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Bombacigno's
September 25, 2015 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings11
- critical findings3
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: REFRIGERATED PREP COOLER IN FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMPERATURE RECORDED AT 48.1F. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES AND HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A).
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: THE FOLLOWING ITEMS FOUND AT IMPROPER TEMPERATURES IN THE 2-DOOR REACH-IN COOLER IN REAR: LEFTOVER LENTIL SOUP-46.2F & 45.9F(STORED IN DEEP POT), LEFTOVER GRAVY-53.5F(STORED IN DEEP POT), COOKED EGGPLANT-54.5F. THE FOLLOWING ITEMS FOUND AT IMPROPER TEMPERATURES IN REFRIGERATED PREP COOLER CURRENTLY IN POOR REPAIR: COOKED LASAGNA-54.5F, COOKED EGGPLANT-54.3F, CHICKEN BREAST-53.3F, TORN ROMAINE LETTUCE-52.4F, CUT TOMATOES-54.2F, CUT LEAFY GREENS-48.0F, SALAMI-46.0F, SALAMI-48.8F. ALL COOKED FOODS STORED IN FREFRIGERATION UNITS BEING COOLED MUST BE PLACED IN SHALLOW CONTAINERS. ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW. CRITICAL VIOLATION 7-38-005(A).30LB VALUED AT $150 DISCARDED.
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: OBSERVED DISH WASHER ONLY WASHING AND RINSING MULTI-USE EQUIPMENT IN THE 3 COMPARTMENT SINK. ALL 3 SECTIONS OF THE 3 COMPARTMENT SINK MUST BE SET UP TO WASH, RINSE, AND SANITIZE ALL MULTI-USE EQUIPMENT. CRITICAL VIOLATION 7-38-030.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: PAINT OR REPLACE ALL RUSTY SHELVES IN FOOD PREP/DISHWASHING AREA.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: CLEAN THE FOLLOWING: CABINET INTERIORS OF DEEP FRYERS, AND SIDES OF ALL COOKING EQUIPMENT IN FOOD PREP AREA
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: DETAIL CLEAN THE FLOORS THROUGHOUT THE BASEMENT STORAGE AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL STORED EQUIPMENT AND ITEMS
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: CLEAN AND/OR PAINT ALL WALLS AND DOORS IN FOOD PREP AND DISH WASHING AREA.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: INSTALL LIGHT SHIELDS ON LIGHTS IN FOOD PREP AND DISH WASHING AREA
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: PROVIDE REFRIGERATION AND LONG STEM METAL THERMOMETERS FOR EQUIPMENT AND MONITORING FOOD TEMPERATURES.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: MUST CLEAN AND MAINTAIN BASEMENT STORAGE AREA AND CLEAN 3 COMPARTMENT SINK BEHIND THE BAR IN 2ND FLOOR DINING AREA.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS.
What changed since the previous inspection?
Compared with Pass on August 22, 2014: 7 findings appeared for the first time. 4 findings recurred. 1 previous finding did not recur.
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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.