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

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: THE PERSON IN CHARGE DOES NOT HAVE A CURRENT CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED WHILE TCS FOODS ARE PREPARED. INSTRUCTED TO OBTAIN AND MAINTAIN VERIFICATION ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST PROVIDE HANDWASHING SIGNS AT ALL HANDWASHING SINKS, MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING COLD TCS FOODS AT IMPROPER TEMPERATURES IN A PREP COOLER ACROSS FROM THE PIZZA OVEN: DELI MEAT (50.1F), CHEESE (48F), COOKED CHICKEN (42.8F), AND BURGER (50.2F). APPROXIMATE VALUE $20, 15 LBS. THE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOLD COLD TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. COS.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES: FLOUR, SUGAR, ETC. WHEN FOOD HAS BEEN REMOVED FROM THE ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

IN-USE UTENSILS: PROPERLY STORED - Comments: FOUND ICE SCOOP STORED INSIDE ICE CHEST AT BAR WHERE HANDLE IS TOUCHING ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO STORE PROPERLY AND MAINTAIN.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND MISSING WALL BASE IN PREP AREA UNDER FIRE EXTINGUISHER. INSTRUCTED TO PROVIDE AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND FOOD DEBRIS ON WALL BEHIND 2-COMPARTMENT SINK IN BASEMENT, WALL BEHIND DISH MACHINE, AND INSIDE ICE MACHINE IN BASEMENT. INSTRUCTED TO CLEAN ALL OF THE ABOVE AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: FOUND RIGHT LIGHT IN POOR REPAIR AT KITCHEN VENTILATION HOOD. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND SOME EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON-SITE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND SOME EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON-SITE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.