DIMO'S PIZZA LINCOLN SQUARE LLC Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

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.

FOOD RECEIVED AT PROPER TEMPERATURE - Comments: OBSERVED TCS FOODS SUCH AS COOKED AND COOLED PORK AND TOFU CHORIZO BEING DELIVERED INSIDE A PLASTIC TUB, NOT UNDER REFRIGERATION, NO ICE, NO COOLERS WITH OTHER ASSORTED CUT VEGETABLES FROM THE OTHER BUSINESS COMMISSARY LOCATION AT 1615 N DAMEN IN CHICAGO AT IMPROPER TEMPERATURES. PORK NOTED AT 44.2F, CHORIZO AT 46F. ALL DISCARDED. REVIEWED PROPER METHODS OF REFRIGERATED FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: CHLORINE CHEMICAL DISH WASHING MACHINE NOTED NOT DISPENSING CHLORINE SANITIZER. 0 PPM CHLORINE NOTED AFTER SEVERAL ATTEMPTS. DISHES NOTED INSIDE THE MACHINE. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, PROPERLY DISPENSES SANITIZER AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: NOTED IMPROPER HOT HOLDING TEMPERATURES OF ASSORTED MEAT, CHEESE AND VEGETABLE PIZZAS LOCATED ON A HOLDING RACK IN THE PREP AREA. TIME AND TEMPERATURE LOGS USED AS A MEANS OF CONTROL NOT MAINTAINED. NO TIME/TEMPERATURE LOG, DATE FOR THE FOLLOWING: MEAT PIZZA AT 71.7F, CHEESE PIZZA AT 69.4F, VEGETABLE PIZZA AT 70.3F. ALL DISCARDED. REVIEWED REQUIREMENTS FOR USING TIME/TEMPERATURE AS A MEANS OF CONTROL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO CURRENT PEST CONTROL SERVICE REPORT ON THE PREMISES OR AVAILABLE FOR REVIEW. LAST PEST SERVICE REPORT DATED 9-18-24. MUST HAVE PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE A CURRENT SERVICE REPORT WITH ALL REQUIRED DOCUMENTATION. PRIORITY FOUNDATION VIOLATION 7-38-020(C) CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: TOGO FOOD CONTAINERS MUST NOT BE STORED DIRECTLY UNDER WASTE WATER PIPING IN THE BASEMENT DRY STORAGE ROOM.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED BAGGED FLOUR.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CRACKED/DAMAGED PLASTIC FOOD CONTAINER FOR SHREDDED CHEESE IN THE WALK-IN COOLER. INSTRUCTED TO REPLACE.

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: NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO MEASURE SANITIZATION LEVELS AT THE CHLORINE CHEMICAL DISH WASHING MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR DOOR SURFACES OF THE ICE MACHINE NOTED DIRTY. INSTRUCTED TO CLEAN 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: MISSING CEILING TILE ABOVE THE UTILITY SERVICE SINK. INSTRUCTED TO REPLACE/SECURE.

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: MISSING CEILING TILE ABOVE THE UTILITY SERVICE SINK. INSTRUCTED TO REPLACE/SECURE.

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.