Lucila's Homemade, Llc

March 10, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings6
critical findings1

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. EXPOSED HAND SINKS NOT MAINTAINED.FOUND ALL THREE EXPOSED HAND SINK NOT HAVING HOT WATER,(WATER TEMPERATURE OF ALL THREE SINK 44.4F TO 45.6F).PREMISES OPENS FOR BUSINESS AT 7 AM, EMPLOYEE PREPARING FOOD. MANAGER WAS ABLE TO FIX THE PROBLEM,ALL HOT WATER VALVE UNDER THE SINKS WERE TURNED OFF.PRESENT TEMPERATURE OF ALL EXPOSED HAND SINKS 98.9F TO 106F.INFORMATION GIVEN ON PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030 HOOOO72087-17( CITATION ISSUED UNDER LICENSE # 2036397,WHICH IS POSTED ON PREMISES).
code 12Priority
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: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. NO PROOF OF PEST CONTROL LOG BOOK,OR NOR SERVICE INVOICE PROVIDED ON PREMISES.INSTRUCTED MANAGER TO OBTAIN IT.NEED TO CALL A CERTIFIED PEST CONTROL COMPANY. SERIOUS VIOLATION:7-30-020 HOOOO72087-17(CITATION ISSUED UNDER THE LICENSE #2036397, WHICH IS POSTED ON PREMISES).
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PROVIDE FOOD CONTAINERS WITH LIDS FOR ALL OPENED FOOD STORED IN BAGS.OBSERVED A CONVENTIONAL OVEN STORED ON TOP PREP TABLE,IN REAR PREP AREA,INSTRUCTED IF UNIT IS ABOVE 7.5 KILOWATTS MUST PROVIDE VENTILATION WITH HOOD OR REMOVE UNIT,IF UNIT IS BELOW 7.5 KWATTS NO VENTILATION IS NEEDED,MUST PROVIDE PROOF OF KWATTS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. REMOVE ARTICLES FROM FLOOR, INCLUDED CUTTING BOARDS, FROM PREP AREA.
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 DETAIL CLEAN FLOOR INSIDE THE WALK-IN FREEZER,FOOD DEBRIS.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. REPAIR LEAKING WATER PIPE UNDER THE RINSE COMPARTMENT SINK
code 38

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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.