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BarTucci Homemade Italian Food, 3426 N Harlem Ave, Chicago, IL, USA
Report date: Mar 24, 2021
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: observed no written employee health policy on the premises. Instructed management to provide a signed employee health policy for each employee. Priority foundation violation 7-38-010, no citation issued.

5. Procedures for responding to vomiting and diarrheal events
- comments: observed no procedure/plan for responding to vomiting and diarrheal events. Instructed to provide and maintain required procedure/plan and appropriate supplies or kit. (necessary items at a minimum: gloves, face masks, disposable mops, and appropriate sanitizer/spray that is effective against norovirus). Priority foundation violation 7-38-005, no citation issued.

10. Adequate handwashing sinks properly supplied and accessible
- comments: instructed to provide and maintain handwashing signage at all handsinks (washrooms).

23. Proper date marking and disposition
- comments: observed ready-to-eat, tcs foods held for more than 24 hours (meat sauce,pastas etc. ) not date marked to indicate the date in which the food must be consumed or discarded. Management instructed to date mark all ready-to-eat, tcs foods held more than 24 hours. Priority foundation violation 7-38-005. No citation issued.

36. Thermometers provided & accurate
- comments: observed no metal stem thermometer for taking food temperatures. Instructed management to provide and maintain. Priority foundation violation 7-38-005,no citation issued.

38. Insects, rodents, & animals not present
- comments: observed approx: 20 rodent(mice)droppings on the floor and and along the walls in the rear water heater closet. Instructed to detail clean and remove all rodent droppings and sanitize all affected areas; additional pest control service is now recommended. Priority foundation violation 7-38-020(a), citation issued.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: instructed to properly store and invert dishes/bowls on kitchen storage shelf to prevent contamination before use and maintain.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed loose worned-out caulk around splashguards in kitchen handwashing sink. Instructed to repair and maintain.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed stained cutting boards in the kitchen prep area and on top of prep line coolers. Instructed management to resurface or replace the cutting boards and maintain.

49. Non-food/food contact surfaces clean
- comments: instructed to detail clean the grease buildup inside of the deep fryer and dry storage rack next to cooking equipments.

51. Plumbing installed; proper backflow devices
- comments: backflow prevention devices not located at ice machine,front coffee/espresso machine. Must install so backflow prevention devices may be located to be serviced and maintained.

53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: observed no covered waste receptacle provided in the woman's washroom. Must provide and maintain.

55. Physical facilities installed, maintained & clean
- comments: instructed to seal gaps/openings on lower walls in utility mop sink closet and at bottom door frame of water heater closet.

55. Physical facilities installed, maintained & clean
- comments: instructed to provide missing wall tiles along the 3-compartment sink area and detail clean light shields in kitchen prep area to remove debris and dead insects and maintain.

55. Physical facilities installed, maintained & clean
- comments: observed dirty floors with with grease and dried food debris behind the kitchen chest freezer and storage rack next to cooking equipments. Instructed to clean floors in detail and maintain.

56. Adequate ventilation & lighting; designated areas used
- comments: instructed to detail clean kitchen exhaust hood/filters to remove accumulation of grease build-up and maintain.

56. Adequate ventilation & lighting; designated areas used
- comments: instructed to replace burnt-out light bulbs above the 3-compartment sink area and maintain adequate lighting at all times.

57. All food employees have food handler training
- comments: observed no food handler certificates provided on the premises. Must show proof of training for all food handling employees.

58. Allergen training as required
- comments: allergen training is required for all employees that have a city of chicago food sanitation certificate. Instructed to complete training and keep certificates on site.

Source: chicago.gov
— Reported By Iwaspoisoned.com User March 30, 2021 9:01 AM