DICOLA SEAFOOD Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD STORED AT IMPROPER TEMPERATURE DISPLAYED FOR SALE IN DISPLAY COOLER: BREADED FISH 64.3F-65.4F,BREADED SHRIMP 67.6F, BREADED FROG LEGS 65.2F, BREADED SQU5.1FM ID RINGS 64.9F, COOKED SHRIMP 72.1F, CRAB SALAD 63.7F, TUNA SALAD 65.3F, POTATO SALAD 65.2F, PASTA SALAD 65.1F. INSTRUCTED MANAGER TO DISCARD 43 PANS, 303LBS AND $1024 OF SEAFOOD AND READY TO EAT SALADS. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, DISPLAY AND SERVICE. PRIORITY CITATION ISSUED 7-38-005

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: OBSERVED DISPLAY COOLERS NOT MAINTAINING PROPER TEMPERATURE 62.6F-67.8F. INSTRUCTED MANAGER TO REPAIR. COOLERS MUST MAINTAIN 41F OR BELOW. DISPLAY COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY CITATION ISSUED 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BULK CONTAINERS NOT LABELED IN REAR PREP AREA. INSTRUCTED TO LABEL ALL BULK CONTAINERS WITH COMMON 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED PLASTIC BOWLS STORED INSIDE SALADS AND BEING USED AS DISPENSING UTENSILS. INSTRUCTED MANAGER TO PROVIDE LONG HANDLE UTENSILS FOR DISPENSING FOOD TO PREVENT CONTAMINATION.

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ICE BUILDUP IN WALK-IN FREEZER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN WALK-IN FREEZER.

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 DAMAGED FLOOR TILES UNDER FRYERS. INSTRUCTED TO REPLACE FLOOR TILES 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: OBSERVED DAMAGED FLOOR TILES UNDER FRYERS. INSTRUCTED TO REPLACE FLOOR TILES 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.