LA SALLE CAFE LUNA, INC. Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED MANAGER USING BARE HANDS TO PREPARE READY TO EAT SALAD WITHOUT WASHING HIS HANDS AND APPLYING FOOD GRADE DISPOSABLE GLOVES. INSTRUCTED MANAGER TO DISCARD SALAD, WASH HANDS AND PUT ON FOOD GRADE DISPOSABLE GLOVES AND TO ALWAYS WEAR FOOD GRADE DISPOSABLE GLOVES WHEN HANDLING ALL READY TO EAT FOODS AT ALL TIMES. ITEMS DISCARDED VALUED AT $10. CRITICAL VIOLATION 7-38-010(A)(B).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO SOAP IN THE WOMEN'S WASH ROOM. INSTRUCTED TO PROVIDE SOAP IN THE WASH ROOMS AT ALL TIMES. MANAGER PROVIDED SOAP DURING THE INSPECTION. OBSERVED REAR EXPOSED HAND SINK WITHOUT HOT WATER, AT THE TIME OF THE INSPECTION HOT WATER WAS SHUT OFF AT THE BOTTOM DUE TO HOT WATER CONTINUOUSLY RUNNING WHEN TURN ON. INSTRUCTED MANAGER TO REPAIR SO THAT HOT OR COLD WATER DOES NOT HAVE TO BE SHUT OFF AND SO WATER IS NOT CONTINUOUSLY RUNNING AT SAID EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (HAM, BEEF) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS IN THE WALK IN COOLERS, FREEZERS AND IN THE PREP COOLERS, WITHOUT LABELS CONTAINING PRODUCT'S NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD BEING RE-USED AS A SHELF LINER LOCATED ON THE DRY STORAGE SHELVES IN THE REAR. INSTRUCTED TO REMOVE CARDBOARD AND TO MAKE ALL SURFACE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED MISSING AND CRACKED FLOOR TILE LOCATED UNDER THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN FLOORS SO THAT FLOORS ARE SMOOTH AND EASILY CLEANABLE.

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: OBSERVED MISSING AND CRACKED FLOOR TILE LOCATED UNDER THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN FLOORS SO THAT FLOORS ARE SMOOTH AND EASILY CLEANABLE.

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.