Mama Luna on Addison LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED (TCS FOODS) AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF THE WALK-IN-COOLER ADJACENT TO THE KITCHEN PREP AREA.OBSERVED HAM AT 47.8 F,SOUR CREAM AT 48.9 F,BULK RAW ITALIAN SAUSAGE AT 47.5 F-47.8 F,HALF/HALF CREAM 48.2 F,EGGS AT 48.7 F,ITALIAN BEEF AT 47.7 F ETC.ALL (TCS FOODS) MUST BE HELD AT PROPER HOLDING TEMPERATURE OF 41.0 F OR COLDER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 56#'S OF FOOD WORTH $500.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE WALK-IN-COOLER ADJACENT TO THE KITCHEN PREP AREA WITH AN AIR TEMPERATURE OF 47.7 F. THE COOLER WAS USED TO STORE (TCS FOODS) SUCH AS HAM,EGGS,AND SOUR CREAM ETC.INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER.THE MENTIONED WALK-IN-COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED. SEE COMMENTS BELOW.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE,ACCURATE THERMOMETER INSIDE THE WALK-IN-COOLER ADJACENT TO THE KITHEN PREP AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC). AND MANTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STAINED CUTTING BOARD AT PIZZA PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN SIDES OF HOT COOKING EQUIPMENTS AND COOLERS WITH EXCESSIVE GREASE AND FOOD DEBRIS TO PREVENT PEST HARBORAGE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE 1 COMPARTMENT PREP SINK LOCATED IN THE KITCHEN PREP AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED THE EMPLOYEE WASHROOM DOOR AT THE REAR PIZZA PREP AREA NOT SELF CLOSING.INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE WASHROOM DOOR AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT THE MAIN KITCHEN PREP COOKING AREA AND REAR PIZZA PRE AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS ALSO,DETAIL CLEAN WALLS IN MENTIONED AREAS TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT THE MAIN KITCHEN PREP COOKING AREA AND REAR PIZZA PRE AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS ALSO,DETAIL CLEAN WALLS IN MENTIONED AREAS TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN.

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.