CONTE DI SAVOIA INC WEST

2227 W TAYLOR ST, CHICAGO, IL 60612 · Restaurant

12 inspections

1. Toiles4 mars 2021

   0 infraction

2. Toiles28 janv. 2020

   2 infractions

   • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
     • NO HAND WASHING SINK IN THE FRONT CAPPUCCINO SERVICE AREA. INSTRUCTED TO PROVIDE A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, HAND WASHING CLEANSER, AND DRYING PROVISIONS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c)
   • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
     • OBSERVED FOOD DEBRIS UNDER EQUIPMENT, SHELVES, INSIDE THE COOLERS AND ON THE FLOOR. INSTRUCTED TO CLEAN AND MAINTAIN
3. Toiles6 août 2019

   3 infractions

   • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
     • NO EMPLOYEE HEALTH POLICY ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
   • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
     • OBSERVED TCS FOODS (COOKED CHICKEN BREAST, HAM, ROAST BEEF, ETC.) WITH NO PROPER DATE MARKING AND DISPOSITION. INSTRUCTED THAT ALL TCS FOODS, PREPARED ON SITE AND HELD FOR OVER 24 HOURS MUST HAVE PROPER DATE MARKING AND DISPOSITION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
   • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
     • OBSERVED EXCESSIVE DIRT, DUST AND FOOD DEBRIS ON THE FLOORS AND ALONG THE BASEBOARDS THROUGHOUT THE FOOD PREP AREA, IN BETWEEN THE KITCHEN AND COOKING EQUIPMENT, AND IN THE TOILET ROOM AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
4. Toiles1 oct. 2018

   7 infractions

   • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
     • 2.102.14(N) NO EMPLOYEE HEALTH POLICY ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
   • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
     • 2.501.11 NO CLEAN-UP KIT AVAILABLE ON-SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE THE KIT & PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEA EVENTS THAT INVOLVED THE DISCHARGE FOR FECAL OR VOMITUS MATTER ONTO SURFACES IN THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
   • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
     • 3.501.17 MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS PREPARED ONSITE, AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
   • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
     • 3.302.12 MUST LABEL ALL FOOD CONTAINER IN PREP AREA WITH COMMON FOOD NAMES, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
   • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
     • 4.501.11(A) MUST PROVIDE SINK STOPPERS FOR 3-COMP SINK IN PREP AREA. INSTRUCTED TO MAINTAIN.
   • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
     • 6.501.12 MUST DETAIL CLEAN FOOD AND WATER DEBRIS FROM FLOORS THROUGHOUT PREP AREA. INSTRUCTED TO MAINTAIN. ALSO, REMOVE STAINS FROM CEILING TILES IN TOILET ROOMS.
   • 58. FORMATION D ' ALLERGÈNE
     • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO SANITATION LICENSE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON-SITE AT ALL TIMES.
5. Toiles8 mai 2017

   4 infractions

   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • CLEAN VENTILATION FAN TO REMOVE ALL DUST AND GREASE BUILD UP. MUST CLEAN AND MAINTAIN.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • WALLS IN REAR PREP AREA AT WINDOW IN NEED OF CLEANING TO REMOVE ALL BUILD UP OF DUST AND GREASE MUST CLEAN AND MAINTAIN.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.
6. Réinspection des toiles7 avr. 2016

   4 infractions

   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • Instructed to sand or replace the cutting boards in the prep area with deep, dark grooves and stains. Maintain smooth and easily cleanable surfaces.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • Instructed to clean and maintain the floors in the basement, in all corners and under/around all heavy equipment. Maintain same.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • Instructed to clean and maintain the walls/ceiling tiles in the prep area. Remove all dirt/dust and food spills. Instructed to replace all water stain ceiling tiles in the prep area. Maintain same.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • Instructed to hang all mops up to dry when not in use. Remove the clutter in the side area (leading to the basement) and organize the area.
7. Toiles31 mars 2016

