Davanti Enotecca
Last inspected: Apr 23, 2019
64
Score
Davanti Enotecca has been inspected 12 times since 2010. The most recent report on file is from Apr 23, 2019. A medium risk score generally means inspectors found things to fix, though most weren't urgent. The most recent inspection at Davanti Enotecca is from Apr 23, 2019, and nothing newer appears in the public record.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
When inspectors have written things up, “insects, rodents, & animals not present” has been the most frequent reason, cited eight times.
Restaurants in Chicago average 81, so Davanti Enotecca trails the local norm. The inspection history reads as standard for a restaurant of this size.
12
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 23, 2019
Routine
2 major violations. 5 minor violations.
View 7 violations
Proper date marking and disposition
Inspector notes: MUST PROVIDE DATE MARKINGS ON ALL RTE FOODS STORED IN COOLERS THAT ARE HELD OVER 24 HOURS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
23
Consumer advisory provided for raw/undercooked food
Inspector notes: CONSUMER ADVISORY MUST BE ON THE MENU WITH AN (*) ASTERICK TO IDENTIFY THE PRODUCTS THAT GO WITH THE STATEMENT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
25
Insects, rodents, & animals not present
Inspector notes: BASEMENT DOOR IN NEED OF RODENT PROOFING. LIGHT AVAILABLE AT BOTTOM. INSTRUCTED TO CORRECT.
38
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: NEW TING BOARDS NEEDED AT 1ST FLOOR PREP AREA. WORN DARK IN COLOR. MUST REPLACE AND MAINTAIN.
47
Non-food/food contact surfaces clean
Inspector notes: THE INTERIOR OF ALL REACH IN COOLERS IN NEED OF CLEANING AND MUST REMOVE ALL SPILLS. CORRECT AND MAINTAIN.
49
Plumbing installed; proper backflow devices
Inspector notes: HAND SINK AT 1ST FLOOR PREP AREA IN NEED OF STRONGER WATER PRESSURE. MUST CORRECT AND MAINTAIN.
51
Physical facilities installed, maintained & clean
Inspector notes: FLOORS IN BASEMENT PREP AREA IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. CLEAN FLOORS AROUND WALK IN COOLER AND FREEZER, IN CHEMICAL ROOM AND COFFEE ROOM. MUST CLEAN AND MAINTAIN.
55
64
Apr 2, 2018
Routine
10 minor violations.
View 10 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL ALL FOOD CONTAINERS IN DRY STORAGE IN BASEMENT LEVEL, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING.
30
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: OBSERVED EXPOSED HAND SINK IN BASEMENT PREP AREA IN CORNER NOT ACCESSIBLE FOR USE, AND WAS NOT SUPPLID WITH SOAP OR ANY TYPE OF DRYING DEVICE OR PAPER TOWELS TO DRY HANDS. INSTRUCTED TO MAKE SINK ACCESSIBLE FOR USE AND TO PROVIDE SOAP AND PAPER TOEWLS TO DRY HANDS AT ALL TIMES. CRITICAL VIOLATION 7-38-030
12
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPLACE CUTTING BOARDS ON PREP COOLERS IN BASEMENT PREP AREA, DARK GROOVES PRESENT. PROVIDE COVERS FOR ICE BINS BEHIND BAR. ALSO, REPAIR BROKEN HOODS ON PREP COOLERS IN HOT FOOD PREP AREA ON MAIN LEVEL. REPLACE HOT WATER KNOB ON 3-COMP SINK IN BASEMENT. ALSO, REPAIR BROKEN DOOR GASKET ON THE 1-DOOR UPRIGHT FREEZER IN BASEMENT.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN DEBRIS FROM INTERIOR PANEL OF ICE MACHINE IN BASEMENT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN WATER AND DEBRIS FROM FLOORS IN HOT FOOD PREP AREA ON MAIN LEVEL, FLOOR THROUGHOUT BASEMENT PREP AREA, FLOOR IN BEER COOLER IN BASEMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REPLACE/REPAIR STAINED AND MISSING CEILING TILES IN BASEMENT TOILET ROOMS AND OFFICE. SEAL LARGE HOLE AT LOWER WALL NEXT TO THE DRY STORAGE ROOM IN THE BASEMENT. ALSO, SEAL HOLES IN WALL AND CEILING AT REAR STAIRCASE LEADING UPSTAIRS TO OUTDOOR PATIO.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST REPAIR CRACKED LIGHT SHIELDS IN BASEMENT PREP AREA.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR LEAK AT THE BOTTON OF THE DISH MACHINE BEHIND THE BAR.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST INSTALL AND MAINTAIN WORKING THERMOMETERS IN ALL COOLER & FREEZERS ON-SITE.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: MUST REMOVE OR ORGANIZE CLUTTER FROM DRY STORAGE ROOM IN BASEMENT.
