MAMA LUNA RESTAURANT Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP WAS PROVIDED AT THE EXPOSED HANDWASHING SINKS AT THE BAR AND THE REAR PREP AREA. MANAGEMENT PROVIDE SOAP AT BOTH HANDWASHING SINKS AT MY REQUEST. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS WERE PROVIDED AT THE EXPOSED HANDWASHING SINK AT THE BAR. MANAGEMENT PROVIDED PAPER TOWELS AT MY REQUEST. PRIORITY FOUNDATION 7-38-030(C). SEE VIOLATION #10 ABOVE FOR CITATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NO SANITIZER WAS DETECTED AT THE FINAL RINSE OF THE LOW TEMPERATURE DISHMACHINE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE OF 100 PPM CHLORINE. PRIORITY 7-38-025. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES INSIDE OF THE WALK-IN COOLERS. OBSERVED EGGS AT 49.5F, ROAST BEEF AT 47.5F, MILK AT 47.1F, PORK RIBS AT 51.1F, SAUSAGE AT 47.7F, CHICKEN AT 44.6F, SOUP AT 48.7F, CHEESE AT 50F, LASAGNA AT 48F. MANAGEMENT VOLUNATRILY DISCARDED APPROXIMATELY 1800# OF FOOD WORTH $4000. 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 NEXT TO THE COOK'S PREP LINE AT 54F AND THE WALK-IN COOLER IN THE REAR PREP/STORAGE AREA AT 47.4F. THE COOLERS WERE USED TO STORE TCS FOODS SUCH AS CHEESE AND CHICKEN. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLERS BELOW 41F. PRIORITY 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED LIVE INSECT ACTIVITY INSIDE OF THE FOOD PREP AREA. OBSERVED 1 LIVE COCKROACH ON THE STAINLESS STEEL ATTACHMENT TO THE DISHMACHINE. ALSO OBSERVED APPROXIMATELY 20 LIVE SMALL FLIES ON THE WALLS, BOXES OF STOCK AND SHELF ABOVE THE FOOD PREP TABLE BEHIND THE COOK'S LINE. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED A PLASTIC CUP USED AS A SCOOP FOR SPAGHETTI SAUCE IN THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO USE ONLY SCOOPS WITH HANDLES.

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: CLEAN THE INTERIOR OF THE DEEP FRYERS.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST PROVIDE A COVERED WASTE RECEPTACLE IN THE EMPLOYEE WASHROOM.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST PROVIDE A COVERED WASTE RECEPTACLE IN THE EMPLOYEE WASHROOM.

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.