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Lucky's Sandwich Company

September 28, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED AIR TEMPERATURE OF 45F INSIDE OF THE WALK-IN COOLER. UNIT TAGGED BY CDPH. ADAMS REFRIGERATION ONSITE TO REPAIR THE COOLER DURING THE INSPECTION. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. MANGEMENT INSTRUCTED TO USE BEER COOLER IN BASEMENT TO STORE COLD FOODS. RETURNED ON 9/29/10 TO FINISH INSPECTION AND AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER WAS AT 40F. HELD FOR INSPECTION TAG WAS REMOVED. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED SOUR CREAM AT 47.8F, SAUSAGE AT 50.3F, CHICKEN AT 46.0F, HAMBURGERS AT 45.8F, FISH AT 46F, CORNED BEEF AT 46.7F, GROUND BEEF AT 45.8F, EGGS AT 45.8F, CHICKEN WINGS AT 53.7F, CHEESE AT 46F, TURKEY AT 47.1F, CORNED BEEF AT 45.8F, HAM AT 45.5F, SALAMI AT 47.3F, ROAST BEEF AT 46.5F, COLESLAW AT 46F. MANAGEMENT VOLUNATRILY DISCARDED 542# OF FOOD WORTH $1305. CRITICAL VIOLATION 7-38-005A.
code 3Priority
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. MUST PAINT THE GREASE TRAP UNDER THE 3 COMPARTMENT SINK. REPAIR THE SCREEN DOOR AT THE BACK DOOR.
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. DETAIL CLEAN THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT AND TOP OF THE FREEZERS.
code 33
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. DETAIL CLEAN THE WALLS OF THE PREP AREA. REPLACE THE BROKEN BASEBOARD WALL TILES NEXT TO THE REAR DOOR.
code 35
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. REPAIR THE VENTILATION FAN IN THE MEN'S RESTROOM.
code 37
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR THE SINK STOPPER LEVERS AT THE 3 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.