Davanti Enotecca

1359 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

13 inspections

1. Canvass11 sept. 2020

   0 infraction

2. Canvass23 avr. 2019

   7 infractions

   • 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
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • CONSUMER ADVISORY MUST BE ON THE MENU WITH AN (*) ASTERICK TO IDENTIFY THE PRODUCTS THAT GO WITH THE STATEMENT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • BASEMENT DOOR IN NEED OF RODENT PROOFING. LIGHT AVAILABLE AT BOTTOM. INSTRUCTED TO CORRECT.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • NEW TING BOARDS NEEDED AT 1ST FLOOR PREP AREA. WORN DARK IN COLOR. MUST REPLACE AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • THE INTERIOR OF ALL REACH IN COOLERS IN NEED OF CLEANING AND MUST REMOVE ALL SPILLS. CORRECT AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • HAND SINK AT 1ST FLOOR PREP AREA IN NEED OF STRONGER WATER PRESSURE. MUST CORRECT AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FLOORS IN BASEMENT PREP AREA IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. CLEAN FLOORS AROUND WALK IN COOLER AND FREEZER, IN CHEMICAL ROOM AND COFFEE ROOM. MUST CLEAN AND MAINTAIN.
3. Canvass2 avr. 2018

   10 infractions

   • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
     • OBSERVED EXPOSED HAND SINK IN BASEMENT PREP AREA IN CORNER NOT ACCESSIBLE FOR USE, AND WAS NOT SUPPLID WITH SOAP OR ANY TYPE OF DRYING DEVICE OR PAPER TOWELS TO DRY HANDS. INSTRUCTED TO MAKE SINK ACCESSIBLE FOR USE AND TO PROVIDE SOAP AND PAPER TOEWLS TO DRY HANDS AT ALL TIMES. CRITICAL VIOLATION 7-38-030
   • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
     • MUST LABEL ALL FOOD CONTAINERS IN DRY STORAGE IN BASEMENT LEVEL, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • MUST REPLACE CUTTING BOARDS ON PREP COOLERS IN BASEMENT PREP AREA, DARK GROOVES PRESENT. PROVIDE COVERS FOR ICE BINS BEHIND BAR. ALSO, REPAIR BROKEN HOODS ON PREP COOLERS IN HOT FOOD PREP AREA ON MAIN LEVEL. REPLACE HOT WATER KNOB ON 3-COMP SINK IN BASEMENT. ALSO, REPAIR BROKEN DOOR GASKET ON THE 1-DOOR UPRIGHT FREEZER IN BASEMENT.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • MUST CLEAN DEBRIS FROM INTERIOR PANEL OF ICE MACHINE IN BASEMENT.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • MUST CLEAN WATER AND DEBRIS FROM FLOORS IN HOT FOOD PREP AREA ON MAIN LEVEL, FLOOR THROUGHOUT BASEMENT PREP AREA, FLOOR IN BEER COOLER IN BASEMENT.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • MUST REPLACE/REPAIR STAINED AND MISSING CEILING TILES IN BASEMENT TOILET ROOMS AND OFFICE. SEAL LARGE HOLE AT LOWER WALL NEXT TO THE DRY STORAGE ROOM IN THE BASEMENT. ALSO, SEAL HOLES IN WALL AND CEILING AT REAR STAIRCASE LEADING UPSTAIRS TO OUTDOOR PATIO.
   • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
     • MUST REPAIR CRACKED LIGHT SHIELDS IN BASEMENT PREP AREA.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • MUST REPAIR LEAK AT THE BOTTON OF THE DISH MACHINE BEHIND THE BAR.
   • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
     • MUST INSTALL AND MAINTAIN WORKING THERMOMETERS IN ALL COOLER & FREEZERS ON-SITE.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • MUST REMOVE OR ORGANIZE CLUTTER FROM DRY STORAGE ROOM IN BASEMENT.
4. Canvass9 juin 2017

   6 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • NO COVERS FOR ICE BINS FOR BAR AREA, INSTRUCTED TO PROVIDE,
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOOR NOT CLEAN IN BASEMENT STORAGE AREA, INSTRUCTED TO CLEAN DAILY,
   • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
     • MUST PROVIDE A SELF-CLOSING DEVICE AT BASEMENT STAFF TOILET ROOM.
   • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
     • LOW HOT WATER PRESSURE AT EXPOSED HAND SINK FIRST FLOOR PREP/BAR AREA, INSTRUCTED TO REPAIR, AND NO EXPOSED HAND SINK IN BASEMENT REAR PREP AREA, INSTRUCTED TO PREP IF AREA IS USED FOR PREPARING FOOD,
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • BASEMENT STORAGE CLOSET CLUTTER NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER ORGANIZE,
5. Canvass Re-Inspection20 juin 2016

