LUMES PANCAKE HOUSE Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED FOOD HANDLER WIPING HANDS AND KNIFE ON DIRTY APRON AND SOILED TOWEL, WIPING SWEAT OFF FOREHEAD WITH ARM WHILE SLICING AVOCADOS, GREEN PEPPERS, TOMATOES AND PREPARING PANCAKES WITHOUT WASHING HANDS. INSTRUCTED MANAGER TO MONITOR EMPLOYEE HAND WASHING. CRITICAL VIOLATION 7-38-010A CITATION ISSUED.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AND WASTE GREASE AREA NOT MAINTAINED. GREASE SPILLS ON GROUND AND DUMPSTER OVERFLOWING WITH TRASH. INSTRUCTED MANAGER TO CLEAN OUTSIDE GARBAGE AND WASTE GREASE AREA. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED PER MUNICIPAL CODE OF CHICAGO ON REPORT #289270 ON 12-9-10. 30 LABEL AND DATE ALL PREPARED FOOD IN WALK-IN COOLER. LABEL ALL BULK CONTAINERS IN PREP AND STORAGE AREAS. 32 REPAIR FRYER CABINET DOOR. 33 FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT (STOVE, OVEN, GRILL, FRYERS, FRYER CABINETS, WAFFLE IRONS), PREP TABLES, COOLERS, FREEZERS, SHELVES (FOOD DEBRIS, GREASE BUILDUP, CANNED GOODS IN DRY STORAGE AREA (CIGARETTE ASHES). 34 GROUT LOOSE FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, UTILITY AND DISH WASHING AREAS (FOOD DEBRIS, GREASE BUILDUP, CIGARETTE BUTTS AND ASHES). ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, PREP AND STORAGE AREAS. 35 SEAL ALL OPENINGS IN WALLS AND CEILINGS IN WAIT STATION, PREP, UTILITY AND STORAGE AREAS. 41 REMOVE ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN UTILITY AND STORAGE AREAS TO PREVENT PEST HARBORAGE. SERIOUS VIOLATION 7-42-090 CITATION ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. LABEL AND DATE ALL PREPARED FOOD IN WALK-IN COOLER. LABEL ALL BULK CONTAINERS IN PREP AND STORAGE AREAS. POST CONSUMER ADVISORY.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT ALL CLEAN CARRY OUT CONTAINERS IN PREP AREA TO PROTECT FROM DUST, DIRT, CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPAIR DAMAGED FRYER CABINET DOOR. REMOVE RUST ON SHELVES IN PREP COOLER.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT (STOVE, OVEN, GRILL, FRYERS, FRYER CABINETS, WAFFLE IRONS) PREP TABLES, COOLERS, FREEZERS, SHELVES (FOOD DEBRIS, GREASE BUILDUP), CANNED GOODS IN DRY FOOD STORAGE AREA (CIGARETTE ASHES), ICE MACHINE.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. GROUT LOOSE FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, UTILITY AND DISH WASHING AREAS. (FOOD DEBRIS, GREASE BUILDUP, CIGARETTE BUTTS AND ASHES). ELEVATE ALL FOOD OFF FLOOR IN WALK-IN COOLER, PREP AND STORAGE AREAS. REPLACE DAMAGED FLOOR TILES IN DINING AND WAIT STATION AREAS.

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: The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN WAIT STATION, PREP, UTILITY AND STORAGE AREAS. WALLS NEED CLEANING IN WAIT STATION AREA. CLEAN ALL CEILING VENTS IN PREP AREA (DUST BUILDUP).

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: The walls and ceilings shall be in good repair and easily cleaned. SEAL ALL OPENINGS IN WALLS AND CEILINGS IN WAIT STATION, PREP, UTILITY AND STORAGE AREAS. WALLS NEED CLEANING IN WAIT STATION AREA. CLEAN ALL CEILING VENTS IN PREP AREA (DUST BUILDUP).

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.