINK INTO BUCKET. MUST REPAIR.

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

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.