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

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING PROVISION AT HANDWASHING SINK IN DISH ROOM OR HANDWASHING LOCATED NEAR HOTLINE. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING CLEANSER AT HANDWASHING SINK IN DISH ROOM OR HANDWASHING LOCATED NEAR HOTLINE.ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION CONSOLIDATED WITH ABOVE VIOLATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND A MINIMAL AMOUNT OF BLACK MOLD LIKE SUBSTANCE INSIDE INTERIOR OF ICE MACHINE. ICE IS USED FOR HUMAN CONSUMPTION. MUST CLEAN SANITIZE AND MAINTAIN.

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.

PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED IMPROPER COOLING TIME AND TEMPERATURE. FOUND 200 LBS OF COOKED BEEF (COST $500) AT 110F WITH A TIMESTAMP OF 10:00 AM AT 2:24 PM. COOKED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE COOLED WITHIN 2 HOURS FROM 135F TO 70F AND WITHIN A TOTAL OF 6 HOURS FROM 135F ? 41F. PRIORITY VIOLATION . 7-38-005.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED IMPROPER COOLING TIME AND TEMPERATURE. FOUND 200 LBS OF COOKED BEEF (COST $500) AT 110F WITH A TIMESTAMP OF 10:00 AM AT 2:24 PM. COOKED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE COOLED WITHIN 2 HOURS FROM 135F TO 70F AND WITHIN A TOTAL OF 6 HOURS FROM 135F ? 41F. PRIORITY VIOLATION . 7-38-005.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.