D Cuisine, 2723 N Clark St, Chicago, IL, USA
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D Cuisine, 2723 N Clark St , Chicago, Il, USA
5 months ago
Report date: Oct 25, 2023
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: no written employee health policies on site for all employees. All employees must verify the written employee health policy. A sample was given on 10-16-23, and reviewed the required
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: no written employee health policies on site for all employees. All employees must verify the written employee health policy. A sample was given on 10-16-23, and reviewed the required
health code for the policy. Priority foundation violation 7-38-010 citation issued.
37. Food properly labeled; original container
- comments: : 3-302. 12---: all bulk food containers must be labeled with the product common name.
43. In-use utensils: properly stored
- comments: 3-304. 12---ice scoops improperly stored on top of the machines. Must properly store all in use utensils.
45. Single-use/single-service articles: properly stored & used
- comments: : 4-903. 11(a; c)-- all stored items throughout the 1st floor storage hallway basement rear storage room must be elevated from the floors.
56. Adequate ventilation & lighting; designated areas used
- comments: 6-202. 11--- missing light shields in both 1st floor and basement food prep areas. Must replace.
59. Previous priority foundation violation corrected
- comments: previous priority foundation violations from 10-16-23 report #2583451 have not been corrected. #38- instructed to remove all standing/pooling water, sanitize all affected areas, and recommend having the pest co. Service again for rats and replace missing glue boards. #60- 8-404. 13 (b4)-- previous core violations from 12/2/21 report #2544971 not corrected #55- instructed to detail clean and maintain floors at the following areas:- floors underneath the cooking stove and fryers at the first floor prep area, floors at the basement food prep/dry storage with dirty standing water and storage areas, and floors underneath the dishwashing area. Must clean and maintain floor drains on the first floor and where necessary. Priority violation 7-42-090 citation issued.
Source: chicago.gov
37. Food properly labeled; original container
- comments: : 3-302. 12---: all bulk food containers must be labeled with the product common name.
43. In-use utensils: properly stored
- comments: 3-304. 12---ice scoops improperly stored on top of the machines. Must properly store all in use utensils.
45. Single-use/single-service articles: properly stored & used
- comments: : 4-903. 11(a; c)-- all stored items throughout the 1st floor storage hallway basement rear storage room must be elevated from the floors.
56. Adequate ventilation & lighting; designated areas used
- comments: 6-202. 11--- missing light shields in both 1st floor and basement food prep areas. Must replace.
59. Previous priority foundation violation corrected
- comments: previous priority foundation violations from 10-16-23 report #2583451 have not been corrected. #38- instructed to remove all standing/pooling water, sanitize all affected areas, and recommend having the pest co. Service again for rats and replace missing glue boards. #60- 8-404. 13 (b4)-- previous core violations from 12/2/21 report #2544971 not corrected #55- instructed to detail clean and maintain floors at the following areas:- floors underneath the cooking stove and fryers at the first floor prep area, floors at the basement food prep/dry storage with dirty standing water and storage areas, and floors underneath the dishwashing area. Must clean and maintain floor drains on the first floor and where necessary. Priority violation 7-42-090 citation issued.
Source: chicago.gov
1.6K
D Cuisine, 2723 N Clark St , Chicago, Il, USA
6 months ago
Report date: Oct 16, 2023
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: no written employee health policy on site. Must provide for al employees. Priority foundation violation 7-38-010 citation issued.
5. Procedures for responding to vomiting and diarrheal events
- comments:
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: no written employee health policy on site. Must provide for al employees. Priority foundation violation 7-38-010 citation issued.
5. Procedures for responding to vomiting and diarrheal events
- comments:
no written cleaning procedure or required equipment for a vomit/diarrhea event. Must provide. Priority foundation violation 7-38-005 citation issued.
10. Adequate handwashing sinks properly supplied and accessible
- comments: hand washing sink not accessible for use. Tea/server station hand washing sink being used as food prep to rinse tea leaves. Reviewed that hand washing sinks are for hand washing purposes only. Priority foundation violation 7-38-030(c) citation issued.
10. Adequate handwashing sinks properly supplied and accessible
- comments: no soap is available at the following hand washing sinks: the bar hand sink, the server station hand sink, the basement dish/prep, and the basement men and women employee washrooms. Must provide at all times. Priority foundation violation 7-38-030(c); see the above violation #10 for citation.
