LUKE'S Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: DURING INSPECTION FOUND POTENITALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE (FOUR PIZZAS( 2-CHEESE (110.8F) PEPPERONNI 120.2F), BASIL/CHEESE/TOMATO(128.3F)AT A HOT HOLDING PIZZA STATION. APPROXIMATELY 25LBS OF FOOD PRODUCT DISCARDED BY MANAGEMENT.APPROXIMATE VALUE $100.00. INSTRUSTED MANAGEMENT TO ALWAYS MAINTAIN PONTENTIALLY HAZARDOUS HOT FOODS AT 140F AND ABOVE AT ALL TIMES.CDI.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: DURING INSPECTION FOUND ONLY HAND SANITIZER IN THE STAFF RESTROOM. THERE WAS NO SOAP OR PAPER TOWELS IN THE STAFF RESTROOM. THERE MUST ALWAYS BE SOAP AND PAPER TOWELS AVAILABLE AT ALL HAND WASHING SINKS. INTRUCTED MANAGER TO PROVIDE. CDI.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY DATE AND LABEL ALL PREPARED FOODS INSIDE WALK-IN COOLER AND ALL REFRIGERATORS AT ALL TIMES WITH DATE AND PRODUCT NAME. FOUND VARIOUS PREPARED FOOD ITEMS NOT LABELED.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN, SANITIZE AND REMOVE EXCESSIVE GREASE ACCUMULATION INSIDE ALL FRYERS ON PREMISES.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST RECAULK MOLDY CAULKING AT WALL ABOVE THE 3-COMP SINK.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST ADJUST TEMP VALVE AT EMPLOYEE REST ROOM HAND SINK TO PROVIDE HOT WATER FOR A MINIMUM OF 15 SECS AT 85F AT ALL TIMES.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A WORKING AND CALIBRATED THERMOMETER AT THE UPRIGHT HOT HOLDING UNIT IN THE PIZZA PREP AREA.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: DURINGINSPECTION OBSERVED VARIOUS WASH CLOTHS ON TOP OF COUNTER TOPS. ALL WASH CLOTHS MUST BE PROPERLY STORED IN SANITIZING CONAINERS UNTIL USED AT ALL TIMES.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: DURINGINSPECTION OBSERVED VARIOUS WASH CLOTHS ON TOP OF COUNTER TOPS. ALL WASH CLOTHS MUST BE PROPERLY STORED IN SANITIZING CONAINERS UNTIL USED AT ALL TIMES.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.