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Luke's

March 12, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings9
critical findings2

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: DURING INSPECTION FOUND ONLY HAND SANITIZER IN THE STAFF RESTROOM. THERE WAS NO SOAP OR PAPER TOWELS IN THE STAFF RESTROOM. THERE MUST ALWAYS BE SOAP AND PAPER TOWELS AVAILABLE AT ALL HAND WASHING SINKS. INTRUCTED MANAGER TO PROVIDE. CDI.
code 12Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: DURING INSPECTION FOUND POTENITALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE (FOUR PIZZAS( 2-CHEESE (110.8F) PEPPERONNI 120.2F), BASIL/CHEESE/TOMATO(128.3F)AT A HOT HOLDING PIZZA STATION. APPROXIMATELY 25LBS OF FOOD PRODUCT DISCARDED BY MANAGEMENT.APPROXIMATE VALUE $100.00. INSTRUSTED MANAGEMENT TO ALWAYS MAINTAIN PONTENTIALLY HAZARDOUS HOT FOODS AT 140F AND ABOVE AT ALL TIMES.CDI.
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST PROPERLY DATE AND LABEL ALL PREPARED FOODS INSIDE WALK-IN COOLER AND ALL REFRIGERATORS AT ALL TIMES WITH DATE AND PRODUCT NAME. FOUND VARIOUS PREPARED FOOD ITEMS NOT LABELED.
code 30
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST DETAIL CLEAN, SANITIZE AND REMOVE EXCESSIVE GREASE ACCUMULATION INSIDE ALL FRYERS ON PREMISES.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST RECAULK MOLDY CAULKING AT WALL ABOVE THE 3-COMP SINK.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST ADJUST TEMP VALVE AT EMPLOYEE REST ROOM HAND SINK TO PROVIDE HOT WATER FOR A MINIMUM OF 15 SECS AT 85F AT ALL TIMES.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE A WORKING AND CALIBRATED THERMOMETER AT THE UPRIGHT HOT HOLDING UNIT IN THE PIZZA PREP AREA.
code 40
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: DURINGINSPECTION OBSERVED VARIOUS WASH CLOTHS ON TOP OF COUNTER TOPS. ALL WASH CLOTHS MUST BE PROPERLY STORED IN SANITIZING CONAINERS UNTIL USED AT ALL TIMES.
code 43
Food Handler Requirements Met

Inspector note: MUST PROVIDE ALL STAFF MEMBERS WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE PROOF OF ABOVE DOCUMENT FOR THE NEXT ROUTINE INSPECTION.
code 45

What changed since the previous inspection?

Compared with Pass on November 13, 2014: 8 findings appeared for the first time. 1 finding 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.