LAND AND LAKE KITCHEN Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN FRONT PREP, DISHWASHING/REAR PREP AREAS AND BAR. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE IN BAR IMPROPERLY SANTIZING AT A CONCENTRATION OF 0PPM CHLORINE. CORRECTED ON SITE LOW TEMPERATURE DISH MACHINE IN BAR REPAIRED BEFORE CONCLUSION OF INSPECTION, SANITIZING PROPERLY AT 50 PPM CHLORINE AFTER REPAIR. PRIORITY VIOLATION 7-38-025 CITATION ISSUED

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.

This violation was corrected during the inspection.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 55.0-71.6F. OBSERVED COLD TCS FOODS, DICED TOMATOES(66.4F),CHEESE(63.9-68.4F), MUSHROOMS(64.9-66.4F),COOKED VEGETABLES(66.6F),TOMATO SAUCE(67.1F-69.1F), HAM(64.0F), SALMON(55.0-63.1F) GUACAMOLE(59.5F), LIQUID EGGS (66.4F), RAW EGGS IN SHELL(61.7F), BEEF(58.5-59.0F), CHICKEN(59.4-62.4F), BUTTER(65.3F), VEGETARIAN CHILI(62.2F), PASTA(56.3F), BACON(71.6F) AND LETTUCE LEAVES(67.1F)HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $500 WEIGHING 10LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

This violation was corrected during the inspection.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED SIX DRAWER COLD HOLDING UNIT IN FRONT PREP AREA ACROSS FROM COOKLINE(NEAR HANDWASHING SINK) AT IMPROPER AMBIENT TEMPERATURE OF 71.8F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. HELD FOR INSPECTION TAG PLACED ON SIX DRAWER COLD HOLDING UNIT IN FRONT PREP AREA ACROSS FROM COOKLINE(NEAR HANDWASHING SINK). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALUMINUM FOIL USED AS LINER ON COOKING EQUIPMENT. INSTRUCTED TO REMOVE ALUMINUM FOIL LINER ON COOKING EQUIPMENT, INSTRUCTED NON FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL. OBSERVED MILK CRATES USED TO ELEVATE BOXES OF EGGS AND BEER IN WALK IN COOLERS. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALUMINUM FOIL USED AS LINER ON COOKING EQUIPMENT. INSTRUCTED TO REMOVE ALUMINUM FOIL LINER ON COOKING EQUIPMENT, INSTRUCTED NON FOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL. OBSERVED MILK CRATES USED TO ELEVATE BOXES OF EGGS AND BEER IN WALK IN COOLERS. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.