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Dominick's

October 19, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense-Task Force
failed findings3
critical findings2

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Failed findings

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. HOT WATER PAN WASH DISHMACHINE MUST SANITIZE ABOVE 180F. CRITICAL VIOLATION 7-38-030.
code 8Priority
water/temperature at the sink offcritical

Official wording: Water Source: Safe, Hot & Cold Under City Pressure
Inspector note: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT AND COLD WATER PRESSURE PROVIDED TO THE BUILDING. MUST PROVIDE AT ALL PLUMBING FIXTURES. CRITICAL VIOLATION 7-38-030.
code 9Priority
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. WOMEN'S RESTROOM NEAR THE CASH REGISTERS LACKS A WORKING VENTILATION FAN. MUST REPAIR.
code 37

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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.