DIM DIM FOOD INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND THE FRONT HAND WASHING SINK WITH NO PAPER TOWELS. INSTRUCTED TO ALWAYS HAVE PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED

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.

PROPER DATE MARKING AND DISPOSITION - Comments: ALL TCS AND READY TO EAT FOODS THAT HAVE BEEN PREPARED OR REMOVED FROM ITS ORIGINAL PACKAGING MUST BE PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL TCS FOODS IN WIC. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: SOILED WASH CLOTHS NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: THE CUTTING BOARDS HAVE DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE TO MAKE SMOOTH AND EASILY CLEANABLE SURFACES. MAINTAIN.

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: THE LOW TEMPERATURE DISH NOT SANITIZING (0PPM OF CHLORINE). INSTRUCTED TO HAVE THE UNIT SERVICED SO THAT IT SANITIZES. UNIT WAS TAGGED. PRIORITY FOUNDATION VIOLATION 7-38-025 NO CITATION 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: THE TRASH RECEPTACLE IN THE WOMEN'S TOILET ROOM DOES NOT HAVE A LID. INSTRUCTED TO PROVIDE A TRASH RECEPTACLE WITH A LID. MAINTAIN SAME.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: THE TRASH RECEPTACLE IN THE WOMEN'S TOILET ROOM DOES NOT HAVE A LID. INSTRUCTED TO PROVIDE A TRASH RECEPTACLE WITH A LID. MAINTAIN SAME.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.