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

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: OBSERVED COOKED CHICKEN INSIDE PREP COOLER IN REAR PREP AREA WITH MOLD. DISCARDED UNSAFE FOOD IMMEDIATELY. PRIORITY. 7-38-005. CITATION ISSUED.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED 20LBS OF SLICED ITALIAN BEEF INSIDE WALK IN COOLER AT IMPROPER TEMPERATURE OF 50.0F AND 5 LBS OF STEAK AT 45.6F IN PREP COOLER. INSTRUCTED TO DISCARD 25 POUNDS OF FOOD PRODUCTS AT A COST OF $95. PRIORITY. 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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: WALK IN COOLER MAINTAINING IMPROPER TEMPERATURE OF 44.7F. INSTRUCTED TO REMOVE ALL FOOD ITEMS AND PLACE IN BASEMENT WALK IN COOLERS/FREEZERS AND PREP COOLERS/FREEZERS ON MAIN FLOOR. ALL COLD HOLDING EQUIPMENT MUST MAINTAIN TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PRIORITY. 7-38-005. CITAITON ISSUED. COOLER TAGGED. EMAIL FOOD@CITYOFCHICAGO.ORG FOR TAG REMOVAL.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD BOXES AND CONTAINERS ON FLOOR OF BLACK WALK IN FREEZER IN BASEMENT. INSTRUCTED TO ELEVATE ALL FOOD ITEMS FROM FLOOR WITH APPROPRIATE SHELVING.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING PIPE UNDERNEATH HANDWASHING SINK NEAR ITALIAN BEEF PREP AREA. MUST REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING PIPE UNDERNEATH HANDWASHING SINK NEAR ITALIAN BEEF PREP AREA. MUST REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.