J. L. LOUNGE Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: INTERIOR PANEL UPPER COMPARTMENT OF ICE MAKER NOT MAINTAINED. BLACK MOLDY LIKE SUBSTANCE ON THE PIPE WHERE THE WATER IS COMING FROM AND SURFACES. ICE ARE FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZE. INSTRUCTED NOT TO USE THE ICE MAKER. SERIOUS VIOLATION 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NO PEST CONTROL LOG BOOK AVAILABLE AT THIS TIME. INSTRUCTED TO PROVIDE. FRONT ENTRANCE DOOR NOT RODENT/INSECTS PROOFED WITH OVER 1/4 OF INCH GAP ON THE BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOOR. FOUND EVIDENCE OF RAT DROPPING OVER 25 TOTAL IN THE ROOM WHERE THEY STORE THE ICE MAKER. INSTRUCTED TO REMOVE DROPPINGS, SANITIZE THE AFFECTED AREAS AND HAVE PEST CONTROL TECHNICIAN TO HAVE FULL INSPECTION OF THE AREA. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTALL A LID FOR THE ICE BIN BEHIND THE BAR.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INSIDE THE CABINETS BEHIND THE BAR 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR IN DETAIL INSIDE THE ROOM WHERE THEY STORED THE ICE MAKER, FLOOR IN FRONT OF THE WALK IN COOLER IN THE REAR AREA, AND FLOOR BEHIND THE BAR UNDERNEATH THE X2 3 COMPARTMENT SINK AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WATER STAINED CEILING TILES IN THE WOMEN'S WASHROOM. MUST REPLACE AND MAINTAIN. CEILING VENT COVER IN BOTH WASHROOMS WITH HEAVY DUST BUILD -UP. MUST CLEAN, REMOVE DUST AND MAINTAIN. BIG HOLE BEHIND THE TOILET BOWL OF THE MEN'S WASHROOM. MUST REPAIR,SEAL THE GAP AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: UNNECESSARY ITEMS,PLASTIC BAG,OLD RUG, OLD LIGHT BULBS, ETC ON THE FLOOR INSIDE THE ROOM WHERE THEY STORE THE ICE MAKER AND IN THE REAR AREA IN FRONT OF THE WALK IN COOLER. MUST REMOVE,DISCARD ITEMS, CLEAN AND ORGANIZE THE AREA TO PREVENT RODENT/INSECTS HARBORAGE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: UNNECESSARY ITEMS,PLASTIC BAG,OLD RUG, OLD LIGHT BULBS, ETC ON THE FLOOR INSIDE THE ROOM WHERE THEY STORE THE ICE MAKER AND IN THE REAR AREA IN FRONT OF THE WALK IN COOLER. MUST REMOVE,DISCARD ITEMS, CLEAN AND ORGANIZE THE AREA TO PREVENT RODENT/INSECTS HARBORAGE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.