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MR. DOLPHIN, INC.

5810 W NORTH AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

MR. DOLPHIN, INC. has been inspected 4 times by Chicago Department of Public Health since August 17, 2010. The most recent inspection, on June 17, 2013, found no infractions.

2 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: Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 on September 17, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 September 17, 2012. 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 9 times across 2 separate inspections, most recently on September 17, 2012. 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 4 times across 2 separate inspections, most recently on September 17, 2012. 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.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Facilities not maintaining proper tmeperature. Front display cooler with potentially hazardous foods not maintaining proper tmeperature. Internal temperature of cooler at 53.1 F. Instructed that cooler must maintain 40 F or below. Critical citation issued 7-38-005(A). "Held for Inspection" tag placed on cooler.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Potentially hazarodus foods does not meet temperature requirement during storage, display and service. Found 5-4 oz containers of cole slaw at 46.4 F. Instructed that potentially hazardous foods must maintain 40 F or below. Critical citation issued 7-38-005(A). Manager voluntarily denatured and discarded, Value $15.00, 1 lb.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Bulk storage container not labeled. Instructed to label all foods not in original containers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Reach-in cooler doors not maintained. Instructed to replace worn gaskets on cooler doors. Handle not maintained on toilet bowl. Instructed to repair/replace broken handle at toilet.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Stove, deep fryer cabinets, grease filter and wire storage shelf above front counter not cleaned. Instructed to detail clean and sanitize.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor in rear not cleaned. Instructed to detail clean daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tile not maintained in toilet room. Instructed to replace worn ceiling tile.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs in prep area not provided with light shield or cover. Instructed to install light shield with end caps or install light cover over fixture.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Sink stoppers not provided at three compartment sink. Instructed to provide stoppers for each compartment.
  3. License Re-Inspection

    0 infractions

  4. License

    7 infractions

    • 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.INSTRUCTED TO RE CAULK OLD, WORN-OUT CAULKING BETWEEN 3 COMPARTMENT SINK DRAINBOARD AND WALLS AND ALSO MUST RECAULK AROUND MOPSINK.
    • 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. FOLLOWING IN NEED OF CLEANING: INTERIOR SURFACES OF REACH-IN FREEZER AND COOLERS WITH DRIED FOOD DEBRIS, EXTERIOR SURFACES OF 3 COMPARTMENT SINK, INTERIOR OF STORAGE CABINETS, MOP SINK, UNUSED EQUIPMENT (FOOD CARTS, FRYER OR REMOVE) STORAGE RACKS, AND EXTERIOR SURFACES OF GREASE DUMPSTER WITH SOME GREASE HANGING AT REAR OUTSIDE AREA.
    • 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. INSTRUCTED TO CLEAN FLOORS UNDER AND AROUND FRYERS AND COOLERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO REPLACE WATER STAINED CEILING TILES ABOVE REAR PREP AREA.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INSTRUCTED TO REPAIR BROKEN SELF CLOSING DEVICE AT WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPLACE LEAKY (WITH SMALL HOLE) FAUCET NECK AT 3 COMPARTMENT SINK.-----MUST REPAIR BROKEN VENTILATION INSIDE WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE ALL UNNECESSARY ARTICLES AND UNUSED CARTS STORED ON TOP OF 2 REACH-IN COOLER AND FREEZER AT REAR AREA.

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