LADY GREGORY'S Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. SALAD COOLER FOUND AT 53.6F WITH CHOPPED EGGS AT 48F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED SALAD COOLER AT IMPROPER TEMPERATURES. CHEESE AT 48.2F AND AT 52.5F, CHOPPED TOMATO AT 44.2F, CHOPPED EGGS AT 48F. ALSO OBSERVED COOKED CHICKEN WINGS STORED IN TWO DEEP, LARGE, 20 LB CONTAINERS WITH TIGHT FITTING LIDS AT 69.8F AND 69.3F IN THE WALK-IN COOLER. ALL FOODS DISCARDED. TOTAL ESTIMATED LBS TO BE 50LBS WITH AN ESTIMATED VALUE OF $375.00. CRITICAL VIOLATION 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: IODINE SANITIZING DISH MACHINE AT THE BAR NOT PROPERLY SANITIZING SANITIZER. OBSERVED 0PPM IODINE AFTER SEVERAL ATTEMPTS WHILE GLASSWARE WAS BEING WASHED. SERVICE REPAIRMAN ARRIVED ON SITE AND REPAIRED MACHINE DURING THE INSPECTION TO SANITIZE TO 25PPM IODINE. CRITICAL VIOLATION 7-38-030.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOODS (ICE) FOR HUMAN CONSUMPTION NOT PROTECTED DURING STORAGE. INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR WHERE ICE IS MADE AND ICE CONTACT SURFACES WITH A BLACK AND PINK SLIME SUBSTANCE. INSTRUCTED TO CLEAN AND SANITIZE ALL AREAS, REMOVE ALL BLACK AND PINK SLIME. MUST NOT STORE FRUIT/DRY FOODS IE:ONIONS AT THE EMPLOYEE LOCKER AREA. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: COOKS LINE CUTTING BOARD WITH DEEP BLACKENED GROOVES. MUST RESURFACE OR REPLACE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL DRY FOODS IN THE KITCHEN DRY FOOD STORAGE AREA MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE. FLOORS UNDER THE DRY STORAGE SHELVING ON THE OFFICE SIDE OF THE BASEMENT FOUND DIRTY WITH DEBRIS. MUST 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: BLACKENED MOLDY WALL AND CAULKING AT THE DISH MACHINE. MUST REMOVE AND REPLACE CAULKING. MISSING CEILING FAN COVER ABOVE THE TWO COMPARTMENT SINK. MUST REPLACE.

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: BLACKENED MOLDY WALL AND CAULKING AT THE DISH MACHINE. MUST REMOVE AND REPLACE CAULKING. MISSING CEILING FAN COVER ABOVE THE TWO COMPARTMENT SINK. MUST REPLACE.

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.