Dollop Diner Cafe & Bar Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE (PIC) HAS NO CHICAGO CERTIFIED FOOD MANAGER (CFM) CERTIFICATE. INSTRUCTED TO HAVE ALL PICs OBTAIN AND MAINTAIN A VALID CFM CERTIFICATE. PRIORITY FOUNDATON VIOLATION

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: FOUND NO CHICAGO CFM ON SITE WHILE PREPARING/SERVING TCS FOODS (I.E POTATOES, EGGS, DAIRY, TURKEY, SAUSAGE, ETC.) INSTRUCTED TO HAVE A CFM ON CITE AT ALL TIMES WHEN PREPARING/SERVING TCS FOODS. PRIORTY FOUNDATION 7-38-012 VIOLATION 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.

HANDS CLEAN & PROPERLY WASHED - Comments: MALE FOOD HANDLER MULTI TASKING, PUTTING ON GLOVES AND NOT PROPERLY WASHING HANDS. WHEN HAVING HIM STOP AND WASH HIS HANDS, HE WENT TO THE HAND WASHING SINK AND RINSED HIS HANDS (NO SOAP) FOR A FEW SECONDS. INSTRUCTED TO PROPERLY WASH HANDS WITH SOAP FOR A MINIMUM OF 20 SECONDS WHEN MULTI-TASKING, BEFORE/AFTER GLOVE USE, ETC. PRIORITY 7-38-010 VIOLATION CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

PERSONAL CLEANLINESS - Comments: FOOD HANDLERS NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO HAVE FOOD HANDLERS AND ALL EMPLOYEES IN THE FOOD PREP AREAS TO WEAR A HAIR RESTRAINT. MAINTAIN SAME.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: ICE SCOOP NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN ICE HANDLE UP OR IN A CLEAN BIN/CONTAINER. MAINTAIN SAME.

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.

GLOVES USED PROPERLY - Comments: FOOD HANDLER PUTTING GLOVES ON AND NOT PROPERLY WASHING HANDS. ALSO, WORKING IN GLOVES THAT WERE TORN. INSTRUCTED TO PROPERLY WASH HANDS BEFORE PUTTING ON GLOVES AND TO IMMEDIATELY CHANGE GLOVES WHEN THEY BECOME TORN/WORN.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

GLOVES USED PROPERLY - Comments: FOOD HANDLER PUTTING GLOVES ON AND NOT PROPERLY WASHING HANDS. ALSO, WORKING IN GLOVES THAT WERE TORN. INSTRUCTED TO PROPERLY WASH HANDS BEFORE PUTTING ON GLOVES AND TO IMMEDIATELY CHANGE GLOVES WHEN THEY BECOME TORN/WORN.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.