41
61
Jun 9, 2017
Routine
6 minor violations.
View 6 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NO COVERS FOR ICE BINS FOR BAR AREA, INSTRUCTED TO PROVIDE,
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR NOT CLEAN IN BASEMENT STORAGE AREA, INSTRUCTED TO CLEAN DAILY,
34
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: MUST PROVIDE A SELF-CLOSING DEVICE AT BASEMENT STAFF TOILET ROOM.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LOW HOT WATER PRESSURE AT EXPOSED HAND SINK FIRST FLOOR PREP/BAR AREA, INSTRUCTED TO REPAIR, AND NO EXPOSED HAND SINK IN BASEMENT REAR PREP AREA, INSTRUCTED TO PREP IF AREA IS USED FOR PREPARING FOOD,
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: BASEMENT STORAGE CLOSET CLUTTER NOT CLEAN, INSTRUCTED TO CLEAN AND BETTER ORGANIZE,
41
74
Jun 20, 2016
Reinspection
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: EXTERIOR OF DISHMACHINE WITH CALCIUM/LIME BUILD UP. INSTD TO DE LIME AND MAINTAIN.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: BASEMENT FLOOR IN POOR REPAIR, RAW CONCRETE, PEELING SURFACE. INSTD TO REPAIR/SEAL SAME SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE, NON POROUS SURFACE. FLOOR UNDER AND BEHIND HEAVY EQUIPMENT ALONG WALLBASE AND IN CORNERS NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: BASEMENT CEILING AND LIGHTSHIELDS NOT CLEAN, FOOD DEBRIS/DEAD INSECTS. INSTD TO CLEAN AND MAINTAIN.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: CLEAN LINENS IMPROPERLY STORED IN PREP COOLER WHERE FOOD STORED. INSTD TO STORE IN DESIGNATED AREAS
41
82
Jun 13, 2016
Routine
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: PREP COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE, INTERNAL TEMPERATURE OF 48F. UNIT TAGGED AND INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. UNIT MUST BE ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005A CRITICAL.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER: POLENTA 50.5F, PASTA 47.9F, CHICKEN PATE 50.4F. ALL PRODUCT VOLUNTARILY DISPOSED AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. CITATION ISSUED 7-38-005A CRITICAL.
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OVER 40 LIVE SMALL FLIES NOTED IN BASEMENT AREA (PREP, DISH, AND STORAGE AREAS). INSTD TO ELIMINATE FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS. INSTD TO CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020 SERIOUS.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: EXTERIOR OF DISHMACHINE WITH CALCIUM/LIME BUILD UP. INSTD TO DE LIME AND MAINTAIN. INSTD TO RELOCATE PAPER TOWEL DISPENSER FROM ABOVE STORAGE RACK AT 1ST FLOOR EXPOSED HANDSINK TO PREVENT POSSIBLE CONTAMINATION.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: UNCLEAN UTENSILS IN KNIFE RACK. INSTD TO MAINTAIN CLEAN UTENSILS IN KNIFE RACK.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: BASEMENT FLOOR IN POOR REPAIR, RAW CONCRETE, PEELING SURFACE. INSTD TO REPAIR/SEAL SAME SO AS TO BE SMOOTH, EVEN, EASILY CLEANABLE, NON POROUS SURFACE. FLOOR UNDER AND BEHIND HEAVY EQUIPMENT ALONG WALLBASE AND IN CORNERS NOT CLEAN, DEBRIS. CLEAN AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: BASEMENT CEILING AND LIGHTSHIELDS NNOT CLEAN, FOOD DEBRIS/DEAD INSECTS. INSTD TO CLEAN AND MAINTAIN. EMPLOYEE TOILET ROOM VENT NOT CLEAN INSTD TO CLEAN AND MAINTAIN.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: CLEAN LINENS IMPROPERLY STORED IN PREP COOLER WHERE FOOD STORED. INSTD TO STORE IN DESIGNATED AREAS. SOILED WET MOP STORED IN BUCKET WIT UNCLEAN MOP WATER. INSTD TO EMPTY BUCKET AND STORE MOP PROPERLY.
