DINO'S PIZZA Fails Health Inspection - Chicago Restaurant

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION NOT CORRECTED: 9-24-2015, REPORT #1576073: 24-DISH WASHING FACILITIES NOT MAINTAINED OR OPERATED. WHILE DRAINING WATER IN LEFT SIDE OF THREE COMPARTMENT SINK. WATER COMING UP MIDDLE COMPARTMENT. ALSO, LEFT SEEM ON LEFT SIDE OF THREE COMARTMENT SINK BROKEN AND ESTABLISHMENT USING PLUMBERS PUTTY. PREMISES IS NOT ABLE TO PROPERLY WASH, RINSE AND SANITIZE EQUIPMENT AND UTENSILS. INSTRUCTED TO REPAIR THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE EQUIPMENT AND UTENSILS AND HAVE SEEM WELDED. MUST HAVE DRAINLINES AND GREASE TRAP DETAIL CLEAN TO PREVENT INADEQUATE DISPOSAL OF DRAIN WATER. CRITICAL CITATION ISSUED 7-38-030.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: SEE VIOLATION #14.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MULTI UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMIATION BEFORE USE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CHEMICAL ROOM STORAGE SHELVES NOT MAINTAINED. INSTRUCTED TO APPLY NON-TOXIC SEALANT TO SURFACE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF COOLERS WITH FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND SANITIZE COOLER AND GASKETS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REAR SCREEN DOOR NOT MAINTAINED OR SEALED FROM PEST. INSTRUCTED TO REPLACE SCREEN DOOR AND HAVE SCREEN DOOR TIGHT FITTING AROUND DOOR FRAME.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT BULBS NOT IN PREP AREA NOT SHIELDED. INSTRUCTED TO INSTALL LIGHT SHIELD WITH END CAPS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT BULBS NOT IN PREP AREA NOT SHIELDED. INSTRUCTED TO INSTALL LIGHT SHIELD WITH END CAPS.

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.