CONTE DI SAVOIA INC

1438 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

22 inspections

1. Canvass13 avr. 2026

   4 infractions

   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • REAR DOOR NOT PROTECTED, APPROX 1/4 INCH GAP AT BOTTOM/SIDE OF DOOR. INSTD TO REPAIR SO AS TO BE TIGHT FITTING AND PROTECTED
   • 40. PERSONAL CLEANLINESS
     • FOOD HANDLERS WITHOUT RESTRAINTS FROM BEARDS. INSTD TO WEAR BEARD RESTRAINTS AND MAINTAIN
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • MISSING PROPER STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE PROPER STOPPERS AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MISSING CEILING TILES IN CUSTOMER TOILET ROOM. INSTD TO REPLACE AND MAINTAIN
2. Canvass21 mai 2025

   5 infractions

   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • MUST INSTALL A SPLASHGUARD BETWEEN THE EXPOSED HAND WASHING SINK AND THE 3-COMPARTMENT SINK IN THE DISH WASHING AREA.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • CLEAN THE STOVETOP, MICROWAVE AND GREASE TRAP IN THE FOOD PREP AREAS.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • THE DRAIN LINE UNDER THE MOP SINK IN THE EMPLOYEE WASHROOM IS LEAKING. MANAGEMENT INSTRUCTED TO REPAIR.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • CLEAN THE FLOOR UNDER THE 3-COMPARTMENT SINK IN THE DISH WASHING AREA AND UNDER THE 2-COMPARTMENT SINK IN THE OFFICE AREA.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • THE VENTILATION FAN IN THE CUSTOMER WASHROOM IS NOT OPERATIONAL. MUST REPAIR OR REPLACE THE VENTILATION FAN.
3. Canvass Re-Inspection20 mars 2024

   0 infraction

4. Canvass13 mars 2024

   7 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED HANDS WASHING SINK IN THE PREP AREA AND EMPLOYEE RESTROOM NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLERS OBTAINED HAND SOAP FOR THE HAND SINK DURING THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED. SEE ABOVE.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO PAPER TOWELS IN THE WASHROOM AT THE WASHBOWL SINK NOR AT THE HAND SINK IN THE PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR THE HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C).
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • "OBSERVED NO CURRENT PEST CONTROL LOG BOOK ON THE PREMISES. INSTRUCTED THE PERSON IN CHARGE THAT A LICENSED PEST CONTROL COMPANY AND OPERATOR MUST PROVIDE AT LEAST 2 PEST INSPECTIONS A YEAR, AND THE REPORTS MUST BE MAINTAINED IN THE LOG BOOK. INSTRUCTED TO PROVIDE A CURRENT PEST CONTROL LOG BOOK AND PEST INSPECTION REPORTS. THE PEST CONTROL COMPANY ARRIVED TO PERFORM SERVICE DURING THE INSPECTION. PRIORITY FOUNDATION 7-38-020(C). CITATION ISSUED."
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISHWASHING, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON THE FAN IN THE WALK-IN COOLER, LIGHT SHIELDS IN THE COOKING AREA, AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS, AND CEILING/WALL VENTS.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENTS.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATION FROM REPORT #2573924 ON 4/10/23 WAS NOT CORRECTED: #47 -OBSERVED DIRTY CARDBOARD BEING USED AS A SHELF LINER IN THE SELF-SERVICE COOLERS. OBSERVED WOODEN PALLETS USED AS SHELVING INSIDE THE BASEMENT WALK-IN COOLER. MUST REMOVE AND PROVIDE SHELVING AND SHELF LINER THAT IS SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE. #49- OBSERVED DIRT AND DEBRIS BUILD UP INSIDE ALL COOLERS, CHEST FREEZERS, AND COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.
5. Canvass Re-Inspection17 avr. 2023

