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

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO HOT OR COLD RUNNING WATER TO THE EXPOSED HAND SINK NOR 3 COMPARTMENT SINK ON THE MOBILE FOOD PREPARER TRUCK DURING INPSECTION. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER AT ALL TIMES MOBILE FOOD PREPARE TRUCK IS OPEN AND OPERATING. MANAGER WAS UNABLE TO RESTORE HOT AND COLD RUNNING WATER DURING INSPECTION. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED SIDE SERVING WINDOW NOT RODENT PROOFED NOR PEST CONTROL LOG BOOK ON SITE. INSTRUCTED TO PROVIDE A SCREEN AND MAKE SIDE WINDOW RODENT PROOFED AND PROVIDE A PEST CONTROL LOG BOOK WITH REPORT AND A COPY OF THE PEST CONTROL LICENSE. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATE POSTED NOR IN MOBILE FOOD PREPARER'S TRUCK. INSTRUCTED TO POST A CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATE AND HAVE AVAILABLE AT ALL TIMES. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUST ON THE SHELVES OF THE REFRIGERATOR LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE RUST AND MAINTAIN.

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: OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS INSIDE OF FRYER, ON MEAT COOKER, STOVE, AND AROUND FRESH WATER TANK. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.

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: OBSERVED FLOORS WITH ACCUMULATED FOOD AND DIRT DEBRIS THRU OUT MOBILE FOOD PREPARE'S TRUCK. OBSERVED ACCUMULATED GREASE DEBRIS ON THE FLOOR UNDER FRYER. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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: OBSERVED VENTS ABOVE COOKING EQUIPMENT WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED VENTS ABOVE COOKING EQUIPMENT WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.

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.