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SPIAGGIA PRIVATE DINING ROOMS

980 N MICHIGAN AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

SPIAGGIA PRIVATE DINING ROOMS has been inspected 13 times by Chicago Department of Public Health since October 24, 2011. The most recent inspection, on September 9, 2021, found no infractions.

3 of 13 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: Handwashing and staff hygiene, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on November 19, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on November 19, 2019. For example: REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on November 19, 2019. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 3 times across 2 separate inspections, most recently on November 14, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on September 24, 2018. For example: PROPER DATE MARKING AND DISPOSITION

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST INSTALL A HANDWASH SINK IN THE PASTA PREP STATION. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED. -
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • MUST PROVIDE THE DATE ON ALL SHELLFISH TAGS, WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED; AND STORE ALL SHELLFISH TAGS IN CHRONOLOGICAL ORDER FOR AT LEAST 90 DAYS FROM THE SALE DATE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED -
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO IRREVERSIBLE TEST STRIPS ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE IN THE HIGH TEMP DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST INSTALL A FOOD PREP SINK IN THE MAIN DINING ROOM FOOD PREP LINE (WHERE CHOPPING VEGETABLES WAS OBSERVED AT THIS TIME) -
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED SOME EXPIRED FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE ALLERGEN TRAINING CERTIFICATION THAT IS ANSI ACCREDITED, FOR ALL CERTIFIED MANAGERS AND MAINTAIN CERTIFICATES ON SITE. -
  3. Canvass

    11 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • - OBSERVED THE CHEF PLATING TABLE IN THE DINING ROOM AND THE KITCHEN EXPOSITION LINE DO NOT ADEQUATELY PROHIBIT PUBLIC ACCESS TO THE PREP AREA WHERE FOOD IS BEING HANDLED DURING OPERATION. MUST PROVIDE METHOD TO PROHIBIT PUBLIC ACCESS TO FOOD PREP AREAS DURING OPERATION. -
    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • - OBSERVED EMPLOYEE IN THE MAIN DINING ROOM PREP LINE HANDLE COOKED PASTA WITH BARE HANDS. INSTRUCTED FACILITY THAT ALL BARE HAND CONTACT WITH READY-TO-EAT FOODS IS PROHIBITED. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • - MUST INSTALL A HANDWASH SINK IN THE PASTA PREP STATION. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED. -
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • - MUST PROVIDE THE DATE ON ALL SHELLFISH TAGS, WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED; AND STORE ALL SHELLFISH TAGS IN CHRONOLOGICAL ORDER FOR AT LEAST 90 DAYS FROM THE SALE DATE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED -
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • - OBSERVED THE LOW TEMP DISH MACHINE IN THE MAIN DINING ROOM BAR PROVIDING A CHLORINE SANITIZATION CONCENTRATION OF 10PPM AT TIME OF INSPECTION. MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION TO ENSURE ADEQUADE UTENSIL SANITIZING. VIOLATION CORRECTED ON SITE; THE LOW TEMP DISH MACHINE HAS BEEN TAGGED AND HELD FOR INSPECTION. REMOVAL OF THE TAG AND/OR USE OF THE DISH MACHINE IS PROHIBITED AT THIS TIME. INSTRUCTED TO REPAIR DISH MACHINE AND CONTACT CDPH AT [email protected] FOR TAG REMOVAL INSPECTION REQUEST. PRIORITY VIOLATION#:7-38-025. CITATION ISSUED. -
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • - OBSERVED A BUFFET STYLE SELF SERVICE LINE IN THE MAIN DINING ROOM WITH OPEN AND EXPOSED DISHES OF FOOD AND WITHOUT ANY SNEEZE GUARDS OR BARRIERS FROM POTENTIAL SOURCES OF CONSUMER CONTAMINATION. MUST PROVIDE. FACILITY CORRECTED VIOLATION ON SITE BY REMOVING ALL FOOD ITEMS FROM BUFFET LINE. PRIORITY VIOLATION#:7-38-005. CITATION ISSUED. -
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • - OBSERVED THE PASTA MAKING EQUIPMENT IN THE MAIN DINING ROOM EXPOSED WITHOUT ANY BARRIERS FROM THE PUBLIC. MUST REMOVE EQUIPMENT OR PROVIDE BARRIERS/COVERS WHILE NOT IN USE WHEN. -
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • - OBSERVED NO IRREVERSIBLE TEST STRIPS ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE IN THE HIGH TEMP DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • - MUST INSTALL A FOOD PREP SINK IN THE MAIN DINING ROOM FOOD PREP LINE (WHERE CHOPPING VEGETABLES WAS OBSERVED AT THIS TIME) -
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • - OBSERVED SOME EXPIRED FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -
    • 58. ALLERGEN TRAINING AS REQUIRED
      • - MUST PROVIDE ALLERGEN TRAINING CERTIFICATION THAT IS ANSI ACCREDITED, FOR ALL CERTIFIED MANAGERS AND MAINTAIN CERTIFICATES ON SITE. -
  4. Canvass

