DOLO GARDEN RESTAURANT & BAR Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: ONE TWO DOOR REFRIGERATION UNIT IN THE KITCHEN IS HOLDING AT 49F; MACHINE MUST BE ABLE TO MAINTAIN FOODS AT 40F OR BELOW.

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: THERE IS A 0 PPM READING OF SANITIZER AT THE LOW TEMP DISHMACHINE. I DID NOT OBSERVED SOAP, RINSE AGENT OR SANITIZER FLOWING THROUGH THE TUBES AND INTO THE MACHINE. INSTRUCTED TO HAVE THE MACHINE SERVICED RECOMMENDED REPLACING THE TUBES AND PROVIDING NEW CHEMICALS. (CHEMICALS ON SITE WERE HERE PREVIOUSLY). ALSO MUST HAVE CHEMICAL TEST STRIPS TO TEST THE STRENGTH OF THE SANITIZER; OBTAIN FROM THE DISHMACHINE COMPANY.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: MUST CLEAN THE UPPER AND LOWER INTERIOR OF THE ICE MACHINE IN THE KITCHEN.

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE CUTTING TOP/BOARD ATTACHED TO THE PREP COOLER IN THE CORNER OF KITCHEN NEXT TO THE COOKING EQUIPMENT.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE THREE OPEN SITE FLOOR DRAINS TO REMOVE RESIDUE/DIRT INSIDE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: A LEAK WAS OBSERVED AT THE VALVE ON THE BACK (TOP) OF THE DISHMACHINE AND FROM UNDERNEATH THE REAR OF THE MACHINE; REPAIR BOTH.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: A LEAK WAS OBSERVED AT THE VALVE ON THE BACK (TOP) OF THE DISHMACHINE AND FROM UNDERNEATH THE REAR OF THE MACHINE; REPAIR BOTH.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.