   3 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • 4-101.19 OBSERVED DIRTY CARDBOARD BEING USED AS A SHELF LINER IN THE SELF-SERVICE COOLERS. OBSERVED WOODEN PALLETS USED AS SHELVING INSIDE THE BASEMENT WALK-IN COOLER. MUST REMOVE AND PROVIDE SHELVING AND SHELF LINER THAT IS SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • 4-602.13 OBSERVED DIRT AND DEBRIS BUILD UP INSIDE ALL COOLERS, CHEST FREEZERS, AND IN COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • 6-501.11 OBSERVED MULTIPLE CEILING TILES MISSING IN THE PREP AND FOOD STORAGE AREAS. MUST REPLACE ALL MISSING CEILING TILES THROUGHOUT AND MAINTAIN.
6. Canvass10 avr. 2023

   7 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED NO HANDWASHING SIGNAGE AT THE PREP, DISH, AND WASHROOM HANDWASH SINKS. MUST PROVIDE AND MAINTAIN.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE FRONT COFFEE PREP/MILK COOLER. MUST PROVIDE AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED DIRTY CARDBOARD BEING USED AS A SHELF LINER IN THE SELF-SERVICE COOLERS. OBSERVED WOODEN PALLETS USED AS SHELVING INSIDE THE BASEMENT WALK-IN COOLER. MUST REMOVE AND PROVIDE SHELVING AND SHELF LINER THAT IS SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • OBSERVED DIRT AND DEBRIS BUILD UP INSIDE ALL COOLERS, CHEST FREEZERS, AND IN COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • MUST DETAIL CLEAN FLOORS UNDERNEATH ALL EQUIPMENT AND IN THE 1ST FLOOR REAR STORAGE AREA AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED MULTIPLE CEILING TILES MISSING IN THE PREP AND FOOD STORAGE AREAS. MUST REPLACE ALL MISSING CEILING TILES THROUGHOUT AND MAINTAIN.
   • 60. PREVIOUS CORE VIOLATION CORRECTED
     • PREVIOUS CORE VIOLATIONS FROM 5/23/2022 REPORT #2556219 NOT CORRECTED: VIOLATION #37 (3-602.11(A; B:1-4,6,7; C; D)) PACKAGED FOOD FOR CUSTOMER SELF-SERVICE MUST BE LABELED PROPERLY. OBSERVED PACKAGED TIRAMISU WITHOUT A LABEL. OBSERVED PACKAGED PASTA WITH MISSING CONTENTS ON THE LABEL (INGREDIENTS, NET QUANTITY). MUST PROVIDE LABEL WITH PROPER INFORMATION. VIOLATION #56 (4-301.14) VENTILATION HOOD MUST BE COMPLETELY COVERING THE OVEN UNIT IN THE REAR ON THE FIRST FLOOR. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.
7. Canvass23 mai 2022

   6 infractions

   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED TUNA AT IMPROPER COLD HOLDING TEMPERATURE AT 45.2F. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE. MACARONI SALAD FOUND AT 45.5F, EGG SALAD FOUND AT 45.3F, ROAST BEEF FOUND AT 50.3F, BAKED POTATO SALAD FOUND AT 44.9F, CHICKEN SALAD FOUND AT 44.8F, SLICED TOMATOES FOUND AT 52.1F, SLICED HAM FOUND AT 49.5F AND SAUSAGE LINKS FOUND AT 43.1F. TCS FOODS MUST BE HELD AT PROPER COLD HOLDING TEMPERATURE AT 41.0F OR BELOW. FOOD HAS BEEN DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 40 LBS AT A COST OF $200.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • PACKAGED FOOD FOR CUSTOMER SELF SERVICE MUST BE LABELED PROPERLY. OBSERVED PACKAGED TIRAMISU WITHOUT A LABEL. OBSERVED PACKAGED PASTA WITH MISSING CONTENTS ON LABEL (INGREDIENTS, NET QUANTITY). MUST PROVIDE LABEL WITH PROPER INFORMATION. Identity (name of food), Net Quantity of Contents, Ingredient List, Major Food Allergens, Business Name and Address, Nutrition Facts (if applicable), Safe Handling Instructions (applicable to raw Meat and Poultry).
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED LARGE HOLE IN WALL BENEATH HAND SINK IN DISH WASHING AREA. MUST PROPERLY SEAL.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED NUMEROUS OF CARD BOARD BOXES IN BASEMENT NEAR STAIRS. MUST REMOVE FROM PREMISES.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • VENTILATION HOOD MUST BE COMPLETELY COVERING OVEN UNIT IN REAR ON FIRST FLOOR.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES. MUST PROVIDE FOR CURRENT EMPLOYEES.
8. Canvass8 avr. 2020

