Levy Restaurants @Lincoln Park Zoo Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND REACH-IN COOLER #20 AT FIRST FLOOR PREP/SERVING AREA AT AIR TEMP OF 51.7F TO 52F. POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE MENTIONED UNIT: VARIOUS KIND OF PIZZA, CHEESE, COOKED PASTA, MEATBALLS ETC. COOLER MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION", DO NOT USE. 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: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE REACH-IN COOLER #20: GYRO MEAT AT TEMP OF 51.2F; RAVIOLI CHEESE AT TEMP OF 51.8F; MOZZARELLA CHEESE AT TEMP OF 48.2F; PESTO MAYO AT TEMP OF 46.5F TO 52.6F; VARIOUS KIND OF WHOLE PIZZA:4 CHEESE PIZZA AT TEMP OF 55.6F; 4 SAUSAGE/CHEESE PIZZA AT TEMP OF 52.5F TO 55F; 8 PEPPERONI CHEESE PIZZA AT TEMP 52.6F TO 55F; CHICKEN SANDWICHES AT TEMP OF 47.7F; TWO BAGS OS ALFREDO SAUCE AT TEMP OF 48.7F; TWO BAGS OF SHREDDED CHEESE AT TEMP OF 48.6F; TWO BAGS OF MARINARA SAUCE AT TEMP OF 47.7F TO 48F. MEAT BALLS AT TEMP OF 58F; CHEESE SLICE AT TEMP OF 52F; CHICKEN AT TEMP OF 54.2F. FOOD WAS DISCARDED BY THE MANAGER.ALSO FOUND COOKED BLACK RICE ON SHELF IN THE KITCHEN AT TEMP OF 67.6F TO 69.5F. POUNDS 55, VALUE 500. HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE COLD FOOD 40F AND BELOW. 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE WITH GLOVED HANDS LEAVING PREP AREA IN AND OUT THE STORAGE ROOM BY PUSHING DOOR, TOUCHING DIRTY KNIFE FROM THREE COMPARTMENT SINK THAN WITHOUT HAND WASHING CONTINUED TO PREP FOOD ON HER STATION. OBSERVED MALE EMPLOYEE WITH GLOVED HANDS AFTER HANDLING FOOD WIPED HIS HANDS AT CORNER OF APRON AND WITHOUT REMOVING GLOVES GRABBED HAMBURGER BUN, BURGER AND SERVED TO CUSTOMER. NO HAND WASHING, NOR REMOVAL OF GLOVES. INFORMATION GIVEN ON HAND WASHING AND GLOVE PROCEDURE. MANAGER CORRECTED EMPLOYEES. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PREPACKAGED FOODS (COOKIES, POPCORN, CHICHARONES, ETC) ON DISPLAY SHELVES WITHOUT LABELS. MUST LABEL PACKAGES WITH FOOD NAME, INGREDIENTS AND SOURCE.

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: FAUCET NECK AT THREE COMPARTMENT SINK NOT MAINTAINED SAID FAUCET IS SLOPPED INSIDE THE COMPARTMENT SINKS,IN OTHER TO BRING FAUCET NECK FROM ONE COMPARTMENT TO THE OTHER NEED TO RAISE FAUCET NECK,REPAIR CAUSE. LOWER LEVEL KITCHEN/CATERING PREP 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: NEED TO CLEAN DEBRIS AND GREASE FROM INSIDE DEEP FRYERS,IST FLOOR PREP AREA / GORILLA GRILL

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: NEED TO CLEAN DEBRIS AND GREASE FROM INSIDE DEEP FRYERS,IST FLOOR PREP AREA / GORILLA GRILL

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.