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LOU MALNATI'S

410 N MICHIGAN AVE, CHICAGO, IL 60611 · Restaurant

9 inspections

  1. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ICE CREAM WELL WITH HEAVY FROST BUILD UP. INSTRUCTED MANAGER TO DEFROST.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR OF ICE MACHINE WITH LIGHT CALCIUM BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. OBSERVED EXTERIROR SODA NOZZLES WITH SYRUP BUILD UP INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED EXTERIOR OF GREASE RECEPTACLE WITH LIGHT GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  2. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWEL AT BAR THE HAND-SINK IN THE PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
  3. Recent Inspection

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12: CUTTING BOARDS (IN PIZZA PREP-LINE) ARE SERVERELY SCRATCHED WHICH PREVENTS PROPER CLEANING AND SANITIZING OF EQUIPMENT. FACILITY MUST RESURFACE BOARD OR REPLACE CUTTING BOARD.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15: EQUIPMENT USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
  4. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • MEASURED IMPROPER COLD HOLDING TEMPERATURES OF THE FOLLOWING FOODS FOUND IN THE PREP-LINE COOLER NEAR OVENS. ITEMS INCLUDE CHEESE SAUCE MEASURED AT 52.1F, CHICKEN MEASURED AT 52F, TOMATOES MEASUED AT 48F, TCS PASTRY ITEMS MEASURED AT 50F. APPROXIMATELY 15LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $50. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS (IN PIZZA PREP-LINE) ARE SERVERELY SCRATCHED WHICH PREVENTS PROPER CLEANING AND SANITIZING OF EQUIPMENT. FACILITY MUST RESURFACE BOARD OR REPLACE CUTTING BOARD.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • EQUIPMENT USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
  5. Canvass

    0 infractions

  6. Canvass

    3 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • ICE SCOOPS STORED ON TOP OF DUSTY ICE MAKER, INSTRUCTED TO KEEP IN A CLERAN SURFCE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ICE SCOOP HOLDERS NOT CLEAN INSIDE, INSTRUCTED TO CLEAN AND MAINTIAN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NO MECHANICAL VENTILATION IN EMPLOYEES BASEMENT'S RESTROOM. INSTRUCTED TO INSTALL.
  7. Non-Inspection

    0 infractions

  8. License

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • - OBSERVED NO SANITIZER PROVIDED FOR THE CLEAN UP KIT ON SITE. MUST PROVIDE A SANITIZING SOLUTION FOR THE VOMITOUS AND DIARRHEAL CLEAN UP KIT THAT IS EFFECTIVE FOR THE ELIMINATION OF NOROVIRUS. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
  9. License

    0 infractions