LACUNA ENTERTAINMENT Fails Health Inspection - Chicago Liquor

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED INTERIOR OF ICE MACHINE WITH BLACK SUBSTANCE ON AND AROUND THE ICE MAKER. INSTRUCTED TO CLEAN AND SANITIZE. 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: OBSERVED NO PEST CONTROL LOG BOOK ON SITE. INSTRUCTED TO HIRE A STATE LICENSED PEST CONTROL OPERATOR AND PROVIDE PEST CONTROL LOG BOOK. OBSERVED THE FOLLOWING EXIT DOORS NOT RODENT PROOFED WITH 1/2 INCH GAP AT THE BOTTOM OF SAID DOORS; 2170 SOUTH EXIT, COMPACTOR DOOR AND LOADING DOCK AREA DOOR. INSTRUCTED TO MAKE ALL DOOR TIGHT FITTING AND RODENT PROOFED AND MAINTAIN. 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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST STRIPS TO TEST THE CONCENTRATION OF THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: UNABLE TO OPERATE (TEST) THE DISH MACHINE DURING INSPECTION. INSTRUCTED TO HAVE ACCESS AND TO OPERATE MACHINE FOR TESTING. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: OBSERVED NO HOT OR TEMPERED WATER AT THE WASHBOWLS LOCATED ON THE 5TH FLOOR OF PREMISES. INSTRUCTED TO PROVIDE HOT OR TEMPERED WATER AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES - Comments: OBSERVED WASHROOMS (MEN, WOMEN) NOT COMPLETELY ENCLOSED, NO DOORS, ON THE 1ST FLOOR (EVENT SPACE). INSTRUCTED TO FULLY ENCLOSE WASHROOMS AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

Missing allergen information can cause life-threatening reactions.

All food must be properly labeled with required information.

Label with common name; List ingredients and allergens; Date marking for prepared foods; Country of origin for certain foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED NO ICE BIN COVERS FOR WET BAR LOCATED ON THE 1ST FLOOR. INSTRUCTED TO PROVIDE 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED HOSE FOR ICE BIN DRAIN WITH BLACK SUBSTANCE. INSTRUCTED TO REPLACE 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: OBSERVED FLOOR DRAIN WITH ACCUMULATED DIRT DEBRIS UNDER THE 2 COMPARTMENT SINK AND THE 3 COMPARTMENT SINK LOCATED IN THE WET BAR. INSTRUCTED TO CLEAN 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: OBSERVED PEELING PAINT ON THE CEILING LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE PEELING PAINT AND RESEAL. OBSERVED BRICK WALL IN THE FIRST FLOOR MENS AND BOTH 5TH FLOOR WASHROOMS PLUS IN THE UTILITY CLOSET. INSTRUCTED TO MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE. INSTALL 4" COVING IN 1ST FLOOR SERVICE KITCHEN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT SHIELDS NEEDED IN THE WET BAR AREAS. INSTRUCTED TO 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT SHIELDS NEEDED IN THE WET BAR AREAS. INSTRUCTED TO 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.