   4 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • EXTERIOR OF DISHMACHINE WITH CALCIUM/LIME BUILD UP. INSTD TO DE LIME AND MAINTAIN.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • BASEMENT FLOOR IN POOR REPAIR, RAW CONCRETE, PEELING SURFACE. INSTD TO REPAIR/SEAL SAME SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE, NON POROUS SURFACE. FLOOR UNDER AND BEHIND HEAVY EQUIPMENT ALONG WALLBASE AND IN CORNERS NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • BASEMENT CEILING AND LIGHTSHIELDS NOT CLEAN, FOOD DEBRIS/DEAD INSECTS. INSTD TO CLEAN AND MAINTAIN.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • CLEAN LINENS IMPROPERLY STORED IN PREP COOLER WHERE FOOD STORED. INSTD TO STORE IN DESIGNATED AREAS
6. Canvass13 juin 2016

   8 infractions

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • PREP COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE, INTERNAL TEMPERATURE OF 48F. UNIT TAGGED AND INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. UNIT MUST BE ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005A CRITICAL.
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER: POLENTA 50.5F, PASTA 47.9F, CHICKEN PATE 50.4F. ALL PRODUCT VOLUNTARILY DISPOSED AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
   • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
     • OVER 40 LIVE SMALL FLIES NOTED IN BASEMENT AREA (PREP, DISH, AND STORAGE AREAS). INSTD TO ELIMINATE FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS. INSTD TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • EXTERIOR OF DISHMACHINE WITH CALCIUM/LIME BUILD UP. INSTD TO DE LIME AND MAINTAIN. INSTD TO RELOCATE PAPER TOWEL DISPENSER FROM ABOVE STORAGE RACK AT 1ST FLOOR EXPOSED HANDSINK TO PREVENT POSSIBLE CONTAMINATION.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • UNCLEAN UTENSILS IN KNIFE RACK. INSTD TO MAINTAIN CLEAN UTENSILS IN KNIFE RACK.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • BASEMENT FLOOR IN POOR REPAIR, RAW CONCRETE, PEELING SURFACE. INSTD TO REPAIR/SEAL SAME SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE, NON POROUS SURFACE. FLOOR UNDER AND BEHIND HEAVY EQUIPMENT ALONG WALLBASE AND IN CORNERS NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • BASEMENT CEILING AND LIGHTSHIELDS NNOT CLEAN, FOOD DEBRIS/DEAD INSECTS. INSTD TO CLEAN AND MAINTAIN. EMPLOYEE TOILET ROOM VENT NOT CLEAN INSTD TO CLEAN AND MAINTAIN.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • CLEAN LINENS IMPROPERLY STORED IN PREP COOLER WHERE FOOD STORED. INSTD TO STORE IN DESIGNATED AREAS. SOILED WET MOP STORED IN BUCKET WIT UNCLEAN MOP WATER. INSTD TO EMPTY BUCKET AND STORE MOP PROPERLY.
7. Canvass Re-Inspection11 août 2015

   6 infractions

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • PAINT OR REPLACE ALL RUSTY STORAGE SHELVES AND ALL NON FOOD CONTACT SURFACES IN BASEMENT PREP AREA.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • CLEAN THE DIPPER WELL, STORAGE SHELVES AND PREP TABLES, AND ALL CUTTING BOARDS IN BASEMENT PREP AREA.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT ALL SECTIONS OF THE BASEMENT(DIRT,AND DEBRIS NOTED).
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • CLEAN, PAINT OR REPLACE ALL STAINED CEILING TILES THROUGHOUT BASEMENT FOOD PREP AND STORAGE AREAS. CLEAN LIGHT SHIELDS THROUGHOUT BASEMENT FOOD PREP AREA. CLEAN DIRT, STAINS AND SPLATTERS FROM WALLS AND CEILINGS THROUGHOUT ALL SECTIONS OF BASEMENT WHERE PRESENT.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • ORGANIZE ALL AREAS IN THE BASEMENT BY STORING ALL ARTICLES ELEVATED 6 INCHES OFF FLOOR THROUGHOUT.
   • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
     • ALL FOOD HANDLER(S) WITH LONG BEARD(S) ARE REQUIRED TO WEAR BEARD RESTRAINT(S).
8. Canvass31 juill. 2015

