DAPPER'S EAST RESTAURANT Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED PREP COOLER AT MAIN LINE IN POOR REPAIR, IMPROPER INTERNAL AIR TEMPERATURE OF 48F. OBSERVED BOTH DISPLAY COOLERS AT FRONT WAITRESS LINE IN POOR REPAIR, IMPROPER INTERNAL TEMPERATURES OF 47.0F & 48.2F. COOLERS TAGGED AT THIS TIME AND HELD FOR INSPECTION. INSTD NOT TO USE UNITS UNTIL REPAIRED AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-005A CRITICAL.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN COOLERS: 2 DOZEN EGGS (55.8F), CONTAINERS COLESLAW (55.7F), CONTAINER OF FETA CHEESE 45.0F, CONTAINER OF CUT TOMATOTES 47.2F, GALLON OF MILK 46.0F, CONTAINER OF SOUR CREAM 46.2F. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME. APPROX 20LBS. $100 VALUE. CITATION ISSUED 7-38-005A CRITICAL.

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMPERATURE DISHMACHINE IN POOR REPAIR, UNABLE TO SANITIZE PROPERLY, FINAL RINSE AT 120F. INSTD TO REPAIR SAME AND HAVE ABLE TO PROPERLY SANITIZE. (180F FINAL RINSE FOR HIGH TEMPERATURE DISHMACHINE). ALSO NOTED USING 3-COMPARTMENT SINK WITHOUT PROPER SANZITING RINSE, 0PPM OF CHLORINE WHEN TESTED.CITATION ISSUED 7-38-030 CRITICAL.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED WASTE WATER (EXCESSIVE DEBRIS AND DISCOLORED) BACKING UP IN BASINS OF 3-COMPARTMENT SINK AND FROM TOP OF GREASE INTERCEPTOR ONTO FLOOR AND ALSO HEAVY WASTE WATER FROM PIPE UNDERNEATH. INSTD TO REPAIR SAME. CITATION ISSUED 7-38-030.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED MICE DROPPINGS (OVER 30) SCATTERED ON FLOOR IN 2ND FLOOR STOAGE AREA. FRONT DOOR NOT RODENT PROOF, APPROX, 1/4 INCH GAP AT BOTTOM OF DOOR. INCOMPLETE PEST CONTROL LOGBOOK ON SITE. INSTD TO PROVIDE COMPLETE PEST CONTROL LOGBOOK (BUSINESS LICENSE NUMBER, DIAGRAM, ETC). CITATION ISSUED 7-38-020 SERIOUS.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS STAINED WITH DEEP, DARK GROOVES. INSTD TO REPAIR OR REPLACE SAME.

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: ALL COOKING EQUIPMENT THROUGH-OUT INCLUDING FRYERS AND CABINETS, FLAT TOP GRILL, ALL COOLERS, FREEZERS INCLUDING RUBBER GASKETS, LEGS, WHEELS AND PREP TABLES NOT CLEAN. CLEAN SAME.

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: WATER NOTED ON FLOOR SURROUNDING HOT WATER HEATERS. INSTD TO KEEP CLEAN AND DRY. FLOOR THROUGH OUT, UNDER AND BEHIND COOKING LINE ALONG WALL BASE AND IN CORNERS NOT CLEAN. CLEAN SAME.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING IN HOT WATER HEATER STAINED AND LEAKING. INSTD TO REPAIR SAME. FAN COVERS OF WALK-IN COOLER AND INTERIOR OF HOOD NOT CLEAN, DUST/DEBRIS. CLEAN SAME.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO EXPOSED HANDSINK IN BAR AREA. INSTD TO PROVIDE SAME.

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 (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION AT ALL TIMES.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION AT ALL TIMES.

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.