W CHICAGO - LAKESHORE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PASTRY PREP COOLER ACROSS FROM THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 43.5F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS HAM AND CUT FRUIT. UNIT WAS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED RANCH DRESSING AT 44.0F, SALSA AT 46.4F, ROASTED POTATOES AT 52.4F, PROSCIUTTO AT 48.3F, MASHED POTATOES AT 48.3F, AND SOUP AT 43.2-43.3F. MANAGEMENT VOLUNTARILY DISCARDED 100# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. OBSERVED A VACUUM PACKAGING MACHINE WITH THE POWER ON IN THE PREP AREA AND VACUUM PACKAGED FOODS SUCH AS SHORT RIBS, SAUSAGES, PORK CHOPS, DUCK AND CHARCUTERIE MEATS STORED IN THE WALK-IN COOLER AND WALK-IN FREEZER WITHOUT WRITTEN CERTIFICATION FROM IDPH OR CDPH. MANAGEMENT INSTRUCTED THAT WRITTEN CERTIFICATION OF A HACCP PROGRAM IS NEEDED IN ORDER TO VACUUM PACKAGE ANY FOOD ON PREMISES. MANAGEMENT DISCARDED ALL VACUUM PACKAGED FOODS IN THE COOLER AND FREEZER AND THE VACUUM PACKAGING MACHINE WAS TAGGED HELD FOR INSPECTION. SERIOUS VIOLATION 7-38-005A.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SAUSAGE AND EGGS, ETC.) WERE BEING PREPARED AND SERVED. THE CERTIFIED FOOD MANAGER WAS CALLED ON THE PHONE BY THE STAFF AND ARRIVED ONSITE AT 11:00AM. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPAIR THE END PANEL OF THE HIGH TEMPERATURE DISHMACHINE IN THE 33RD FLOOR PREP AREA THAT IS CAUSING THE MACHINE TO LEAK WATER ONTO THE FLOOR.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM AND FLOOR OF THE WALK-IN FREEZER.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SCRAPE AND REPAINT THE AREAS OF CHIPPED PAINT ON THE CEILING OF THE 33RD FLOOR DISHWASH AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SCRAPE AND REPAINT THE AREAS OF CHIPPED PAINT ON THE CEILING OF THE 33RD FLOOR DISHWASH AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.