   7 infractions

   • 6. HANDS LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
     • Poor hygienic practices: Observe a female employee put on a pair of gloves and began to make a sandwich. Instructed to always wash hands before putting on gloves, multi-tasking, handling money, touching the body, etc. Critical violation 7-38-010A)
   • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
     • Found no city of Chicago food sanitation certificate posted nor a certified food manager on site while preparing/serving potentially hazardous foods (i.e. tuna, dairy, beef, etc.). Instructed to have a valid city of Chicago sanitation certificate posted and a certified food manager on site at all times during the handling/serving of potentially hazardous foods. Serious violation 7-38-012
   • 22. MACHINES DE POISSONS: FOURNISSÉES AVEC THERMOMETRES ACCURÉS, CUISSON D ' ESSAI CHIMIQUE ET COCHE DE GAUGE SUITE
     • Found no chemical test kit for the 3-compartment sink or for wash cloths used to wipe surfaces. Instructed to obtain the kit and always have it on site. Serious violation 7-38-030
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • Instructed to sand or replace the cutting boards in the prep area with deep, dark grooves and stains. Maintain smooth and easily cleanable surfaces.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • Instructed to clean and maintain the floors in the basement, in all corners and under/around all heavy equipment. Maintain same.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • Instructed to clean and maintain the walls/ceiling tiles in the prep area. Remove all dirt/dust and food spills. Instructed to replace all water stain ceiling tiles in the prep area. Maintain same.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • Instructed to hang all mops up to dry when not in use. Remove the clutter in the side area (leading to the basement) and organize the area.
8. Toiles14 avr. 2015

   4 infractions

   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR REACH-IN COOLER. OBSERVED CHICKEN AT 43.5F, EGG SALAD AT 47.1F, TURKEY AT 47.3F, TUNA SALAD AT 43.8F, ROAST BEEF AT 43.8F, PROSCIUTTO AT 45.6F, CAPICOLLO HAM AT 45.6F, PASTRAMI AT 43.8F, PASTA SALAD AT 43.8F, ROASTED EGGPLANT AT 46.7F, CHEESE AT 44.9F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 73# OF FOOD WORTH APPROXIMATELY $368. CRITICAL VIOLATION 7-38-005A.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • DETAIL CLEAN THE EXTERIOR OF THE GREASE TRAP IN THE BASEMENT.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • CLEAN THE GREASE FROM THE BASEMENT FLOOR.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • REMOVE UNNECESSARY ARTICLES STORED ON THE FLOOR OF THE BASEMENT IN THE CORNER. REMOVE UNNECESSARY ARTICLES AND STORE REMAINING ARTICLES OFF OF THE FLOOR AND AWAY FROM THE WALLS.
9. Toiles15 mai 2014

   2 infractions

   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • MUST CLEAN THE BOTTOM SHELF OF THE REACH IN COOLER TO REMOVE SPILLS.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • MUST CLEAN THE FLOORS IN THE PREP AREA AROUND,EQUIPMENT ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS.
10. Toiles21 nov. 2013

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • CLEAN BETWEEN RUNNERS OF DOORS AT THE DELI COUNTER,HAS OLD FOOD DEBRIS BETWEEN RUNNERS AND CLEAN ALL COUNTER TOP TABLES OF FOOD DEBRIS IN THE REAR PREP AREA
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • SOME STAINED CEILING TILES IN THE CUSTOMER DINNING AREA,MUST REPLACE
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • REMOVE GREASE BUILD-UP FROM VENTILATION HOOD ABOVE STOVE IN THE PREP AREA
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • REMOVE CLUTTER FROM THE BASEMENT AREA,TO PREVENT RODENT HARBORAGE
11. Toiles7 avr. 2011

    3 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CLEAN AND MAINTAIN BLADE OF CAN OPENER AT PREP TABLE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • CLEAN FLOORS UNDER AND BEHIND KITCHEN EQUIPMENT.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. REPLACE WATER STAINED CEILING TILES IN BOTH WASHROOMS.
12. Toiles12 avr. 2010

    4 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. The three door prep-cooler doors are dirty inside and out. Wash, rinse and sanitize the cooler doors and sink interiors in detail.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • Clean out dried up evidence of leaking water in the shield above the meat slicer and find and repair the source of said leak.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 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. Repair the small leak under the exposed handsink.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • Store wiping cloths in sanitizing solution between use.