Lockdown Bar & Grill

June 27, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings8
critical findings4

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: FOUND HAND SINK OBSTRUCTED BY A RED BUCKET FULL OF WATER PLACED INSIDE THE SINK AND A CART WITH POTS,PANS AND OTHER UTENSILS IN BASEMENT PREP/DISHWASHING AREA. INSTRUCTED MANAGER TO KEEP AREA FREE FROM OBSTRUCTION TO ALLOW FOR HANDWAHING. CRITICAL VIOLATION 7-38-030
code 11Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: DISPLAY PREP COOLER ACROSS FROM COOKING EQUIPMENT AT IMPROPER TEMPERATURE:54.6F TO 56F.POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE UNIT:SLICED HAM,SLICED AVOCADO,CHORIZO ETC. TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE.COOLER UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED ONIONS AT TEMP OF 45.4F; SLICED HAM AT TEMP OF 45.7F; CHORIZO AT TEMP OF 53.9F; SLICED AVOCADO AT TEMP OF 62.9F; PASTRAMI AT TEMP OF 46.9F MAYO MIXED WITH CHEESE AT TEMP OF 49.6F; GARNISH PATTIES AT TEMP OF 50.9F; GARNISH BALLS AT TEMP OF 50.7F; GOAT CHEESE AT TEMP OD 52.7F.ALL PRODUCTS MENTIONED WERE STORED INSIDE THE ABOVE MENTIONED COOLER UNIT. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.FOOD DISCARDED AND DENATURED BY THE EMPLOYEE.POUNDS 15,VALUE 200 CRITICAL VIOLATION:7-38-005(A)
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: POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE NOT WASHING HAND AT BASEMENT PREP AREA DUE TO SINK NOT ACCESSIBLE. EMPLOYEES WITH GLOVED HANDS TOUCHING NON FOOD SURFACE SUCH AS: BROOM, MOP BUCKET,PICK-UP FOOD AND NON-FOOD FROM REAR AREA,WIPING GLOVED HAND ON APRONS,OPEN AND CLOSE DOORS ETC,THEN RETURN TO THE WORKING STATION AND CONTINUE TO PREP FOOD AND MAKING HAMBURGER PATTIES ETC. ALSO OBSERVED CERTIFIED MANAGER AT FIRST FLOOR KITCHEN HANDLING READY TO EAT FOOD WITH BARE HANDS,SUNNY-SIDE EGG, DIVIDING AMOUNT OF FRENCH-FRIES FROM ONE PLATE TO THE OTHER ,HANDLING GARNISH FOOD TO PUT ON CUSTOMER'S PLATES,ETC. MANAGER WAS TOUCHING EQUIPMENTS AND HANDLING RECEIPTS FOR FOOD ORDER,NEVER WASHED HIS HANDS NOR USING UTENSIL OR FOOD GLOVES,AS REQUIRED PER CODE.HAND WASHING PROCEDURE WAS GIVEN TO MANAGER AND EMPLOYEE CRITICAL VIOLATION:7-38-010(A)
code 6Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: BASEMENT PREP AREA, FRONT BAR AND DINING AREA WITH FRUIT FLY ACTIVITY. CONTACT PEST CONTROL FOR SERVICE AND CLEAN, SANITIZE ALL AREAS. NOTED APPROXIMATELY 40 SMALL FLIES ON SITE AT TIME OF INSPECTION. SERIOUS VIOLATION 7-38-020
code 18
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: OUTSIDE GREASE CONTAINER OPEN AND ENCRUSTED WITH GREASE AT THE TOP AND SIDES OF UNIT. GREASE AND DEBRIS BUILD UP UNDER AND AROUND CONTAINER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION:7-38-020,CITATION ISSUED ON 6-27-16 AT 1022 N WESTERN,LICENSE #2293785,SAME LEGAL NAME
code 19
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 7-6-15,REPORT #1454059 #32-CUTTING BOARDS IN NEED OF REPLACING WHERE WORN AND DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES. #33-THE INTERIOR OF WALK IN COOLERS, COOKING EQUIPMENT, REACH IN COOLERS, FRONT BAR AREA AND REACH IN FREEZER ALL IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND ICE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. #34-FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. 1ST FLOOR AND BASEMENT AREA. IN DISHWASHING AREA COVING MUST BE REPLACED. CORRECT AND MAINTAIN AT ALL TIMES #40-INSTALL THERMOMETERS IN ALL COOLERS. MUST INSTALL AND MAINTAIN. #41-ALL UNNECESSARY ARTICLES IN OUTSIDE PATIO/STORAGE AREA MUST BE REMOVED AND MAINTAINED. CORRECT AND MAINTAIN AT ALL TIMES. TODAY 6-27-16 OBSERVED THE SAME VIOLATION SERIOUS VIOLATION:7-42-090
code 29
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSEVED HOLES ON DOOR OF THE CLOSET BY THE ICE MACHINE,INSTRUCTED TO REPAIR/REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE OBSERVED SOME FOOD STORED UNDER THE SHELVES ON TOP LIDS.INSTRUCTED TO PROVIDE A RAISED SHELF,FOOD MUST BE STORED ^"OFF THE FLOOR.
code 32

What changed since the previous inspection?

Compared with Pass on July 13, 2015: 7 findings appeared for the first time. 1 finding recurred. 6 previous findings did not recur.

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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.