10. Adequate handwashing sinks properly supplied and accessible
- comments: no paper towels are located at the following hand-washing sinks. The bar hand sink, the server station hand sink, the basement dish/prep, and the basement men and women employee washrooms. The basement prep hand sink. Must provide at all times. Priority foundation violation 7-38-030(c); see the above violation #10 for citation.
16. Food-contact surfaces: cleaned & sanitized
- comments: observed employees using the kitchen utility mop sink for soaking/rinsing/cleaning dirty dishes. Reviewed all dish washing of all dishes/pots/pans must be performed in the three compartment dish washing sink. Priority violation 7-38-025 citation issued.
21. Proper hot holding temperatures
- comments: observed approximately 10 lbs cooked chicken in a pan in the cooks line prep rea held at improper temperature of 72f. Instructed hot foods must be held hot at all times at 135f or above. Food discarded. Priority violation 7-38-005 citation issued.
22. Proper cold holding temperatures
- comments: observed two cooked ducks, approximately 8 lbs, held at improper cold holding temperature inside the walk-in cooker at 70. 8f. Ducks were noted to be tightly covered with plastic wrap, and no cooling logs were maintained. Reviewed proper time/temperature requirements for cooling and holding cold foods. Priority violation 7-38-005; see the above violation #21 for citation.
36. Thermometers provided & accurate
- comments: no metal stem thermometer on sight to monitor hot and cold food temperatures. Must provide. Priority foundation violation 7-38-005 citation issued.
37. Food properly labeled; original container
- comments: all bulk food containers must be labeled with the product common name.
38. Insects, rodents, & animals not present
- comments: observed evidence of rat activity. Noted approximately 10 rat droppings under basement shelving at entrance to prep, 5 rat droppings in rear basement kitchen pot/pan storage and sump pump room. Standing water and droppings in adjacent closet. Recent pest service on 10/9/23 noted 13 rats total caught in traps in several areas throughout the establishment. Instructed to remove all droppings, remove all standing/pooling water, sanitize all affected areas, and recommend having the pest co. Service again for rats and replace missing glue boards/remove dead rats on glue boards. Priority foundation violation 7-38-020(a) citation issued.
41. Wiping cloths: properly used & stored
- comments: all wiping cloths in all prep areas must be held in a container with a sanitizing solution.
43. In-use utensils: properly stored
- comments: noted knives improperly stored between prep table and cooler. ----ice scoops improperly stored on top of the machines. Must properly store all in use utensils.
45. Single-use/single-service articles: properly stored & used
- comments: all stored items throughout the 1st floor storage hallway, basement rear storage room and inside the walk-in freezer must be elevated from the floors.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use cardboard boxes as containers for food containers in the food prep area. Must be washable containers ----must not use cloth towels as a means of repair for shelving inside the cooler on the cooks line.
49. Non-food/food contact surfaces clean
- comments: must not use paper towels, tinfoil, or cardboard as liner for shelving throughout establishment. ----exterior of all cooking equipment with grease and food debris. --- interior of all coolers and freezers with excessive food debris and ice build up. ----interior lid of the basement ice machine with dirt. ----table top can opener with encrusted food debris. Must clean and maintain all.
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: all bathroom fixtures noted dirty. Must clean all.
55. Physical facilities installed, maintained & clean
- comments: floors in the following areas with dirt, and debris: under the bar three-compartment sink, floors under the shelving in the 1st floor hallway storage, all washrooms, all walk-in coolers and freezers. ----must not use expanding spray foam as a sealant around floor piping under the bar three compartment sink. Must remove/cut down to be smooth and cleanable.
55. Physical facilities installed, maintained & clean
- comments: noted soiled mop heads being improperly stored on the rear outdoor patio. Must properly store inverted at the utility service sink.
55. Physical facilities installed, maintained & clean
- comments: the bottom threshold doorway into the basement walk-in cooler is in poor repair/damaged with accumulated food debris. Must repair to be smooth and cleanable.
56. Adequate ventilation & lighting; designated areas used
- comments: missing light shields in both 1st floor and basement food prep areas. Must replace.
57. All food employees have food handler training
- comments: no proof of food handler training or certificates for all required employees must provide.
58. Allergen training as required
- comments: no proof of allergen training or certificates for all the city of chicago certified food managers. Must provide.
