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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (PORK, TURKEY) AT IMPROPER TEMPERATURES; 20LBS OF SAUSAGE, CHEESE AND SLICED TOMATO AND BASIL PIZZA AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 78F-119.5F, 1LB OF TURKEY BEING HELD IN THE FOOD PREP AREA AT 58.5F AND 1/2 LB OF CHEESE AT 52.5F. INSTRUCTED MANAGER TO MAINTAIN ALL HOT HOLDING POTENTIALLY HAZARDOUS FOODS AT 140F AND ABOVE AND ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES. TOTAL COST OF ALL POTENTIALLY HAZARDOUS FOODS DISCARDED IS $325. MANAGER DISCARDED AND DENATURED ALL SAID POTENTIALLY HAZARDOUS FOODS DURING THE INSPECTION. CRITICAL VIOLATION 7-38-005(A).

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS (BEEF, PORK, CHICKEN) LOCATED INSIDE OF THE WALK IN COOLER, OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROVIDE LABELS FOR ALL OF THE POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED UNEVEN FLOORS UNDER THE 3 COMPARTMENT SINK. OBSERVED ACCUMULATED DIRT DEBRIS UNDER THE 3 COMPARTMENT SINK LOCATED IN THE PIZZA PREP AREA. INSTRUCTED ALL FLOORS MUST BE SMOOTH AND EASILY CLEANABLE.

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: OBSERVED UNEVEN WALL AND WALL COVING IN POOR REPAIR LOCATED UNDER THE 3 COMPARTMENT SINK IN THE PIZZA FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED A BLACK SUBSTANCE AROUND THE 3 COMPARTMENT SINK IN BOTH FOOD PREP AREAS. 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED UNEVEN WALL AND WALL COVING IN POOR REPAIR LOCATED UNDER THE 3 COMPARTMENT SINK IN THE PIZZA FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED A BLACK SUBSTANCE AROUND THE 3 COMPARTMENT SINK IN BOTH FOOD PREP AREAS. 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.