D'AGOSTINO'S II Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND THE LOW TEMPERATURE DISH WASHING MACHINE IN USE AND NOT SANITIZING (0 PPM OF CHLORINE). INSTRUCTED TO SANITIZE UTENSILS IN THE 3-COMPARTMENT SINK AND HAVE UNIT FIXED SO THAT IT PROPERLY SANITIZES. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY A CDPH INSPECTOR. CRITICAL VIOLATION 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REMOVE THE RUST FROM THE STORAGE RACKS IN THE COOLERS, STORAGE AND IN BOTH PREP AREAS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE CAN OPENER IN THE PREP AREA, STORAGE RACKS IN THE COOLERS/FREEZERS, PREP AND STORAGE AREAS. ALSO, CLEAN THE INTERIOR OF THE SODA GUNS AT THE BAR AREA AND THE INTERIOR OF THE COOLERS/FREEZERS AND STORE/DEEP FRYERS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF ALL FLOOR DRAINS, FLOORS IN ALL CORNERS AND UNDER/AROUND SINKS, COOLERS/FREEZERS AND COOKING EQUIPMENT. FLOORS IN BASEMENT ARE PITTED, INSTRUCTED TO MAKE FLOORS IN THE BASEMENT PREP AREA SMOOTH AND EASILY CLEANABLE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN THE FILTERS ON THE VENTILATION HOOD, WALLS AROUND THE SINKS AND COOKING EQUIPMENT, PIPES AND CONDUITS, CEILING AND VENTS IN THE TOILET ROOMS, PREP AND STORAGE AREAS. MAINTAIN SAME. REMOVE DIRT/DUST BUILD UP AND FOOD SPLATTER.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN THE FILTERS ON THE VENTILATION HOOD, WALLS AROUND THE SINKS AND COOKING EQUIPMENT, PIPES AND CONDUITS, CEILING AND VENTS IN THE TOILET ROOMS, PREP AND STORAGE AREAS. MAINTAIN SAME. REMOVE DIRT/DUST BUILD UP AND FOOD SPLATTER.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.