DOLO GARDEN RESTAURANT & BAR Fails Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO SOAP OR PAPER TILES AT EXPOSED HAND WASH SINK AT FRONT SERVICE BAR MUST PROVIDE. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED ROACH CRAWLING DOWN WALL IN KITCHEN PREP AREA BY DISH MACHINE. MUST REMOVE CLEAN/SANITIZE AFFECTED AREAS. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL BULK CONTAINERS IN ENGLISH AT FAR REAR STORAGE AREA OUTSIDE OF KITCHEN AREA.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN THE FOLLOWING: ALL SHELVES UNDER PREP TABLES IN KITCHEN, DISHES STORED UNDER PREP TABLES WITH FOOD SPLATTERED ON THEM IN SAME AREA, CAN OPENER ENCRUSTED WITH FOOD DEBRIS, EXTERIOR OF ALL HEAVY EQUIPMENT AND REFRIGERATION UNITS. CLEAN INTERIOR BOTTOM OF ALL REFRIGERATION/FREEZER UNITS OF FOOD SPILLS AND DEBRIS. DETAIL CLEAN/SANITIZE MAGNETIC KNIFE STRIP AGAINST WALL ABOVE PREP TABLE AT REAR OF ENCRUSTED FOOD DEBRIS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS THROUGHOUT KITCHEN AND REAR STORAGE AREA.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS IN KITCHEN AREA OF FOOD SPLASHES BY DISH MACHINE AND REAR PREP TABLE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS IN KITCHEN AREA OF FOOD SPLASHES BY DISH MACHINE AND REAR PREP TABLE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.