LUMES PANCAKE HOUSE Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITEN EMPLOYEE HEALTH POLICY, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 2-102.14(A), NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO WRITTEN CLEANING PROCEDURES FOR VOMIT, AND DIARRHEAL EVENTS, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005 VIOLATION, NO CITATION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED LIMITED DATE MARKING ON READY TO EAT FOODS FOUND IN THE WALK-IN COOLERS, INSTRUCTED ALL READY TO EAT FOODS TCS FOODS HELD FOR MORE THAN 24 HOURS MUST CLEARLY MARKED WITH THE DATE WHICH THE FOD IS TO BE SOLD, DISCARDED, OR CONSUMED. PRIORITY FOUNDATION 7-38-005 VIOLATION, NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO DISCLOSURE STATEMENT ON MENUS FOR RAW, UNDER COKED FOODS, INSTRUCTED TO PROVIDE DISCLOSURE, PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTH IMPREOPERLY STORED ON REAR STORAGE SHELF, INSTRUCTED TO STORE IN PROPER CHLORINE SANITIZER.CORE VIOLATION.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED THE ICE SCOOP IMPROPERLY STORED IN THE ICE MACHINE, INSTRUCTED ON PROPER STORAGE. CORE VIOLATION.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED GREASE BUILD UP ON THE INTERIOR OF THE TWO DOOR OVEN, INSTRUCTED TO DEGREASE, AND CLEAN. CORE VIOLATION.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED STANDING WATER UNDER THE DISH MACHINE IN DISH AREA, INSTRUCTED TO REMOVE/DRY/MOP.CORE VIOLATION.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE FRONT PREP AREA LIGHT SHIELDS NOT CLEAN, INSTRUCTED TO CLEAN. CORE VIOLATION.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE FRONT PREP AREA LIGHT SHIELDS NOT CLEAN, INSTRUCTED TO CLEAN. CORE VIOLATION.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.