60. Previous core violation corrected
- comments: previous core violations from 12/2/21 report #2544971 not corrected #47-4-102. 11 noted assorted food items inside coolers and refrigeration units stored inside grocery bags and tin cans. Instructed properly to store all food items inside approved food-grade containers. #55- instructed to detail clean and maintain floors at the following areas:- floors underneath the cooking stove and fryers at the first floor prep area, floors underneath the stairway at the basement food prep/dry storage with dirty standing water and storage areas, and floors underneath the dishwashing area. Must clean and maintain floor drains on the first floor and where necessary. Priority foundation violation 7-42-090 citation issued.
Source: chicago.gov
10. Adequate handwashing sinks properly supplied and accessible
- comments: hand washing sink not accessible for use. Tea/server station hand washing sink being used as food prep to rinse tea leaves. Reviewed that hand washing sinks are for hand washing purposes only. Priority foundation violation 7-38-030(c) citation issued.
10. Adequate handwashing sinks properly supplied and accessible
- comments: no soap is available at the following hand washing sinks: the bar hand sink, the server station hand sink, the basement dish/prep, and the basement men and women employee washrooms. Must provide at all times. Priority foundation violation 7-38-030(c); see the above violation #10 for citation.
10. Adequate handwashing sinks properly supplied and accessible
- comments: no paper towels are located at the following hand-washing sinks. The bar hand sink, the server station hand sink, the basement dish/prep, and the basement men and women employee washrooms. The basement prep hand sink. Must provide at all times. Priority foundation violation 7-38-030(c); see the above violation #10 for citation.
16. Food-contact surfaces: cleaned & sanitized
- comments: observed employees using the kitchen utility mop sink for soaking/rinsing/cleaning dirty dishes. Reviewed all dish washing of all dishes/pots/pans must be performed in the three compartment dish washing sink. Priority violation 7-38-025 citation issued.
21. Proper hot holding temperatures
- comments: observed approximately 10 lbs cooked chicken in a pan in the cooks line prep rea held at improper temperature of 72f. Instructed hot foods must be held hot at all times at 135f or above. Food discarded. Priority violation 7-38-005 citation issued.
22. Proper cold holding temperatures
- comments: observed two cooked ducks, approximately 8 lbs, held at improper cold holding temperature inside the walk-in cooker at 70. 8f. Ducks were noted to be tightly covered with plastic wrap, and no cooling logs were maintained. Reviewed proper time/temperature requirements for cooling and holding cold foods. Priority violation 7-38-005; see the above violation #21 for citation.
36. Thermometers provided & accurate
- comments: no metal stem thermometer on sight to monitor hot and cold food temperatures. Must provide. Priority foundation violation 7-38-005 citation issued.
37. Food properly labeled; original container
- comments: all bulk food containers must be labeled with the product common name.
38. Insects, rodents, & animals not present
- comments: observed evidence of rat activity. Noted approximately 10 rat droppings under basement shelving at entrance to prep, 5 rat droppings in rear basement kitchen pot/pan storage and sump pump room. Standing water and droppings in adjacent closet. Recent pest service on 10/9/23 noted 13 rats total caught in traps in several areas throughout the establishment. Instructed to remove all droppings, remove all standing/pooling water, sanitize all affected areas, and recommend having the pest co. Service again for rats and replace missing glue boards/remove dead rats on glue boards. Priority foundation violation 7-38-020(a) citation issued.
41. Wiping cloths: properly used & stored
- comments: all wiping cloths in all prep areas must be held in a container with a sanitizing solution.
43. In-use utensils: properly stored
- comments: noted knives improperly stored between prep table and cooler. ----ice scoops improperly stored on top of the machines. Must properly store all in use utensils.
45. Single-use/single-service articles: properly stored & used
- comments: all stored items throughout the 1st floor storage hallway, basement rear storage room and inside the walk-in freezer must be elevated from the floors.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use cardboard boxes as containers for food containers in the food prep area. Must be washable containers ----must not use cloth towels as a means of repair for shelving inside the cooler on the cooks line.
49. Non-food/food contact surfaces clean
- comments: must not use paper towels, tinfoil, or cardboard as liner for shelving throughout establishment. ----exterior of all cooking equipment with grease and food debris. --- interior of all coolers and freezers with excessive food debris and ice build up. ----interior lid of the basement ice machine with dirt. ----table top can opener with encrusted food debris. Must clean and maintain all.
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: all bathroom fixtures noted dirty. Must clean all.
55. Physical facilities installed, maintained & clean
- comments: floors in the following areas with dirt, and debris: under the bar three-compartment sink, floors under the shelving in the 1st floor hallway storage, all washrooms, all walk-in coolers and freezers. ----must not use expanding spray foam as a sealant around floor piping under the bar three compartment sink. Must remove/cut down to be smooth and cleanable.
