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GIORDANO'S ENTERPRISES INC

1040 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

GIORDANO'S ENTERPRISES INC has been inspected 5 times by Chicago Department of Public Health since February 17, 2010. The most recent inspection, on June 19, 2012, found no infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 3, 2010. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 17, 2010. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 7 times across 4 separate inspections, most recently on May 18, 2012. For example: FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • INSIDE OF ICE MAKER NOT CLEAN. INSTRUCTED TO CLEAN.
  3. Suspected Food Poisoning

    3 infractions

    • 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. OBSERVED SEVERAL FOODS AT IMPROPER TEMPERATURES AT THE TOP SECTION OF THE PIZZA PREP COOLER. OBSERVED CHEESES AT 44F, SAUSAGE AT 45F, HAM AT 54F, PEPPERONI AT 46F, PIZZA SAUCE AT 49F, CUT VEGETABLES AT 49F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH $215. CRITICAL VIOLATION 7-38-005A.
    • 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. DETAIL CLEAN THE EXTERIOR OF THE GREASE DUMPSTER, GREASE FROM THE SIDE OF THE STOVE AND THE CONNECTED GAS LINE, FAN COVERS IN THE WALK-IN COOLER, INTERIOR OF THE ICE MACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO DRAIN LINE TBUING WAS ATTACHED TO THE SODA GUN HOLDER AT THE BAR. MUST PROVIDE AND ATTACH SO THAT IT DRAINS TO A FLOOR DRAIN.
  4. Consultation

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • VIOLATION WAS CDI ON 2/17/10.
    • 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. OBSERVED IMPROPER FOOD CONTACT SURFACES IN SEVERAL AREAS. OBSERVED A SPONGE USED TO SPREAD BUTTER ON THE PIZZA PANS BEFORE THE DOUGH IS PLACED IN THE PAN. INSTRUCTED MANAGEMENT TO USE AN APPROVED FOOD CONTACT SURFACE THAT CAN BE CLEANED AND SANITIZED. NON-FOOD GRADE PLASTIC STORAGE BAGS USED TO STORE FROZEN SAUSAGES. MANAGEMENT INSTRUCTED TO USE A DURABLE FOOD GRADE STORAGE BAG ONLY. OBSERVED STYROFOAM CUPS USED TO STORE DRY SPICES AND AS A SCOOP FOR DRY FOODS. MANAGEMENT INSTRUCTED TO USE A DURABLE FOOD GRADE CONTACT SURFACE THAT CAN BE CLEANED AND SANITIZED.
  5. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. ALSO OBSERVED AN OPEN GAP BETWEEN THE SHEET METAL AROUND THE BACK OF THE MACHINE. UNIT TAGGED HELD FOR INSPECTION BY CDPH. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE THE UNIT CLEANED AND SANITIZED. ANY OPEN GAPS MUST BE SEALED. FAX REINSPECTION LETTER TO (312) 746-4240 TO HAVE THE UNIT REINSPECTED. MANAGEMENT INSTRUCTED TO USE BAGGED ICE AND PROVIDE RECEIPTS. SERIOUS VIOLATION 7-38-005A.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE USE UTENSILS (PLASTIC SPOONS) STORED IN A BUS PAN WITH MULTI-USE UTENSILS. INSTRUCTED MANAGEMENT NOT TO REUSE SINGLE USE UTENSILS.
    • 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. OBSERVED IMPROPER FOOD CONTACT SURFACES IN SEVERAL AREAS. OBSERVED A SPONGE USED TO SPREAD BUTTER ON THE PIZZA PANS BEFORE THE DOUGH IS PLACED IN THE PAN. INSTRUCTED MANAGEMENT TO USE AN APPROVED FOOD CONTACT SURFACE THAT CAN BE CLEANED AND SANITIZED. NON-FOOD GRADE PLASTIC STORAGE BAGS USED TO STORE FROZEN SAUSAGES. MANAGEMENT INSTRUCTED TO USE A DURABLE FOOD GRADE STORAGE BAG ONLY. OBSERVED STYROFOAM CUPS USED TO STORE DRY SPICES AND AS A SCOOP FOR DRY FOODS. MANAGEMENT INSTRUCTED TO USE A DURABLE FOOD GRADE CONTACT SURFACE THAT CAN BE CLEANED AND SANITIZED.

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