   3 infractions

   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED SOME UNNECESSARY ITEMS IN BASEMENT STORAGE AREA; INSTRUCTED TO ORGANIZE AND MAINTAIN AREA.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • INSTRUCTED TO CLEAN THE FLOORS UNDER AROUND AND BEHIND EQUIPMENT IN PREP AREAS, STORAGE AND BASEMENT.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED SOME MISSING CEILING TILE ON THE SELLING FLOOR; REPLACE CEILING TILE WHERE NEEDED.
9. Canvass26 avr. 2019

   14 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. No CITATION ISSUED
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • 2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
   • 23. PROPER DATE MARKING AND DISPOSITION
     • MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS STORED IN COOLERS THAT ARE HELD OVER 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • ALL PREPACKAGED FOOD ITEMS FOR SALE SHOULD HAVE ALL INGREDIENT INFORMATION ON LABEL. MUST CORRECT AND MAINTAIN.
   • 41. WIPING CLOTHS: PROPERLY USED & STORED
     • ALL WIPING CLOTHS SHOULD MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. CORRECT AND MAINTAIN.
   • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
     • ALL SINGLE USE MUST BE STORED IN A CLEAN PROTECTED MANOR. REMOVE BOXES FROM FLOOR INVERT ALL TRAYS. CORRECT AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • ALL CUTTING BOARDS MUST BE CLEANED AND OR REPLACED WHEN WORN OR DISCOLORED. CORRECT AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND SPLATTER. MUST CORRECT AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • ALL STORAGE SHELVES IN NEED OF CLEANING, ALL SINKS AND ALL COUNTER TOPS TO REMOVE ALL FOOD SPILLS. CORRECT AND MAINTAIN.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • TOILET ROOMS IN NEED OF CLEANING AND SANITIZING. MUST ALSO REMOVE ALL FOUL ODORS. CORRECT AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FLOORS THROUGH OUT BASEMENT AND 1ST FLOOR PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. DETAIL CLEAN ALL AROUND ALL PREP TABLES IN CORNERS AND UNDER ALL SHELVES. WALLS IN REAR PREP AREA IN NEED OF CLEANING TO REMOVE ALL SPLATTER OF SAUCE. DETAIL CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • ALL UNNECESSARY CLUTTER IN BASEMENT AND AT REAR AREA OF STORE IN NEED OF REMOVAL AND OR ORGANIZING. MUST CORRECT AND MAINTAIN.
   • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
     • ALL EMPLOYEES IN NEED OF FOOD HANDLING TRAINING. MUST OBTAIN AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • NO ALLERGEN CERTIFICATE AVAILABLE ON-SITE DURING THE INSPECTION FOR THE INSPECTOR TO REVIEW. INSTRUCTED TO PROVIDE ALLERGEN CERTIFICATES FOR EMPLOYEES WITH THE CITY SANITATION CERTIFICATE ONLY. PRIORITY FOUNDATION, NO CITATION ISSUED.
10. Canvass11 juin 2018