55. Physical facilities installed, maintained & clean
- comments: noted soiled mop heads being improperly stored on the rear outdoor patio. Must properly store inverted at the utility service sink.
55. Physical facilities installed, maintained & clean
- comments: the bottom threshold doorway into the basement walk-in cooler is in poor repair/damaged with accumulated food debris. Must repair to be smooth and cleanable.
56. Adequate ventilation & lighting; designated areas used
- comments: missing light shields in both 1st floor and basement food prep areas. Must replace.
57. All food employees have food handler training
- comments: no proof of food handler training or certificates for all required employees must provide.
58. Allergen training as required
- comments: no proof of allergen training or certificates for all the city of chicago certified food managers. Must provide.
60. Previous core violation corrected
- comments: previous core violations from 12/2/21 report #2544971 not corrected #47-4-102. 11 noted assorted food items inside coolers and refrigeration units stored inside grocery bags and tin cans. Instructed properly to store all food items inside approved food-grade containers. #55- instructed to detail clean and maintain floors at the following areas:- floors underneath the cooking stove and fryers at the first floor prep area, floors underneath the stairway at the basement food prep/dry storage with dirty standing water and storage areas, and floors underneath the dishwashing area. Must clean and maintain floor drains on the first floor and where necessary. Priority foundation violation 7-42-090 citation issued.
Source: chicago.gov
1.6K
D Cuisine, 2723 N Clark St, Chicago, IL, USA
2 years ago
Report date: Nov 22, 2021
1. Person in charge present, demonstrates knowledge, and performs duties
- comments: no person in charge was present at the time of inspection. Priority foundation violation. No citation was issued.
2. City of chicago food service sanitation certificate
- comments: noted no
1. Person in charge present, demonstrates knowledge, and performs duties
- comments: no person in charge was present at the time of inspection. Priority foundation violation. No citation was issued.
2. City of chicago food service sanitation certificate
- comments: noted no
certified food manager on duty while tcs foods (rice, chicken soups etc. ) were being prepared and served. Instructed management that a certified food manager must be present at all times tcs foods are prepared and served. Also, the person in charge must have a city of chicago certificate by the next inspection (upon being inspected) priority foundation violation 7-38-012. Citation issued.
10. Adequate handwashing sinks properly supplied and accessible
- comments: noted no paper towels at employee men and women bathroom hand wash sink at the basement food prep area. Instructed to have soap and paper towels at all handwash sinks. Priority foundation #7-38-030(c)
10. Adequate handwashing sinks properly supplied and accessible
- comments: noted hand washes sink at the first floor coffee station inaccessible with food tray and umbrella inside the sink. Instructed that all hand wash sinks must be accessible at all times. Priority foundation violation #7-38-030(c). Consolidated with the above citation.
38. Insects, rodents, & animals not present
- comments: noted over 20 rat droppings on floor and corner wall base at the basement food prep area. Instructed to detail, clean, and sanitize affected areas, eliminating pest activity. Instructed to consult with pest control company and have premises treated. Priority foundation #7-38-020(a).
39. Contamination prevented during food preparation, storage & display
- comments: food containers stored on floor in prep, storage, and walk-in cooler/freezers. Must provide proper, raised shelving to store food containers 6' off the floor.
41. Wiping cloths: properly used & stored
- comments: noted dirty wiping cloths on prep tables at rear prep areas not properly stored. Instructed to properly store all washcloths in a sanitizing solution, especially when not in use -
43. In-use utensils: properly stored
- comments: noted serving plates on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates to prevent dust accumulation
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted assorted food items inside coolers and refrigeration units stored inside grocery bags and tin cans. Instructed to properly store all food items inside approved food-grade containers.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted cardboard boxes used to line shelves. Instructed to clean and remove all cardboard boxes to prevent hiding places for pest.
51. Plumbing installed; proper backflow devices
- comments: noted leaking faucet at 2 compartment sink of the basement food prepare. Instructed to repair and maintain. Also noted leakage at the base of the men's toilet at the basement food prep area (water on floor sipping from base of toilet). Instructed to repair, clean, and sanitize the floor.
55. Physical facilities installed, maintained & clean
- comments: noted heavy clutter throughout establishment on shelves, floors, unused equipment, and in storage areas at the basement food prep/dry storage. Instructed to detail, clean, organize and remove all unnecessary or unused articles and equipment to prevent hiding places for pests.
