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Business Info

Restaurant: Luzzat Restaurant Inc.
Address: 1505 W Jarvis Ave, Chicago, IL 60626
Type: Restaurant
Total inspections: 3
Last inspection: Oct 3, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

All food not stored in the original container shall be stored in properly labeled containers. PROVIDE DATE ON PREPARED AND READY TO EAT FOOD CONTAINERS IN COOLERS.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT ALL CLEAN UTENSILS ON SHELVES AND ON COUNTERS THROUGHOUT,INCLUDING SILVER WARES AND COOKING SPOONS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN STAINS ON THE FOLLOWINGS:STORAGE SHELVES UNDER PREP TABLE,INSIDE BAKING OVEN,TRASH CONTAINERS IN KITCHEN,MOP SINK,COOLER WALLS AT PREP TABLE,EXPOSE HAND WASH SINK AND 3 COMP.SINK.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER HOOD NEEDS CLEANING.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE SHIELD MISSING ON FLORICENT BULB ABOVE PREP AREA.
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 PIPE LEAKING UNDER 3 COMP. SINK,AND DRIPPING FAUCETS ON EXPOSE HAND SINK AND COMP. SINK.

NEED TO ORGANIZE ALL OPENED CABINETS UNDER THE PREP TABLES, SHELVES AND FRONT COUNTER. REMOVE ITEMS NOT NEEDED. CLEAN SAID SHELVES.
THERMOMETER IS NEEDED IN ALL COOLERS AND FREEZERS.
ONCE A FOOD CONTAINER IS OPENED,FOOD MUST BE TRANSFERED TO FOOD GRADE CONTAINER WITH LID AND LABEL.
CLEAN FLOOR THROUGHOUT THE PREMISES SPECIALLY UNDER AND BEHIND THE COOKING EQUIPMENT,THREE COMPARTMENT SINK,AROUND THE GREASE TRAP,CORNERS AND ALONG THE BASEBOARD WALLS,REMOVE GREASE AND BUILD-UP OF FOOD DEBRIS. SEAL BASE BOARD WALL THROUGHOUT THE PREMISES,INCLUDED UNDER THE THREE COMPARTMENT SINK
REMOVE BUILD-UP GREASE FROM PIPE UNDER THE COOKING EQUIPMENT
REMOVE FOOD STAINS BEHIND THE COOKING EQUIPMENTS AND THROUGHOUT THE PREMISES
PROVIDE END CAPS TO ALL LIGHT SHIELD IN PREP AREA.
OBSERVED ICE MACHINE DISCARDING WATER ON FLOOR, INSTRUCTED TO PROVIDE A DISCARDED HOSE TO A FLOOR DRAIN. PROVIDE UNTHREAD FAUCET AT THREE COMPARTMENT SINK. PROVIDE STOPPERS FOR THE THREE COMPARTMENT SINK.
FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPRE TEMPERASTURE: 3 CONTAINERS OF COOKED RICE AT TEMP OF 54.1F TO 55.2F; 12 DOZEN OF FRESH EGGS AT TEMP OF 52.5F TO 55.6F;COOKED POTATOES AT TEMP OF 54.5F TO 55.6F,COOKED GREEN VEGETABLE AT TEMP OF 53.9F AND 10 GALLONS OF DEANS MILK AT TEMP OF 53F TO 55.5F. FOOD MENTIONED WERE STORED INSIDE THREE DOOR COOLER AND SMALL PREP COOLER, HOWEVER AIR TEMP OF BOTH COOLERS IS 40.9F AND 41.2F NO TEMPERATURE OF COOLING METHOD BEING APPLIED ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME. FOOD DISCARDED AND DENATURED,POUNDS 40 VALUE 100. CRITICAL VIOLATION: 7-38-005(A)
POOR HYGIENIC PRACTICES. OBSERVED FOOD HANDLER HANDLING COOKED FOOD(CHICKEN), TOUCHING NON-FOOD CONTACT SURFACE SUCH AS KITCHEN EQUIPMENT, DIRTY LINENS, PULLED THE CHAIN TO TURN ON THE LIGHT AT REAR STORAGE AND WASHED A STAIN LESS CONTAINER WITH GLOVES ON,THAN RETURNED TO PREP AREA AND CONTINUE TO DICE COOKED CHICKEN, SHE DID NOT REMOVE FOOD GLOVES NOR WASHED HER HANDS;THE SAME FOOD HANDLER ON ONE POINT REMOVED FOOD GLOVES AND STORED IT ON TOP THE CUTTING BOARD ONCE SHE FINISHED WASHING ALL OTHER UTENSILS PUT ON AGAIN THE SAME FOOD GLOVES WITHOUT WASHING HANDS AND CONTINUE TO PREP AND STORE THE COOKED CHICKEN. CRITICAL VIOLATION: 7-38-010(A)
NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING ONLY WITH WATER A USED STAINLESS BOWL, A KNIFE AND A CUTTING BOARD IN THE THREE COMPARTMENT SINK, ITEMS WERE STORED WITH OTHER CLEAN ITEMS AND THE CUTTING BOARD WAS PLACED BACK ON TOP THE PREP TABLE. PERSONALLY SET-UP SINK: WASH,RINSE AND SANITIZE 100 PPM. CRITICAL VIOLATION:7-38-030
OBSERVED RODENT DROPPINGS ON PREMISES:BY THE HOT WATER TANK ,BEHIND THE THREE COMPARTMENT SINK AND ON TOP THE LAST SHELF IN THE STORAGE AREA BY THE REAR DOOR(APPROX RAT DROPPINGS AND 10 MICE DROPPINGS). INSTRUCTED TO REMOVE DROPPINGS AND SANITIZE AREA. SERIOUS VIOLATION:7-38-020
PROVIDE BROKEN HANDLE AT WHITE MICROWAVE.
NEED TO CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,DEEP FRYER, HOOD AND FILTERS; ALSO INTERIOR OF MICROWAVES,ALL COOLERS, FREEZERS,NEED TO REMOVE FOOD DEBRIS AND GREASE BUILD-UP FROM MENTIONED UNITED. NEED TO CLEAN INTERIOR OF THREE COMPARTMENT SINK AND EXPOSED HAND SINK

