✓!

Conte Di Savoia

June 15, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings9
critical findings2

← Back to the current restaurant page

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The deli reach-in cooler is holding 52.3 f ambient air temperature. Cooler tagged held for inspection until repaired and inspected by the Chicago Department of Public Health. Fax a tag removal request to (312) 746-4240 when the equipment is ready for re-inspection.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. Approximately 15 pounds of fresh cheeses and cheese and ham roll-ups were found at 52.3 f internal temperature. Approximately $135.00 worth of product was discarded at this time.
code 3Priority
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. Invert the deli containers in the basement shelving and store utensils used for dipping out olives etc in the walk-in cooler in a sanitary manner.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Clean, sanitize and maintain the stained cutting boards
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The deli cooler sliding door tracks and interiors have some food crumbs and debris buildup. Wash, rinse and sanitize all of the equipment until it is clean and sanitary.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and maintain the deli, basement, walk-in cooler and rear prep area floors and baseboards so they are smooth and sanitary from corner to corner.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. Clean the walls above the kitchen prep areas of accumulated grease and dust. Repair the hole in the wall north of the slicer.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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. Install an exposed hand sink convenient and accessible to the rear prep area where the electric stove is. The slow drain in the deli handsink was repaired at this time. Wash, rinse and sanitize all of the sinks.
code 38
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Keep wiping cloths in sanitizeing solution in between use.
code 43

Browse this restaurant's inspections

More restaurants in Near West Side

See every restaurant in Near West Side →

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.