LAKESHORE SPORT & FITNESS Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS SUCH AS 1.5LBS. CHICKEN SALAD 44.9F,2.5 LBS. PASTA SALAD 45.4F,1.5 LBS. CHICKEN SALAD 50.6F,1.8LBS. POTATO SALAD 45.1F.INSIDE OF FRONT LINE PREP COOLERPRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.7.3 LBS.$75.(CRITICAL 7-38-005A)

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED HAND WASHING FACILITIES FOR STAFF IN FRONT SMOOTHIE PREP AREA NOT MAINTAINED .OBSERVED NO SOAP AND TOWELS AT HAND SINK WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARDED ,HANDLED AND SERVED.SOAP AND TOWEL ARE NOW PROVIDED DURING INSPECTION.(CRITICAL 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARDED ,HANDLED AND SERVED SUCH AS SALADS,CHILI,TUNA,CHICKEN,ETC .THE PERSON ON SITE STATES THEY ARE THE MANAGER BUT DOESN'T HAVE PROPER IDENTIFICATION FOR PROOF ON SITE.(SERIOUS 7-38-012)

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

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: MUST PROVIDE A SPLASH GUARD BETWEEN HAND SINK AND 2- COMP SINK IN FRONT BAR AREA.

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: MUST CLEAN GREASE AND FOOD DEBRI FROM GRILL TABLE,FRYER CABINET,INTERIOR PANEL OF ICE MACHINE,ROLLING CART,KEG COOLER,WALK IN COOLER ROLLING CART,MICROWAVE,PREP COOLERS,WHEEL BASES AND LEGS OF EQUIPMENT

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: MUST CLEAN FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF COOKING EQUIPMENT AND FLOOR DRAIN.MUST REPAIR OR REPLACE GAP IN FLOORING NEAR DISH MACHINE

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: MUST CLEAN DUST BUILD UP FROM CEILING IN WALK IN COOLER AND CEILING TILES IN PREP AND DISH WASHING AREAS.MUST REPAIR OR REPLACE DAMAGED WALL TRIM,HOLES IN WALL BEHIND REACH IN COOLER IN MIDDLE PREP AREA,LOOSE LIGHT PANEL UNDER VENTILATION HOOD IN MIDDLE PREP AREA,MISSING WALL BASE BEHIND REAR DOOR IN DISH WAHING AREA.MUST CLEAN GREASE FROM FILTERS AT HOOD

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER FOR GLASS REACH IN COOLER

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER FOR GLASS REACH IN COOLER

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.