LEMON GRASS RESTAURANT Fails Health Inspection - Chicago Restaurant

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NON COMPLIANCE NOTED WITH PREVIOUS MINOR VIOLATIONS FROM REPORT# 1453554 DATED 9-19-14: -32- GASKETS AROUND DOORS TO COOLERS REMAIN IN POOR REPAIR WITH EXCESSIVE BUILD-UP(DIRT). -33- ALL INTERIORS AND EXTERIORS OF: COOKING EQUIPMENT( DEEP FRYER, AND WOK COOKING STATION), AND ALL COOLERS THROUGHOUT(DIRT BUILD-UP) STILL NEED CLEANING.-34- FLOORS THROUGHOUT INCLUDING INSIDE WALK-IN UNITS NEED CLEANING ALONG THE BASES OF THE WALLS AND IN CORNERS(DIRT BUILD-UP). -35- DRIPPING GREASE, FOOD SPLATTERS, AND STAINS REMAIN ON WALLS AND CEILING TILES THROUGHOUT FOOD PREP AND STORAGE AREAS. -38- BOTH FAUCETS AT 3 COMPARTMENT SINK IN FOOD PREP AREA ARE STILL LEAKING. -41- CLUTTER STILL NOTED IN REAR AREA OF ESTABLISHMENT. NON COMPLIANT VIOLATION 7-42-090 SERIOUS.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL COOKED AND PREPARED FOODS REMOVED FROM ORIGINAL CONTAINERS AND STORED FOR MORE THAN 24 HOURS MUST BE LABELED AND DATED.

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: REPAIR/REPLACE MISSING HANDLE TO WALK-IN COOLER DOOR.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEE VIOLATION #29.

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: SEE VIOLATION #29.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: CLEAN ALL STORAGE SHELVES , PREP TABLES, MICROWAVE OVEN, EXTERIOR OF HOT WATER TANK(DIRT 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: SEE VIOLATION #29.

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: SEE VIOLATION #29.

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: CLEAN ALL STAINED LIGHT SHIELDS THROUGHOUT, HOOD AND FILTERS ABOVE COOKING EQUIPMENT(DIRT, GREASY BUILD-UP).

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: REPAIR/REPLACE ALL BLOWN LIGHTS IN FOOD PREP AND STORAGE AREAS(THESE AREAS MUST BE BRIGHT AND WELL LIT).

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: SEE VIOLATION #29.

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: SEE VIOLATION #29.

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.