DIM DIM FOOD INC Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.

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 DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: FOUND FOOD STORAGE CONTAINERS ON A SHELF IN THE BASEMENT THAT ARE NOT LABELED; INSTRUCTED TO LABEL AND MAINTAIN.

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE CAN OPENER BLADE AT THE PREP TABLE IN THE BASEMENT NOT CLEAN; INSTRUCTED TO CLEAN AND SANITIZE THE CAN OPENER BLADE.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND NO CHEMICAL TEST STRIPS ON PREMISES. INSTRUCTED THE PIC TO PROVIDE AND MAINTAIN AT ALL TIMES CHEMICAL TEST STRIPS TO TEST THE SANITIZING AGENT FOR THE DISHMACHINE AND THREE COMP SINK. PRIORITY FOUNDATION VIOLATION 7-38-005 ISSUED.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND NO CHEMICAL SANITIZER DISPENSING FROM THE LOW TEMP DISHMACHINE. INSTRUCTED THE PIC THAT THE CHLORINE CHEMICAL SANITIZING AGENT MUST READ AT 100PPM. PRIOIRTY FOUNDATION VIOLATION 7-38-005 ISSUED. MACHINE TAGGED HELD FOR INSPECTION. INSTRUCTED TO USE THE THREE COMP SINK TO WASH RINSE AND SANITIZE. CONTACT CDPH VIA FAX LETTER REQUEST TO REMOVE TAG FROM MACHINE BEFORE USING.

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: OBSERVED THE FOLLOWING EQUIPMENT IN THE KITCHEN AND BASEMENT AREA IN NEED OF CLEANING: EXTERIOR SURFACES OF FLOOR MIXERS IN BASEMENT, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS ON SHELF IN BASEMENT, WOK STATION IN KITCHEN, EXTERIOR SURFACES OF FRYERS AND INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED AND FOOD PARTICLES.

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: OBSERVED THE FLOORS IN THE KITCHEN UNDER AROUND AND BEHIND COOKING EQUIPMENT, SINKS AND DISHMACHINE IN NEED OF CLEANING. ALSO CLEAN IN BASEMENT AROUND AND UNDER STORAGE SHELVES AND IN ALL STORAGE ROOMS. THE WALLS AROUND KITCHEN EQUIPMENT NEED CLEANING. ALSO CLEAN WALL IN BASEMENT AREA WHERE GREASE TRAP LOCATED TO REMOVE GREASE AND BUILD UP ON WALL.

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 THE HOOD VENTS ABOVE THE WOK STATION IN THE HOODED SYSTEM IN NEED OF CLEANING; CLEAN VENTS.

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: NO FOOD HANDLER TRAINING CERTIFICATES ON PREMISES FOR REVIEW; INSTRUCTED THE PIC THAT CERTIFICATES MUST BE ON PREMISES FOR EMPLOYEES AND THOSE THAT DO NOT HAVE THEM MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.

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: NO FOOD HANDLER TRAINING CERTIFICATES ON PREMISES FOR REVIEW; INSTRUCTED THE PIC THAT CERTIFICATES MUST BE ON PREMISES FOR EMPLOYEES AND THOSE THAT DO NOT HAVE THEM MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING CERTIFICATE.

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.