Dope Drip

No violations were recorded at this inspection.

1. Jun 27, 2025 Fail

   Canvass · Fail

   2 critical2 general Show violations

   • CriticalFood handling

     Surfaces that touch food weren’t cleaned and sanitized.

     Inspector’s note: Observed low temperature dish machine in dope drip improperly santizing at a concentration of 0ppm chlorine.corrected on site 'held for inspection' tag placed on low temperature dish machine in dope drip, instructed shared kitchen user to use three compartment sink or high temperature dish machine in common dishwashing area of shared kitchen in basement to clean and sanitize equipment and utensils. Instructed once low temperature dish machine in dope drip has been repaired and is sanitizing at a minimum concentration of 50ppm chlorine e-mail food@cityofchicago.org to request tag removal prior to using unit.( note: low temperature dish machine not in use at time of inspection.) priority violation 7-38-025 no citation issued

     Official wording (code 16)

     Food-contact surfaces: cleaned & sanitized

   • CriticalFood temperature

     Prepared food wasn’t date-marked, or was kept past its discard date.

     Inspector’s note: Observed container of ready to eat chicken with discard date of 6/8 and container of ready to eat beef with discard date of 5/31 in refrigerator. Containers of chicken and beef (valued at $150/weighing 9lbs) voluntarily discarded and denatured by manager. Instructed manager to monitor discard dates on refrigerated ready to eat foods. Priority foundation violation 7-38-005 citation issued

     Official wording (code 23)

     Proper date marking and disposition

   • GeneralFood handling

     In-use utensils weren’t stored properly.

     Inspector’s note: Observed in use utensils stored in pan of water between uses. Instructed during pauses in food preparation or dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized throughout the day at least every four hours.

     Official wording (code 43)

     In-use utensils: properly stored

   • GeneralFacility upkeep

     Dishwashing equipment wasn’t set up, maintained, or used correctly.

     Inspector’s note: Observed no irreversible temperature indicator for measuring surface temperature of utensils and other dishes. Instructed manager to provide. Priority foundation violation 7-38-005 no citation issued.

     Official wording (code 48)

     Warewashing facilities: installed, maintained & used; test strips