DOSBROS FRESH MEXICAN GRILL Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. MUST HAVE A PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON SITE AT ALL TIMES. ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE DELIVERED TO FACILITY AT 12:45 PM. ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON SITE BEFORE CONCLUSION OF INSPECTION. 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: OBSERVED IMPROPER MINIMUM WATER TEMPERATURE OF 90.1F AT HANDWASHING SINK IN REAR PREP/DISHWASHING AREA. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. CORRECTED ON SITE HANDWASHING SINK IN REAR PREP/DISHWASHING AREA REPAIRED, OBSERVED PROPER MINIMUM WATER TEMPERATURE OF 106.5F BEFORE CONCLUSION OF INSPECTION. PRIORITY 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.

This violation was corrected during the inspection.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED CONCENTRATION OF QUATERNARY AMMONIUM AT 0PPM IN THREE COMPARTMENT SINK WHERE EQUIPMENT AND UTENSILS WERE WASHED, RINSED AND SANITIZED. MANAGEMENT INSTRUCTED TO SANITIZE ALL EQUIPMENT AND UTENSILS IN THE 3 COMPARTMENT SINK WITH 200-400 PPM QUATERNARY AMMONIUM SANITIZER. CORRECTED ON SITE THREE COMPARTMENT SINK REFILLED WITH THE PROPER CONCENTRATION OF QUATERNARY AMMONIUM, OBSERVED CONCENTRATION OF QUATERNARY AMMONIUM AT 400PPM BEFORE CONCLUSION OF INSPECTION. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

This violation was corrected during the inspection.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED UNWRAPPED SINGLE USE KNIVES AND FORKS FOR CONSUMER SELF SERVICE STORED WITH HANDLES DOWN NEAR FOUNTAIN MACHINE IN DINING AREA. INSTRUCTED TO STORE UNWRAPPED SINGLE USE KNIVES AND FORKS FOR CONSUMER SELF SERVICE WITH THE HANDLES UP SO THAT UNWRAPPED KNIVES AND FORKS ARE NOT CONTAMINATED BY CONSUMERS OR EMPLOYEES. CORRECTED ON SITE UNWRAPPED SINGLE USE KNIVES AND FORKS FOR CONSUMER SELF SERVICE STORED WITH HANDLES UP BEFORE CONCLUSION OF INSPECTION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

This violation was corrected during the inspection.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SODA STORED ON SODA CRATES IN HALLWAY IN REAR NEAR OFFICE. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SODA STORED ON SODA CRATES IN HALLWAY IN REAR NEAR OFFICE. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.