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La Gondola

February 7, 2012 · Pass w/ Conditions

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official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings9
critical findings1

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Failed findings

Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED COOK USING COOKS LINE EXPOSED HAND SINK FOR FOOD PREP. FILLING COOKING POTS WITH WATER FOR FOODS THEN COOKED ON STOVE. RINSING FOOD IN COLANDER INSIDE EXPOSED HAND SINK. SAME EMPLOYEE USING WIPING CLOTH TO CLEAN EXPOSED HAND SINK THEN WIPE DOWN COOKS LINE WITH SAME CONTAMINATED CLOTH. ALSO OBSERVED SAME EMPLOYEE PUT ON RUBBER GLOVES WITHOUT WASHING HANDS AND THEN PREPARE FOODS. REVIEWED GOOD HYGIENIC PRACTICES WITH MANAGEMENT. OBSERVED FOOD NOT PROTECTED INSIDE WALK-IN COOLER AND FREEZER. RAW EGGS AND RAW MEAT BEING STORED OVER SHREDDED CHEESE. PAN OF PREPARED FRIED MOZZARELLA STICKS STORED ON TOP OF UNCOVERED CHEESE STICKS IN WALK-IN FREEZER. MANAGEMENT CORRECTED AND PROTECTED FOODS.
code 4Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS BEING PREPARED. NO VALID CITY CERTIFICATE POSTED ON PREMISES.
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: ALL PREPARED FOODS MUST BE LABELED AND DATED. ALL BULK FOODS MUST BE LABELED.
code 30
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MISSING CEILING TILE ABOVE HOT WATER TANK MUST BE REPLACED AND SMOKE DAMAGED TILES THROUGHOUT REAR PREP MUST BE CLEANED/REPLACED.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE LIGHT SHIELDS THROUGHOUT PREP AND DISH AREAS.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: NO COLD WATER AT BAR THREE COMPARTMENT SINK. MUST PROVIDE. HOSE ATTACHED TO DISH THREE COMPARTMENT SINK. MUST REMOVE HOSE AND THREADED NOZZLE FROM SINK.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: ALL UNUSED COOLERS AND COOKING EQUIPMENT MUST BE REMOVED FROM OUTDOOR WALKWAY.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: ALL EMPLOYEES IN FOOD PREP AREAS MUST WEAR HAT OR HAIR RESTRAINTS. HAIR EXTENSIONS FOUND ON SHELVING BEHIND BAR NEXT TO TO GO FOOD CONTAINER. HAIR MUST NOT BE STORED BEHIND BAR.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
code 43

What changed since the previous inspection?

Compared with Pass on September 26, 2011: 9 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.