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST DEFROST EXCESSIVE ICE ACCUMULATION FROM THE WHITE 1-DOOR UPRIGHT FREEZER BY THE DELI COUNTER. INSTRUCTED TO MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS AND DIRT FROM LOWER SHELVES ON PREP TABLES IN FRONT & REAR PREP AREAS, INTERIOR CONTACT SURFACES OF ALL DELI & PREP COOLERS THROUGHOUT. INSTRUCTED TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN DRIED FOOD FROM FLOORS (CORNERS) AND UNDER HEAVY EQUIPMENT IN FRONT & REAR PREP, FURNACE ROOM, AND THROUGHOUT BASEMENT. INSTRUCTED TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR/REPLACE STAINED AND MISSING CEILING TILES IN FRONT PREP, AND ON SALAES FLOOR. REPAIR HOLE IN WALL IN REAR PREP AREA ABOVE 3-COMP SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE BURNED OUT LIGHTS IN FRONT & REAR PREP AREAS. INSTRUCTED TO MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED EMPLOYEE CUTTING LETTUCE, NOT WEARING A BEARD GUARD TO PREVENT CONTAMINATING FOOD. INSTRUCTED TO WEAR GUARD AT ALL TIMES WHEN BEARD IS LONGER THAN 1/4".
11. Canvass17 juill. 2017

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: COOKING STOVE, PREP TABLES, MICROWAVE AND STORAGE SHELVES FRONT AND REAR OF KITCHEN PREP AREAS,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALL SECTIONS AND AREAS OF FIRST FLOOR AND BASEMENT AREAS, ALONG BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT (BUILT-UP DIRT, FOOD AND NON-FOOD DEBRIS), SOME AREAS OF FLOOR TILE IN POOR REPAIR, INSTRUCTED TO REPLACE BROKEN FLOOR TILE,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN(FOOD SPLATTERS, DIRT, STAINS) WALLS IN BOTH FOOD PREP, FOOD STORAGE, AND FOOD DISPLAY AREAS, IN HALLWAY LEADING INTO BASEMENT AND ON SALES FLOOR, AND SOME AREAS OF WALL IN POOR REPAIR, (CHIPPING PAINT) INSTRUCTED TO REPAIR, AND BETTER MAINTAIN, AND REPLACE ALL MISSING CEILING TILES THROUGHOUT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL STORAGE AREAS THROUGHOUT BASEMENT AND ON FIRST FLOOR MUST BE PROPERLY MAINTAINED WITH ALL ARTICLES AND ITEMS STORED ELEVATED 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALLS WHERE SPACE PERMITS. ALL UNUSED EQUIPMENT MUST ALSO BE PROPERLY STORED CLEAN IN THE SAME MANNER, INSTRUCTED TO MAKE ALL CLUTTERED AREAS FREE OF UNNECESSARY ARTICLES,
12. Canvass Re-Inspection13 déc. 2016

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SWINGING DOORS IN DELI AREAS NOT CLEAN, BLACK STAINED AND ALSO WORN SURFACES. INSTD TO CLEAN AND PAINT. WALL IN REAR BEHIND STOVE NOT CLEAN, FOOD DEBRIS/SAUCE. INSTD TO CLEAN AND MAINTAIN SAME
13. Canvass6 déc. 2016

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM 4/8/16 REPORT 1751627 NOT CORRECTED: 32 CUTTING BOARDS AT DELI SANDWICH PREP LINE AND IN REAR PREP BY MEAT SLICER, WORN, BEYOND REPAIR, WITH DEEP, DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS. 33 INTERIOR WELLS OF STEAM TABLE NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME. 35 MISSING AND STAINED CEILING TILES AT WEST SIDE OF DELI STORAGE AREA. INSTD TO REPLACE AND MAINTAIN TILES. VIOLATION 7-42-090 SERIOUS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SWINGING DOORS IN DELI AREAS NOT CLEAN, BLACK STAINED AND ALSO WORN SURFACES. INSTD TO CLEAN AND PAINT. WALL IN REAR BEHIND STOVE NOT CLEAN, FOOD DEBRIS/SAUCE. INSTD TO CLEAN AND MAINTAIN SAME.
14. Canvass8 avr. 2016

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS AT DELI SANDWICH PREP LINE AND IN REAR PREP BY MEAT SLICER, WORN, BEYOND REPAIR, WITH DEEP, DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS. EXTERIOR OF GREASE TRAP WITH RUSTY SURFACES. INSTD TO REMOVE RUST/PAINT SURFACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR WELLS OF STEAM TABLE NOT CLEAN, EXCESSIVE DEBRIS. INSTD TO CLEAN AND MAINTAIN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING AND STAINED CEILING TILES AT WEST SIDE OF DELI STORAGE AREA. INSTD TO REPLACE AND MAINTAIN TILES.
15. Canvass12 mai 2015

