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DONA TORTA

3057 N ASHLAND AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

DONA TORTA has been inspected 3 times by Chicago Department of Public Health since January 6, 2010. The most recent inspection, on September 20, 2013, found no infractions.

1 of 3 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: Food temperature control and Food source, labelling and allergens.

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.

  • 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 2 times across 2 separate inspections, most recently on February 25, 2011. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 once on January 6, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times on January 6, 2010. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on February 25, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND COOKED PORK AT TEMP OF 46.7F,RICE AT TEMP OF 44.6F(FOOD WAS COOKED ON 2-24-11);RAW MARINATED PORK AT TEMP OF 45.6F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED(WALK-IN COOLER MAINTAINS TEMPERATURE OF 40.6F).FOOD DISCARDED AND DENATURED.POUNDS80 VALUE$110. CRITICAL VIOLATION:7-38-005(A) HOOOO71122-15
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. SEAL BASEBOARD WALL IN OFFICE/PREP AREA.
  3. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS. OBSERVED THE FOLLOWING ITEMS STORED AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER: REFRIED BEANS AT 51.8F, COOKED RICE AT 46.4F, MENUDO (SOUP) AT 45.8F, POZOLE (PORK SOUP) AT 45.3F, AND CHICKEN SOUP AT 47.1, HOT SAUCE AT 50.8F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $85. CRITICAL VIOLATION 7-38-005A.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. OBSERVED FOODS IN THE COOLERS THAT WERE NOT LABELED AND DATED. MUST LABEL AND DATE ALL PREPARED FOODS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED LARGE POTS IN THE PREP AREA USED FOR COOKING LARGE QUANTITIES OF FOOD. THE POTS WERE TOO LARGE TO BE SUBMERGED IN THE 3 COMPARTMENT SINK. INSTRUCTED MANAGEMENT TO REMOVE POTS FROM PREMISES OR INSTALL A 3 COMPARTMENT SINK THAT IS LARGE ENOUGH TO SUBMERGE THE POTS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED FROZEN MEATS BEING STORED IN PLASTIC SHOPPING BAGS. INSTRUCTED MANAGEMENT TO USE A PROPER FOOD GRADE STORAGE BAG FOR STORING FOODS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ENCRUSTED GREASE ON THE INSIDE OF THE VENTILATION HOOD AND THE ANSUL SYSTEM LINES ABOVE THE GRILL AREA. INSTRUCTED MANAGEMENT TO DETAIL CLEAN THIS AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 1 SINK STOPPER IS MISSING FROM THE 3 COMPARTMENT SINK. MUST PROVIDE.

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