LUKE'S Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: DURING INSPECTION FOUND POTENTIALLY HAZRDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE AT A HOT HOLDING STATION THAT WAS IMPROPERLY SET UP. LASAGNA AT 60.3F, CHICKEN PARMESAN 75.2F, AND RIGATONI 59.2F 20LBS VALUED AT 150.00 DOLLARS. ALSO FOUND CHEESE PIZZA 69.4F, SAUSAGE PIZZA 59.2F, VEGGIE PIZZAS 60F AT A HOT HOLDING STATION NOT ON AT TIME OF INSPECTION. INSTRCUTED MANAGEMENT TO ALWAYS MAINTAIN HOT FOODS AT 140F AND ABOVE AT ALL TIMES.CRITICAL CITATION ISSUED. MANAGEMENT VOLUNTARILY DISCARDED ALL FOOD ITEMS MENTIONED ABOVE.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: DURING INSPECTION FOUND A BLACK SLIMMY SUBSTANCE ON THE INTERIOR PANEL OF THE ICE MACHINE. MUST CLEAN AND SANITIZE 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN AND SANITIZE FLOORS AT STAFF WASHROOM TO REMOVE DEAD INSECTS AND DEBRIS.

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: MUST SEAL HOLES AT CEILING IN THE BASEMENT STORAGE ROOM ABOVE THE DRY GOODS.

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: MUST SEAL HOLES AT CEILING IN THE BASEMENT STORAGE ROOM ABOVE THE DRY GOODS.

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.