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Davanti Enotecca

July 31, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings9
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: 2-DOOR REACH-IN COOLER IN BASEMENT FOOD PREP AREA AND REFRIGERATED DRAWERS(LEFT SIDE) IN FIRST FLOOR FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURES. UNITS WERE FOUND HOLDING AT 48.1F AND 46.5F. THESE UNITS MUST BE CAPABLE OF MAINTAINING INTERNAL AIR TEMPERATURES OF 40 DEGREES OR BELOW. INSTRUCTED TO REMOVE ALL PRODUCTS AT IMPROPER TEMPERATURES AND HAVE BOTH SERVICED. 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: SOPPRESSATA-47.8F, MOTTADELLA-47.9F, COPPA-48.6F, PROSCIUTTO-49.1F,HAMBURGERS-45.6F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW IN COLD HOLING EQUIPMENT. INSTRUCTED TO DISCARD ALL PRODUCT FOUND AT IMROPER TEMPERATURES. CRITICAL VIOLATION 7-38-005(A). 30LB VALUED AT $81 DISCARDED.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: DISH MACHINE NOT PROPERLY SANITIZING ALL MULTI-USE EQUIPMENT IN FINAL RINSE CYCLE( 0 RESIDUAL FOUND ON TEST STRIP AFTER RUNNING A COMPLETE CYCLE). INSTRUCTED TO DISCONTINUE USE OF MACHINE, CONTACT SERVICE REPAIRMAN AND TO WASH, RINSE AND SANITIZE ALL EQUIPMENT IN 3 COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
code 8Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: PAINT OR REPLACE ALL RUSTY STORAGE SHELVES AND ALL NON FOOD CONTACT SURFACES IN BASEMENT PREP AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: CLEAN THE DIPPER WELL, STORAGE SHELVES AND PREP TABLES, AND ALL CUTTING BOARDS IN BASEMENT PREP AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT ALL SECTIONS OF THE BASEMENT(DIRT,AND DEBRIS NOTED).
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: CLEAN, PAINT OR REPLACE ALL STAINED CEILING TILES THROUGHOUT BASEMENT FOOD PREP AND STORAGE AREAS. CLEAN LIGHT SHIELDS THROUGHOUT BASEMENT FOOD PREP AREA. CLEAN DIRT, STAINS AND SPLATTERS FROM WALLS AND CEILINGS THROUGHOUT ALL SECTIONS OF BASEMENT WHERE PRESENT.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ORGANIZE ALL AREAS IN THE BASEMENT BY STORING ALL ARTICLES ELEVATED 6 INCHES OFF FLOOR THROUGHOUT.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL FOOD HANDLER(S) WITH LONG BEARD(S) ARE REQUIRED TO WEAR BEARD RESTRAINT(S)
code 42

What changed since the previous inspection?

Compared with Pass on July 22, 2014: 6 findings appeared for the first time. 3 findings recurred.

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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.