LU-LU'S INC Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES: OBSERVED A MALE EMPLOYEE PUT ON GLOVES WITHOUT WASHING HIS HANDS AND WENT ON TO PREPARE FOOD. INSTRUCTED TO PROPERLY WASH HANDS BEFORE PUTTING ON GLOVES. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED AND/OR MAINTAINED FROM REPORT #1561719 DATED 07/30/2015. INSTRUCTED TO CORRECT AND MAINTAIN THE FOLLOWING: 30-OBSERVED BULK FOOD IN REFRIGERATOR AND WALK IN COOLER WITHOUT LABELS INCLUDING DATE AND TIME. INSTRUCTED ALL BULK FOODS OUT OF THE ORIGINAL CONTAINER BE PROPERLY LABELED. 32-OBSERVED RUSTY SHELVES IN THE WALK IN COOLER. INSTRUCTED TO REPLACE OR REPAINT WITH A FOOD GRADE NON TOXIC PAINT AND MAINTAIN. 33-OBSERVED THE FOLLOWING NEED CLEANING; IN BETWEEN FRYERS, INTERIOR OF DEEP FRYERS, INTERIOR OF MICROWAVE, SHELVING AND FAN COVERS IN WALK IN COOLER, INTERIOR OF FREEZER, PREP TABLES, AND THE TOP OF THE GREASE CONTAINER. INSTRUCTED TO CLEAN AND MAINTAIN. 34-OBSERVED DIRT, GREASE AND FOOD DEBRIS ON THE FLOOR OF THE MAIN PREP AREA AND REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. 35-OBSERVED THE WALLS IN THE MAIN AND REAR PREP AREAS IN NEED OF CLEANING TO REMOVE GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO REGROUT THE FLOORS IN FRONT OF THE FRONT COOKING EQUIPMENT AND REAR 3-COMPARTMENT SINK. MAINTAIN SAME.

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: INSTRUCTED TO REPLACE/PROVIDE ALL MISSING AND WATER STAINED CEILING TILES IN THE DINING AREA AND STORAGE AREA IN THE DINING AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO PROVIDE LIGHTING TO THE SIDE STORAGE AREA AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO PROVIDE LIGHTING TO THE SIDE STORAGE AREA AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.