DAWN LLC Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: ALL (7) HANDSINKS ON SITE IN NEED OF SOAP TO PROPERLY WASH HANDS. MUST INSTALL AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(C)

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: ALL HANDSINKS AND WASHROOM HANDSINKS IN NEED OF HANDWASHING SIGNS. MUST INSTALL 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: LOW TEMP DISH MACHINE HAS NO CHEMICALS ON SITE TO PROPERLY TEST SANITIZING RINSE. MUST CORRECT AND MAINTAIN. PRIORITY FOUNDATION 7-38-005

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NO ICE MACHINE ON SITE. PLUMBING FOR MACHINE ON SITE MUST PROVIDE MACHINE PRIORITY FOUNDATION 7-38-005

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: CONSUMER ADVISORY AND REMINDER MUST BE ON MENU AND OR VISIBLE TO ALL CUSTOMERS MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: ALL REFRIGERATION MUST BE ON AND AVAILABLE FOR TESTING. CORRECT AND MAINTAIN. PRIORITY 7-38-005

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO STEM THERMOMETER ON SITE AT TIME OF INSPECTION. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NO FOOD ON SITE HOWEVER LARGE BULK FOOD CONTAINERS ARE ON SITE. WHEN PRODUCT IS FILLED LABELED WITH COMMODITY NAME.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO CHEMICAL TEST STRIPS ON SITE AT TIME OF INSPECTION. MUST PROVIDE AND MAINTAIN PRIORITY FOUNDATION 7-38-005

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL COOKING EQUIPMENT IN NEED OF CLEANING AND REMOVING OF ALL SHIPPING PACKAGING. CORRECT AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS IN NEED OF CLEANING TO REMOVE ALL CONSTRUCTION EQUIPMENT CORRECT 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: WHEN EMPLOYEES ARE HIRED, THEY MUST PROVIDE FOOD HANDLER CERTIFICATES. CORRECT AND MAINTAIN.

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: WHEN EMPLOYEES ARE HIRED, THEY MUST PROVIDE FOOD HANDLER CERTIFICATES. CORRECT AND MAINTAIN.

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.