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Go Roma Italian Kitchen

March 17, 2010 · 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: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 52-56 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MAINTAINS A TEMPERATURE OF 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 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: All cold food shall be stored at a temperature of 40F or less. FOUND APPROXIMATELY 29 LBS OF POTENTIALLY HAZARDOUS FOOD ITEMS IN A PREP COOLER AND WALK IN COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 46.0-52.0 DEGREES F. FOUND TURKEY,HAM AND VEGGIE WITH CHEESE SANDWICHES,BREADED CHICKEN,CHEESE RAVIOLI,BREADED CHEESE,RAW CHICKEN BREASTS, RAW SHRIMP AND TURKEY DELI MEAT AT ABOVE STATED TEMPERATURES. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
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. MUST INVERT ALL MULTI USE ITEMS ON SITE.
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. DISCARD ANY CRACKED OR BROKEN MULTI USE ITEMS.
code 32
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. DETAIL CLEAN FLOORS UNDER ALL COOKING EQUIPMENT AND OTHER HEAVY EQUIPMENT AND REMOVE GREASE AND FOOD DEBRIS.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE ALL CRACKED LIGHT SHEILDS OVER PREP AREAS.
code 36
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. STORE ALL ITEMS IN LIQUOR STORAGE ROOM 6 INCHES OFF FLOOR AND BETTER ORGANIZE.
code 41

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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.