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

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER PREPARING READY TO EAT FOODS (TOMATOES FOR SALAD BAR) WITH BARE HANDS. INSTRUCTED STAFF THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOODS. FACILITY HAS BEEN WARNED IN PREVIOUS YEARS TO AVOID BARE HAND CONTACT WITH READY TO EAT FOODS. CRITICAL VIOLATION 7-38-010

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND LOW TEMPERATURE GLASS MACHINE BEHIND THE BAR IN USE AND UNABLE TO ADEQUATELY SANITIZE (O PPM CHLORINE) AT TIME OF INSPECTION. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT PROPERLY SANITIZES (50-100PPM CHLORINE). UNIT WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG. CRITICAL VIOLATION 7-38-005(A). CRITICAL VIOLATION 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: SEWAGE WASTE WATER BACKING UP FROM FLOOR DRAIN IN PREP/DISH ROOM,STRONG FOUL ODOR.OBSERVED WASTE WATER ON FLOOR IN BOTH THE DISHROOM AND THE WALKWAY IN THE KITCHEN THAT LEADS TO THE DINING AREA. ENGINEERS AND PLUMBERS ONSITE INDICATED THE WASTEWATER WAS BACKING UP FROM THE GREASETRAP OUTSIDE. PLUMBERS IN THE KITCHEN HAD A SNAKE TOOL TO REMOVE DEBRIS FROM THE LINES AND ENGINEERS ONSITE WORKING ON THE WASTEWATER BACKUP IN THE MAIN DISHROOM ON THE 1ST FLOOR. FACILITY WAS ABLE TO BLAST THE LINES FROM THE GREASE RECEPTACLE, PREVENT WASTEWATER FROM BACKING UP, AND CLEAN AND SANITIZE FLOORS DURING INSPECTION. CRITICAL VIOLATION 7-38-030

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE/RECEPTACLE AREA NOT MAINTAINED: OBSERVED SEVERAL BAGS OF TRASH AND OPEN RUBBISH SCATTERED AROUND THE DUMPSTER AND OBSERVED HEAVY GREASE BUILDUP ON THE EXTERIOR SURFACE AND THE GROUND SURFACE BELOW THE GREASE RECEPTACLE. INSTRUCTED TO MAINTAIN ALL GARBAGE AND GREASE INSIDE OF THE ABOVE MENTIONED RECEPTACLES AT ALL TIMES. SERIOUS VIOLATION. MAINTENANCE STAFF WAS ABLE TO CLEAN THE EXTERIOR GREASE RECEPTACLE AND THE SURROUNDING DUMPSTER AREA BEFORE COMPLETION OF INSPECTION- CORRECTED DURING INSPECTION 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO HAVE THE HOOD VENT SERVICED ABOVE THE PIZZA OVEN AND DETAIL CLEAN THE TOP OF THE PIZZA OVEN TO REMOVE DEBRIS- MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE THE PERMANENTLY STAINED, DEEP GROOVED CUTTING BOARDS ATTACHED TO THE COLD-HOLDING REFRIGERATION UNIT WHERE PIZZA CONDIMENTS ARE STORED.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE WHEELED CART WHERE SOUP IS HOT HELD IN THE KITCHEN TO REMOVE FOOD DEBRIS AND SPLATTER AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOORS IN THE WALK-IN COOLER NEAR THE EMPLOYEE DINING AREA TO REMOVE FOOD DEBRIS BUILDUP UNDER THE FOOD STORAGE RACKS.

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: COFFEE SPLATTER ON THE WALL BEHIND THE COFFEE STATION IN THE MAIN KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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: COFFEE SPLATTER ON THE WALL BEHIND THE COFFEE STATION IN THE MAIN KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.