DONERMEN, L.L.C. Completes Health Inspection - Chicago Mobile food preparer

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND THE TALL REACH IN COOLER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER. AMBIENT TEMPERATURE WAS 45.5F. INSTRUCTED TO FIX AND MAINTAIN. CRITICAL VIOLATION 7-38-005 (A)

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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: FOUND THE RETENTION TANK UNDERNEATH THE TRUCK LEAKING. INSTRUCTED TO FIND THE SOURCE OF THE LEAK, REPAIR AND MAINTAIN IT. CRITICAL VIOLATION 7-38-030

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND THE FRONT SCREEN AT THE WINDOW NOT INSECT PROOFED, SCREEN IS TORN/RIPPED. INSTRUCTED TO FIX AND MAINTAIN. MUST BE INSECT PROOFED. 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: INSTRUCTED TO HAVE THE CURRENT/ACCURATE LICENSE NUMBER PLACED ON BOTH SIDES OF THE TRUCK. MAINTAIN SAME.

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: INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARD WITH THE DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO REPLACE THE WOODEN CONTAINER THE UTENSILS ARE KEPT IN FOR A FOOD GRADE CONTAINER THAT CAN BE WASHED, RINSED AND SANITIZED. INSTRUCTED TO HAVE THE METAL DRAINBOARD ATTACHED TO THE 3-COMPARTMENT SINK. MAINTAIN ALL.

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: INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE COOKING EQUIPMENT AND CABINETS.

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: INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER THE DEEP FRYER, REMOVE ALL DIRT/FOOD AND GREASE SPILLS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER THE DEEP FRYER, REMOVE ALL DIRT/FOOD AND GREASE SPILLS.

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.