Canvass
Aug 13, 2024
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 13, 2024 · Original Source
Grocery Store · Chicago, IL
Dom's Kitchen & Market
1233 N Wells St
Last inspected Aug 13, 2024 · 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 inspectionsComplaint
Dec 7, 2023
Pass w/ Conditions
6 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED PREPARED SALMON PATTYS IN THE MEAT DEPARTMENT AND MASHED POTATOES IN THE MAIN KITCHEN COVERED WHILE COOLING. FOOD MUST BE UNCOVERED DURING COOLING, IF PROTECTED FROM OVERHEAD CONTAMINATION.
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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED HEAVILY SOILED WITH DUST AND FOOD DEBRIS ON DISPLAY UNITS FAN GUARD OF THE BOTTOM OF THE COOLERS THAT HOLD PRE-PACKAGED FOODS, BEVERAGES (NEAR BUFFET LINE) AND DAIRY PRODUCTS NEAR STORE AISLES. FACILITY MUST CLEAN AND MAINTAIN.
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 8Handwashing
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
OBSERVED MULTIPLE FOOD EMPLOYEES IN THE MAIN KITCHEN AREA, MEAT AREA, AND BAR AREA USE PERSONAL CELL PHONE AND PUT DISPOSABLE GLOVES ON TO PREPARE FOOD AND DRINKS WITHOUT WASHING HANDS BETWEEN TASKS. FOOD EMPLOYEE MUST PRACTIVE GOOD HYGIENE BY PROPERLY WASHING HANDS WHEN CHANGING TASKS. DISCUSSED PROPER HAND WASHING WITH EMPLOYEE AND MANAGERS ON SITE. PRIORITY VIOLATION 7-38-010 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 14Food source and labeling
Official wording
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
FACILITY IS COMINGLING SHELLSTOCK IN SEAFOOD DISPLAY CASE (CLAMS AND MUSSELS). OBSERVED DIFFERENT SPECIES OF SHELLSTOCK STORED IN SAME ICE DISPLAY CASE. FACILITY MUST NOT COMINGLE SHELLSTOCK WITH BATCHES THAT HAVE DIFFERENT CERTIFICATION NUMBERS, HARVEST DATES, OR GROWING AREAS. ON SITE MANAGER SEPARATED SHELLSTOCK IN DISPLAY CASE WHILE ON SITE. SEE ABOVE FOR PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
MEASURED IMPROPER COLD HOLDING TEMPERATURES OF THE FOLLOWING FOODS FOUND IN THE 2 DOOR REACH IN COOLER IN CAFE AREA AND SUSHI 2 DOOR COOLER; 80LBS OF PREMADE SANDWICHES AND DAIRY PRODUCTS (SMOKEY BBQ, SWEET/SPICY, DOUBLE BACON, DOUBLE SAUSAGE, DOUBLE EVERYTHING, STEAK, GOUDA MORNING, GREEN EGGS/JAM, SPICY CHORIZO BURRITO, SKIM MILK, WHOLE MILK, AND CREAM CHEESE) MEASURED BETWEEN 48-51F AND CHOPPED CABBAGE AND POTATO SALAD MEASURED AT 47F. APPROXIMATELY 80LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $248.25. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
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
THERMOMETERS IS NOT PROVIDED IN PREP-LINE COOLERS SCATTERED THROUGHOUT THE FACILITY AND WALK-IN COOLERS THROUGHOUT. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.
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 issuesOfficial record from Chicago Department of Public Health, Dec 7, 2023 · Original Source