PASS W/ CONDITIONS
Risk 1 (High)
D'AGOSTINO'S II Gets Conditional Pass on Health Inspection - Chicago Restaurant
May 13, 2022
Canvass
License #1305825
4
Total Violations
4
Critical
Violations Cited by Chicago Health Inspector
4
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: LOW TEMPERATURE DISH MACHINE READING 0PPM. INSTRUCTED TO USE 3 COMPARTMENT SINK FOR WAREWASHING UNTIL DISH MACHINE HAS BEEN SERVICED. PRIORITY. 7-38-005. CITATION ISSUED.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURE OF TCS FOODS: CHICKEN AND CANADIAN BACON 62.2F. FOOD DISCARDED. (APPROXIMATELY 5LB $30). PRIORITY. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #23
CRITICAL
Violation Details
PROPER DATE MARKING AND DISPOSITION - Comments: FOUND READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: COOKED LASAGNA HELD FOR 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED MANAGER TO PROVIDE DISCARD DATE. INSTRUCTED MANAGER TO PROVIDE DISCARD DATE FOR ALL READY TO EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED
Why This Matters
Inadequate reheating fails to kill bacteria that grew during storage.
Food Code Requirement
Foods must be reheated to 165°F within 2 hours.
Specific Requirements
Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.
CDPH Food Code: Section 3-403.11
Violation #23
CRITICAL
Violation Details
PROPER DATE MARKING AND DISPOSITION - Comments: FOUND READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD: COOKED LASAGNA HELD FOR 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED MANAGER TO PROVIDE DISCARD DATE. INSTRUCTED MANAGER TO PROVIDE DISCARD DATE FOR ALL READY TO EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED
Why This Matters
Inadequate reheating fails to kill bacteria that grew during storage.
Food Code Requirement
Foods must be reheated to 165°F within 2 hours.
Specific Requirements
Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.
CDPH Food Code: Section 3-403.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection