DOMINICK'S

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NOT CLEAN- OBSERVED FOOD ENCRUSTED ON EXTERIOR OF DISH/TRAY MACHINE, FOOD DEBRIS IN CABINETS ON SHELVES IN BREAK ROOM, FOOD DEBRIS ON EXTERIOR OF SINKS AT DELI AND BAKERY. MUST CLEAN AND MAINTAIN EQIUPMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED ACCUMULATED DIRT BUILD UP INSIDE FLOOR DRAIN AT BAKERY PREP. MUST CLEAN INTERIOR OF ALL FLOOR DRAINS ALSO MUST CLEAN FLOOR UNDER AND AROUND BAKERY 3-COMPARTMENT SINK AND DISH/TRAY MACHINE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD STAINS/DIRT ON WALLS IN PREP AREAS THROUGHOUT. MUST CLEAN ALL WALLS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: SOME BULK CONTAINERS NOT LABELED IN BAKERY. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DUST BUILD UP ON FAN COVERS IN MEAT PREP AREA ABOVE PREP TABLE. MUST CLEAN COVERS AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD/DIRT BUILD UP ON FLOOR AT STARBUCKS PREP AREA UNDER 3-COMPARTMENT SINK. MUST CLEAN FLOOR AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED WATER DRIPPING ONTO DELI PREP AREA FLOOR UNDER VENTILATION HOOD DUE TO CONDENSATION AND EMPLOYEES WOMENS WASHROOM HANDWASH BOWL DRAINING SLOWLY. MUST REPAIR SINK AND KEEP FLOOR DRY UNDER DELI PREP VENTILATION HOOD.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED SOME DIGITAL THERMOMETERS NOT WORKING AT CHEESE AND MEAT ISLAND COOLERS. MUST REPAIR/PROVIDE WORKING THERMOMETERS FOR ALL COOLERS.

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. THE FOLLOWING NOT CLEAN- OBSERVED FOOD DEBRIS ON SHELVES AT DELI PREP, SLIGHT LIME BUILD UP ON ICE CHUTE OF COKE MACHINE. MUST CLEAN AND MAINTAIN UNCLEAN EQUIPMENT.

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. OBSERVED FOOD/DUST BUILD UP ON FLOOR UNDER AND BEHIND PALLETS IN STORAGE ROOM. MUST DETAIL CLEAN FLOOR AND MAINTAIN ALSO MUST KEEP FLOOR DRY THROUGHOUT MEAT/SEAFOOD DEPARTMENT.

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. OBSERVED ACCUMULATED DUST BUILD UP ON CELING VENTILATION COVERS ABOVE BAKERY AND FOOD DEBRIS ON WALL BEHIND 3-COMPARTMENT SINK AT DELI. MUST CLEAN AND MAINTAIN ALL UNCLEAN VENTILATION COVERS AND WALLS.

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. BREAK ROOM HANDWASH BOWL PIPE DRAINING SLOWLY. MUST REPAIR/MAINTAIN SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PLASTIC ICE SCOOP CRACKED AT STARBUCKS LOCATION. MUST REPLACE DAMAGED ICE SCOOP.

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 PAN WASH MACHINE MUST SANITIZE ABOVE 180F. UNABLE TO RUN DUE TO NO WATER PRESSURE. CRITICAL VIOLATION 7-38-030.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. NO HOT OR COLD WATER PRESSURE SUPPLIED TO THE BUILDING. MUST PROVIDE AT ALL PLUMBING FIXTURES. CRITICAL VIOLATION 7-38-030.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. WOMEN'S RESTROOM NEAR THE FRONT REGISTERS HAS A NON-OPERATIONAL VENTILATION FAN. MUST REPAIR.