LUCKY GRILL INC Fails Health Inspection - Chicago Restaurant

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THREE COMPARTMENT SINK NOT MAINTAINED. WE OBSERVED LEFT COMPARTMENT SINK WATER FLOWS INTO MIDDLE COMPARTMENT,DIVIDER OF THE SINK IS LEAKING.INSTRUCTED TO WELD SMOOTHLY THE COMPARTMENT. NO PLUMBER'S PUTTY OR ANY OTHER TOXIC MATERIALS ARE NO TO BE USED INSIDE THE SINK. SERIOUS VIOLATION:7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND CARDBOARDS WITH DEBRIS AND FOOD STAINED USED FOR SHELVE LINERS,INSTRUCTED TO REMOVE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.

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: STRINGS THAT HOLDS LIGHT FIXTURE ABOVE THE HOT FOOD FRONT SERVICE COUNTER IN SERVING AREA HAS A BUILD-UP OF DUST AND SPIDER WEB,INSTRUCTED TO PROVIDE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL PIPE UNDER THE DISH MACHINE WITH GRIME BUILD UP,INSTRUCTED 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: DEBRIS ON FLOOR UNDER THE DISH MACHINE SOUTH-WEST CORNER ALSO AT SAME AREA MUST CLEAN DEBRIS BUILD UP ON FLOOR DRAINS.INSTRUCTED TO CLEAN AND MAINTAIN.

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: GRIMES ON WALL UNDER AND BEHIND THE DISH MACHINE,INSTRUCTED TO CLEAN AND MAINTAIN.

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: DUST INSIDE THE LIGHT SHIELD AT FRONT/ REAR PREP AREA.INSTRUCTED TO CLEAN 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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: REPLACE BROKEN THERMOMETER INSIDE THE SMALL REACH-IN COOLER AT FRONT PREP AREA,ACROSS FROM DEEP FRYERS.INSTRUCTED TO PROVIDE A WORKING THERMOMETER TO BE ABLE TO CHECK AMBIENT TEMPERATURE

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED ONE MALE EMPLOYEE GOING IN AND OUT THE PREP AREA WITHOUT WEARING HAIR RESTRAINT.ALL EMPLOYEES SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED ONE MALE EMPLOYEE GOING IN AND OUT THE PREP AREA WITHOUT WEARING HAIR RESTRAINT.ALL EMPLOYEES SHALL BE REQUIRED TO USE EFFECTIVE HAIR RESTRAINTS TO CONFINE HAIR

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.