Dicola Seafood

June 3, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings2

← Back to the current restaurant page

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF TUNA SALAD 54.1F, SHRIMP SALAD 52.6F, PASTA SALAD 53.2F DISPLAYED FOR SALE AND STORED IN DISPLAY CASE. INSTRUCTED MANAGER TO DISCARD SALADS. CRITICAL VIOLATION 7-38-005A CITATION ISSUED
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. HIGH TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS FINAL RINSE 140F. INSTRUCTED MANAGER TO REPAIR DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-030 CITATION ISSUED
code 8Priority
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO FROM REPORT #413957 ON 9-28-10 33 CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, FRYER CABINETS, STOVE, SINKS 34 FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. 35 REPAIR CEILING IN DISH WASHING AREA (PEELING PAINT). PROVIDE ADEQUATE LIGHTING IN REAR PREP AREA. 38 REPAIR FRONT EXPOSED SINK (SLOW DRAINING). SERIOUS VIOLATION 7-42-090 CITATION ISSUED
code 29
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, FRYER CABINETS, STOVE, SINKS
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. CLEAN FLOOR UNDER ALL SHELVES IN FRY AREA (FRIES, DEBRIS, CARRYOUT CONTAINERS, ETC). CLEAN ALL FLOOR DRAINS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. REPAIR CEILING IN DISHWASHING AREA (PEELING PAINT). CEILING NEED REPAIR IN SEAFOOD WALK-IN COOLER. REPLACE MISSING CEILING TILE IN REAR STORAGE AREA AND STAINED CEILING TILES IN ALL AREAS. WALLS AND CEILINGS NEED CLEANING IN ALL AREAS.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE ADEQUATE LIGHTING IN REAR PREP AREA AND DISHWASHING AREA. REPLACE MISSING LIGHT SHIELD IN WALK-IN FREEZER.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR FRONT EXPOSED SINK (SLOW DRAINING). PROVIDE EXTENDING FAUCET ON 3-COMP SINK ACROSS FROM DISH MACHINE.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ORGANIZE ALL CABINETS, SHELVES, COOLERS, FREEZERS AND STORAGE AREAS.
code 41

What changed since the previous inspection?

Compared with Pass on September 28, 2010: 4 findings appeared for the first time. 5 findings recurred.

Browse this restaurant's inspections

More restaurants in Morgan Park

See every restaurant in Morgan Park →

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.