LOU MITCHELL'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED A SMALL REACH IN COOLER AT 50 DEGREES F AND A FROZEN DESSERT MACHINE AT 59.5 DEGREES F. MUST REPAIR OR ADJUST REFRIGERATED FOOD STORAGE FACILITIES AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

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 FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 17LBS OF PRODUCT AT IMPROPER TEMPERATURES RANGING BETWEEN 48 AND 60 DEGREES F. NOTED 5LBS OF ICE CREAM MIX AT 60 DEGREES, 2LBS OF FISH AT 51 DEGREES F, 6LBS OF EGGS AT 48-54 DEGREES F, 2LBS OF CORNED BEEF AT 50.8 DEGREES F AND 2LBS OF STEAK AT 50.7 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

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: OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD. NOTED EMPLOYEES HANDLING READY TO EAT EGGS,BACON AND AN EGG SANDWICH WITH THEIR BARE HANDS. ADVISED MANAGER THAT BARE HAND CONTACT WITH READY TO EAT FOOD IS PROHIBITED. CRITICAL CITATION ISSUED 7-38-010A

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PROPERLY LABEL ALL BULK FOOD ITEM CONTAINERS IN THE BASEMENT. ALSO PROEPRLY LABEL ALL PREPARED FOODS IN THE WALK IN AND REACH IN COOLERS.

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: MUST SEAL HOLES AROUND THE FAUCET AT THE MOP SINK.

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 DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINE. MUST ALSO DETAIL CLEAN THE INTERIOR OF FRYERS, ALL OTHER COOKING EQUIPMENT,THE VENTILATION HOOD ABOVE THE FRYERS IN THE BASEMENT,THE EXTERIOR OF COOLERS, SINKS AND PREP SURFACES. MUST REMOVE GREASE AND FOOD DEBRIS.

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: MUST DETAIL CLEAN THE FLOORS UNDER FRYERS AND REMOVE SOILED WASH CLOTHS AND EXCESSIVE FOOD DEBRIS AND GREASE. MUST ALSO REPAIR BROKEN FLOOR TILES UNDERNEATH THE FRYERS IN THE 1ST FLOOR PREP AREA. MUST REMOVE ALL DEAD FLIES ALONG FLOORS AND LEDGES IN BASMENT 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN THE CEILING TILES AND LIGHT SHIELDS ABOVE THE 1ST FLOOR PREP AREAS AND DISHWASHING AREAS AS NEEDED. MUST ALSO REPAIR THE BROKEN WALL TILES DIRECTLY OUTSIDE OF THE 1ST FLOOR WALK IN COOLER NEAR THE WASTE LINE.

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: DETAIL CLEAN THE CEILING TILES AND LIGHT SHIELDS ABOVE THE 1ST FLOOR PREP AREAS AND DISHWASHING AREAS AS NEEDED. MUST ALSO REPAIR THE BROKEN WALL TILES DIRECTLY OUTSIDE OF THE 1ST FLOOR WALK IN COOLER NEAR THE WASTE LINE.

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.