   9 infractions

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
     • 2-DOOR REACH-IN COOLER IN BASEMENT FOOD PREP AREA AND REFRIGERATED DRAWERS(LEFT SIDE) IN FIRST FLOOR FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURES. UNITS WERE FOUND HOLDING AT 48.1F AND 46.5F. THESE UNITS MUST BE CAPABLE OF MAINTAINING INTERNAL AIR TEMPERATURES OF 40 DEGREES OR BELOW. INSTRUCTED TO REMOVE ALL PRODUCTS AT IMPROPER TEMPERATURES AND HAVE BOTH SERVICED. CRITICAL VIOLATION 7-38-005(A).
   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
     • SOPPRESSATA-47.8F, MOTTADELLA-47.9F, COPPA-48.6F, PROSCIUTTO-49.1F,HAMBURGERS-45.6F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW IN COLD HOLING EQUIPMENT. INSTRUCTED TO DISCARD ALL PRODUCT FOUND AT IMROPER TEMPERATURES. CRITICAL VIOLATION 7-38-005(A). 30LB VALUED AT $81 DISCARDED.
   • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
     • DISH MACHINE NOT PROPERLY SANITIZING ALL MULTI-USE EQUIPMENT IN FINAL RINSE CYCLE( 0 RESIDUAL FOUND ON TEST STRIP AFTER RUNNING A COMPLETE CYCLE). INSTRUCTED TO DISCONTINUE USE OF MACHINE, CONTACT SERVICE REPAIRMAN AND TO WASH, RINSE AND SANITIZE ALL EQUIPMENT IN 3 COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
     • PAINT OR REPLACE ALL RUSTY STORAGE SHELVES AND ALL NON FOOD CONTACT SURFACES IN BASEMENT PREP AREA.
   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • CLEAN THE DIPPER WELL, STORAGE SHELVES AND PREP TABLES, AND ALL CUTTING BOARDS IN BASEMENT PREP AREA.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT ALL SECTIONS OF THE BASEMENT(DIRT,AND DEBRIS NOTED).
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • CLEAN, PAINT OR REPLACE ALL STAINED CEILING TILES THROUGHOUT BASEMENT FOOD PREP AND STORAGE AREAS. CLEAN LIGHT SHIELDS THROUGHOUT BASEMENT FOOD PREP AREA. CLEAN DIRT, STAINS AND SPLATTERS FROM WALLS AND CEILINGS THROUGHOUT ALL SECTIONS OF BASEMENT WHERE PRESENT.
   • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
     • ORGANIZE ALL AREAS IN THE BASEMENT BY STORING ALL ARTICLES ELEVATED 6 INCHES OFF FLOOR THROUGHOUT.
   • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
     • ALL FOOD HANDLER(S) WITH LONG BEARD(S) ARE REQUIRED TO WEAR BEARD RESTRAINT(S)
9. Canvass22 juill. 2014

   3 infractions

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
     • THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLER IN WAIT STATION, COFFEE AREA AND BUS TUBS. MUST CLEAN TO REMOVE ALL BUILD UP OF FOOD SPILLS AND SPLATTER.
   • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
     • FLOORS IN BASEMENT PREP AREA, FRONT PREP AREA, BAR AND WAIT STATION IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
   • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
     • WALLS AND CEILING IN WAIT STATION IN NEED OF CLEANINGN TO REMOVE ALL SPLATTER. WALLS IN POOR REPAIR HOLES MUST REPAIR AND MAINTAIN.
10. Canvass28 mars 2013

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAK AT FAUCET ON 3 COMPARTMENT SINK IN BASEMENT. MUST REPAIR AND MAINTAIN.
11. Canvass14 mai 2012

    5 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE OR POSTED WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AND CERTIFICATE POSTED AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012 COURT DATE 6/21/2012 1100AM RM 112 AT 400 WEST SUPERIOR ST. CHGO., IL., H000076817 13 PLEASE SEE BACK OF CITATION FOR PREPAYMENT INFORMATION, MAIL-IN OPTION, AND PAYMENT CENTER LOCATIONS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST REPLACE WORN OUT CUTTING BOARDS AT PIZZA STATION ON FIRST FLOOR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN ALL FLOOR DRAINS THROUGHOUT PREMISES ON FIRST FLOOR AND BASEMENT.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE A SELF-CLOSING DEVICE AT BASEMENT STAFF TOILET ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET BASE AT BASEMENT UTILITY SINK AND PROVIDE A BACKFLOW PREVENTION DEVICE AT SAME SINK.
12. Canvass18 juill. 2011

    3 infractions

    • 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 is dirty in the sewer closet in dishwashing, clean and maintain said area.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. The electric convection oven has no ventilation and a plume of brown grease is on the wall and ceiling behind, All electric ovens over 7500 watts are required to be vented above the roofline.
    • 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. The 1st floor kitchen handsink has low water flow, repair plumbing.
13. Canvass29 sept. 2010

    7 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 basement walk-in cooler is iced up and holding 53 f ambient air temperature. Cooler repaired by Dave Katz Equipment at this time and is now emiting 40 f air, tag not issued.
    • 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 100 pounds of fresh mozzarella cheese, cooked pork, pasta, stocks, pork, chicken, milk, cream and raw eggs were found at 52.3 - 48.9 f internal temperature. Approximately $500.00 worth of product was discarded at this time.
    • 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 kitchen floors and baseboards so they are smooth and sanitary from corner to corner. Reseal the basement prep area/dishroom floors so they are smooth, sanitary and easy to maintain. Repair the coving in the basement so it smooth and sanitary.
    • 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. Smooth out the unsanitary exposed brick walls in the pizza/kitchen so they are smooth, sanitary and easy to maintain from top to bottom.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Install an exposed hand sink at the south end of the 1st flr kitchen so it is easily accessible to the line cooks. Properly plumb the drain lines in front of the mop sink in the rear basement. Install a dipping well for gelato service.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage food dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.