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Lucky Grill
March 3, 2017 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings9
- critical findings4
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: Observed refrigeration units not maintained: observed the milk dispenser/cooler at a temperature of 49.7f, the rear 2 door/3 drawer cooler at a temperature of 50.4f, and the front prep 1 door cooler at a temperature of 48.5f. Tagged all held for inspection by CDPH, instructed not to use or remove tags. Instructed to repair and maintain all refrigeration devices at 40f or below. Critical violation 7-38-005(a).
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: Found potentially hazardous foods at improper temperatures: In the milk dispenser/cooler found 0.5lbs of milk at 47.7f, in the front prep 1 door cooler found 0.5lbs of egg whites at 49.5f, 6lbs of dressing at 44.5, 2lbs of egg product at 46.7f, 0.25lbs of cut tomatoes at 45.0f, 0.25lbs of cut cucumbers at 45.1f, 1lb of cottage cheese at 45.9f, 0.5lbs of anchovies at 45.1f, 0.5lbs of hollandaise sauce at 46.2f, 0.5lbs of whipped cream at 49.2f, and 1lb of cut melons at 48.6f, and in the rear 2 door/3 drawer prep cooler found 1lb of cooked pasta at 53.1f, 0.5lbs of eggs at 52.6f, 1lb of cut melon at 51.1f, 0.5lbs of gravy at 50.2f, and 0.5lbs of cut greens at 49.7f. Operator discarded and denatured said items valued at $100. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical violation 7-38-005(a).
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: Observed poor hygienic practices: observed a foodhandler with gloves on take a sip from a glass, put glass in dirty dish pile, and proceed to handle food without washing hands and changing gloves. Also observed a foodhandler discard food that was at an improper temperature (cottage cheese) with bare hands into garbage can, then rinse hands in three compartment sink without soap. Also observed staff handling dirty dishes from customers tables, returning them to the dirty dish area, then proceed to serve customers without washing hands first. Instructed facility to properly wash hands at every possible point of contamination in approved handsinks with soap and water. Critical violation 7-38-010(a).
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: Observed an employee washing dishes in bucket that was in the three compartment sink with soapy water, then rinse said dish and place on shelf to dry without sanitizing. Instructed facility that all dishes must be properly washed, rinsed, and sanitized in a three compartment sink or dish machine. Critical violation 7-38-030.
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Food In Original Container, Properly Labeled: Customer Advisory Posted As NeededInspector note: Observed foods not properly labeled: instructed facility to label and maintain all foods out of original containers or prepared foods.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: Observed sealed syrup containers stored around the front of the exposed handsink. Instructed facility to relocate and maintain.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: Observed waste water pipes located above dry storage area and chest freezers in basement. Instructed facility to adequately shield pipes or to relocate freezers and dry storage. Observed the counter space below the front exposed handsink and milk dispenser to be in poor repair. Instructed facility to repair and maintain so surfaces are clean and smooth and easily cleanable. Instructed facility to install and maintain a splashguard to the right of the front exposed handsink.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: Observed dirt and food debris on the floors throughout facility: under and around equipment and along wall bases. Instructed facility to clean and maintain.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: Observed the three compartment sink stoppers to be in poor repair. Instructed facility to maintain working sink stoppers on site.
What changed since the previous inspection?
Compared with Pass on October 17, 2016: 6 findings appeared for the first time. 3 findings recurred. 2 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.