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MR DUMPLING CHICAGO

2485 N CLARK ST, CHICAGO, IL 60614 · Restaurant

4 inspections

  1. Toiles

    0 infraction

  2. Réinspection des toiles

    0 infraction

  3. Toiles

    18 infractions

    • 1. PERSONNE EN CHARGE ACTUELLE, CONNAISSANCES DÉMONSTRATES ET FONCTIONS PERFORMELLES
      • PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.
    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE TCS FOODS WERE BEING PREPARED AND SERVED IE: HOT FOODS IMPROPERLY HELD AT 50.5F INSIDE THE WALK-IN COOLER. MANAGER ARRIVED APPROXIMATELY ONE HOUR AFTER THE START OF THE INITIAL INSPECTION AFTER BEING TELEPHONED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NOTED THE DISH WASHING AREA HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK USED TO STORE SILVERWARE AND TWO LARGE CONTAINERS OF SOY SAUCE STORED IN FRONT OF THE SINK BLOCKING IT. INSTRUCTED TO REMOVE AND MAKE ACCESSIBLE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 15. ALIMENTAIRES SÉPARÉS ET PROTÉGÉS
      • OBSERVED A LARGE CONTAINER FILLED TO THE TOP WITH RAW CHICKEN BEING STORED DIRECTLY OVER A CONTAINER OF COOKED CHICKEN INSIDE THE WALK-IN COOLER. ALSO, CASES OF RAW EGGS ON WALK-IN COOLER SHELVING DIRECTLY OVER RAW FRESH VEGETABLES. ALL FOOD REMOVED. REVIEWED PROPER FOOD PROTECTION AND STORAGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • SOME INTERIOR AREAS OF THE ICE MACHINE NOTED DIRTY. MUST CLEAN AND MAINTAIN.
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • NOTED A CONTAINER OF COOKED CHICKEN AND A METAL BOWL OF COOKED RICE ON THE PREP TABLE OF THE COOKS LINE AT IMPROPER HOT HOLDING TEMPERATURES. CHICKEN AT 50.5F AND RICE AT 117F. NO TEMPERATURE LOGS AVAILABLE OR COOLING LOGS. REVIEWED ALL HOT FOODS MUST BE HELD AT 135F OR ABOVE AND REVIEWED PROPER COOLING METHODS AND TEMPERATURE REQUIREMENTS FOR COOLING. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • NOTED APPROXIMATELY 20 LBS COOKED CHICKEN IN THE WALK-IN COOLER AND 10 LBS COOKED EGG ROLLS IN THE FRONT TWO DOOR COOLER NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. NO DATES ON ANY PREPARED TCS READY TO EAT FOODS. REVIEWED DATE LABELING REQUIREMENTS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 39. CONTAMINATION PRÉVENUE DANS LA PRÉPARATION, LE STOCKAGE ET LE DÉPLACEMENT DES ALIMENTS
      • NOTED A BOX FOOD FREEZER IN THE BASEMENT BEING STORED DIRECTLY UNDER WASTEWATER PIPELINES. MUST REMOVE.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • NOTED PRE-SET TABLES WITH EXPOSED FLATWARE AND DISHES. MUST NOT PRE-SET EXPOSED DISHWARE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • MUST NOT USE PREVIOUSLY USED FOOD TIN CANS AS FOOD CONTAINERS.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • INTERIOR AND EXTERIOR OF ALL COOKS LINE EQUIPMENT AND SHELVING WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----STAND MIXER AND TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN AFTER EACH USE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • RAW WOODEN SHELVING UNDER THE COOKS LINE COOLER MUST BE PAINTED/SEALED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • EXTREMELY SLOW DRAINING HAND WASHING SINK AT THE FRONT PREP AREA. MUST REPAIR.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • FLOORS UNDER THE FRONT PREP THREE COMPARTMENT SINK, UNDER THE REAR PREP THREE COMPARTMENT SINK AND THROUGHOUT THE REAR PREP WITH FOOD DEBRIS AND DIRT. MUST CLEAN AND MAINTAIN.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • AUCUNE PROFESSION DE FORMATION OU DE CERTIFICAT POUR TOUS LES EMPLOYÉS. ÇA DOIT SE PRODUIRE.
    • 58. FORMATION D ' ALLERGÈNE
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATIONS FROM 8-10-21 REPORT #2523828 NOT CORRECTED. #37- NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE FOOD PREP AREA NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENT NAME. #47- NOTED ICE BUILD-UP INSIDE THE UPRIGHT FREEZERS ON SHELVES. INSTRUCTED TO CLEAN, DEFROST AND MAINTAIN. #55-: INSTRUCTED TO CLEAN FLOORS, ESPECIALLY UNDERNEATH COOKING STOVE WITH GREASE. #56- NOTED LIGHTING AT THE REAR DRY STORAGE WITHOUT PROPER LIGHTING. INSTRUCTED TO PROVIDE SHATTERPROOF BULBS OR PROTECTIVE SHIELDS FOR THE BULBS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  4. Licence

    5 infractions

    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE FOOD PREP AREA NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENT NAME
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • NOTED ICE BUILD-UP INSIDE THE UPRIGHT FREEZERS ON SHELVES. INSTRUCTED TO CLEAN, DEFROST AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • INSTRUCTED TO CLEAN FLOORS, ESPECIALLY UNDERNEATH COOKING STOVE WITH GREASE.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • NOTED LIGHTING AT THE REAR DRY STORAGE WITHOUT PROPER LIGHTING. INSTRUCTED TO PROVIDE SHATTERPROOF BULBS OR PROTECTIVE SHIELDS FOR THE BULBS.