✓!

Acre/Ombra Italian Bar

June 15, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings8
critical findings3

← Back to the current restaurant page

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: DISPLAY PREP COOLER IN THE KITCHEN NOT MAINTAINING ADEQUATE TEMPERATURE,PRESENT AIR TEMP OF 53.5F. POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT: COOKED RICE,COOKED POTATOES CUT TOMATOES ETC. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION:7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD STORE INSIDE THE DISPLAY COOLER NOT MAINTAINING ADEQUATE TEMPERATURE:TOMATOES FILLED WITH COOKED RICE AT TEMP OF 71.9F, VEGETABLE/CHEESE/EGGS FRITTATA AT TEMP OF 75.6F; ZUCCHINI FILLED WITH COOKED RICE AT TEMP OF 60F. FOUND COOKED DICED POTATOES STORED INSIDE ANOTHER DISPLAY PREP COOLER AT TEMP OF 71.7F,HOWEVER UNIT MAINTAINED TEMP OF 39.7. FOUND TWO FLAT CONTAINERS FILLED WITH TIRAMISU AT TEMP OF 55F TO 58F,STORED INSIDE THE WALK-IN COOLER IN BASEMENT AREA,UNIT MAINTAINED AIR TEMP 40.6F.FOOD WAS DISCARDED AND DENATURED.NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME. FOOD DISCARDED AND DENATURED. POUNDS 14, VALUE 150
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLERS HANDLING READY TO EAT FOOD(DESSERTS,ICE CUBES,LETTUCE ETC),TOUCHING NON-FOOD CONTACT SURFACE,SUCH AS: GARBAGE CANS, KITCHEN EQUIPMENT,CLEANING WITH TISSUE HIS NOSE AND FACE,SET UP TRAY WITH DIRTY DISHES AND PUT IT THROUGH THE DISH MACHINE THEN EACH EMPLOYEE WENT BACK TO TOUCHING READY TO EAT FOOD,CONTINUE TO PREP FOOD AND HANDLING CLEAN DISHES. ALL THREE EMPLOYEES DID NOT WASH HANDS AFTER EACH TASK. HAND WASHING PROCEDURE EXPLAINED TO MANAGER. CRITICAL VIOLATION:7-38-010(A)
code 6Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: PROVIDE ICE SCOOP CONTAINERS TO BE ABLE TO STORE ICE SCOOP AT MAIN BAR. PROVIDE LIDS FOR THE ICE BINS AT MAIN BAR.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN DEEP FRYER INSIDE THE BOTTOM CABINET, REMOVE GREASE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: REPLACE BROKEN FLOOR INSIDE THE WALK-IN COOLER IN BASEMENT AREA(REMOVE METAL SHEET)FLOOR MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN WALL TILE UNDER THE DISH MACHINE ALSO REPLACE MISSING WALL TILE.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: CLEAN LIGHT SHIELD THROUGHOUT THE PREP AREA,ALSO REPLACE BROKEN LIGHT SHIELD IN DISH ROOM WEST SIDE.
code 36

Browse this restaurant's inspections

More restaurants in Edgewater

See every restaurant in Edgewater →

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.