Dominick's

February 10, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings9
critical findings0

← Back to the current restaurant page

Failed findings

toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.Found /observed front entrance door(east door)not roden proofed, door had 1/4 inch gap on bottom corner, rear receiving entrance exit doors with gaps on bottom of doors ranging from 1/4 inch gap to 1/2 inch on bottom of door, and middle of doors, shall be repair. Citation issued#H000063596, witht a court date of 3/17/2011, at 400 w Superior in Room # 112, at 9:00AM.
code 18
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.Found some food items not properly dated, labeled in deli walk in cooler, walk in freezer, must date and label food items in walk in cooler, walk in freezers.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.Storage shelving that had rust in walk in cooler in dairy department, shall be repair/replaced.
code 32
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. All utensils shall be thoroughly cleaned and sanitized after each usage.Non food contact surfaces of walk in cooler shelving,racks in bakery, dairy, produce, meat department not clean need detailed cleaning(crevices).Storage racks, bakery trays, prep tables in bakery department had excess grease build up need detailed cleaning.Storage cabinet shelving in deli prep areas need detailed cleaning.Produce department display cooler shelving need detailed cleaning.
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 under cooking equipment, prep tables in deli, bakery prep areas need detailed cleaning(corners),floors in dairy walk in cooler, walk in freezer, nedd cleaning(detailed).Floors in rear storage areas under shelving, racks, pallets(1st, and 2nd floors)need detailed cleaning, excess debris removed.
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. Use dustless cleaning methods.Walls, ceilings in meat department, bakery department prep areas not clean need detailed cleaning(crevices).Walls that had damaged, peeling paint in receiving, walk in coolers, shall be repair.Walk in cooler door jam/wall had exposed raw wood, shall be repair.Damaged/missing, stained ceiling tiles in prep areas, storage areas, and sales floors shall be provided.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.Missing light shields in storage areas, employee's bathrooms shall be provided. Light shields in prep areas, walk in coolers need cleaning.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.Exhaust canopies had excess grease build up in deli, bakery deparments, need detailed cleaning.Exhaust vents(ventilation)in prep areas, walk in coolers, coolers not clean need detailed cleaning.Exhaust vents in bathrooms(1st foor, 2nd floor)need detailed cleaning, exhaust vent in lunch room need cleaning.
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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.Stock items must be stored six inches off of floor to prevent pest harborage in sales floor, rear storage areas(1st floor, 2nd floor).
code 41

What changed since the previous inspection?

Compared with Pass on September 23, 2010: 9 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Forest Glen

See every restaurant in Forest Glen →

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.