Skip to content
Loading map…

DONA MARIA

6906 N CLARK ST, CHICAGO, IL 60626 · Restaurant

Inspection summary

DONA MARIA has been inspected 4 times by Chicago Department of Public Health since August 22, 2017. The most recent inspection, on May 29, 2020, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on May 15, 2019. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times on November 8, 2018. For example: PROPER COLD HOLDING TEMPERATURES

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on May 15, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on May 15, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on May 15, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SINK PROVIDED AT FRONT PREP/SERVING AREA.RAW,COOKED AND READY TO EAT PRODUCTS ARE HANDLED. INSTRUCTED TO INSTALL HANDWASHING SINK AT SAID AREA PRIORITY FOUNDATION VIOLATION:7-38-030(C),NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE AND REMIND SUCH ITEMS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS AND PLASTIC FOOD BOTTLES MUST BE CLEARLY LABELED WITH PRODUCT COMMON NAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL PREP WIPING CLOTHS MUST BE HELD BETWEEN USE IN A CONTAINER WITH A SANITIZING SOLUTION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE BROKEN PLASTIC LINER FROM SHELVES ABOVE REACH-IN FREEZER IN THE KITCHEN AND ON EXTERIOR OF PREP COOLER.SURFACE MOST BE SMOOTH,CLEANABLE AN NON-ABSORBENT SURFACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN/REMOVE ALL WHITE CONTAINERS WITH EXTREMELY ENCRUSTED FOOD DEBRIS,THROUGHOUT THE PREMISES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER TRAINING CERTIFICATE NOT ON SITE,MUST PROVIDE.
  3. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED 25 LBS OF CHICKEN VALUED AT $100 WITHIN COOLER AT IMPROPER TEMPERATURE OF 48F. FOOD WAS VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING SYSTEM IN PLACE. READY TO EAT AND OR TIME TEMPERATURE CONTROLLED FOODS PREPARED AND HELD IN A RETAIL FOOD ESTABLISHMENT FOR OVER 24 HOURS MUST HAVE A CLEARLY MARKED LABELING SYSTEM IN PLACE TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED ON PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7 DAYS WITH THE DATE OF PREPARTION COUNTING AS DAY 1. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED COOLER CONTAINING TIME/TEMPERATURE CONTROLLED FOODS INCLUDING CHICKEN WAS FOUND AT IMPROPER AMBIENT AIR TEMPERATURE OF 51.2F. COOLER WAS TAGGED. PRIORITY VIOLATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS WITHIN COOLERS. MUST SUPPLY ACCURATE THERMETERS WITHIN COOLERS AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED RESTAURANT SERVING FOOD OUTDOORS ON SIDEWALK TO PUBLIC. UNPACKAGED FOOD MUST BE PROTECTED FROM ENVIRONMENTAL CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR OF TWO DOOR REACH IN COOLER THAT WAS TAGGED DURING INSPECTION UNCLEAN WITH WHITE FILM ON INTERIOR. MUST CLEAN AND SANITIZE INTERIOR OF COOLER AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTION DEVICE ON MOP SINK COULD NOT BE LOCATED. INSTALL AND MAINTAIN BACK FLOW PREVENTION DEVICE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND OLD REFRIGERATOR AT REAR EXIT DOOR. MUST REMOVE ALL ITEMS AT REAR EXIT DOOR AND MAINTAIN OUTSIDE AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND TO MAINTAIN.
  4. License

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE HANGED METAL CONTAINER ABOVE THE WASH COMPARTMENT AT THREE COMPARTMENT SINK.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE UNDER THE FLAT GRILL AND INSIDE THE DEEP FRYER,NEED TO CLEAN AND MAINTAIN
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING EAST SIDE PANEL OF THE HOOD,INSTRUCTED TO REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. SEAL HOLE AROUND PIPES THROUGHOUT THE PREP AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • UNKNOWN PARTICLES ON LIGHT SHIELD IN PREP AREA NEED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • A LOT OF CONSTRUCTION MATERIALS ON FLOOR AT OUTSIDE REAR DOOR,NEED TO REMOVE AND WHAT IS NEEDED ELEVATED 6"OFF THE FLOOR TO MINIMIZE RODENT AND INSECT ACTIVITY

Nearby inspected facilities

Own this business? Add a badge to your website