DINO'S PIZZA Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED HAND WASH SINK NEXT TO THE PREP TALBE AND BY THE COOKING STOVE INACCESIBLE WITH A WATER JAR AND SERVING TONGS INSIDE THE SINK. INSTRUCTED THAT ALL HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR. ALSO NOTED LARGE POTS WITH FOOD STORED INSIDE WALK IN COOLER WITH NO LIDS.(USING PIZZA ROUNDS BOXES FOR MAKING PIZZA AS COVER). INSTRUCTED TO PROVIDE PROPER LIDS FOR POTS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED NO SPLASHGUARD BETWEEN EXPOSED HAND SINK AND PREP TABLE OPPOSIT THE COOKING STOVE. MUST INSTALL A WASHABLE SPLASHGUARD.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DISHWASHING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

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: NOTED TORN RUBBER GASKET INSIDE DOOR OF 2 DOOR FREEZER BY THE WALK IN COOLER AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE 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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: NOTED WASTEWATER BACKING UP AT THE 3 COMPARTMENT SINK WITH DIRT, GREASE, AND FOOD PARTICLES INTO ONE OF THE COMPARTMENT SINKS WHEN WATER IS RELEASED FROM ONE SINK.INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY VIOLATION #7-38-030(C) CITATION ISSUED.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED DIRTY AND DUSTY CEILING FANS ABOVE THE 3 COMPARTMENT SINK AT THE DISHWASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL FANT AND VENTS WHERE EVER NEEDED.

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: NOTED DIRTY AND DUSTY CEILING FANS ABOVE THE 3 COMPARTMENT SINK AT THE DISHWASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL FANT AND VENTS WHERE EVER NEEDED.

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.