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Mama Milano

August 22, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings3

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PIZZA PREP COOLER WITH AN AIR TEMPERATURE OF 54.3F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESE AND CHICKEN. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 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: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE PIZZA PREP COOLER. OBSERVED CHICKEN AT 50.2F, COOKED EGGPLANT AT 49.8F, SAUSAGE AT 51F, CHEESE AT 48.5F, COOKED PEPPERS AT 48.3F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH $450. CRITICAL VIOLATION 7-38-005A.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: NO CHLORINE SANITIZER WAS DETECTED AT THE FINAL RINSE FOR THE LOW TEMPERATURE DISHMACHINE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE FINAL RINSE AT 100PPM CHLORINE FOR THE DISHMACHINE. CRITICAL VIOLATION 7-38-030.
code 8Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE IS POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CITY OF CHICAGO FOOD SANITATION CERTIFICATE MUST BE POSTED ON THE PREMISES AND THAT A CERTIFIED FOOD MANAGER IS ONSITE WITH THEIR ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS IS PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: DISHWASHING FACILITIES NOT PROPERLY INSTALLED. THE FAUCET FOR THE 3 COMPARTMENT SINK DOES NOT REACH INTO THE LEFT AND RIGHT SINK COMPARTMENTS. MANAGEMENT INSTRUCTED TO INSTALL A LONGER FAUCET TO REACH ALL 3 COMPARTMENTS. SERIOUS VIOLATION 7-38-030.
code 24
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: OBSERVED KNIVES STORED IN BETWEEN THE PREP TABLE AND PREP COOLER. MANAGEMENT INSTRUCTED TO STORE CLEAN KNIVES IN A KNIFE RACK.
code 31

What changed since the previous inspection?

Compared with Pass on August 21, 2013: 6 findings appeared for the first time. 2 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.