DA LOBSTA Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND WALK-IN-COOLER AND 2 DELI COOLERS AT TEMPERATURE RANGING BETWEEN 53.3-57.6F, INSTRUCTED MGR TO KEEP ALL COOLERS AT 40F OR LOWER.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND ABOUT 80 LBS OF DELI MEAT AT 54.4F, 10 LBS OF COOKED BEEF AND CHICKEN, 20 LBS OF TUNA, CHICKEN MAC SALADS AT TEMPERATURE RANGING BETWEEN 53.4-62.9F. INSTRUCTED TO KEEP ALL FOODS AT 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $1500.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO HANDS SOAP PROVIDED AT EMPLOYEES TOILET ROOM HAND SINK. INSTRUCTED TO PROVIDE.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #575221 DATED ON 09-06-11 FOR VIOLATION #32( RUSTY SHELVES IN WALK-IN COOLER MUST BE RESEALED), #35( MISSING BASEBOARD AND HOLES IN KITCHEN WALLS). INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL SHELVES, COUNTER TOPS, BREAD BINS, INSIDE OVENS, PREP TABLES, INSIDE OF ALL COOLERS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ALL WALLS WITH DAMAGED SECTION MUST BE PATCHED. IN BASEMENT AND FIRST FLOOR.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ALL WALLS WITH DAMAGED SECTION MUST BE PATCHED. IN BASEMENT AND FIRST FLOOR.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.