Damen Dining, 6511 N Sheridan Rd, Chicago, IL, USA
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Report date: Nov 17, 2022
16. Food-contact surfaces: cleaned & sanitized
- comments: per the manager on site, the heat dish machine is no longer in use due to the door not latching closed, that automatically runs the dish machine. Dishware/utensils are washed, rinsed, and sanitized in
16. Food-contact surfaces: cleaned & sanitized
- comments: per the manager on site, the heat dish machine is no longer in use due to the door not latching closed, that automatically runs the dish machine. Dishware/utensils are washed, rinsed, and sanitized in
the 3 compartment sinks or first-floor dish machine. The unit has been tagged and held for inspection. Once the facility wants to repair and use the dish machine, the facility must email cdphfood@cityofchicago. Org and fax with a written request at 312-746-4240 to an inspector to come out on site to test the dish machine and, if repaired properly, to have the tag removed. Priority violation 7-38-025 no citation issued.
16. Food-contact surfaces: cleaned & sanitized
- comments: the interior of the ice machine shoot is soiled with calcium debris. The facility must wash, rinse, sanitize, and maintain.
35. Approved thawing methods used
- comments: frozen raw fish products in the walk-in cooler have been thawed while still wrapped in reduced oxygen packaging (rop) located near the sushi/retail area. Packaging must be removed from fish in rop before thawing under refrigeration or running water.
37. Food properly labeled; original container
- comments: prepackaged foods (premade sushi) in the display cooler near sushi area do not have the address posted on the label. Label with: 1) common name of food, 2) ingredients, 3) net quantities, 4) name and address of packager, 5) food allergens, 6) nutrition labeling, 7) salmonid fish additives used.
39. Contamination prevented during food preparation, storage & display
- comments: cylinder bowl used as a scoop without a handle in dry storage food container in sushi area. The facility must provide a scoop with a handle. Manager on site removed the item used as a scoop.
41. Wiping cloths: properly used & stored
- comments: in-use wiping cloths are not stored properly. Found on moving cart in basement prep area. Cloths used to wipe surfaces, and equipment shall be held in a proper sanitizer solution. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. In-use clothes must be laundered daily.
43. In-use utensils: properly stored
- comments: utensils stored in stagnant water in sushi area. Utensils must be stored with utensils handles facing up and out of the food item; on a clean and sanitized surface; in running water; in a container of hot water maintained at or above 135f.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: cutting boards are serverely scratched which prevents proper cleaning and sanitizing of equipment found in basement preparea. Facility must resurface board or replace cutting board.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: crates used as storage and means of elevation in dry storage area and near prep area in basement. Facility must provide a durable, smooth, and easily cleanable surface.
49. Non-food/food contact surfaces clean
- comments: ice/frost buildup near walk-in freezer #3 fan guard. Facility must remove ice/frost buildup, clean, and maintain.
Source: chicago.gov
16. Food-contact surfaces: cleaned & sanitized
- comments: the interior of the ice machine shoot is soiled with calcium debris. The facility must wash, rinse, sanitize, and maintain.
35. Approved thawing methods used
- comments: frozen raw fish products in the walk-in cooler have been thawed while still wrapped in reduced oxygen packaging (rop) located near the sushi/retail area. Packaging must be removed from fish in rop before thawing under refrigeration or running water.
37. Food properly labeled; original container
- comments: prepackaged foods (premade sushi) in the display cooler near sushi area do not have the address posted on the label. Label with: 1) common name of food, 2) ingredients, 3) net quantities, 4) name and address of packager, 5) food allergens, 6) nutrition labeling, 7) salmonid fish additives used.
39. Contamination prevented during food preparation, storage & display
- comments: cylinder bowl used as a scoop without a handle in dry storage food container in sushi area. The facility must provide a scoop with a handle. Manager on site removed the item used as a scoop.
41. Wiping cloths: properly used & stored
- comments: in-use wiping cloths are not stored properly. Found on moving cart in basement prep area. Cloths used to wipe surfaces, and equipment shall be held in a proper sanitizer solution. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. In-use clothes must be laundered daily.
43. In-use utensils: properly stored
- comments: utensils stored in stagnant water in sushi area. Utensils must be stored with utensils handles facing up and out of the food item; on a clean and sanitized surface; in running water; in a container of hot water maintained at or above 135f.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: cutting boards are serverely scratched which prevents proper cleaning and sanitizing of equipment found in basement preparea. Facility must resurface board or replace cutting board.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: crates used as storage and means of elevation in dry storage area and near prep area in basement. Facility must provide a durable, smooth, and easily cleanable surface.
49. Non-food/food contact surfaces clean
- comments: ice/frost buildup near walk-in freezer #3 fan guard. Facility must remove ice/frost buildup, clean, and maintain.
Source: chicago.gov
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