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OGGI TRATTORIA & CAFFE

1378 W GRAND AVE, CHICAGO, IL 60642 · Restaurant

9 inspections

  1. Canvass

    0 infraction

  2. Plainte

    11 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED APPROXIMATELY 2 LBS CREAM OF SPINACH SOUP IN HOT HOLDING UNIT RANGING IN TEMPERATURE BETWEEN 93.3F TO 103.4F. 2 LBS MEAT SAUCE FOUND BETWEEN 112F TO 135.5F. INSTRUCTED TO REHEAT ALL PREPARED FOODS TO 165F THEN HOLD HOT IN STEAM TABLE 140F OR ABOVE. CRITICAL VIOLATION 7-38-005(A). FOODS DISCARDED.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOODS NOT PROTECTED DURING PREPARATION AND STORAGE. OBSERVED APPROXIMATELY 5 LBS PEELED POTATOES SOAKING IN A PLASTIC, USED DETERGENT BUCKET. ALSO OBSERVED CONTAINER OF RAW MEAT ON TOP OF UNCOVERED CONTAINER OF READY TO EAT CHOPPED TOMATOES AND PREPARED SPINACH. INSTRUCTED, MUST PROPERLY PROTECT FOODS FROM CONTAMINATION AT ALL TIMES. USE FOOD GRADE CONTAINERS FOR ALL FOODS AND STORE POTENTIALLY HAZARDOUS FOODS CORRECTLY.FOODS DISCARDED. SERIOUS VIOLATION 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • CONSUMER ADVISORY MUST BE POSTED VISIBLE TO CUSTOMERS AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TIN FOIL OR CARDBOARD AS LINER FOR EQUIPMENT OR SHELVING THROUGHOUT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR DOORS AND BOTTOM SHELVING OF ALL COOLERS THROUGHOUT FOUND WITH HOLES, EXPOSED INSULATION, REPAIRED WITH DUCT TAPE AND TORN/MISSING RUBBER DOOR GASKETS. MUST REPLACE OR REPAIR TO MAKE SMOOTH AND CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS IN BAR(DEAD INSECTS). REPLACE DAMAGED FLOOR TILES IN PREP AND BAR AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS IN PREP AND DISH WASHING AREAS(SPILLS).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING WALL TILES AT DISH MACHINE. MUST REPLACE. DAMAGED PEELING PAINT AND CHIPPING PLASTER AT THE WALL NEXT TO THE PIZZA PREP COOLER. MUST REPAIR. DAMAGED DOOR LEADING INTO KITCHEN FROM THE DINING ROOM WITH LARGE HOLE. MUST SEAL/REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW PREVENTION DEVICE ON THE HOSE EXTENSION PIPING FROM THE THREE COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, BAR, AND LIQUOR STORAGE AREA. ORGANIZE WALK-IN COOLER
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER TRAINING REQUIREMENTS NOT MET. NO CERTIFICATES OR PROOF OF TRAINING. MUST HAVE PROOF OF TRAINING FOR ALL FOOD HANDLERS.
  3. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS IN BAR(DEAD INSECTS). REPLACE DAMAGED FLOOR TILES IN PREP AND BAR AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN WALLS IN PREP AND DISH WASHING AREAS(SPILLS). CLEAN LIGHT SHIELD IN REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAK UNDER MIDDLE COMPARTMENT OF 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, BAR, AND LIQUOR STORAGE AREA. ORGANIZE WALK-IN COOLER.
  4. Canvass

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND SINK NOT ACCESSIBLE FOR HAND WASHING. OBSERVED CONTAINER FILLED WITH WATER AND POTATOES STORED INSIDE EXPOSED SINK DURING INSPECTION. INSTRUCTED MANAGER TO REMOVE ALL ITEMS, EXPOSED HAND SINK IS FOR HAND WASHING ONLY. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT. STORE STOCK OFF FLOOR IN STORAGE AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE DAMAGED FLOOR TILES IN PREP AREA. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. PROVIDE ACCESS TO BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS ALONG WALL TILES IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET AND DRAINPIPE ON 3-COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ORGANIZE COOLERS.
  5. Canvass Re-Inspection

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi and single use articles not properly stored. Instructed to invert utensil to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Gaskets not maintained on prep cooler doors. Instructed to replace worn gaskets.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cutting boards, exhaust hood, filters, cooking equipment(stove, burners, grill, deep fryer cabinets) is heavily soiled and has grease build-up. Instructed to detail clean and sanitize daily.
  6. Canvass

