LOST LARSON Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: NOTED ENTRY INTO THE KITCHEN PREP AREA BY THE BATHROOMS WITH NO DOOR OR PROTECTION. INSTRUCTED TO INSTALL A DOOR BETWEEN THE KITCHEN ENTRANCE AND PUBLIC/EMPLOYEE BATHROOMS. SERIOUS VIOLATION 7-38-005(A).

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER WITH ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE AT THIS TIME. INSTRUCTED TO HAVE THE ORIGINAL CITY OF CHICAGO FOO SERVICE CERTIFICATE POSTED AT ALL TIMES ON SITE. SERIOUS VIOLATION #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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NOTED NO SANITIZER TEST STRIP KIT ON SITE FOR THE LOW TEMPERATURE CHLORINE DISH WASHING MACHINE AND 3 COMPARTMENT SINK. INSTRUCTED TO HAVE TEST STRIP KITS ON SITE AT ALL TIMES, INCLUDING FOR THE SANITIZING BUCKETS. SERIOUS VIOLATION #7-38-030

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED WALLS AT THE BASEMENT BEHIND THE STORAGE RACK UNEVEN AND IN POOR REPAIR WITH CRACKS AND CREVICES. INSTRUCTED TO SEAL ALL CRACKS AND CREVICES AND MAKE WALLS SMOOTH AND EASILY CLEANABLE TO MAINTAIN.

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: NOTED WALLS AT THE BASEMENT BEHIND THE STORAGE RACK UNEVEN AND IN POOR REPAIR WITH CRACKS AND CREVICES. INSTRUCTED TO SEAL ALL CRACKS AND CREVICES AND MAKE WALLS SMOOTH AND EASILY CLEANABLE TO MAINTAIN.

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.