    8 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED A FOOD HANDLER RUB THE BACK OF HIS NECK AND TOUCH HIS HAIR, THEN PUT ON A PAIR OF GLOVES WITHOUT WASHING HIS HANDS. HANDS MUST BE WASHED IN BETWEEN TASKS WHICH INCLUDES TOUCHING FACE, HAIR OR PARTS OF THE BODY, AND WHEN LEAVING AND RETURNING TO THE FOOD PREP AREA. CRITICAL VIOLATION 7-38-020(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOOD ITEMS PACKAGED ON PREMISES MUST BE PROPERLY LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL DISPOSABLE SINGLE-SERVICE UTENSILS MUST BE PROPERLY STORED IN CLEAN CONTAINERS INVERTED(HANDLES UP OR OUT).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT OR REPLACE ALL RUSTY STORAGE/DISPLAY SHELVES, EXTERIOR OF DEEP FREEZER IN BASEMENT, AND EXTERIOR OF GREASE TRAP LID AT 3 COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: COOKING STOVE, PREP TABLE, AND EXTERIOR OF GREASE TRAP ALL IN DISHWASHING/REAR PREP AREA, STORAGE SHELVES AND RACKS THROUGHOUT ALL AREAS ON FIRST FLOOR, AND ALL SINKS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT ALL SECTIONS AND AREAS OF FIRST FLOOR AND IN BASEMENT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT (BUILT-UP DIRT, AND FOOD AND NON-FOOD DEBRIS(.)
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN(FOOD SPLATTERS, DIRT, STAINS) WALLS IN BOTH FOOD PREP, FOOD STORAGE, AND FOOD DISPLAY AREAS, IN HALLWAY LEADING INTO BASEMENT AND ON SALES FLOOR. REPLACE ALL HEAVILY STAINED CEILING TILES TROUGHOUT. CLEAN DEBRIS AND STAINS FROM ALL LIGHT SHIELDS THROUGHOUT. CLEAN GREAS BUILD-UP FROM HOOD ABOVE COOKING STOVE IN REAR FOOD PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL STORAGE AREAS THROUGHOUT BASEMENT AND ON FIRST FLOOR MUST BE PROPERLY MAINTAINED WITH ALL ARTICLES AND ITEMS STORED ELEVATED 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALLS WHERE SPACE PERMITS. ALL UNUSED EQUIPMENT MUST ALSO BE PROPERLY STORED CLEAN IN THE SAME MANNER.
16. Canvass5 juin 2014

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN DISPLAY SHELVES BY SELF SERVE COFFEE GRINDER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS BEHIND SERVICE COUNTER OF FOOD SPILLS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND UNNECESSARY ARTICLES IN BASEMENT, ORGANIZE AND MAINTAIN AT ALL TIMES.
17. Canvass4 juin 2013

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN FOOD DISPLAY SHELVING WHERE COFFEE BEANS ARE DISPLAY TO REMOVE COFFEE BEANS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS INSIDE BASEMENT STORAGE COOLER NEEDS CLEANING TO REMOVE SPILLS AND FOOD DEBRIS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NOTED LIGHT SHIELD IN BASEMENT WALK IN COOLER STARTING TO CRACK. MUST REPLACE AND MAINTAIN.
18. Canvass15 janv. 2013

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED DETAIL CLEANING AROUND ALL HEAVY EQUIPMENT IN DELI AREA TO REMOVE FOOD SPILLS AND DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE MISSING CEILING TILES AT REAR DISPLAY AREA. ALSO CLEAN LIGHT SHIELDS ABOVE PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NOTED THERMOMETERS IN DELI COOLER NOT WORKING PROPERLY. MUST REPLACE AND MAINTAIN.
19. Canvass20 janv. 2012