55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain floors at the following areas:- floors underneath cooking stove and fryers at the first floor prep area, floors underneath stairway at the basement, floors throughout the unused dining area of the basement food prep area, and storage areas and floors underneath the dishwashing area. Must also clean and maintain floor drains on the first floor and where ever necessary. Must also upgrade house housekeeping.
55. Physical facilities installed, maintained & clean
- comments: noted dirty and dusty ceiling fans throughout the kitchen prep areas. Instructed to clean and maintain
56. Adequate ventilation & lighting; designated areas used
- comments: noted employee belongings on shelves at the dry storage area and prep area with food items. Instructed to provide a designated area for employees to store their belongings
Source: chicago.gov
10. Adequate handwashing sinks properly supplied and accessible
- comments: noted no paper towels at employee men and women bathroom hand wash sink at the basement food prep area. Instructed to have soap and paper towels at all handwash sinks. Priority foundation #7-38-030(c)
10. Adequate handwashing sinks properly supplied and accessible
- comments: noted hand washes sink at the first floor coffee station inaccessible with food tray and umbrella inside the sink. Instructed that all hand wash sinks must be accessible at all times. Priority foundation violation #7-38-030(c). Consolidated with the above citation.
38. Insects, rodents, & animals not present
- comments: noted over 20 rat droppings on floor and corner wall base at the basement food prep area. Instructed to detail, clean, and sanitize affected areas, eliminating pest activity. Instructed to consult with pest control company and have premises treated. Priority foundation #7-38-020(a).
39. Contamination prevented during food preparation, storage & display
- comments: food containers stored on floor in prep, storage, and walk-in cooler/freezers. Must provide proper, raised shelving to store food containers 6' off the floor.
41. Wiping cloths: properly used & stored
- comments: noted dirty wiping cloths on prep tables at rear prep areas not properly stored. Instructed to properly store all washcloths in a sanitizing solution, especially when not in use -
43. In-use utensils: properly stored
- comments: noted serving plates on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates to prevent dust accumulation
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted assorted food items inside coolers and refrigeration units stored inside grocery bags and tin cans. Instructed to properly store all food items inside approved food-grade containers.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted cardboard boxes used to line shelves. Instructed to clean and remove all cardboard boxes to prevent hiding places for pest.
51. Plumbing installed; proper backflow devices
- comments: noted leaking faucet at 2 compartment sink of the basement food prepare. Instructed to repair and maintain. Also noted leakage at the base of the men's toilet at the basement food prep area (water on floor sipping from base of toilet). Instructed to repair, clean, and sanitize the floor.
55. Physical facilities installed, maintained & clean
- comments: noted heavy clutter throughout establishment on shelves, floors, unused equipment, and in storage areas at the basement food prep/dry storage. Instructed to detail, clean, organize and remove all unnecessary or unused articles and equipment to prevent hiding places for pests.
55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and maintain floors at the following areas:- floors underneath cooking stove and fryers at the first floor prep area, floors underneath stairway at the basement, floors throughout the unused dining area of the basement food prep area, and storage areas and floors underneath the dishwashing area. Must also clean and maintain floor drains on the first floor and where ever necessary. Must also upgrade house housekeeping.
55. Physical facilities installed, maintained & clean
- comments: noted dirty and dusty ceiling fans throughout the kitchen prep areas. Instructed to clean and maintain
56. Adequate ventilation & lighting; designated areas used
- comments: noted employee belongings on shelves at the dry storage area and prep area with food items. Instructed to provide a designated area for employees to store their belongings
Source: chicago.gov
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2 weeks ago •reported by user-cyqkz389
My boyfriend and I both ordered combos. He ate 3/4 and I ate 1/3, after a few hours we were both nauseous. We threw up and our vomit was darker than normal
| Symptoms: Nausea, Vomiting
59
Bobalu Strawberries, Los Angeles, CA, USA
2 weeks ago •reported by user-vbzn5849
Suspected food poisoning. Symptoms: Nausea, Vomiting, Stomach Pain
Suspected source: Ate bobalu strawberries
Onset: Less than 4 hours
Duration: 4 to 12 hours
Sick: Me | Symptoms: Nausea, Vomiting, Stomach Pain
Suspected source: Ate bobalu strawberries
Onset: Less than 4 hours
Duration: 4 to 12 hours
Sick: Me | Symptoms: Nausea, Vomiting, Stomach Pain
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