FAIL
Risk 1 (High)
LUXBAR Fails Health Inspection - Chicago Restaurant
July 1, 2013
Canvass Re-Inspection
License #1069776
2
Total Violations
1
Critical
1
Major
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on July 1, 2013. The inspection type was "Canvass Re-Inspection" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #24
MAJOR
Violation Details
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3 COMPARTMENT SINK IS IMPROPERLY MAINTAINED. HOT WATER TEMPERATURE WAS AT 104.5F AT THE 3 COMPARTMENT SINK IN THE BASEMENT PREP AREA. PREMISES HAS HOT WATER LOCATED AT THE BAR 3 COMPARTMENT SINKS ON THE 1ST AND 2ND FLOORS. PREMISES HAS A HIGH TEMPERATURE DISHMACHINE TO WASH AND SANITIZE DISHES. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER AT THE 3 COMPARTMENT SINK ABOVE 110F TO WASH AND SANITIZE DISHES. SERIOUS VIOLATION 7-38-030.
Why This Matters
Inadequate facilities prevent proper cleaning and sanitization of equipment.
Food Code Requirement
Warewashing facilities must meet design and operational requirements.
Specific Requirements
3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.
CDPH Food Code: Section 4-301.11, 4-501.14
Violation #24
MAJOR
Violation Details
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3 COMPARTMENT SINK IS IMPROPERLY MAINTAINED. HOT WATER TEMPERATURE WAS AT 104.5F AT THE 3 COMPARTMENT SINK IN THE BASEMENT PREP AREA. PREMISES HAS HOT WATER LOCATED AT THE BAR 3 COMPARTMENT SINKS ON THE 1ST AND 2ND FLOORS. PREMISES HAS A HIGH TEMPERATURE DISHMACHINE TO WASH AND SANITIZE DISHES. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER AT THE 3 COMPARTMENT SINK ABOVE 110F TO WASH AND SANITIZE DISHES. SERIOUS VIOLATION 7-38-030.
Why This Matters
Inadequate facilities prevent proper cleaning and sanitization of equipment.
Food Code Requirement
Warewashing facilities must meet design and operational requirements.
Specific Requirements
3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.
CDPH Food Code: Section 4-301.11, 4-501.14
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection