DMK BURGER BAR Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SIGNAGE IS REQUIRED AT HANDWASHING SINK AT BAR AREA.

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED BEGINING OF PINK SLIME SUBSTANCE AT INTERIOR OF ICE BIN OF ICE MACHINE IN THE KITCHEN. UPPER COMPARTMENT PANEL NOT CLEAN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: DRY FOOD IN PLASTIC CONTAINER MUST BE LABELED WITH COMMON NAME(FLOUR,ETC

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.

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: BROKEN/MISSING HANDLE AT WHITE CHEST FRREZER BY TWO COMPARTMENT SINKS. INSTRUCTED TO REPLACE BROKEN HANDLES.

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: BROKEN RUBBER GASKET INSIDE LID OF CHEST FREEZER THE KITCHEN REPAIR/REPLACE MUST PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK.

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: ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE ALSO WHEELS OF FRYERS.MUST 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: REPAIR LEAKING AT TWO COMPARTMENT SINK(BY THE WALL),ALSO REPAIR LEAKING PIPE AT THREE COMPARTMENT SINK AT DISHROOM.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BROKEN FLOOR BY THE COOKING EQUIPMENT, UNDER DRAFT BEER LINE INSIDE THE CABINET AND BASMENT IN FRONT OF STAIRCASE AND UNDER THE CABINET OF BEER DRAFT.ALSO PEELING PAINT ON FLOOR BETWEEN DINING AND KITCHEN.REPAIR ISSUE. WALL BEHIND BAR AREA EXPOSED BRICKS WITH WHITE SUBSTANCE WHICH CRUMBLES AND LEAVES RESIDUE AT BAR COUNTER TOP BY LIQUOR BOTTLES. BRICKS CRUMBLES ON THE TOUCH,NOT EASILY CLEANABLE. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

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: GREASE ON FLOOR UNDER THE COOKING EQUIPMENT,CLEAN AND MAINTAIN

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: OBSERVED EXPANDING SPRAY FOAM USED AT FLOOR DRAIN UNDER THE BEER DRAFT LINE.REMOVE, KEEP AREA CLEAN. MUST REMOVE TO BE SMOOTH AND CLEANABLE.

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: REPLACE MISSING FILTER UNDER THE HOOD AT WEST SITE OF THE UNIT.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: REPLACE MISSING FILTER UNDER THE HOOD AT WEST SITE OF THE UNIT.

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.