Pasta Fresh

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings6
• critical findings0

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Failed findings

• 🌡️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 CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING,SERVING POTENTIALLY HAZARDOUS FOODS -CHEESE LASAGNA,MEAT LASAGNA ,CITATION ISSUED SERIOUS VIOLATION,MUST AT ALL TIMES A CERTIFIED FOOD MANAGER MUST BE PRESENT
  code 21
• ⚠️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. EXTERIOR BOTTOM PARTS OF FRONT DISPLAY COOLER UNCLEAN, MUST CLEAN AND MAINTAIN
  code 32
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. RUBBER GASKET IN WALK IN COOLER MUST BE FIXED OR REPLACED;SHELVES IN REAR PREP AREA UNCLEAN,MUST CLEAN AND MAINTAIN
  code 33
• ⚠️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. FLOOR IN REAR KITCHEN AROUND EQUIPMENT UNCLEAN,MUST CLEAN AND MAINTAIN
  code 34
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: The walls and ceilings shall be in good repair and easily cleaned. PEELING PAINT IN HANDSINK WALL MUST BE REPAINTED W/ NON TOXIC
  code 35
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous
  Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.MUST CALIBRATE THERMOMETER ,MUST PROVIDE THERMOMETER IN DISPLAY COOLER MUST BE 40F OR BELOW
  code 40

What changed since the previous inspection?

Compared with Fail on August 23, 2010: 6 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.