LADY GREGORY'S Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NO SHELL FISH TAG PROVIDED WITH MUSSELS STORED INSIDE THE DRAWER COOLER IN KITCHEN,NOR SHELL FISH TAG KEPT ON PREMISES FOR 90 DAYS HAS REQUIRED. MANAGER DISCARDED AND DENATURED UNSOUND PRODUCTS.POUNDS 3, VALU#2.50. SHELL FISH AND TAG SHALL BE KEPT IN CONTAINERS IN WHICH THEY WERE ORIGINALLY PACKED UNTIL FINISHED.SHELL FISH TAG MUST BE KEPT ON FILE FOR 90 DAYS. CRITICAL VIOLATION:7-38-005(B2)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: WASTE WATER BACKING UP ON FLOOR IN DISH ROOM FROM FLOOR DRAIN UNDER THE THREE COMPARTMENT SINKS,STRONG FOUL ODOR AT THAT AREA.PLUMBER CALLED BY THE MANAGER,NOT ON PREMISES YET.INSTRUCTED TO USE DISH MACHINE.INSTRUCTED TO REPAIR CAUSE OF THE WASTE WATER. CLEAN AND SANITIZE AREA,48 HOURS GIVEN CRITICAL VIOLATION:7-38-030

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 7-31-13, REPORT #1235903 #34-OBSERVED FOOD/GREASE BUILD UP ON FLOOR UNDER FRYERS AND FOOD/DIRT BUILD UP BEHIND LARGE ICE MACHINE. MUST CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT/ALONG WALLS AND CORNERS THROUGHOUT PREP AREA. #35- OBSERVED FOOD STAINS ON WALL BEHIND DISH MACHINE. MUST CLEAN WALL SERIOUS VIOLATION:7-42-090 TODAY STILL OBSERVED THE SAME VIOLATIONS.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO DRAIN LINE PROVIDED AT POP GUN DISPENSER AT BAR(SOUTH AREA)INSTRUCTED TO PROVIDE AND MUST DRAIN ON FLOOR DRAIN. NO ICE BIN LIDS PROVIDED AT NORTH BAR INSTRUCTED TO PROVIDE.

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: GREASE BUILD-UP INSIDE AND BETWEEN THE DEEP FRYERS,INSTRUCTED TO REMOVE 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: GROUT BETWEEN FLOOR TILES IN DISH ROOM NOT INTACT,INSTRUCTED TO RE GROUT FLOOR WITH A SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

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: WALL BEHIND COOKING EQUIPMENT AND UNDER THREE COMPARTMENT SINK WITH FOOD DEBRIS AND GREASE INSTRUCTED TO CLEAN

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: STAINS AND DEBRIS INSIDE AND OUTSIDE OF LIGHT SHIELD IN KITCHEN AREA, INSTRUCTED TO CLEAN 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WATER LEAKING UNDER THE THREE COMPARTMENT SINK BY THE COOKING EQUIPMENT INSTRUCTED TO REPAIR.FOUND WATER WITH LAYER OF FOAM INSIDE PLASTIC CONTAINER AND ON TOP OF SOAP BUCKET UNDER THE DISH MACHINE.INSTRUCTED TO REPAIR LEAKING UNDER THE DISH MACHINE.WAST WATER WAS REMOVED.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WATER LEAKING UNDER THE THREE COMPARTMENT SINK BY THE COOKING EQUIPMENT INSTRUCTED TO REPAIR.FOUND WATER WITH LAYER OF FOAM INSIDE PLASTIC CONTAINER AND ON TOP OF SOAP BUCKET UNDER THE DISH MACHINE.INSTRUCTED TO REPAIR LEAKING UNDER THE DISH MACHINE.WAST WATER WAS REMOVED.

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.