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Dona Maris

April 28, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings0

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Failed findings

Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.NOTED THE 3 COMPARTMENT SINK IN KITCHEN NOT MAINTAINED I.E.WASTE WATER NOT PROPERLY DRAINING OUT,MISSING SINK STOPPERS.INSTRUCTED MANAGER TO REPAIR.
code 24
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.MUST REPLACE WORNED OUT SHELVINGS ABOVE 3 COMP SINK MUST BE OF MATERIAL THAT IS SMOOTH,EASILY CLEANABLE SURFACE AND REPLACE WORNED OUT CUTTING BOARDS AT KITCHEN AREA.
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.MUST CLEAN INTERIOR/EXTERIOR OF COOLERS,TOPS/BOTTOMS OF FOOD PREP TABLES,STOVE COOKING EQUIPMENTS,INTERIOR BASINS OF 3 COMP SINK,GROCERY SHELVINGS.
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 BENEATH THE COOKING EQUIPMENT STOVE,UNDER GROCERY SHELVINGS,REAR DRY STORAGE REQUIRE A DETAIL CLEANING.
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.CLEAN WALLS THROUGHOUT THE KITCHEN MUST BE SMOOTH,EASILY CLEANABLE AND SEAL OPENINGS AT CEILING ABOVE FRONT HOOD COOKING AREA.
code 35
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.MUST CLEAN,ORGANIZE KITCHEN AND REMOVE UNNECESSARY ARTICLES FROM PREMISES.
code 41

What changed since the previous inspection?

Compared with Pass on May 21, 2010: 6 findings appeared for the first time.

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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.