Dom's Kitchen & Market, North Wells Street, Chicago, IL, USA
Latest report:
Dom's Kitchen & Market, North Wells Street, Chicago, IL, USA
5 months ago •reported by user-zryz3743
Today Hot bar at Doms kitchen Chicken strips at hot bar
| Symptoms: Nausea, Stomach Pain
1.6K
Report date: Mar 1, 2023
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed employees preparing juice in juice machine in unapproved area where there are no hand sinks. Juice preparation machine is being used in back facility storage area near garbage area. Preparation has …
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed employees preparing juice in juice machine in unapproved area where there are no hand sinks. Juice preparation machine is being used in back facility storage area near garbage area. Preparation has …
stopped and juice machine has been reloacted in kitchen prep-area near hand sinks. Priority foundation violation 7-38-030 (c) citation issued.
11. Food obtained from approved source
- comments: unable to verify source of pre-packaged juice on produce display shelf. Juice is not processed on site. Contacted wholesale facility, local source, claims that they do not prepare juice at their facility. Approximately 340 bottles have been tag and held for inspection. Instructed management to contact cdphfood@cityofchicago. Org to have an inspector come out on site to either remove tags held for inspection or dispose/discard products. Priority violation 7-38-005 citation issued.
28. Toxic substances properly identified, stored, & used
- comments: quat sanitizer concentration is measured above reading scale on facility test strip located in dish area in 3compartment sink. Sanitizer is reading above 400ppm and is exceeding maxium toxic level for use on a food-contact surface, as specified by manufacturer. Chemical sanitizers must meet the concentration and use requirments by manufacturer, quat sanitizer must be maintained between 150-400 ppm. Employee diluted sanitizer 3 compartment sink basin with water and measured at 300ppm while on site. Priority 7-38-005 citation issued.
35. Approved thawing methods used
- comments: frozen raw fish (approved source) has been thawed while still wrapped in reduced oxygen packaging (rop), found in sushi cooler. Packaging must be removed from fish in rop prior to thawing under refrigeration or running water.
38. Insects, rodents, & animals not present
- comments: observed large dog on site in cafe area standing with owner/customer. Manager on site addressed customer and confirmed it was not a service animal and customer left the premises. Facility must ensure all non-service animals, including but not limited to dogs, is not on site. Priority foundation violation 7-40-060 citation issued.
41. Wiping cloths: properly used & stored
- comments: in-use wiping cloths are not stored properly. Found on prep surfaces in the bar, salad prep area and sushi 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 cloths must be laundered dailiy.
43. In-use utensils: properly stored
- comments: utensils stored in stagnant cup water in cafe station. Store in-use utensils: 1) in the food with the handle up and out of the food item; 2) stored on a clean and sanitized sirface; 3) in running water; 4) in container of hot water maintained at or above 135f.
44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: clean dishware stored directly next to handsink in bar area with no splash guard between. Dishware shall be protected by contamination by storing it: 1) in a clean and dry location; 2) where it is not exposed to splash, dust or other contamination; 3) at least 6 inches above the floor; 4) covered or inverted.
49. Non-food/food contact surfaces clean
- comments: interior of prep reach-in cooler across kitchen cookline is soiled with water and food debris. Facility must clean and maintain.
55. Physical facilities installed, maintained & clean
- comments: unnecessary items / nonfunctional equipment found between prep-units in bar and cafe area and inside of the raw meat walk-in cooler/freezer near dish section. The premises shall be free of items unnecessary to the operation or maintenance of the establishment. This includes equipment that is nonfunctional or no longer used.
Source: chicago.gov | Symptoms: Other
11. Food obtained from approved source
- comments: unable to verify source of pre-packaged juice on produce display shelf. Juice is not processed on site. Contacted wholesale facility, local source, claims that they do not prepare juice at their facility. Approximately 340 bottles have been tag and held for inspection. Instructed management to contact cdphfood@cityofchicago. Org to have an inspector come out on site to either remove tags held for inspection or dispose/discard products. Priority violation 7-38-005 citation issued.
28. Toxic substances properly identified, stored, & used
- comments: quat sanitizer concentration is measured above reading scale on facility test strip located in dish area in 3compartment sink. Sanitizer is reading above 400ppm and is exceeding maxium toxic level for use on a food-contact surface, as specified by manufacturer. Chemical sanitizers must meet the concentration and use requirments by manufacturer, quat sanitizer must be maintained between 150-400 ppm. Employee diluted sanitizer 3 compartment sink basin with water and measured at 300ppm while on site. Priority 7-38-005 citation issued.
35. Approved thawing methods used
- comments: frozen raw fish (approved source) has been thawed while still wrapped in reduced oxygen packaging (rop), found in sushi cooler. Packaging must be removed from fish in rop prior to thawing under refrigeration or running water.
38. Insects, rodents, & animals not present
- comments: observed large dog on site in cafe area standing with owner/customer. Manager on site addressed customer and confirmed it was not a service animal and customer left the premises. Facility must ensure all non-service animals, including but not limited to dogs, is not on site. Priority foundation violation 7-40-060 citation issued.
41. Wiping cloths: properly used & stored
- comments: in-use wiping cloths are not stored properly. Found on prep surfaces in the bar, salad prep area and sushi 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 cloths must be laundered dailiy.
43. In-use utensils: properly stored
- comments: utensils stored in stagnant cup water in cafe station. Store in-use utensils: 1) in the food with the handle up and out of the food item; 2) stored on a clean and sanitized sirface; 3) in running water; 4) in container of hot water maintained at or above 135f.
44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: clean dishware stored directly next to handsink in bar area with no splash guard between. Dishware shall be protected by contamination by storing it: 1) in a clean and dry location; 2) where it is not exposed to splash, dust or other contamination; 3) at least 6 inches above the floor; 4) covered or inverted.
49. Non-food/food contact surfaces clean
- comments: interior of prep reach-in cooler across kitchen cookline is soiled with water and food debris. Facility must clean and maintain.
55. Physical facilities installed, maintained & clean
- comments: unnecessary items / nonfunctional equipment found between prep-units in bar and cafe area and inside of the raw meat walk-in cooler/freezer near dish section. The premises shall be free of items unnecessary to the operation or maintenance of the establishment. This includes equipment that is nonfunctional or no longer used.
Source: chicago.gov | Symptoms: Other
1.6K
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Source: agriculture.ny.gov
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