Oggi Trattoria
Last inspected: Jun 20, 2016
64
Score
OGGI TRATTORIA, located at 1118 W Grand Ave in Chicago, IL, underwent a moderate risk inspection on June 20, 2016. This inspection identified nine minor violations, including issues with the proper storage of clean utensils and the maintenance and cleanliness of food contact surfaces. Across four recorded inspections, OGGI TRATTORIA has generally maintained a low-risk profile.
4
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Jun 20, 2016
Routine
9 minor violations.
64
Oct 6, 2015
Routine
1 minor violation.
95
Jul 15, 2015
Reinspection
4 minor violations.
82
Jul 10, 2015
License
8 minor violations.
67
Violations — Jun 20, 2016 Inspection
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: INSTRUCTED TO PROPERLY STORE MULTI-USE UTENSILS ON THE DINING TABLES. MUST PROTECT FROM CONTAMINATION.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO REMOVE THE EXCESS ICE BUILD UP FROM THE SMALL CHEST REACH IN FREEZER IN FRONT OF THE COOKING EQUIPMENT. INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARDS WITH THE DEEP, DARK GROOVES AND STAINS. MAINTAIN ALL.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE OVENS/DEEP FRYERS, THE RUBBER GASKETS ON THE PREP REACH IN COOLERS IN THE PIZZA PREP, THE NOZZLE ON THE SODA GUN IN THE BAR AREA AND LOWER SURFACE OF THE FRONT REACH IN FREEZER.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT IN THE PREP AREAS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN THE VENTS IN ALL THE TOILET ROOMS AND WALLS AROUND THE SINKS AND COOKING EQUIPMENT. REMOVE DIRT/DUST AND FOOD BUILD UP.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: INSTRUCTED TO PROVIDE ADEQUATE LIGHTING TO THE PIZZA PREP AREA. MAINTAIN SAME.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO PROVIDE AN EXPOSED HAND WASHING SINK PER CITY CODE, WITH HOT/COLD RUNNING WATER AND SOAP/HAND SANITARY DEVICES TO THE BAR IN THE BASEMENT DINING AREA. INSTRUCTED TO FIX THE LEAK AT THE HOT WATER KNOB ON THE EXPOSED HAND WASHING SINK NEXT TO THE 3-COMP. SINK IN THE REAR PREP AREA. MAINTAIN ALL.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
42
Food handler requirements met
Inspector notes: INSTRUCTED TO MEET THE FOOD HANDLER REQUIREMENTS OF THE IDPH AND PROVIDE PROOF. MAINTAIN SAME.
45
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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