D'AGOSTINO'S II Passes Health Inspection - Chicago Restaurant

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 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.

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.