DAMENZO'S INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICIES ON SITE FOR FOOD EMPLOYEES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. -

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION. -

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNAGE AT HAND SINK NEAR 3 COMPARTMENT SINK AND PIZZA OVEN, OR BASEMENT FOOD PREP AREA HAND SINK . INSTRUCTED TO PROVIDE AND 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 FOODS AT IMPROPER COLD HOLDING TEMPERATURES.. PORK SAUSAGE @ 59.2F IN COLD HOLDING UNIT , BEEF MEAT BALLS @62.4F AND ITALIAN BEEF @71.0F IN WALK IN COOLER. MANAGER DISCARDED AND DENATURED ALL SAID FOOD ITEMS DURING TIME OF INSPECTION. INSTRUCTED MANAGER TO HOLD ALL TCS FOODS AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TURKEY,SAUSAGES, HAM, CHEESE,ETC )OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT DISCARD DATE. INSTRUCTED TO PROVIDE LABELS CONTAINING PRODUCT DATE FOR ALL TCS FOODS AND MAINTAIN. PRIORITY FOUNDATION.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT IN MENU. INSTRUCTED TO PROVIDE.PRIORITY FOUNDATION VIOLATION.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED TCS FOOD CONTAINERS (BEEF, RAW PORK,ETC)WITHOUT LABELS CONTAINING THE COMMON NAME OF THE PRODUCT. OBSERVED (SPICES AND FLOUR) IN CLEAR CONTAINERS WITHOUT THE COMMON NAME OF THE PRODUCT. INSTRUCTED TO PROVIDE LABELS WITH THE COMMON NAME OF PRODUCT FOR ALL FOODS AND SEASONINGS THAT ARE OUT OF THE ORIGINAL PACKAGING.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PREPACKAGED DESSERTS THAT ARE FOR SALE LOCATED AT THE FRONT DISPLAY COUNTER NOT PROPERLY LABELED. INSTRUCTED TO PROVIDE LIST OF ALLERGENS,INGREDIENTS,NET CONTENTS,AND SOURCE FOR ALL INDIVIDUAL PREPACKAGED DESSERTS.PRIORITY FOUNDATION.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED REAR DOOR WITH GAP UNDERNEATH. INSTRUCTED TO MAKE DOOR TIGHT FITTING AND RODENT PROOF.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SHELVING IN BASEMENT WALK IN COOLERS MADE OUT OF CRUMBLED MATERIAL AND MOISTURE DAMAGED. INSTRUCTED TO REPLACE SHELVING TO BE SMOOTH, NONABSORBENT, AND EASILY CLEANABLE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HEAVY CLUTTER IN BASEMENT FOOD PREP AREA ON PREP TABLE SHELVES, NEAR ICE MACHINE,STORAGE ROOM FLOORS , AND IN BETWEEN THE STAIRS BY WALK IN COOLERS LOCATED IN BASEMENT.INSTRUCTED TO CLEAN AND REMOVE ALL UNUSED EQUIPMENT AND LARGE FILLED GARBAGE BAGS IN ORDER TO PREVENT PEST HARBORAGE.

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: OBSERVED INADEQUATE LIGHTING IN FOOD PREP AREA NEAR COLD HOLDING AND PIZZA PREPPING AREA, AND ALL THRU OUT BASEMENT. INSTRUCTED TO PROVIDE 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: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE.

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: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE.

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.