Eataly
Last inspected: Nov 19, 2013
67
Score
Eataly, located at 43 E Ohio St in Chicago, IL, underwent a moderate risk inspection on November 19, 2013. The inspection report documented eight minor violations. These violations included issues with maintaining proper temperatures, sanitizing rinse for equipment and utensils, and the design and maintenance of food and non-food contact surfaces.
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Inspections
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Critical latest
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Major latest
8
Minor latest
Inspection History
Nov 19, 2013
License
8 minor violations.
67
Violations — Nov 19, 2013 Inspection
Facilities to maintain proper temperature
Inspector notes: FOUND THE FOLLOWING COLD HOLDING UNITS IN THE SPECIFIED PREP AREAS NOT MAINTAINING THE PROPER TEMPERATURE OR NOT OPERATIONAL: DISPLAY UNIT IN THE WINE PREP AREA; DISPLAY COOLERS IN THE MEAT/CHEESE PREP; MOZZARELLA CHEESE RETAIL COOLER IN THE MOZZARELLA RETAIL; COOLER IN THE MEAT RESTAURANT AREA; BUTCHER RETAIL COOLER READING AT 64F; PASTA DISPLAY COOLER AT 84F; FISH RESTAURANT COOLER AT 58F; PIZZA COOLER NOT ON IN PIZZA STATION; MEAT TAKE AWAY COOLERS ARE NOT OPERATIONAL. ON THE FIRST FLOOR THE FOLLOWING WERE NOT OPERATIONAL: THE WALK IN FREEZER IN THE COOLER KITCHEN PREP AREA; REACH IN COOLERS IN THE PASTRY BAKING PREP AREA; COOLERS IN THE GELATO PREP, NUTELLA PREP, LAVAZZA, PANINI AND PASTRY KITCHEN PREP AREAS. INSTRUCTED TO HAVE UNITS AT THE REQUIRED TEMPERATURE OF 40F (WALK IN FREEZER 0F) OR LOWER. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-005A.
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Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: FOUND THE HIGH TEMPERATURE DISH MACHINE IN THE PIAZZA PREP AREA NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 180F OR HIGHER. MUST HAVE UNIT FIXED. UNIT TAGGED. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-030
8
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST INSTALL AND MAINTAIN SPLASH GUARDS AT THE FOLLOWING EXPOSED HANDWASHING AND 1-COMPARTMENT SINKS: FRY, MOZZARELLA, MEAT, FISH, PIZZA PASTA RESTAURANTS, PIZZA PREP WAIT STATION AND RAW BAR.
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Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST SEAL AND MAINTAIN THE EXTERIOR BRICKS AROUND THE BAKERY OVEN IN THE BAKERY PREP AREA.
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Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST INSTALL A THRESHOLD TO THE WALK IN COOLERS AND FREEZER IN THE COOLER KITCHEN PREP AREA. MUST FIND SOURCE AND CONTROL LEAK BY THE DISH MACHINE IN THE BEER TASTING BAR
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Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST FINISH AND MAINTAIN WALLS IN THE PIZZA WAIT STATION, FRESH PASTA AND MEAT RESTAURANT. MUST SEAL AROUND PIPES UNDER EXPOSED HAND WASHING IN THE WINE STATION AREA.
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Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE SHIELDS AND/OR SHATTER PROOF BULBS TO THE COFFEE STATION AND CHEESE WALK IN COOLER
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Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST FIX THE LOOSE FAUCET ON THE EXPOSED HAND WASHING SINK IN THE ROTISSERIE PREP AREA. MUST PROVIDE RUNNING WATER TO THE 2-COMP. SINK IN THE COLD PREP AREA.
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Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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