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Cafe Luigi

July 20, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings2

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED ON TOP OF FRONT WARMER UNITS:PEPPERONI-SASAUGE PIZZA AT TEMP OF 101.4F;STUFFED VARIOUS SLICE OF PIZZA(CHEESE-SASAUGE-PEPPERONI)AT TEMP OF 60F; VEGETABLE STUFFED PIZZA AT TEMP OF 80.4F;STUFFED MEAT/SASAUGE AT TEMP OF 65.7F &69.4F;SASAUGE PIZZA AT TEMP OF 98.9F.NO TIME AND TEMPERATURE LOG PROVIDED FOR ALL FOOD MENTIONED.WARMER UNITS ARE TO MAINTAIN PROPER TEMPERATURE(140F AND ABOVE) AFTER FOOD IS REHEATED AT TEMP OF 165F AND ABOVE.FOOD DISCARDED.POUNDS 15,VALUE 60.CRITICAL VIOLATION:7-38-005(A) H000062900-10
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.POOR HYGIENIC PRACTICES.OBSERVED CERTIFIED FOOD HANDLER HANDLING READY TO EAT FOOD(PIZZA)WITH FOOD GLOVES ON. REMOVES FOOD GLOVE,HANDLED MONEY AND OTHER TASK,THAN REUSES THE SAME GLOVES THAT WAS REMOVED OVER AND OVER WITHOUT HAND WASHING PRIOR TO PUT ON FOOD GLOVES.INFORMATION GIVEN ON HANDS WASHING.CRITICAL VIOLATION:7-38-010(A) HOOOO62900-10
code 6Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage.CLEAN INTERIOR OF ICE MACHINE, MINERAL BUIL UP
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.REMOVE CARDBOARDS FROM FLOORS,ALSO SWEEP THE FLOOR SPECIALLY BEHIND AND UNDER EQUIPMENT.(DEBRIS).
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.CLEAN SOUTH WALL IN PREP AREA (FOOD STAINED).
code 35
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair.EVERYONE MUST WEAR HAIR RESTRAIN ANT IN PREP AREA.
code 42

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.