DICOLA SEAFOOD

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. IMPROPER TEMPERATURE OF TUNA SALAD 54.1F, SHRIMP SALAD 52.6F, PASTA SALAD 53.2F DISPLAYED FOR SALE AND STORED IN DISPLAY CASE. INSTRUCTED MANAGER TO DISCARD SALADS. CRITICAL VIOLATION 7-38-005A CITATION ISSUED

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. HIGH TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING FOOD EQUIPMENT AND UTENSILS FINAL RINSE 140F. INSTRUCTED MANAGER TO REPAIR DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-030 CITATION ISSUED

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO FROM REPORT #413957 ON 9-28-10 33 CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, FRYER CABINETS, STOVE, SINKS 34 FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. 35 REPAIR CEILING IN DISH WASHING AREA (PEELING PAINT). PROVIDE ADEQUATE LIGHTING IN REAR PREP AREA. 38 REPAIR FRONT EXPOSED SINK (SLOW DRAINING). SERIOUS VIOLATION 7-42-090 CITATION ISSUED

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, FRYER CABINETS, STOVE, SINKS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. CLEAN FLOOR UNDER ALL SHELVES IN FRY AREA (FRIES, DEBRIS, CARRYOUT CONTAINERS, ETC). CLEAN ALL FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. REPAIR CEILING IN DISHWASHING AREA (PEELING PAINT). CEILING NEED REPAIR IN SEAFOOD WALK-IN COOLER. REPLACE MISSING CEILING TILE IN REAR STORAGE AREA AND STAINED CEILING TILES IN ALL AREAS. WALLS AND CEILINGS NEED CLEANING IN ALL AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE ADEQUATE LIGHTING IN REAR PREP AREA AND DISHWASHING AREA. REPLACE MISSING LIGHT SHIELD IN WALK-IN FREEZER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR FRONT EXPOSED SINK (SLOW DRAINING). PROVIDE EXTENDING FAUCET ON 3-COMP SINK ACROSS FROM DISH MACHINE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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. ORGANIZE ALL CABINETS, SHELVES, COOLERS, FREEZERS AND STORAGE AREAS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, FRYER CABINETS, STOVE, SINKS

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. REPAIR CEILING IN DISHWASHING AREA (PEELING PAINT).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE DAMAGED LIGHT SHIELD IN FRONT PREP AREA AND PROVIDE ADEQUATE LIGHTING IN REAR PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR FRONT EXPOSED SINK (SLOW DRAINING).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. REPAIR LEAKS IN 2ND FLOOR STORAGE AREA AND REMOVE STANDING WATER.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 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. OBSERVED 10-15 MICE DROPPINGS SCATTERED IN BREADING SPILLS ON BOTTOM SHELF, 3 MICE DROPPINGS ALONG WEST ELECTRICAL BOX AND 2 MICE DROPPINGS ON TOP OF ELECTRICAL BOX ALONG NORTH WALL IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE CLEAN AND SANITIZE ALL AREAS. FOLLOWING DOORS NOT RODENT-PROOFED: NORTH REAR DOOR 1/4" GAP ON BOTTOM LEFT CORNER OF DOOR, SOUTH SIDE DOOR 1/4" GAP ON BOTTOM BETWEEN DOORS. SEAL ALL OUTER OPENINGS ON DOORS TO PREVENT PEST ENTRY.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL STORAGE CABINETS, FRYER CABINETS, EXPOSED SINK, AND FREEZER IN FRY PREP AREA, PALLETS AND SHELVING IN REAR STORAGE AREA (SPILLS).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. CEILING NEED REPAIR ABOVE STOVE AND IN DISHWASHING AREAS (PEELING PAINT). SEAL OPENINGS IN WALLS AND CEILINGS AROUND PIPE FITTINGS, ETC IN ALL AREAS. REPLACE STAINED CEILING TILES IN ALL AREAS. STORE STOCK 6" AWAY FROM WALL FOR EASY CLEANING AND PEST CONTROL IN ALL STORAGE AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. REPAIR LEAKS IN 2ND FLOOR STORAGE AREA AND REMOVE STANDING WATER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: 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. REMOVE UNUSED EQUIPMENT AND PROPERLY ORGANIZE REAR STORAGE AREAS TO PREVENT PEST HARBORAGE.