PASS W/ CONDITIONS
Risk 1 (High)
LUXBAR Gets Conditional Pass on Health Inspection - Chicago Restaurant
August 22, 2017
Canvass
License #1069776
4
Total Violations
2
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPERLY TEMPERATURE. A TOTAL OF 35 LBS OF LOBSTER BISQUE AND TOMATO CREAM SOUP, AT 54.3F. SOUP WAS STORED IN LARGE PLASTIC TUB WITH TIGHT LIDS, IN WALK IN COOLER FROM A DAY BEFORE. INSTRUCTED MANAGER TO COOL DOWN FOOD ACCORDING TO HEALTH CODE I.E. CRITICAL CITATION ISSUED # 7-38-005 (A) SOUP DISCARDED, VALUED AT $150.00.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED BULK FOOD CONTAINERS IN PREP AREA WITH NO LABELS. INSTRUCTED MANAGER TO PROVIDE PROPER LABELS FOR ALL BULK FOODS.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED NO SPLASH GUARDS AT MIDDLE HAND SINK, LOCATED AT COOK LINE AREA. INSTRUCTED MANAGER TO INSTALL SPLASH GUARDS ON BOTH SIDES OF HAND SINK.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
Violation #32
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED NO SPLASH GUARDS AT MIDDLE HAND SINK, LOCATED AT COOK LINE AREA. INSTRUCTED MANAGER TO INSTALL SPLASH GUARDS ON BOTH SIDES OF HAND SINK.
Why This Matters
Unapproved processes may lack critical safety controls.
Food Code Requirement
Variance required before conducting specialized food processes.
Specific Requirements
Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.
CDPH Food Code: Section 8-103.12
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