DOLCE ITALIAN Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-102.11(B) PERSON IN CHARGE DIDNT HAVE A ORIGINAL VALID CITY OF CHICAGO FOOD CERTIFICATE. PRIORITY FOUNDATION

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.

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-102.11(A)PERSON IN CHARGE DIDNT DEMONSTRATE KNOWLEDGE BY HAVING PRIORITY AND PRIORITY FOUNDATION VIOLATIONS. PRIORIOTY FOUNDATION NO CITAION

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: 2-102.12 PERSON IN CHARGE HAS NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE, AND NO PERSON ON DUTY AT THIS TIME OF INSPECTION WHEN FOODS ARE BEING HANDLED AND PREPARED, COOKED TO ORDER FOR CUSTOMER- SAUSAGE, EGGS,ETC.INSTRUCTED THAT MANAGER ON DUTY MUST PROVIDE A VALID CITY OF CHICAGO FOOD CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012.

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(F)(F) NO EMPLOYEE HEALTH POLICY FOR EMPLOYEES. INSTRUCTED MANAGER TO PROVIDE HEALTH POLICY. PRIORITY FOUNDATION NO CITATION

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 NO EMPLOYEE HEALTH POLICY FOR CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION NO CITATION

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12(A)OBSERVED EMPLOYEE (MEN) WASHROOM HAND SINK WITH MIXING VALVE TEMPERATURE 67.F. INSTRUCTED THAT WATER TEMPERATURE MUST BE (100F)THROUGH A MIXING VALVE OR COMBINATION FAUCET. INSTRUCTED TO REPAIR. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-030(C).

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: 4-501.112(A)(2) OBSERVED HIGH TEMPERATURE DISH MACHINE FINAL RINSE 165F. INSTRUCTED FINAL RINSE TEMPERATURE MUST BE 180F. INSTRUCTED MACHINE WILL BE TAGGED. DO NOT TO USE MACHINE UNTIL REINSPECTED BY THE HEALTH DEPT. INSTRUCTED TO USE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS. PRIORITY FOUNDATION VIOLATION ISSUED 7-38-025

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 COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2)-OBSERVED APPROX 2-LBS OF COOKED PORK SAUSAGE INSIDE PREP COOLER AT IMPROPER TEMPERATURE OF 65.F AND APPROX 2-LBS OF SALMON AT 67.0F AT COST APPROX $20.00.INSTRUCTED TO MAINTAIN SAFETY FOODS COLD HOLDING AT 41.F OR BELOW. FOODS REMOVED AND DISCARDED BY CHEF,COS. PRIORITY VIOLATION ISSUED 7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2)-OBSERVED APPROX 2-LBS OF COOKED PORK SAUSAGE INSIDE PREP COOLER AT IMPROPER TEMPERATURE OF 65.F AND APPROX 2-LBS OF SALMON AT 67.0F AT COST APPROX $20.00.INSTRUCTED TO MAINTAIN SAFETY FOODS COLD HOLDING AT 41.F OR BELOW. FOODS REMOVED AND DISCARDED BY CHEF,COS. PRIORITY VIOLATION ISSUED 7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.