LOU MITCHELL'S Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST CLEAN AND MAINTAIN INTERIORS OF REFRIGERATION UNITS AND FREEZERS WHERE NEEDED, CLEAN SLICER AND MAINTAIN.

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: MUST CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, CLEAN SURFACE AREAS UNDERNEATH GRILL AND HOT HOLDING UNITS TO REMOVE GREASE AND FOOD PARTICLES, CLEAN INTERIOR BOTTOMS OF FRYERS, EXTERIOR SURFACES OF FRYERS, STOVES ETC. ALSO CLEAN FRYERS IN BASEMENT PREP AREA.

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: CLEAN FLOORS AROUND AND BEHIND ALL COOKING EQUIPMENT IN MAIN KITCHEN TO REMOVE FOOD AND GREASE. CLEAN FLOOR IN BASEMENT INSIDE WALK-IN COOLER, FLOOR BY FRYER IN BASEMENT, STANDING WATER BY FREEZER UNITS IN BASEMENT, UNDER DISHMACHINE AND STORAGE AREAS.

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: CLEAN FLOORS AROUND AND BEHIND ALL COOKING EQUIPMENT IN MAIN KITCHEN TO REMOVE FOOD AND GREASE. CLEAN FLOOR IN BASEMENT INSIDE WALK-IN COOLER, FLOOR BY FRYER IN BASEMENT, STANDING WATER BY FREEZER UNITS IN BASEMENT, UNDER DISHMACHINE AND STORAGE AREAS.

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.