Poretta's Restaurant

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings3
• critical findings1

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Failed findings

• 🚰handwashing sink issuescritical
  Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
  Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. SANITIZING RINSE IS 0ppm CHLORINE,PREMISES IS NOT OPEN AT THIS TIME,INSTRUCTED TO USE 3 C SINK WITH CHLORINE 100 ppm AND MANAGER CALLED ECOLAB FOR SERVICE,NO CITATION ISSUED,TAGGED DISHMACHINE,MUST FAX LETTER TO CDPH 312-746-4240 WHEN DISHMACHINE HAS BEEN FIXED SANITIZING RINSE 100ppm CHLORINE
  code 8Priority
• ⚠️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.MUST PROVIDE COVER IN ICE BIN IN BAR;MUST CLEAN GUN HOLDER;MUST SEPARATE TUBING FROM ICE,MUST NOT TOUCH ICE IN ICE BIN; MUST READJUST SPRAYER HOSE IN 3 C SINK SO AS NOT TO TOUCH WATER IN THE SINK
  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.MUST CLEAN INTERIOR PREP COOLER,MUST REPLACE CHOPPING BOARD WITH DEEP CUTS AND BLACK COLOR
  code 33

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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.