LAWLESS, CORPORATION Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:HAMBURGERS AT TEMP OF 82F-98.7F- AND 99.5F STORED ON TOP THE COUNTER OF STEAM TABLE; MIX FRESH FRUIT( CUT-UP HONEYDEW, WATERMELON,AND CANTALOUPE)AT TEMP OF 57F TO 59F STORED IN COLD UNIT(BUFFET);MIX CUT SALAD WITH SLICED OF TOMATOES AT TEMP OF 55F TO 57F; PERSONAL PIZZA(CHEESE AND SASAUGE) STORED ON TOP THE COUNTER OF STEAM TABLE AT TEMP OF 62F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 12 VALUE 22.CRITICAL VIOLATION:7-38-005(a) HOOOO64137-14

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED,WE (MANAGER AND I)OBSERVED GARBAGE CONTAINERS OVER FLOWING WITH GARBAGE,UNABLE TO CLOSE LID.CLEAN WASTE OIL CONTAINER LID(ENCRUSTED GREASE).KEEP AREA CLEAN, AND LIDS CLOSED AT ALL TIMES.SERIOUS VIOLATION:7-38-020 HOOOO64137-14

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPLACE OR PAINT WITH NON-TOXIC PAINT RUSTY SHELVES IN REACH-IN COOLER, IN PREP AREA(2 DOORS).

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT,GREASE AND DUST BUILD-UP.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOOR UNDER THE 3 COMPARTMENT SINK,AROUND THE GREASE BOX AND UNDER COOKING EQUIPMENT, DEBRIS BUIL-UP

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOOR UNDER THE 3 COMPARTMENT SINK,AROUND THE GREASE BOX AND UNDER COOKING EQUIPMENT, DEBRIS BUIL-UP

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.