Douglas Park Dollar & Food

December 15, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF 6- DOOR REACH IN COOLER AT 50.8F WITH (PREPACKAGED LUNCHEON MEATS,MILK,EGGS,ETC.) STORED INSIDE FOR SALE.MUST HAVE COLD HOLDING UNIT AT 40 OR BELOW.MANAGER AJUSTED TEMPERATURE CONTROL AIR TEMPERATURE NOW IS 39.9f.(CRITICAL 7-38-005A.)CITATION ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.OBSERVED IMPROPER TEMPERATURE OF READY TO PREPACKAGED LUNCHEON MEATS HAM 49.3F,TURKEY 49.4F,SALAMI 49.5F,EGGS 49.1F-50.1F,ITALIAN BEEF 47.1F,MILK 48.9-51.8 STORED INSIDE OF 6- DOOR COOLER.CHEESE SAUCE 125.7F,GROUND BEEF 127.7F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.APPX 75LBS. $140.(CRITICAL 7-38-005 A )CITATION ISSUED.
code 3Priority
Adequate Number, Convenient, Accessible, Properly Designed And Installed

Inspector note: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.OBSERVED NO HAND SINK PROPERLY INSTALLED ON SITE IN FOOD PREP AREA TO WASH HANDS WHILE HOT FOODS ARE BEING PREPARED & SERVED AT THIS TIME(GROUND BEEF,CHEESE SAUCE,ITALIAN BEEF).MUST PROVIDE HAND SINK IN FOOD PREP AREA WITH HOT & COLD RUNNING WATER.(SERIOUS 7-38-030)CITATION ISSUED.
code 26
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 SOME DISPLAY SHELVES,REACH IN COOLER SHELVING UNITS,WINDOW SILLS,LIGHT SHIELDS,MOP SINK,3- COMP SINK.
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.MUST CLEAN FLOOR ALONG WALLBASES,UNDER DISPLAY SHELVES.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES WHERE NEEDED.
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.MUST CLEAN WALLS THROUGHOUT PREMISES.MUST REPAIR OR REPLACE DAMAGED & MISSING WALL TRIM & WALLS WHERE NEEDED.MUST SCRAPE & PAINT PEELING PAINT WHERE NEEDED,LOOSE CEILING TILES.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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.MUST RELOCATE DRAIN LINE FROM HOT WATER TANK AT HAND SINK IN TOILET ROOM TO OPEN SITE FLOOR DRAIN.
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.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS THROUGHOUT PREMISES.
code 41

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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.