    3 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(A) INSTRUCTED MANAGER MUST PROVIDE SELL BY DATE/SHELF LIFE OF REFRIGERATED READY-TO-EAT TCS FOOD, PREPARED ON SITE AND HELD FOR GREATER THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 NO REMINDER ON CONSUMER ADVISORY STATEMENT ON PREMISES/MENU. INSTRUCTED MANAGER MUST PROVIDE A REMINDER ON CONSUMER ADVISORY/MENU. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED FOOD AND DUST BUILD UP ON FLOORS ALONG CORNERS/WALLS AT PREP AREA AND DRY STORAGE AREA. INSTRUCTED MANAGER MUST CLEAN FLOOR UNDER AND AROUND EQUIPMENT AND ALONG WALLS AND CORNERS AT PREP AND DISHWASH AREA.
  5. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HEAVY DUST BUILD-UP NOTED ON SHELVES AND FAN IN KITCHEN, INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED WATER ACCUMULATING IN THE BOTTOM OF THE LIQUOR ROOM COOLER. INSTRUCTED TO CLEAN THE COOLER AND ELIMINATE THE SOURCE OF THE STANDING WATER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED BROKEN WALL TILES ON THE CORNER OF THE WALL OPPOSITE THE ICE MACHINES. ALSO OBSERVED A COLUMN OF MISSING WALL TILES FROM THE WALL OPPOSITE THE WOOD BURNING OVEN. INSTRUCTED TO REPAIR THE WALLS TO BE SMOOTH, DURABLE AND EASILY CLEANABLE.
  7. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DETAIL CLEAN WALLS IN PREP AREAS AS NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE THE BURNED OUT LIGHT BULB UNDER THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT.
  8. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DAMAGED RUBBER GASKETS FOR COOLER DOORS, INSTRUCTED TO REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • A HOLE AND CHIPPED WALL BEHINGD CLEAN UTENSILS SHELVES, INSTRUCTED TO REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INOPERABLE VENTILATION IN EMPLOYEES TOILET ROOMS, INSTUCTED TO REPAIR.
  9. Canvass

    0 infractions

  10. Canvass

    2 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. FOUND 5 LARGE 4GAL CONTAINERS OF VEAL STOCK AT TEMPERATUR RANGING BETWEEN 48.2-49.8F AT THE CENTER OF CONTAINER. CONTAINERS WERE PLACED IN WALK-IN COOLER A DAY BEFORE TO COOL DOWN. INSTRUCTED MGR TO COOL DOWN POTENTIALLY HAZARDOUS FOODS ACCORDING TO HEALTH CODE i,e. VEAL STOCK DISCARDED VALUED AT $600.
    • 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. SLOW DRAINAGE AT 3 COMP SINK, INSTRUCTED TO REPAIR AND MAINTAIN.
  11. Consultation

    0 infractions

  12. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EVIDENCE OF CORROSION ON THE BASE OF GREASE TRAPS UNDER 3-COMP. SINK IN DISHROOM-MUST REPLACE. INTERIOR PLATES ON COOLER DOORS IS PULLING AWAY FROM THE DOOR FRAME-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXHAUST VENT NEEDED AT THE EMPLOYEE BATHROOM-MUST PROVIDE. FOLLOWING PLIMBING ISSUES MUST BE ADDRESSED: THE PIPE BEHIND THE BOOSTER HEATER OF DISHMACHINE MUST EXTEND TO THE FLOOR DRAIN. 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.
  13. Canvass

    5 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • (7-38-020) OUTSIDE GREASE AREA NOT MAINTAINED. FOUND GREASE CONTAINER WITH GREASE SPILLS AROUND THE TOP & LID, SPLATTERED GREASE ON THE WALL BEHIND IT & ON THE GROUNDS AROUND IT. INSTRUCTED TO KEEP AREA CLEAN AT ALL TIMES. The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • EVIDENCE OF CORROSION ON THE BASE OF THE GREASE TRAPS UNDER 3-COMP. SINK IN DISHROOM-MUST REPLACE. THE INTERIOR PLATES ON COOLER DOORS (TO THE RIGHT OF 2-COMP.) SINK IS PULLING AWAY FROM THE DOOR FRAME-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR VENTS AT BOTH ENDS OF DISHMACHINE NEED CLEANING & NUST BE DE-LIMED ALSO. DUSTY FAN GUARDS OF COOLERS MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAIN BY COFFEE STATION NEED DETAILED CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXHAUST VENT NEEDED AT THE EMPLOYEE BATHROOM-MUST PROVIDE. FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: SLOW DRAIN AT HANDSINK IN COOK'S LINE; THE PIPE BEHIND THE BOOSTER HEATER OF DISHMACHINE MUST EXTEND TO THE FLOOR DRAIN. 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.

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