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Letiza's Natural Bakery / Enoteca Roma

January 5, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings7
critical findings3

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: EXPOSED HAND SINK IN THE KITCHEN NOT MAINTAINED: EXTREMELY SLOWLY DRAINING. IF MORE THAN ONE EMPLOYEE WASHES HANDS, MUST WAIT FOR WATER TO DRAIN,AND IF HANDS ARE WASHED BACK TO BACK WATER WILL OVERFLOW FROM SINK .INSTRUCTED TO REPAIR SAID SINK. INSTRUCTED TEMPORARILY TO KEEP KITCHEN DOOR OPENED AND USE WASHROOMS ACROSS THE HALL,LOCATED NOT FOR FROM KITCHEN. CRITICAL VIOLATION: 7-38-030
code 11Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND DISPLAY PREP(PIZZA)COOLER MAINTAINING AIR TEMP OF 69.7F TOP PART AND 54.2F BOTTOM PART(INTERIOR) AT TEMP OF 54.2F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:COOKED ROAST BEEF,COOKED TURKEY BREAST,GOAT CHEESE ETC.UNIT MUST MAINTAIN AIR TEMP OF 40F AND BELOW. TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE. 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: POTENTIALLY HAZARDOUS FOODS WERE FOUND STORED INSIDE THE DISPLAY PIZZA COOLER AT TEMP OF:COOKED SLICED PEPPERS WITH GARLIC AND OIL AT TEMP OF 65.5F; SOFT SALAMI AT TEMP OF 67.6F; HUMMUS AT TEMP OF 67.8F; TURKEY BREAST AT TEMP OF 47.8F TO 48F;SLICED ROAST BEEF AT TEMP OF 52F;A PIECE OF ROAST BEEF AT TEMP OF 54.6F; PIECES OF SALMON AT TEMP OF 67.6F; WHOLE SLICE SALMON AT TEMP OD 60.6F;COOKED /GRILLED BEETS AT TEMP OF 50.5F TO 58.4F; FRESH GOAT CHEESE AT TEMP OF 50.6F.FOUND COOKED THREE PERSONAL SAUSAGE CHEESE PIZZAS STORED INSIDE THE FRONT COUNTER DISPLAY NON-REFRIGERATOR CASE AT TEMP OF 81.5F,83F AND 83.6F COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,HOT FOOD 140F AND ABOVE.FOOD DISCARDED AND DENATURED BY THE EMPLOYEE AND MANAGER.POUNDS 30,VALUE 70 CRITICAL VIOLATION:7-38-005(A)
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MIDDLE REACH-IN FREEZER IN THE KITCHEN DOOR HANDLE IS BROKEN AND PARTIAL MISSING,INSTRUCTED TO PROVIDE HANDLE FOR THE SAID UNIT
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DEBRIS INSIDE THE POP GUN HOLDER AT BAKERY AND BAR AREA,DEBRIS INSIDE THE ICE BIN AT BAKERY AREA,INTERIOR AND EXTERIOR OF COOKING EQUIPMENT WITH GREASE BUILD,INCLUDED INSIDE THE DEEP FRYERS,INSTRUCTED TO CLEAN ANS MAINTAIN ALL MENTIONED EQUIPMENTS.MEAT SLICER WITH ENCRUSTED FOOD ON BLADE AND UNIT,MUST CLEAN AND MAINTAIN
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: BROKEN FLOOR TILES UNDER THE DISPLAY COOLER AT BAKERY AREA,IN INSTRUCTED TO REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: BRICK WALLS AT NORTH SIDE OF BEHIND THE BAKERY COUNTER AND AT RESTAURANT SIDE BY THE DOOR IN POOR REPAIR,WHITE SURFACE ON THEM WHICH CRUMBLES ON FLOOR AND ON THE TOUCH.NEED TO SEAL.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
code 35

What changed since the previous inspection?

Compared with Pass on July 2, 2015: 3 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.