Food Safety Report: Dom's Kitchen & Market, 2730 N Halsted St , Chicago, Il, USA.

2730 North Halsted Street, Chicago, 60614 Illinois, United States

Report date: Jan 14, 2022
10. Adequate handwashing sinks properly supplied and accessible
- comments: found the following handwashing sinks: pizza prep area, with hot water temperature of 66. 2 to 72. 9f; salad prep area area at temp of 62. 4f; sandwiches prep area water temperature at temp of 63. 4f; butchers prep area at temp of 66. 6f. Gender washrooms(two out of three washrooms) at temp of 64. 7f; must provide hot water with a minimum temperature of 100f at all washbowls. Adequate hot water is found at all other sinks. Priority violation 7-38-030(c),citation issued

10. Adequate handwashing sinks properly supplied and accessible
- comments: faucet neck at handwashing sink at salad area in poor repair(very loose, unable to use). Repair issue

10. Adequate handwashing sinks properly supplied and accessible
- comments: no paper towels were provided at the handwashing sink in the salad prep area. Instructed to provide priority foundation: priority foundation violation:7-38-030(c), citation issued.

10. Adequate handwashing sinks properly supplied and accessible
- comments: no soap was provided at the handwashing sink at prep kitchen. Soap must be provided at all times for proper handwashing. Priority foundation:7-38-030(c). Citation consolidated with above violation.

22. Proper cold holding temperatures
- comments: found at sushi area a tray of prepared sushi at temp of 44. 7f to 48. 6f inside small reach-in cooler. Sliced watermelon at temp of 51. 2f to 56f, also sliced and cut honey dew at temp of 52. 6f, products mentioned were stored inside prep self serve display cooler. Products were discarded and denatured. Pounds 10, value 45. Priority violation: 7-38-005,citation issued.

38. Insects, rodents, & animals not present
- comments: outer opening not protected, a 1/4 to 1/2' of gap at bottom and between doors (north side exit door). Repair issued to minimize pest entry

39. Contamination prevented during food preparation, storage & display
- comments: splash guard is needed at all handwashing sinks in all prep areas. The surface must be smooth, cleanable, and non-absorbent surface.

41. Wiping cloths: properly used & stored
- comments: must store wiping cloths in prep areas in sanitizer bucket between uses to prevent cross contamination. Instructed to maintain.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: cutting boards in the prep kitchen with dark stains and deep cuts, must refinish or replace said cutting boards

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use cardboard boxes as a liner for shelves(liquor rear area), surface must be smooth, cleanable, and non-absorbent material.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use milk crates as a means of elevation for stored items. Provide a raised shelves

48. Warewashing facilities: installed, maintained & used; test strips
- comments: noted no irreversible registering temperature indicators for high-temperature dish machine. Instructed to provide an irreversible registering temperature indicator, such as strips/stickers or thermometer. Priority foundation violation: 7-38-005. No citation was issued.

55. Physical facilities installed, maintained & clean
- comments: black slime substance inside floor drains throughout, instructed to clean and maintain

57. All food employees have food handler training
- comments: no food handler training certificate provided on site, instructed to provide

Source: chicago.gov