Mama Milano

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010.NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO VOMIT AND DIARRHEA PROCEDURE OR CLEAN UP KIT ON SITE. FACILITY MUST PROVIDE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSU...

ALLERGEN TRAINING AS REQUIRED

FOUND NO PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

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

Observed red sauce stored in 2 door Coca Cola Refrigerator unit with proper dates but no common name on labels. Informed site that potentially hazardous foods stored for 24 hours or more must have proper label, common name along with date. Instructed...

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

Observed raw wood shelving inside wooden cabinet unit stored in hallway storage. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to replace, or install food grade plastic shelving liner. Maintain at all time...

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

Observed excessive chipped paint, located underneath the faucet in utility sink closet. Instructed manager to resurface and ensure surface is smooth and easily cleanable. Maintain at all times.

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

MUST DATE AND LABEL ALL FOODS NOT FOUND IN THEIR ORIGINAL PACKAGING. FOUND TWO LARGE PLASTIC CONTAIERS WITH RED LIDS HOLDING COLD COOKED PASTA NOT DATED OR LABELED. MUST ALWAYS PROVIDE.

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

ALL SPOONS AND FORKS MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE(HANDLES-UP).

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

COVER FOR ICE BIN IS MISSING AT (BAR AREA).INSTRUCTED TO PROVIDE AND MAINTAIN.

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

MISSING STOPPERS FOR 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN.

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

NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (MEAT BALL,PASTA,SALADS ETC). INSTRUCTED TO HAVE A FOOD SERVICE MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012.

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

NOTED MISSING LIGHT BULB INSIDE UPRIGHT REFRIGERATION UNIT (FOR BEER) AT THE HALL WAY. INSTRUCTED TO INSTALL A LIGHT BULB INSIDE REFRIGERATION UNIT.

FOOD HANDLER REQUIREMENTS MET

NOTED EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED THAT ALL EMPLOYEES MUST HAVE THEIR FOOD CERTIFICATES ON SITE ALWAYS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PIZZA PREP COOLER WITH AN AIR TEMPERATURE OF 54.3F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESE AND CHICKEN. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE C...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PIZZA PREP COOLER. OBSERVED CHICKEN AT 50.2F, COOKED EGGPLANT AT 49.8F, SAUSAGE AT 51F, CHEESE AT 48.5F, COOKED PEPPERS AT 48.3F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FO...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

NO CHLORINE SANITIZER WAS DETECTED AT THE FINAL RINSE FOR THE LOW TEMPERATURE DISHMACHINE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE FINAL RINSE AT 100PPM CHLORINE FOR THE DISHMACHINE. CRITICAL VIOLATION 7-38-030.

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

NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE IS POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST BE POSTED ON THE PREMISES AND THAT A CERTIFIED FOOD MANAGER IS ONSITE WITH THEIR ORIGINAL CITY OF...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

DISHWASHING FACILITIES NOT PROPERLY INSTALLED. THE FAUCET FOR THE 3 COMPARTMENT SINK DOES NOT REACH INTO THE LEFT AND RIGHT SINK COMPARTMENTS. MANAGEMENT INSTRUCTED TO INSTALL A LONGER FAUCET TO REACH ALL 3 COMPARTMENTS. SERIOUS VIOLATION 7-38-030...

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

OBSERVED KNIVES STORED IN BETWEEN THE PREP TABLE AND PREP COOLER. MANAGEMENT INSTRUCTED TO STORE CLEAN KNIVES IN A KNIFE RACK.

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

FLOORS NEED CLEANING ALONG THE WALL BASE BEHIND REACH IN COOLERS AT THE OF PREMISES TO REMOVE DUST AND DEBRIS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND ICE SCOOP INSIDE ICE BIN. MUST PROPERLY STORE ICE SCOOP IN A CONTAINER WHEN NOT IN USE.

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

BARE WOODEN DOORS OF CABINETS AT REAR STORAGE AREA MUST BE SEALED, TO MAKE SURFACES SMOOTH & EASILY CLEANABLE. CUTTING BOARD WITH DEEP GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanabl...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. COOLERS WERE NOT RUNED ON AT THE TIME OF THE INSPECTION. MUST TURN ON AND MAINTAIN BELOW 40F. CRITICAL VIO...

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

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OUTE...

* 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 ORIGINAL FOOD SANITATION CERTIFICATE POSTED IN THE ESTABLISHMENT. MUST PROVIDE. NO POTENTIALLY HAZARDOUS FOOD WAS ...

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 CAULK AND SEAL THE OPENINGS IN THE WALLS BEHIND THE BAR AREA.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

MUST INSTALL A SELF-CLOSING DOOR DEVICE FOR BOTH RESTROOMS DOORS.

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

3 SINK STOPPERS ARE NEEDED AT THE BAR 3 COMPARTMENT SINK. MUST PROVIDE OR SHOW EVIDENCE OF THE GREASE TRAP. CAP THE OPEN DRAIN BEHIND THE BAR.

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 THERMOMETERS INSIDE OF ALL COOLERS AND FRE...