L & G FAMILY RESTAURANT INC Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED POOR HYGIENIC PRACTICIES BY FOOD HANDLER.OBSERVED MALE EMPLOYEE WIPE HIS FACE AND NOSE WITH HIS BARE HAND THEN HANDLED A PLASTIC CONTAINER OF WATER AND COFFEE FILTER CONTAINER WITHOUT WASHING HANDS.INSTRUCTED TO WASH HANDS AFTER EVERY POSSIBLE CONTAIMINATION.(PRIORITY 7-38-010)(CITATION ISSUED)(COS)

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FRONT PREP AREA HAND SINK NOT ACCESSIBLE.OBSERVED A PLASTIC BUCKET WITH WIPING CLOTHS INSIDE OF HAND SINK BASIN.ARTICLES WERE REMOVED DURING INSPECTION. MUST KEEP ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030 (C)(CITATION ISSUED)(COS)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING DEVICES AT FRONT PREP AREA HAND SINK.MANAGER PROVIDED PAPER TOWELS AT HAND SINK DURING INSPECTION. MUST PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CONSOLIDATED VIOLATION)(COS)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 25LBS. COOKED RICE 114.3F-118.4.1LBS. COOKED ONIONS-124.0F.10LBS. COOKED HASHBROWNS-49.1F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.(APPX.36LBS. $18.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED CONSUMER ADVISORY REMINDER ON MENUS MARKED INCORRECT ON FULLY COOKED FOOD ITEMS MUST CORRECT AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE OF FRONT AND REAR PREP COOLERS MUST PROVIDE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX. 100 OR MORE MICE DROPPINGS INSIDE OF FRYER CABINETS,ON TOP OF TILES ,TRAYS,ON FLOOR IN BETWEEN ARTICLES,ON FLOOR ALONG WALL BASE IN EMPLOYEE LOCKER AREA IN BASEMENT,ON FLOOR IN BETWEEN GARDEN HOSE AND ALONG WALL BASES IN HOT WATER TANK ROOM.APPX. 50 OR MORE LIVE SMALL FLIES FLYING AROUND AND ON WALLS IN PREP AREAS,TOILET ROOMS,DINING AREA,BASEMENT AND A 50LBS. BAG OF ONIONS IN BASEMENT FOOD STORAGE AREA.ALSO LIVE WORM LIKE INSECTS CRAWLING ON FLOOR AND GAP ALONG WALL BASE BEHIND FRONT SERVICE COUNTER. MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 10/24/23.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED A GAP ALONG BOTTOM OF FRONT AND REAR DOORS MUST MAKE DOORS TIGHT FITTING TO PREVENT RODENT ENTRY.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD BOXES STORED ON FLOOR IN WALK IN FREEZER AND BASEMENT STORAGE AREA MUST ELEVATE AND STORE PROPERLY ON SHELVING UNITS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION AT FRONT SERVICE COUNTER IN TRAYS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLERS.MUST ELIMINATE CRATES USED FOR FOOD STORAGE AND PROVIDE ADEQUATE SHELVING UNITS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST PROVIDE KNOBS OR HANDLES ON TOPSIDE OF HOT HOLDING UNITS .MUST REPAIR OR REPLACE WORN DOOR GASKET ON 1ST FL. WALK IN FREEZER.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON INTERIOR AND EXTERIOR OF FRYERS,STOVE,OVENS, GRILL TABLE,PREP TABLES,FOOD STORAGE CONTAINERS,WALK IN COOLER- SHELVING UNITS AND RACKS,FANGUARD COVERS,INTERIOR PANEL OF ICE MACHINE,DISH RACKS,MOP SINK BASIN.MUST DELIME DISH MACHINE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR OR REPLACE LEAKY HOT WATER FAUCET AT HAND SINK IN WOMEN'S CUSTOMERS TOILET ROOM ,MISSING WATER PIPE UNDERNEATH HAND SINK IN CUSTOMERS MEN'S TOILET ROOM,OVERHEAD PIPE LEAKING WATER ON TO BASEMENT FLOOR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE MUST PROVIDE TO BE SEEN FOR SERVICING.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED BUCKETS BEING USED FOR GARBAGE MUST PROVIDE GARBAGE CANS AND MAINTAIN.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED AND BROKEN FLOOR TILES THROUGHOUT PREP AND DISH WASHING AREAS,STAINED CEILING TILE IN DINING AREA,MISSING AND DAMAGED WALL BASES AND TILES THROUGHOUT PREP AND DISH WASHING AREAS,HOLE IN LOWER WALL BEHIND ICE MACHINE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REMOVE CARDBOARD LINED ON FLOOR IN PREP & DISH WASHING AREA.MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR MATS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN DEBRIS BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGERS MUST PROVIDE AND MAINTAIN.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM REPORT #2563953 9/20/2022 NOT CORRECTED.#41-4-901.12 : OBSERVED WET WIPING CLOTHS STORED ON COUNTER TOP AND PREP STATIONS IN THE MAIN PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.#49- 4-602.13 : MUST CLEAN THE INTERIOR OF THE PREP COOLER TO REMOVE SPILLS AND DEBRIS.#51- 5-205.15 : OBSERVED A LEAKY PIPE UNDERNEATH THE 1 COMP PREP SINK. MUST REPAIR AND MAINTAIN.#55-6-201.17 : MUST CLEAN TO REMOVE DEBRIS. ALSO CLEAN THE WALLS IN PREP AREA TO REMOVE FOOD SPLATTER.#55- 6-501.13 : FLOORS NEED DETAIL CLEANING THROUGH OUT TO REMOVE SPILLS, DEBRIS AND/OR GREASE.#57- 2-102.13 : OBSERVED FOOD HANDLER CERTIFICATES EXPIRED. INSTRUCTED MANAGER TO COMPLY AND MAINTAIN ALL FOOD HANDLER CERTIIFICATES.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM REPORT #2563953 9/20/2022 NOT CORRECTED.#41-4-901.12 : OBSERVED WET WIPING CLOTHS STORED ON COUNTER TOP AND PREP STATIONS IN THE MAIN PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE.#49- 4-602.13 : MUST CLEAN THE INTERIOR OF THE PREP COOLER TO REMOVE SPILLS AND DEBRIS.#51- 5-205.15 : OBSERVED A LEAKY PIPE UNDERNEATH THE 1 COMP PREP SINK. MUST REPAIR AND MAINTAIN.#55-6-201.17 : MUST CLEAN TO REMOVE DEBRIS. ALSO CLEAN THE WALLS IN PREP AREA TO REMOVE FOOD SPLATTER.#55- 6-501.13 : FLOORS NEED DETAIL CLEANING THROUGH OUT TO REMOVE SPILLS, DEBRIS AND/OR GREASE.#57- 2-102.13 : OBSERVED FOOD HANDLER CERTIFICATES EXPIRED. INSTRUCTED MANAGER TO COMPLY AND MAINTAIN ALL FOOD HANDLER CERTIIFICATES.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.