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Macello Ristorante
September 1, 2015 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings10
- critical findings4
Failed findings
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no certified food manager on dutycriticalOfficial wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In PlaceInspector note: FOUND MUSSELS AND CLAMS STORED IN WALK-IN COOLER WITHOUT ORIGINAL PACKAGING AND TAGS. ALL SHELLFISH MUST BE KEPT IN THE CONTAINERS IN WHICH THEY WERE ORIGINALLY PACKED, UNTIL SOLD. 6 LB VALUED AT $23 DOLLARS DISCARDED. CRITICA.L VIOLATION 7-38-005(B2)
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: REFRIGERATED DISPLAY CASE IN FRONT FOOD PREP AREA FOUND WITH AN INTERNAL AIR TEMPERATURE OF 46F, AND REFRIGERATED PREP COOLER IN REAR FOOD PREP AREA FOUND WITH AN INTERNAL AIR TEMPERATURE OF 45.6F(MASSIVE ICE BUILD-UP FOUND INSIDE THIS UNIT). INSTRUCTED TO HAVE BOTH UNITS SERVICED AND TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES. CRITICAL VIOLATION 7-38-005(A).
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: CURED BEEF-47.7F, CURED HAM-48.2F, CURED TURKEY-47.7F, SAUSAGE-47.6F, MEAT SAUCE FOR PASTA -46.6F, INSTRUCTED TO DISCARD ALL POTENTIALLY HAZARDOUS FOODS (29 LB VALUED AT $270)FOUND AT IMPROPER TEMPERATURES, THESE PRODUCTS MUST BE STORED AT 40 DEGREES OR BELOW UNTIL SOLD. CRITICAL VIOLATION 7-38-005(A).
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: DISH MACHINE NOT SANITIZING IN FINAL RINSE CYCLE, NO RESIDUAL FOUND ON EQUIPMENT AFTER CYCLE COMPLETED. INSTRUCTED TO DISCONTINUE USE OF MACHINE UNTIL IT HAS BEEN REPAIRED(CAN MANUALLY WASH, RINSE AND SANITIZE ALL MULTI-USE EQUIPMENT IN 3 COMPARTMENT SINK). CRITICAL VIOLATION 7-38-030.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: ALL PREPARED FOODS AND FOODS REMOVED FROM ORIGINAL CONTAINERS HELD FOR MORE THAN 24 HOURS MUST BE LABELED AND DATED.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: CLEAN THE INTERIORS AND EXTERIORS OF ALL COOKING EQUIPMENT IN REAR FOOD PREP AREA.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: CLEAN FLOORS THROUGHOUT REAR DISH WASHING AND ALL FOOD PREP AREAS(FOOD DEBRIS, GREASE BUILD-UP PRESENT). ALSO INSTRUCTED TO KEEP ALL FLOORS DRY, PUDDLES OF WATER NOTICED.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: CLEAN WALLS IN REAR SECTIONS OF OPERATION, AND SEAL LARGE OPENINGS IN BRICK WALLS 9N DINING AREA WHERE PRESENT.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: MUST STORE ALL ARTICLES IN SECOND FLOOR STORAGE AREA 6 INCHES OFF THE FLOOR.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: ALL EMPLOYEES THAT HANDLE OPEN FOODS MUST WEAR HAIR RESTRAINTS.
What changed since the previous inspection?
Compared with Pass w/ Conditions on September 16, 2014: 8 findings appeared for the first time. 2 findings recurred. 4 previous findings 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.