ONCE A FOOD CONTAINER IS OPENED,FOOD MUST BE TRANSFERED TO FOOD GRADE CONTAINER WITH LID AND LABEL.
REPAIR BROKEN HANDLE AT WHITE MICROWAVE.
REMOVE BUILD-UP GREASE FROM PIPE UNDER THE COOKING EQUIPMENT NEED TO CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,DEEP FRYER, HOOD AND FILTERS; ALSO INTERIOR OF MICROWAVES,ALL COOLERS, FREEZERS,NEED TO REMOVE FOOD DEBRIS AND GREASE BUILD-UP FROM MENTIONED UNITED. NEED TO CLEAN INTERIOR OF THREE COMPARTMENT SINK AND EXPOSED HAND SINK
CLEAN FLOOR THROUGHOUT THE PREMISES SPECIALLY UNDER AND BEHIND THE COOKING EQUIPMENT,THREE COMPARTMENT SINK,AROUND THE GREASE TRAP,CORNERS AND ALONG THE BASEBOARD WALLS,REMOVE GREASE AND BUILD-UP OF FOOD DEBRIS. SEAL BASE BOARD WALL THROUGHOUT THE PREMISES,INCLUDED UNDER THE THREE COMPARTMENT SINK
REMOVE FOOD STAINS BEHIND THE COOKING EQUIPMENTS AND THROUGHOUT THE PREMISES
PROVIDE END CAPS TO ALL LIGHT SHIELD IN PREP AREA.
OBSERVED ICE MACHINE DISCARDING WATER ON FLOOR, INSTRUCTED TO PROVIDE A DISCARDED HOSE TO A FLOOR DRAIN. PROVIDE UNTHREAD FAUCET AT THREE COMPARTMENT SINK. PROVIDE STOPPERS FOR THE THREE COMPARTMENT SINK.
THERMOMETER IS NEEDED IN ALL COOLERS AND FREEZERS
NEED TO ORGANIZE ALL OPENED CABINETS UNDER THE PREP TABLES, SHELVES AND FRONT COUNTER. REMOVE ITEMS NOT NEEDED. CLEAN SAID SHELVES.

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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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