Trattoria Trullo

November 4, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings10
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.//OBSERVED SOME FOOD ITEMS AT IMPROPER TEMPS (SAUSAGES,DICED TOMATOES,COOKED PASTA,FRESH MOZZARELLA CHEESE ) AT 46.9F-48.0F,MGMT PROPERLY DISCAREDED FOOD ITEMS IN COOLER $375.00,40LBS
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.//MGMT & I OBSERVED BLACK MOLD & RUST INSIDE ICE MACHINE WERE ICE IS MADE ,TOP & BOTTOM AREA PLACED HELD FOR INSPECTION TAG ON UNIT INSTRUCTED MGMT NOT TO USE ICE MACHINE UNTIL REINSPECTED BY DEPT OF HEALTH.
code 4Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//OBSERVED FRONT DOOR NOT RODENT & INSECT PROOF DOOR MEASURED AT 1/4" GAP AT BOTTOM,CENTER
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES DATEDS ON ALL FOOD ITEMS IN STORAGE.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//INVERT ALL POTS ,PANS PLATES IN STORAGE.
code 31
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 REPLACE ALL STAIN ,PITTED CUTTING BOARDS IN PREP AREA/NEED SPLASH GUARDS BETWEEN EXPOSED HAND BOWL & STOVE/HAND BOWL & PREP TABLE IN KITCHEN AREA/REPLACE RUSTY BOTTOM DRY STORAGE SHELVE IN KITCHEN AREA,INSIDE WALK IN COOLER OR PAINT/NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE
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.//SOME SHELVES IN COOLERS ,DRY STORAGE,INTERIOR & EXTERIOR OF EQUIPMENT,NOZZLES ON SODA MACHINE BEHIND FRONT BAR NEED CLEANING
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.//FLOORS UNDER AROUND STOCK NEED DETAIL CLEANING 1ST FL. & BASEMENT/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE
code 34
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters.//NEED TO INSTALL SELF-CLOSEING DOOR ON EMPLOYEE RESTROOM IN BASEMENT
code 37
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.//INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES OFF PREMISES OR PROPERLY STORE AWAY
code 41

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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.