DOVE'S LUNCHEONETTE Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES: OBSERVED A LARGE PAN OF PORK STORED IN THE WALK-IN COOLER AT 50.8F AND A CONTAINER OF EGGS OUT ON THE LINE BETWEEN THE TEMEPRATURE RANGE OF 65.4F-86F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED BELOW 40F OR ABOVE 140F AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED 10# OF FOOD WORTH $60. CRITICAL VIOLATION 7-38-005A

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE: OBSERVED BLACK AND PINK MOLD LIKE SUBSTANCE ON THE INTERIOR SURFACE OF THE ICE MACHINE IN DIRECT CONTACT WITH ICE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE THE INTERIOR SURFACE OF THE MACHINE AND MAINTAIN. SERIOUS VIOLATION 7-38-005A

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE THE RIPPED GASKETS ON THE REFRIGERATION UNIT ON THE LINE TO PROVIDE A TIGHT FITTING SEAL AROUND THE REFRIGERATION DOORS 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN THE FLOORS IN THE WALK-IN DRY STORAGE AREA LOCATED IN THE REAR BEHIND THE RESTAURANT TO REMOVE BUILDUP 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN THE FLOORS IN THE WALK-IN DRY STORAGE AREA LOCATED IN THE REAR BEHIND THE RESTAURANT TO REMOVE BUILDUP 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.