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Bella! Bacino's

March 12, 2013 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE COCA-COLA 1 DOOR PREP COOLER NEXT TO THE SALAD COOLER WITH AN AIR TEMPERATURE OF 50F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MILK, CHEESE AND YOGURT. THE UNIT WAS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
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 FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED SAUSAGE AT 60.1F, MILK AT 44.0F, YOGURT AT 51.3F, CHEESES AT 43.7-48.3F, EGGS AT 43.3-44.9F, RANCH DRESSING AT 46.2F, CREME BRULEE AT 43.5F, AND CUT FRUIT AT 50.3F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH $90. CRITICAL VIOLATION 7-38-005A.
code 3Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOOD (SOUP AT 181.4F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
code 21
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: THE PREVIOUS INSPECTION REPORT SUMMARY FROM 2/2/12 WAS NOT DISPLAYED. AN INSPECTION SUMMARY REPORT FROM 6/3/09 WAS POSTED IN THE WALL FRAME. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
code 28
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REPAIR THE DOOR GASKET FOR THE COCA-COLA 1 DOOR PREP COOLER NEXT TO THE SALAD COOLER, SO THAT THE DOOR CLOSES PROPERLY. MUST PROVIDE HANDLES FOR ALL PREP COOLER LIDS AND SLIDING DOORS. MUST PROVIDE ADEQUATE SHELVING FOR THE PREP LINE COOLER NEXT TO THE UNUSED PIZZA OVEN.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE INTERIOR OF THE PREP COOLER IN THE 1ST FLOOR PREP AREA BETWEEN THE 3 COMPARTMENT SINK AND THE PREP TABLE.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DETAIL CLEAN THE WALLS OF THE PIZZA PREP AREA.
code 35

What changed since the previous inspection?

Compared with Pass on February 2, 2012: 7 findings appeared for the first time.

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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.