PASS W/ CONDITIONS
Risk 1 (High)
Mama Luna on Addison LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant
February 10, 2020
Complaint
License #2373965
9
Total Violations
2
Critical
1
Major
6
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on February 10, 2020. The inspection type was "Complaint" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 9 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
9
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT EVERY HANDSINK (PREP/WASHROOM)
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #23
CRITICAL
Violation Details
PROPER DATE MARKING AND DISPOSITION - Comments: INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
Why This Matters
Inadequate reheating fails to kill bacteria that grew during storage.
Food Code Requirement
Foods must be reheated to 165°F within 2 hours.
Specific Requirements
Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.
CDPH Food Code: Section 3-403.11
Violation #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO REPAIR OR REPLACE WORN OUT RUBBER GASKET AROUND 2 DOOR REACH-IN COOLER IN PIZZA PREP/COOKING AREA.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO REPLACE OR REFINISH CUTTING BOARD WITH DEEP SEAMS ON TOP OF PREP COOLER IN PIZZA PREP/COOKING AREA.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED METAL RACKS WITH RUST ACCUMULATION INSIDE WALK-IN COOLER AND INSIDE REACH-IN COOLER IN PIZZA PREP/COOKING AREA. INSTRUCTED TO CLEAN, REPAINT OR REPLACE THE SAID METAL RACKS.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #49
MINOR
Violation Details
NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN METAL STORAGE RACKS WITH EXCESSIVE GREASE AND DUST ACCUMULATION IN STORAGE AREA (ACROSS OFFICE).
Why This Matters
Accumulated soil attracts pests and harbors bacteria.
Food Code Requirement
All surfaces must be kept clean.
Specific Requirements
Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.
CDPH Food Code: Section 4-601.11, 4-602.13
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH LITTER AND UNNECESSARY ARTICLES NEXT TO WALK-IN COOLER/FREEZER.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH LITTER AND UNNECESSARY ARTICLES NEXT TO WALK-IN COOLER/FREEZER.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
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