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Business Info

Restaurant: Lucks Food
Address: 1109-1111 W Argyle St, Chicago, IL 60640
Type: Restaurant
Total inspections: 3
Last inspection: Jan 25, 2012

Score
(the higher the better)
50

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Violation descriptions and comments

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:FOUND COOKED WIDE RICE NOODLE, STORED ON TOP THE DISPLAY CASE (PACKED FOR SELL)AT TEMP OF 75.9F 076.4F -AND 77.5F;FOUND PULLED PORK INSIDE BREADS AT TEMP OF 82.5F; ROLLED BREAD WITH COOKED HOT DOG IN IT AT TEMP OF 86.9F;BREAD WITH CHEESE INSIDE(MOZZARELLA)AT TEMP OF T6.7F;EGG CUSTARD TART AT TEMP OF 76.7F- 77.6F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD DISCARDED AND DENATURED.POUNDS 37 VALUE 60.CRITICAL VIOLATION:7-38-005(a) HOOOO63963-11
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations.INFESTATION OF MICE DROPPINGS ON PREMISES.MICE DROPPINGS WAS OBSERVED IN PREP AREA:ON COOKIE SHEETS,ON TOP POT AND PANS,ON TOP AND AROUND FLOUR BAGS IN REAR STORAGE AREA.ON SHELVES NEXT TO OPENED FOOD,INSIDE THE HOT HOLDING UNIT WERE FOOD WAS STORED IN IT.ON TOP PREP TABLE(WEST WALL),AND BEHIND PIZZA OVEN NORTH-WEST CORNER.ABOUT 20 MICE DROPPINGS WERE OBSERVED AT SECOND STORAGE AREA,UNDER SHELVES.ALSO MICE DROPPINGS WERE OBSERVED INSIDE STORAGE OF ELECTRICAL AND GAS BOXES. APPROX.100 OR MORE DROPPINGS.OUTER OPENING NOT PROTECTED.REAR SCREEN DOOR NOT COMPLETELY ENCLOSED,AN 1/INCH GAP ON TOP AND A 1/4 OF INCH ON THE SIDE OF THE DOOR AND FRAME.MANAGEMENT IS REQUIRED TO REMOVE DROPPINGS, CLEAN AND SANITIZE ALL AREAS.CONTACT PEST CONTROL.LAST SERVICE WAS ON 7-30 10.SEAL HOLES THROUGHOUT THE PREMISES ,INCLUDED ALL STORAGE NOT USED FOR FOOD.CRITICAL VIOLATION:7-38-020 HOOOO63963-11
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 3-6 09,REPORT #156226 #33 NON FOOD CONTACT SURFACES OF COOKING EQUIPMENT SHELVES COOLER OF SHELFS NO CLEAN NEEDS DETAILED CLEANING #34 FLOORS UNDER HEAVY EQUIPMENT COOKING EQUIPMENTS STORAGE SHELVING RACKS ON SHELVES AND ON FLOOR,STORAGE ROOMS NEED DETAILED CLEANING THRU OUT ALL CORNERS AND BASEBOARD. #DAMAGED STAINED IN PREP AREA COOKING TILES IN DINING AREA AND KITCHEN AREA NEEDS TO BE REPAIR OR REPLACED. #36 LIGHTS SHIELDS IN PREP AREA DINNING AREAS NOT CLEAN NEED DETAILED CLEANING, BROKEN LIGHT SHIELDS SHALL BE REPAIRED. #41 EMPLOYEE IN KITCHEN AREA HAS NO HAIR RESTRAINTS.SERIUS VIOLATION:7-42-090 HOOOO63964-12
All food not stored in the original container shall be stored in properly labeled containers.MUST PROVIDE LABELS WITH FOOD INGREDIENTS FOR ALL FOOD PRODUCTS SOLD TO CUSTOMERS
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REPAIR BASE OF EXTERIOR OF WALK-IN COOLER BROKEN AN RUSTY,ENOUGH SPACE FOR RODENT AND INSECT HARBORAGE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.RESEAL ALL PLASTIC BASEBOARD WALLS THROUGHOUT THE PREMISES.CLEAN GREASE AND GRIME BEHIND BOTH GREASE TRAPS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.RICE MACHINE HAS EXCESS GRIME AND GREASE BUILD UP,MUST CLEAN.
The walls and ceilings shall be in good repair and easily cleaned.WALL AND CEILING ARE YELLOW IN COLOR DUE TO MUCH SMOKE FROM FOOD, ALSO FOOD SPLATTERED ON WALLS,INSTRUCTED TO CLEAN OR PAINT
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. VENTILATION IS NEEDED ABOVE PIZZA OVEN.NOT VENTED.
Soiled and clean linens, coats, and aprons shall be properly stored.REMOVE ALL DIRTY LINENS FROM PREMISES AND USE ONLY CLEAN LINENS.

All hot food shall be stored at a temperature of 140F or higher. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 74.1 F AND 94.8 F- COOKED BBQ PORK BUNS, STUFFED BEAN BUNS, STUFFED HOT DOG BUNS AND STUFFED SAUSAGE BUNS ALL HELD INSIDE DISPLAY CASE ALONG FRONT COUNTER. INSTRUCTED MANAGER ALL HOT FOODS MUST BE HELD AT 140 F OR ABOVE OR MUST PROVIDE TIME TEMPERATURE LOGS FOR ALL ITEMS INSIDE DISPLAY CASE. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. FOODS DISCARDED- HOT DOG ROLLS(X11) PIECES, SAUSAGE BUNS (X 16) PIECES, BBQ PORK ROLLS (X8) PIECES AND STUFFED BEAN ROLLS (X8) PIECES WEIGHT TOTAL 3 LBS, VALUED AT $30.00.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED PREP AREA CUTTING BOARD IN POOR REPAIR (SUFACE WITH STAINED PITS). MUST REPLACE OR REPAIR DAMAGED CUTTING BOARD.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ACCUMULATED FOOD DEBRIS ON EXTERIOR OF ALL COOLERS/SHELVES/SINKS AT PREP AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD/DIRT BUILD UP ON FLOOR UNDER AND AROUND ALL EQUIPMENT IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR THROUGHOUT.
The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD STAINS ON WALL BEHIND 3-COMPARTMENT SINK AND GREASE STAINED CEILING TILES ABOVE 3-COMPARTMENT SINK. MUST CLEAN WALL AND CLEAN OR REPLACE UNCLEAN CEILING TILES.
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. PREP AREA HANDWASH BOWL WITH LOW WATER PRESSURE. MUST INCREASE WATER PRESSURE.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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