PASS W/ CONDITIONS
Risk 2 (Medium)
DOMINOS Gets Conditional Pass on Health Inspection - Chicago Restaurant
September 8, 2025
Canvass
License #2738586
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES AT PIZZA PREP COOLER: SAUSAGE 51.3F. CHICKEN 53.8F, HAM 54.3F, SPINACH 55.9F, AND CHEESE 51.9F. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. INSTD TO MAINTAIN COLD TCS FOODS AT 41F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES AT PIZZA PREP COOLER: SAUSAGE 51.3F. CHICKEN 53.8F, HAM 54.3F, SPINACH 55.9F, AND CHEESE 51.9F. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. INSTD TO MAINTAIN COLD TCS FOODS AT 41F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection