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

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED VARIOUS TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (HAM, SAUSAGE, COLESLAW, GRAVY, COOKED SPINACH, CHOPPED TOMATOES, AND COOKED TURKEY) STORED IN TWO WALK-IN COOLERS LOCATED ON 1ST FLOOR PREP AREAS WITHOUT ANY LABELS TO INDICATE WHAT DATE FOOD ITEM IS TO BE USED OR CONSUMED BY. INSTRUCTED TO PROVIDE DISCARD DATE LABELS ON ALL REFRIGERATED FOOD ITEMS THAT WERE PREPARED ON-SITE AND HELD FOR MORE THAN 24 HOURS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

APPROVED THAWING METHODS USED - Comments: OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN STEAK IN TWO-COMPARTMENT PREP SINK SITTING IN STAGNANT WATER. INFORMED FOOD HANDLER OF PROPER THAWING METHODS (MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN. THE FOOD HANDLER CORRECTED THE VIOLATION BY RUNNING THE WATER ON THE STEAK DURING THE INSPECTION.

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.

This violation was corrected during the inspection.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR) STORED IN THE BASEMENT. INSTRUCTED PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS PREPPING AND COOKING FOOD WITHOUT HAIR RESTRAINTS IN THE KITCHEN. INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT. VISORS WERE PROVIDED DURING THE TIME OF THE INSPECTION TO CORRECT THE VIOLATION.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.