    13 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Facilities not maintaining proper temperature. Internal temperature of walk-in cooler at 49.9 F while storing potentially hazardous foods. Instructed that cooler must maintain 40 F or below. Critical citation issued 7-38-005(A). "Held for Inspection" tag placed on cooler.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Potentially hazardous foods does not meet temperature requirement during storage, preparation, display or service. Found 17-10lbs blocks of mozarella and provolone cheese at 49.6 F and 12 quarts of cream at 49.9 F stored in cooler stated above. Instructed manager that potentially hazardous foods must maintain 40 F or below. Manager voluntarily denatured and discarded. Critical citation issued 7-38-005(A). Value $300, 218lbs.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • Evidence of rodent activity found on premises. Observed rat droppings in basement scattered through-out approximately 30 plus. Instructed to remove all activity, detail clean and sanitize areas. Serious citation issued 7-38-020.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Dish washing facility not maintained or operated. While draining water in three compartment sink, water coming up floor drain air gap. Instructed to detail clean drainlines and/or grease trap. Serious citation issued 7-38-030.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Multi and single use articles not properly stored. Instructed to invert utensil to prevent contamination before use.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Gaskets not maintained on prep cooler doors. Instructed to replace worn gaskets.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Cutting boards, exhaust hood, filters, cooking equipment(stove, burners, grill, deep fryer cabinets) is heavily soiled and has grease build-up. Instructed to detail clean and sanitize daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor along wallbase and under equioment not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Light covers in prep not cleaned. Instructed to detail clean light covers. Ventilation covers through-out premises not cleaned. Instructed to detail clean and remove heavy dust build-up. Walls through-out premises not maintained. Instructed to replace missing wall tile and repaint walls in prep area.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Adequate light not provided in prep and storage area. Instructed to install more light and/or replace non-working bulbs.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Sprayer at three compartment sink not maintained. Instructed to repair leak and have it to properly reach all three compartment without limitations. Sinks stoppers not maintained for three compartment sink. Instructed to replace broken stoppers.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometer not visible inside coolers. Instructed to have thermometer conspicuous inside all coolers.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • Food handlers in prep area not wearing hair restraints. Instructed to provide proper hair restraints for all food handlers and employees entering kitchen.
  7. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards with deep, dark grooves must be sanded/bleached or replaced provide missing vent covers inside the 2 door cooler kitchen area.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs over the pizza prep area must be shielded.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Detail clean,maintain hood and filters over the cooking equipments.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Thermometers are needed inside all refrigeration units.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Remove cluttered conditions around the ice machine area,remove unnecessary articles due to potential pest harborage.items kept must be properly stored 6" off wall/floor.
  8. Canvass

    4 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 REPLACE CHIP FOOD CONTAINER BOWL AT STREAM TABLE, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE AND IN GOOD REPAIR
    • 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 VENTS ABOVE COOKING 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. FLOORS NEED SOME DETAIL CLEANING UNDER AND BEHIND EQUIPMENT IN KITCHEN 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/REPAINT WALL SURFACES IN KITCHEN AREA
  9. Canvass

    7 infractions

    • 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.MUST PROPERLY STORE,INVERT CLEAN MULTI-USE ITENSILS,SINGLE SERVICE ITEMS IN KITCHEN TO PREVENT CONTAMINATION BEFORE USE.
    • 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.REPLACE/REPAIR RUSTY SHELVING INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH,REPLACE BROKEN GASKETS IN FFOD PREP COOLERS.
    • 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.ALL KITCHEN EQUIPMENTS COOLERS,SHELVINGS,DEEP FRYERS,STOVES,TOPS/BOTTOMS OF FOOD PREP TABLES,BAR AREAS,ICE MACHINE,STORAGE AREAS REQUIRE A DETAIL CLEANING.
    • 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.FLOORS IN KITCHEN,UNDER HOT COOKING EQUIPMENTS ARE DIRTY INCLUDING BASEMENT REQUIRES A DETAIL CLEANING.
    • 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.HOOD/FILTERS ATTACHED EQUIPMENTS ALONG COOK LINES REQUIRE A DETAIL CLEANING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST PROVIDE METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.
    • 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.REMOVE ALL CLUTTER FROM PREMISES.