41
67
Aug 11, 2015
Reinspection
6 minor violations.
View 6 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PAINT OR REPLACE ALL RUSTY STORAGE SHELVES AND ALL NON FOOD CONTACT SURFACES IN BASEMENT PREP AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE DIPPER WELL, STORAGE SHELVES AND PREP TABLES, AND ALL CUTTING BOARDS IN BASEMENT PREP AREA.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT ALL SECTIONS OF THE BASEMENT(DIRT,AND DEBRIS NOTED).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN, PAINT OR REPLACE ALL STAINED CEILING TILES THROUGHOUT BASEMENT FOOD PREP AND STORAGE AREAS. CLEAN LIGHT SHIELDS THROUGHOUT BASEMENT FOOD PREP AREA. CLEAN DIRT, STAINS AND SPLATTERS FROM WALLS AND CEILINGS THROUGHOUT ALL SECTIONS OF BASEMENT WHERE PRESENT.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ORGANIZE ALL AREAS IN THE BASEMENT BY STORING ALL ARTICLES ELEVATED 6 INCHES OFF FLOOR THROUGHOUT.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL FOOD HANDLER(S) WITH LONG BEARD(S) ARE REQUIRED TO WEAR BEARD RESTRAINT(S).
42
74
Jul 31, 2015
Routine
9 minor violations.
View 9 violations
Facilities to maintain proper temperature
Inspector notes: 2-DOOR REACH-IN COOLER IN BASEMENT FOOD PREP AREA AND REFRIGERATED DRAWERS(LEFT SIDE) IN FIRST FLOOR FOOD PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURES. UNITS WERE FOUND HOLDING AT 48.1F AND 46.5F. THESE UNITS MUST BE CAPABLE OF MAINTAINING INTERNAL AIR TEMPERATURES OF 40 DEGREES OR BELOW. INSTRUCTED TO REMOVE ALL PRODUCTS AT IMPROPER TEMPERATURES AND HAVE BOTH SERVICED. CRITICAL VIOLATION 7-38-005(A).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: SOPPRESSATA-47.8F, MOTTADELLA-47.9F, COPPA-48.6F, PROSCIUTTO-49.1F,HAMBURGERS-45.6F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED/HELD AT 40 DEGREES OR BELOW IN COLD HOLING EQUIPMENT. INSTRUCTED TO DISCARD ALL PRODUCT FOUND AT IMROPER TEMPERATURES. CRITICAL VIOLATION 7-38-005(A). 30LB VALUED AT $81 DISCARDED.
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: DISH MACHINE NOT PROPERLY SANITIZING ALL MULTI-USE EQUIPMENT IN FINAL RINSE CYCLE( 0 RESIDUAL FOUND ON TEST STRIP AFTER RUNNING A COMPLETE CYCLE). INSTRUCTED TO DISCONTINUE USE OF MACHINE, CONTACT SERVICE REPAIRMAN AND TO WASH, RINSE AND SANITIZE ALL EQUIPMENT IN 3 COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
8
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PAINT OR REPLACE ALL RUSTY STORAGE SHELVES AND ALL NON FOOD CONTACT SURFACES IN BASEMENT PREP AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN THE DIPPER WELL, STORAGE SHELVES AND PREP TABLES, AND ALL CUTTING BOARDS IN BASEMENT PREP AREA.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT ALL SECTIONS OF THE BASEMENT(DIRT,AND DEBRIS NOTED).
