Polpetti

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

NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEAN UP KIT OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

PROPER DATE MARKING AND DISPOSITION

MUST PROVIDE DATE MARKINGS ON ALL RTE/TCS FOODS PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE A CONSUME BY DATE ON FOOD AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUS PROVIDE LABELS ON FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES, WHEN HAS BEEN REMOVED FOR ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST REPLACE MISSING LIGHT SHIELDS ABOVE PREP AREA, INSTRUCTED TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPLACE BURNED OUT LIGHT ABOVE PREP AREA, INSTRUCTED TO MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION LICENSE. INSTRUCTED TO COMPLETE THE ONLINE TRAINING AND KEEP CERTIFICATE ONSITE,

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

Observed potentially hazardous food at improper temperature in: -Pepsi 1 door cooler behind front counter: 57.1f, 5lbs of garlic cream garlic sauce, at a value of $30.00: preparation date:2/14/18 - Communal walk in cooler, in rear near loading doc...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Observed no soap or paper towels at exposed hand sink, at time of inspection. Instructed manager to provide soap and paper towels, at all times to ensure proper hand washing. Manager corrected violation during inspection. Critical violation #7-38-03...

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

Observed several potentially hazardous food items, tomato sauce, cream garlic sauce, stored in walk-in cooler and front 1 door cooler without proper labels. Whenever foods are stored or removed from the bulk container, must be labeled with name, date...

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

Observed plastic disposable knives, spoons and forks stored up right in display container at front counter. Instructed manager to invert items in display container to prevent contamination. Maintain at all times.

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

Observed dark, deep, grooves and cuts on cutting board under DoughPro Panini Press. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to replace or resurface. Maintain at all times.

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

OBSERVED NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, AND NO CERTIFICATES POSTED, WHILE POTENTIALLY HAZARDOUS FOODS (MEATBALLS, LATTES, TOMATO SAUCE) ARE PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST B...

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

Observed pans and bottles stored under 3 compartment sink. Must elevate all items 6 inches above the floor to allow for proper cleaning. Must maintain same.

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

OBSERVED NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, AND NO CERTIFICATES POSTED, WHILE POTENTIALLY HAZARDOUS FOODS (MEATBALLS, LATTES, TOMATO SAUCE) ARE PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST B...

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

OBSERVED THE WASH CLOTHS BEING USED TO LINE THE DRYING RACK ARE SOILED WITH PINK AND GRAY COLORED STAINS. INSTRUCTED TO WASH THE WASH CLOTHS AND AIR DRY ALL DISHES IN A SANITARY MANNER.

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

OBSERVED EMPLOYEE BELONGINGS (PURSES, JACKETS) STORED ON SHELVING AMONG FOOD AND RESTAURANT SUPPLIES. INSTRUCTED TO STORE EMPLOYEE BELONGINGS AWAY AND SEPARATE FROM FOOD SERVICE MATERIALS.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE

OBSERVED NO HOT WATER IN FACILITY. OBSERVED HOT WATER TEMPERATURE TO BE 77 DEGREES. MUST PROVIDE HOT WATER AT TEMPERATURE OF 110-120 DEGREES. HOT WATER WAS PROVIDED. CRITICAL CITATION ISSUED: 7-38-030.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

PROPERLY STORE WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE IDPH FOOD HANDLER CERTIFICATIONS AS REQUIRED.

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

QUATERNARY SANITIZER ON SITE WITH NO CHEMICAL TEST STRIPS. MUST PROVIDE.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

OBSERVED FOOD PREP AND FOOD HOLDING AREAS NOT PROTECTED FROM THE PUBLIC. MUST INSTALL A SHIELD/SNEEZE GUARD IN FRONT OF PREP HOT HOLDING UNITS, PREP TWO DOOR COOLER AND OPEN PREP BUTCHER BLOCK AREA NEXT TO ICE CREAM FREEZER/COOKING AREA.

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

DIRTY FLOOR DRAIN UNDER THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AN INTERNAL THERMOMETER FOR ICE CREAM FREEZER.