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: OBSERVED WAITRESS TOUCHING READY TO EAT TOAST WITH BARE HANDS, AND COOKS TOUCHING READY TO EAT COOKED BACON, AND OMELETS WITH BARE HANDS AND PLACING ON PLATE FOR CUSTOMER SERVICE. INFORMED MANAGER THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOOD. FOOD HANDLERS MUST WEAR GLOVES, USE TONGS, SPATULAS, ETC. CRITICAL VIOLATION 7-38-010A

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 20 MICE DROPPINGS SCATTERED ON FLOOR UNDER SINGLE SERVICE ARTICLE SHELVING UNIT, 15 MICE DROPPINGS SCATTERED ON ELECTRICAL BOX AND WASTE PIPES IN NORTHWEST CORNER, 5 MICE DROPPINGS SCATTERED ON METAL PLATE ON SHELVING UNIT, 5 MICE DROPPINGS ON FLOOR ALONG EAST WALL NEAR POTATO PALLET IN DRY STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL PREP COOLERS AND GASKETS, FREEZERS, PREP TABLES, COOKING EQUIPMENT, MIXERS, HOLDING UNITS, SHELVING UNITS IN PREP, WAIT STATION, AND DRY STORAGE AREAS.

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: CLEAN FLOORS UNDER ALL COOKING EQUIPMENT, PREP COOLERS AND PREP TABLES IN PREP AREA(FOOD DEBRIS, SPILLS), ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, UTILITY, AND DISH WASHING 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: SEAL ALL OPENINGS ALONG BASEBOARDS ALONG WALL NEAR POTATO PALLET IN DRY STORAGE AREA. REPLACE MISSING AND DAMAGED WALL TILES/BASEBOARDS IN WAIT STATION AND DISH WASHING AREAS. CLEAN ALL CEILING VENTS ABOVE PREP COOLERS 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING VALVE UNDER DISH MACHINE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING VALVE UNDER DISH MACHINE.

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.