LUCKY GRILL INC Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED BLACK DIRT ACCUMULATED INSIDE ICE MACHINE DRIPPING INTO ICE, READY TO EAT FOOD. INSTRUCTED MANAGER TO CLEAN/SANITIZE INTERIOR OF ICE MACHINE BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-38-005(A). MANAGER VOLUNTARILLY DISCARDED ALL ICE INSIDE ICE MACHINE.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOODS NOT LABELED OR DATED INSIDE WALK IN COOLER. INSTRUCTED MANAGER TO LABEL AND DATE FOODS (FIRST IN FIRST OUT).

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: REAR PREP AREA REACH IN COOLER DOOR RUBBER GASKETS RIPPED/IN POOR REPAIR. INSTRUCTED MANAGER TO REPAIR OR REPLACE DAMAGED DOOR GASKETS.

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: THE FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP INSIDE REACH IN COOLER DOOR GASKETS, FRONT PREP AREA SIDES OF REACH IN COOLER/COOKING EQIUPMENT EXTERIOR WITH FOOD DEBRIS, MENS WASHROOM CEILING VENTILATION COVER WITH DUST BUILD UP AND INTERIOR OF ICE CREAM FREEZER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

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: OBSERVED ACCUMULATED FOOD DEBRIS ON FLOOR ALONG WALLS/CORNERS AT FRONT PREP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR AT FRONT PREP.

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: OBSERVED ACCUMULATED FOOD DEBRIS ON FLOOR ALONG WALLS/CORNERS AT FRONT PREP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR AT FRONT PREP.

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.