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Dom's Kitchen & Market
January 14, 2022 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeComplaint
- failed findings9
- critical findings1
Failed findings
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handwashing sink blocked or barecriticalOfficial wording: Adequate Handwashing Sinks Properly Supplied And AccessibleInspector note: FAUCET NECK AT HANDWASHING SINK AT SALAD AREA IN POOR REPAIR(VERY LOOSE, UNABLE TO USE).REPAIR ISSUE • 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 • 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. • 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.
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cold food not cold enoughOfficial wording: Proper Cold Holding TemperaturesInspector note: 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.
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pests in the houseOfficial wording: Insects, Rodents, & Animals Not PresentInspector note: 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
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Contamination Prevented During Food Preparation, Storage & DisplayInspector note: SPLASH GUARD IS NEEDED AT ALL HANDWASHING SINKS IN ALL PREP AREAS. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT SURFACE.
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grimy wiping clothsOfficial wording: Wiping Cloths: Properly Used & StoredInspector note: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
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surfaces / setup not up to codeOfficial wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & UsedInspector note: CUTTING BOARDS IN THE PREP KITCHEN WITH DARK STAINS AND DEEP CUTS, MUST REFINISH OR REPLACE SAID CUTTING BOARDS • MUST NOT USE CARDBOARD BOXES AS A LINER FOR SHELVES(LIQUOR REAR AREA), SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL. • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. PROVIDE A RAISED SHELVES
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Warewashing Facilities: Installed, Maintained & Used; Test StripsInspector note: 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.
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floors, walls, or ceilings grimyOfficial wording: Physical Facilities Installed, Maintained & CleanInspector note: BLACK SLIME SUBSTANCE INSIDE FLOOR DRAINS THROUGHOUT, INSTRUCTED TO CLEAN AND MAINTAIN
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All Food Employees Have Food Handler TrainingInspector note: NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE, INSTRUCTED TO PROVIDE
What changed since the previous inspection?
Compared with Pass on June 1, 2021: 8 findings appeared for the first time. 1 finding recurred.
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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.