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Dom's Kitchen & Market

June 12, 2023 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings9
critical findings1

Failed findings

handwashing sink issuescritical

Official wording: Hands Clean & Properly Washed
Inspector note: OBSERVED FOOD EMPLOYEE IN CAFE AREA BLOW THEIR NOSE AND DID NOT WASH HANDS BEFORE PREAPRING DRINKS. FOOD EMPLOYEE MUST PRACTIVE GOOD HYGIENE BY PROPERLY WASHING HANDS WHEN CHANGING TASKS. DISCUSSED PROPER HAND WASHING WITH EMPLOYEE AND MANAGERS ON SITE. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
code 8Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: HOT WATER RINSE AT HIGH TEMPERATURE DISH MACHINE IS LESS THAN 180F AND IS MEASURED AT 136.7F. FACILITY MUST REPAIR UNIT SO THAT HOT RINSE IS MAINTAINED BETWEEN 180-194F. UNIT WAS TAGGED AND HELD FOR INSPECTION. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT AT CDPHFOOD@CITYOFCHICAGO.ORG TO HAVE TAG REMOVED BY A HEALTH INSPECTOR ONCE DISH MACHINE IS PROPERLY REPAIRED. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
code 16
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED IMPROPER TEMPERATURE OF COLD TCS FOODS IN THE SUSHI AREA AND PRODUCE PREPARATION WALK-IN COOLER. THE FOLLOWING ITESM TERMPERATURE WAS MEASURED WITH ; SALMON AT 58.2F, TUNA AT 57.3F, SHRIMP AT 60F, PASTA/CHEESE AT 49.1F, CHICKEN AT 48.9F, HARD BOILED EGGS, 50F, QUINOA SALAD AT 48F, FETA CHEESE AT 47.5F, TOMATOES AT 48.2F, TURKEY AT 48.6F, BARLEY SALAD AT 48, BEAN SALAD AT 49.1F, AND CASEAR DRESSING AT 48F. ALL ITEMS HAVE BEEN DISCARDED AT A TOTAL APPROXIMATE COST OF $237.00 AT A TOTAL APPROXIMATE WEIGHT OF 67LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: PRODUCE PREPARATION WALK-IN COOLER ROOM AMBIENT AIR TEMPERATURE MEASURED AT IMPROPER TEMPERATURE OF 48F. ALL TCS FOODS HAVE BEEN DISCARDED (SEE VIOLATION #22). COOLER HAS BEEN TAGGED AND HELD FOR INSPECTION. WALK-IN COOLER HAS BEEN PROPERLY REPAIRED BY A MECHANIC WHILE ON SITE. PRIORITY VIOLATION 7-38-05 CITATION ISSUED.
code 33
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: OBSERVED COLD HOLDING TCS FOOD ON DISPLAY NOT PROTECTED FROM CONTAIMINATION FROM CUSTOMERS LOCATED AT THE END SERVICE HOT HELD FOOD SERVICE STATION NEAR PIZZA AREA. FACILITY MUST RELOCATE FOOD PREPARATION ITEMS OR PROVIDE A BARRIER TO PREVENTION CONTAMINATION FROM CONSUMERS. MANAGER SHIFTED HOT FOOD STATION AND PLACED COLD HOLDING FOODS BEHIND PROTECTIVE GUARD AT TIME OF INSPECTION. PRIORITY 7-38-005 CITATION ISSUED.
code 39
Personal Cleanliness

Inspector note: FOOD EMPLOYEE WORKING IN MAIN KITCHEN AND RAW MEAT BUTCHER SECTION IS NOT WEARING A HAIR RESTRAINT FOR LARGE BEARDS. EMPLOYEES SHALL WEAR HAIR RESTRAINTS.
code 40
Utensils, Equipment & Linens: Properly Stored, Dried, & Handled

Inspector note: CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
code 44
All Food Employees Have Food Handler Training

Inspector note: FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. FACILITY MUST PROVIDE VALID FOOD HANDLER CERTIFCATIONS.
code 57
Previous Core Violation Corrected

Inspector note: PREVIOUS CORE VIOLATIONS DATED ON 3/3/23 INSPECTION REPORT#: 2572004 HAVE NOT BEEN CORRECTED; #35: 3-501.13: FROZEN RAW FISH (APPROVED SOURCE) HAS BEEN THAWED WHILE STILL WRAPPED IN REDUCED OXYGEN PACKAGING (ROP), FOUND IN SUSHI COOLER. PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER. - WHILE ON SITE VIOLATION WAS ADDRESSED AND FISH WAS REMOVED FROM COMMERICIAL REDUCED OXYGEN PACKAGING. #41: 3-304.14: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP SURFACES IN THE BAR, SALAD PREP AREA AND SUSHI AREA. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY. - WHILE ON SITE ALL CLOTHS WERE STORED IN SANITIZER BUCKETS. #55: 6-501.114: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND BETWEEN PREP-UNITS IN BAR. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED. - WHILE ON SITE ALL ITEMS HAVE BEEN REMOVED FROM THE BAR AREA. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
code 60

What changed since the previous inspection?

Compared with Pass on March 3, 2023: 8 findings appeared for the first time. 1 finding recurred. 5 previous findings did not recur.

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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.