Go Roma Italian Kitchen
Last inspected: Mar 27, 2014
90
Score
Going back to 2010, Go Roma Italian Kitchen has five inspections in the public record. Go Roma Italian Kitchen was last inspected on Mar 27, 2014. Low risk means the most recent visit produced few or no significant findings. Go Roma Italian Kitchen's record stops at Mar 27, 2014, more than two years back, so current conditions may differ.
Violation counts have held steady across recent visits, averaging around three violations each.
The most common issue across all inspections has been “food and non-food contact surfaces properly designed”, showing up four times.
Restaurants in Chicago average 81, so Go Roma Italian Kitchen is doing better than most peers. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 27, 2014
Routine
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPAIR THE INTERIOR DOOR OF THE SALAD PREP COOLER WITH EXPOSED INSULATION.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: THE VENTILATION FAN IN THE WOMEN'S RESTROOM IS NOT WORKING. MUST REPAIR OR REPLACE THE FAN.
38
90
Aug 16, 2013
Routine
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: BULK FOOD CONTAINERS NOT LABELE, INSTRUCTED TO LABEL AND MAINTAIN.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR SURFACES OF ICE MAKER NOT CLEAN, A PINK FILM NOTED ON INTERIOR PANELS.
33
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: REFRIGERATION THERMOMETER KEPT IN COLDEST PART OF COOLER, INSTRUCTED TO MOVE TO WARMEST PART AND EASY TO MONIROT.
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86
Mar 6, 2012
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. INTERIOR COOLER DOOR PANEL OF SMALL COOLER (TO THE RIGHT OF THE HANDSINK) AT COOK'S LINE HAS OPENINGS, WHERE DOOR INSULATION IS SHOWING-MUST SEAL/FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: POOR FLOOR GROUTING AT COOK'S LINE MUST BE FIXED, TO ELIMINATE PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: FILTERS AT HOOD OF COOKING EQUIPMENT MUST BE KEPT CLEAN & FREE OF DUST OR GREASE, INCLUDING CONDENSERS OF COOLERS. DUSTY BATHROOM VENTS MUST BE KEPT CLEAN ALSO. The walls and ceilings shall be in good repair and easily cleaned.
35
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: SCOOPS WITH HANDLES MUST BE PROVIDED INSIDE BULK FOOD CONTAINERS (NOT BOWLS). Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
43
82
Mar 23, 2010
Tag Removal
5 minor violations.
View 5 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: SEE INITIAL INSPECTION ON 3-17-2010
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SEE INITIAL REPORT ON 3-17-2010
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: SEE INITIAL INSPECTION ON 3-17-2010
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: SEE INITIAL INSPECTION ON 3-17-2010
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: SEE INITIAL INSPECTION ON 3-17-2010
41
78
Mar 17, 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. FOUND PREP COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 52-56 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MAINTAINS A TEMPERATURE OF 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
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. FOUND APPROXIMATELY 29 LBS OF POTENTIALLY HAZARDOUS FOOD ITEMS IN A PREP COOLER AND WALK IN COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 46.0-52.0 DEGREES F. FOUND TURKEY,HAM AND VEGGIE WITH CHEESE SANDWICHES,BREADED CHICKEN,CHEESE RAVIOLI,BREADED CHEESE,RAW CHICKEN BREASTS, RAW SHRIMP AND TURKEY DELI MEAT AT ABOVE STATED TEMPERATURES. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
3
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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. MUST INVERT ALL MULTI USE ITEMS ON SITE.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DISCARD ANY CRACKED OR BROKEN MULTI USE ITEMS.
32
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. DETAIL CLEAN FLOORS UNDER ALL COOKING EQUIPMENT AND OTHER HEAVY EQUIPMENT AND REMOVE GREASE AND FOOD DEBRIS.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE ALL CRACKED LIGHT SHEILDS OVER PREP AREAS.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. STORE ALL ITEMS IN LIQUOR STORAGE ROOM 6 INCHES OFF FLOOR AND BETTER ORGANIZE.
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70
Frequently Asked Questions
When was Go Roma Italian Kitchen last inspected?
The most recent health inspection at Go Roma Italian Kitchen on file is from Mar 27, 2014. The public record contains five inspections in total.
What is the most common violation at Go Roma Italian Kitchen?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited four times, more than any other issue at Go Roma Italian Kitchen.
Has Go Roma Italian Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Go Roma Italian Kitchen have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Go Roma Italian Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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