    6 infractions

    • 32. 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.MUST REPALCE OR RESAND CUTTING BOARDS AT REAR PREP AREA.
    • 33. 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.MUST CLEAN AND SANITIZE EXTERIOR AND INTERIOR OF ALL COOLERS, COLD HOLDING UNITS AND REFRIGERATORS.MUST DEFROST FREEZER AT BASEMENT.
    • 34. 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.MUST CLEAN ALL FLOORS AT BASEMENT, AND FRONT SERVICE CUSTOMER AREA AND DELI PREP AREA.
    • 35. 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 CLEAN AND SANITIZE REAR PREP AREA WALL TO REMOVE FOOD SPLASHES.MUST REPLACE OR REPAINT WATER DAMAGED CEILING TILES AT WESTSIDE OF DELI AREA.
    • 38. 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 and Regulations of the Board of Health.MUST REPAIR LEAKY FAUCET AT 3COMP SINK IN REAR PREP AREA.
    • 41. 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.MUST DECLUTTER AND BETTER ORGANIZE NEW WEST ROOM AND ELEVATE ITEMS 6 INCHES OFF THE FLOOR AT ALL TIMES.
20. Plainte6 juill. 2011

    3 infractions

    • 32. 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. THE SODA RACKS BELOW THE WEST PANNINI MACHINE HAVE A BUILDUP OF FOOD, CLEAN AREA AND MAINTAIN IN SANITARY CONDITION.
    • 33. 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. THE CAN OPENER AND COFFEE AREAS HAVE SOME FOOD RESIDUE BUILDUP, CLEAN AND MAINTAIN SURACES AND EQUIPMENT.
    • 34. 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. THE METAL POLE IN THE CENTER PREP AREA HAS A DIRTY BOTTOM AREA, CLEAN AND RESEAL THE POLE.
21. Canvass23 mars 2011

    3 infractions

    • 33. 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. THE CORNERS OF THE THREE COMPARTMENT SINK, THE INTERIOR OF THE SANDWICH PREP COOLER AND THE REAR KITCHEN PREP TABLE SHELVES AND LEGS HAVE SOME DIRTY BUILDUP: WASH, RINSE, SANITIZE AND REPAIR THE ABOVE ITEMS SO THEY ARE SMOOTH, SANITARY AND EASY TO MAINTAIN.
    • 34. 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. THE FLOOR AND BASEBOARD UNDER THE 3-COMPARTMENT SINK IS ROUGH AND UNSANITARY, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND SANITARY FROM CORNER TO CORNER.
    • 35. 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. RESEAL THE CORRODED BASEMENT WALK IN COOLER WALL SO IT IS SMOOTH AND SANITARY.
22. Plainte15 juin 2010

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The deli reach-in cooler is holding 52.3 f ambient air temperature. Cooler tagged held for inspection until repaired and inspected by the Chicago Department of Public Health. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. Approximately 15 pounds of fresh cheeses and cheese and ham roll-ups were found at 52.3 f internal temperature. Approximately $135.00 worth of product was discarded at this time.
    • 31. 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. Invert the deli containers in the basement shelving and store utensils used for dipping out olives etc in the walk-in cooler in a sanitary manner.
    • 32. 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. Clean, sanitize and maintain the stained cutting boards
    • 33. 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. The deli cooler sliding door tracks and interiors have some food crumbs and debris buildup. Wash, rinse and sanitize all of the equipment until it is clean and sanitary.
    • 34. 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 and maintain the deli, basement, walk-in cooler and rear prep area floors and baseboards so they are smooth and sanitary from corner to corner.
    • 35. 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. Clean the walls above the kitchen prep areas of accumulated grease and dust. Repair the hole in the wall north of the slicer.
    • 38. 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 and Regulations of the Board of Health. Install an exposed hand sink convenient and accessible to the rear prep area where the electric stove is. The slow drain in the deli handsink was repaired at this time. Wash, rinse and sanitize all of the sinks.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Keep wiping cloths in sanitizeing solution in between use.