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LUX 2 FOOD & LIQUOR

7550 S MAY ST, CHICAGO, IL 60620 · Grocery Store

Inspection summary

LUX 2 FOOD & LIQUOR has been inspected 4 times by Chicago Department of Public Health since February 2, 2010. The most recent inspection, on May 13, 2014, found no infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times on February 16, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 8 times across 2 separate inspections, most recently on August 15, 2011. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on February 16, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN THE FOLLOWING: ALL SINKS,STORAGE AND DISPLAY SHELVES IN REAR AND IN BUTCHERS AREA AND INTERIOR OF COOLERS WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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 LEAKKY PIPE UNDER EXPOSED HAND SINK IN BUTCHER AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE UNNECESSARY ARTICLES FROM REAR,ELIMINATE CLUTTER AND IN BUTCHERS AREA.
  3. Canvass

    9 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 3-DOOR REACH-IN COOLER NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP FOUND AT 47.8 DEGREES-UNIT TAGGED HELD FOR INSPECTION, INSTUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT-CITATION ISSUED-CRITICAL 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • EGGS- 45.7 DEGREES, HOT DOGS-47.7 DEGREES, LUNCHMEAT-49.1 DEGREES-CITATION ISSUED-0CRITICAL 7-38-005(A)-INSTRUCTED TO REMOVE ALL PRODUCT FROM SALES FLOOR-WILL RETURN 2-17-11 TO DENATURE & DISCARD PRODUCT-CITATION ISSUED-CRITICAL 7-38-005(A) MILK ALSO FOUND IN SAME UNIT TAGGED HELD FOR INSPECTION AT 44.5DEGREES & 45.7 DEGREES, THIS PROUCT ALSO TAGGED HELD FOR INSPECTION-CITATION ISSUED-CRITICAL 7-38-005(B1)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE MISSING GLASS FOR DOOR IN WALK-IN POP COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: ALL SINKS, STORAGE & DISPLAY SHELVES IN REAR AND IN BUTCHER'S AREA,& INTERIORS OF COOLERS WHERE NEEDED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS(INCLUDING INSIDE ALL WALK-IN COOLERS & FREEZERS) ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE ALL STAINED CEILING TILES THROUGHOUT. CLEAN ALL WALLS AND DOORS THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY PIPE UNDERNEATH EXPOSED HAND SINK IN BUTCHER'S AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST KEEP ACCURATE THERMOMETERS IN ALL COOLE3RS & FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNNECESSARY ARTICLES FROM REAR AND ELIMINATE CLUTTER IN REAR AND IN BUTCHER'S AREA.
  4. Short Form Complaint

    0 infractions

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