DOMINO'S PIZZA Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION 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: NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE IS POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE TCS FOODS ARE BEING PREPARED. PRIORITY FOUNDATION VIOLATION 7-38-012 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND-WASHING SINK IS LOCATED IN THE REAR DISHWASHING ROOM. MUST PROVIDE A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER IN THE SEPARATE ROOM WHERE THE DISHWASHING IS PERFORMED AT THE THREE-COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED THE HAND WASHING SINK LOCATED AT THE ENTRANCE TO THE WALK-IN COOLER AND INTENDED USE FOR THE FOOD PREP LINE IS NOT ACCESSIBLE TO THE FOOD PREP AREA. THE SINK IS OBSTRUCTED FOR EASY ACCESS BY A LARGE COCA-COLA COOLER AND METAL RACK SHELVING USED FOR PACKAGED DELIVERY ITEMS. MUST REMOVE/MOVE ANY EQUIPMENT INSTALLED TO PREVENT ACCESS TO THE SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE THE ABOVE VIOLATION #10 FOR THE CITATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED THE COLD WATER DOES NOT TURN COMPLETELY OFF AT THE FACILITY HAND WASHING SINK. COLD HANDLE STRIPPED AND WITH A CONSTANT SLOW FLOW OF COLD WATER. MUST REPLACE/REPAIR COLD HANDLE TO PROPERLY DISPENSE COLD WATER.

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.

PERSONAL CLEANLINESS - Comments: THE FOOD HANDLER NOTED PREPARING FOODS WITHOUT HAIR RESTRAINT.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAK UNDER THE HAND WASHING SINK REPAIRED WITH TAPE.--- LEAK UNDER THE THREE COMPARTMENT SINK INTO A BUCKET.---MISSING HANDLE AT THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR ALL.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WALL UNDER THE HAND WASHING SINK DIRTY WITH BLACK, UNKNOWN SUBSTANCE DRIPPING INTO THE FLOOR. MUST CLEAN AND MAINTAIN.----FLOORS AT THE FOLLOWING AREAS IN POOR REPAIR WITH CHIPPING, MISSING CEMENT AND LARGE DIVOTS: AT THE DISH ROOM FLOOR DRAIN, IN THE EMPLOYEE WASHROOM. MUST REPAIR TO BE SMOOTH AND CLEANABLE.----METAL FLOOR PAN UNDER THE HOT WATER TANK WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SOILED MOP HEAD IMPROPERLY STORED AT THE UTILITY SERVICE SINK. MUST PROPERLY STORE INVERTED AT SINK.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF VALID FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF VALID FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.