DOMINO'S PIZZA Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED UNUSED FRONT PREP COOLER NOT IN USE, NOT AT ADEQUATE TEMPERATURE.MUST REPAIR AND MAINTAIN AT 40.0F OR BELOW.(NO 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.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: OBSERVED A INFESTATION OF APPX.300 OR MORE RODENT DROPPINGS SCATTERED IN VARIOUS AREAS THROUGHOUT PREMISES SUCH AS IN FRONT PREP AREA UNDER PREP TABLE BEHIND SAFE,ON FLOOR NEXT TO PREP COOLER BEHIND CORNMEAL STORAGE CONTAINER,UNDER HOT HOLDING UNIT,ON WHEEL BASE LEDGES OF PIZZA OVEN,PREP TABLE,DISH WASHING AREA ON FLOOR NEXT TO GREASE TRAP,BEHIND LADDER ACROSS FROM 3- COMPARTMENT SINK,BEHIND WALK IN COOLER,IN CORNER UNDER WALL LOCKERS,ON FLOOR UNDER ALL FOOD STORAGE SHELVES,POP STORAGE SHELVES AND LOCKERS,UNUSED POP MACHINE IN REAR AREA,IN ADJACENT ROOM NEXT TO TOILET IN BETWEEN AND ALONG WALL BASES OF MASSIVE CLUTTER STORED IN THIS AREA AND A STRONG SMELL OF RODENT URINE,IN OFFICE AREA ALONG WALL BASES AND IN BETWEEN CLUTTER AT DESK.ALSO FRONT DOOR NOT RODENT PROOFED ALONG BOTH SIDES AND REAR DOOR ALONG SIDE.NOTICE PIPES LEADING INTO EXTERIOR OF BUILDING NOT SEALED.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RODENT PROOF DOORS AND SEAL EXTERIOR PIPES.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 12/1/15.(CRITICAL 7-38-020)

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL BULK FOOD STORAGE CONTAINERS.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM SHELVING UNITS IN PREP COOLER.MUST REPLACE DAMAGED CORNMEAL FOOD STORAGE CONTAINER,MISSING DOOR HANDLE ON FRONT DOOR.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN DUST FROM FANGUARDS IN WALK IN COOLER,PREP COOLER,SHELVING UNITS IN PREP AREA AND WALK IN COOLER.

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: MUST CLEAN FOOD DEBRI FROM FLOOR THROUGHOUT PREMISES.MUST REPLACE OR REPAIR DAMAGED FLOOR TILES IN OFFICE AREA AND SMOOTH CONCRETE FLOOR ALONG WALL BASES WHERE NEEDED.

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: MUST REPAIR OR REPLACE LOOSE METAL PANELING IN REAR OFFICE AREA AND REAR ADJACENT STORAGE AREA,STAINED CEILING TILES WHERE NEEDED.MUST SEAL ALL OPENINGS AROUND PIPES AND WIRES LEADING INTO WALLS AND CEILINGS THROUGHOUT,GAP IN BETWEEN WALL AND WINDOW SILLS IN WAITING AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE OR REPAIR LOOSE LIGHT FIXTURES IN REAR STORAGE AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL A HAND SINK IN DISH WASHING AREA WITH HOT AND COLD RUNNING WATER AND BACKFLOW DEVICE ON MOPSINK.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE,ELEVATE.ORGANIZE MASSIVE AMOUNT OF CLUTTER FROM IN BETWEEN WALLS AND EQUIPMENT THROUGHOUT INCLUDING OFFICE AREA AND ADJACENT STORAGE AREA NEXT TO TOILETROOM.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE,ELEVATE.ORGANIZE MASSIVE AMOUNT OF CLUTTER FROM IN BETWEEN WALLS AND EQUIPMENT THROUGHOUT INCLUDING OFFICE AREA AND ADJACENT STORAGE AREA NEXT TO TOILETROOM.

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.