Canvass
Oct 6, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 6, 2025 · Original Source
Restaurant · Chicago, IL
Dimo's Pizza Six Corners
1615 N Damen Ave
Last inspected Oct 6, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsCanvass
Nov 22, 2024
Pass w/ Conditions
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDWASHING SINK IN THE PIZZA PREP AREA TO BE OBSTRUCTED BY DOUGH CART. INSTRUCTED TO RELOCATE DOUGH CART AND MAINTAIN HANDWASHING SINKS UNOBSTRUCTED AND ACCESSIBLE FOR USE BY FOOD EMPLOYEES AT ALL TIMES. PERSON-IN-CHARGE RELOCATED CART AND MADE HANDWASHING SINK ACCESSIBLE FOR USE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED FOOD-CONTACT SURFACES (ICE DISPENSER PLATE, ICE SHIELD) TO BE HEAVILY-SOILED WITH BLACK, SLIME-LIKE SUBSTANCE AND NOT CLEAN TO SIGHT AND TOUCH AT TIME OF INSPECTION. INSTRUCTED TO DISCARD ICE, CLEAN AND SANITIZE FOOD- AND NONFOOD-CONTACT SURFACES OF ICE MACHINE, AND MAINTAIN FOOD-CONTACT SURFACES OF EQUIPMENT CLEAN TO SIGHT AND TOUCH AT ALL TIMES. PERSON-IN-CHARGE DISCARDED ALL ICE AND CLEANED AND SANITIZED FOOD-CONTACT SURFACES OF ICE MACHINE AT TIME OF INSPECTION. PERSON-IN-CHARGE VOLUNTARILY CEASED USE OF ICE MACHINE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED CONTAINER OF FRIED CHICKEN IN THE WALK-IN COOLER STORED COVERED WITH CONTAINER LID WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED FOOD CONTAINER OF RAW GROUND BEEF THAWING AT ROOM TEMPERATURE ON FOOD PREP TABLE IN THE REAR KITCHEN AREA. INSTRUCTED TO THAW TCS FOOD ITEMS USING APPROVED THAWING METHODS, SUCH AS UNDER REFRIGERATION, AND MAINTAIN.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED SEVERAL COOLERS THROUGHOUT FRONT AND REAR KITCHEN AREAS MISSING INTERNAL AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETERS IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED SEVERAL SINGLE-USE AND MULTI-USE CUPS USED AS A SCOOP IN BULK DRY FOOD CONTAINERS THROUGHOUT THE REAR STORAGE AREA. INSTRUCTED TO REMOVE CUPS AND REPLACE WITH UTENSILS WITH HANDLES TO PREVENT CONTAMINATION WHILE SCOOPING IN BULK CONTAINERS AND MAINTAIN.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED GASKETS AT 3-DOOR REACH-IN COOLER AT PIZZA PREP AREA TO BE IN POOR REPAIR, TORN AND PULLING AWAY FROM DOOR. INSTRUCTED TO REPAIR OR REPLACE GASKETS AT 3-DOOR REACH-IN COOLER AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Nov 22, 2024 · Original Source