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CLEAN, PAINT OR REPLACE ALL STAINED CEILING TILES THROUGHOUT BASEMENT FOOD PREP AND STORAGE AREAS. CLEAN LIGHT SHIELDS THROUGHOUT BASEMENT FOOD PREP AREA. CLEAN DIRT, STAINS AND SPLATTERS FROM WALLS AND CEILINGS THROUGHOUT ALL SECTIONS OF BASEMENT WHERE PRESENT.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ORGANIZE ALL AREAS IN THE BASEMENT BY STORING ALL ARTICLES ELEVATED 6 INCHES OFF FLOOR THROUGHOUT.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL FOOD HANDLER(S) WITH LONG BEARD(S) ARE REQUIRED TO WEAR BEARD RESTRAINT(S)
42
64
Jul 22, 2014
Routine
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: THE FOLLOWING IN NEED OF CLEANING: INTERIOR OF REACH IN COOLER IN WAIT STATION, COFFEE AREA AND BUS TUBS. MUST CLEAN TO REMOVE ALL BUILD UP OF FOOD SPILLS AND SPLATTER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS IN BASEMENT PREP AREA, FRONT PREP AREA, BAR AND WAIT STATION IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS AND CEILING IN WAIT STATION IN NEED OF CLEANINGN TO REMOVE ALL SPLATTER. WALLS IN POOR REPAIR HOLES MUST REPAIR AND MAINTAIN.
35
86
Mar 28, 2013
Routine
1 minor violation.
View 1 violation
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED LEAK AT FAUCET ON 3 COMPARTMENT SINK IN BASEMENT. MUST REPAIR AND MAINTAIN.
38
95
May 14, 2012
Routine
5 minor violations.
View 5 violations
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: OBSERVED NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE OR POSTED WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AND CERTIFICATE POSTED AT ALL TIMES. SERIOUS CITATION ISSUED 7-38-012 COURT DATE 6/21/2012 1100AM RM 112 AT 400 WEST SUPERIOR ST. CHGO., IL., H000076817 13 PLEASE SEE BACK OF CITATION FOR PREPAYMENT INFORMATION, MAIL-IN OPTION, AND PAYMENT CENTER LOCATIONS.
21
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST REPLACE WORN OUT CUTTING BOARDS AT PIZZA STATION ON FIRST FLOOR.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN ALL FLOOR DRAINS THROUGHOUT PREMISES ON FIRST FLOOR AND BASEMENT.
34
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: MUST PROVIDE A SELF-CLOSING DEVICE AT BASEMENT STAFF TOILET ROOM.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR LEAKY FAUCET BASE AT BASEMENT UTILITY SINK AND PROVIDE A BACKFLOW PREVENTION DEVICE AT SAME SINK.
38
78
Jul 18, 2011
Routine
3 minor violations.
View 3 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. the floor is dirty in the sewer closet in dishwashing, clean and maintain said area.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. The electric convection oven has no ventilation and a plume of brown grease is on the wall and ceiling behind, All electric ovens over 7500 watts are required to be vented above the roofline.
38
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. The 1st floor kitchen handsink has low water flow, repair plumbing.
38
86
Sep 29, 2010
Routine
7 minor violations.
View 7 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. The basement walk-in cooler is iced up and holding 53 f ambient air temperature. Cooler repaired by Dave Katz Equipment at this time and is now emiting 40 f air, tag not issued.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. Approximately 100 pounds of fresh mozzarella cheese, cooked pork, pasta, stocks, pork, chicken, milk, cream and raw eggs were found at 52.3 - 48.9 f internal temperature. Approximately $500.00 worth of product was discarded at this time.
3
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and maintain the kitchen floors and baseboards so they are smooth and sanitary from corner to corner. Reseal the basement prep area/dishroom floors so they are smooth, sanitary and easy to maintain. Repair the coving in the basement so it smooth and sanitary.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Smooth out the unsanitary exposed brick walls in the pizza/kitchen so they are smooth, sanitary and easy to maintain from top to bottom.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: Install an exposed hand sink at the south end of the 1st flr kitchen so it is easily accessible to the line cooks. Properly plumb the drain lines in front of the mop sink in the rear basement. Install a dipping well for gelato service.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: All employees shall be required to use effective hair restraints to confine hair.
42
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Between uses and during storage food dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
43
70
Frequently Asked Questions
When was Davanti Enotecca last inspected?
The most recent health inspection at Davanti Enotecca on file is from Apr 23, 2019. The public record contains 12 inspections in total.
What is the most common violation at Davanti Enotecca?
Across the inspection record, “insects, rodents, & animals not present” has been cited eight times, more than any other issue at Davanti Enotecca.
Has Davanti Enotecca's inspection record improved over time?
Results have been roughly steady. Inspections at Davanti Enotecca have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Davanti Enotecca means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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