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RED LOBSTER RESTAURANT #277

5201 S PULASKI RD, CHICAGO, IL 60632 · Restaurant

Inspection summary

RED LOBSTER RESTAURANT #277 has been inspected 7 times by Chicago Department of Public Health since May 4, 2010. The most recent inspection, on August 26, 2014, found no infractions.

1 of 7 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, Handwashing and staff hygiene and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on August 23, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on March 28, 2014. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 23, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 13 times across 5 separate inspections, most recently on March 28, 2014. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 5 times across 4 separate inspections, most recently on August 21, 2014. 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.

7 inspections

  1. Complaint Re-Inspection

    0 infractions

  2. Complaint

    2 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATION FROM 3/28/14 REPORT #1434387 TO NOT BE CORRECTED AND MAINTAINED: #33- OBSERVED BLACK RESIDUE ON INTERIOR OF ICE MACHINE WHERE ICE IS BEING MADE. INSTRUCTED TO HAVE ICE MACHINE SERVICED AND CLEANED AND TO CLEAN AND OR REPLACE ALL NECESSARY TUBES AND HOSES AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED COMPARTMENTS UNDER BOOTHS UNCLEAN WHEN LEATHER PAD IS REMOVED. AREA UNDER BOOTHS MUST BE KEPT CLEAN AND FREE OF ANY DEBRIS.
  3. Canvass

    6 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED DISHWASHER LOADING DIRTY DISHES WITH CONTAMINATED HANDS. THEN WITHOUT WASHING HANDS UNLOADING CLEANED AND SANITIZED DISHES AND PUTTING THEM AWAY FOR FOOD SERVICE. INSTRUCTED MANAGEMENT ON PROPER HAND WASHING IN BETWEEN LOADING DIRTY DISHES AND UNLOADING CLEAN DISHES. CRITICAL VIOLATION 7-38-010 (A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED HAND SOAP AND PAPER TOWELS FOR HAND WASH SINK LOCATED ABOVE PREP TABLE CONTAINING CLEAN PLATES FOR SERVICE. INSTRUCTED TO REMOVE HAND SOAP AND PAPER TOWELS FROM AREA THAT MAY CONTAMINATE CLEAN PLATES TO AN AREA THAT IS EASILY ACCESSIBLE TO HAND WASHING SINK IN DISH WASHING AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUST ON EXTERIOR OF ICE MACHINE. INSTRUCTED TO REMOVE RUST FROM ICE MACHINE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED BLACK RESIDUE ON INTERIOR OF ICE MACHINE WHERE ICE IS BEING MADE. INSTRUCTED TO HAVE ICE MACHINE SERVICED AND CLEANED AND TO CLEAN AND OR REPLACE ALL NECESSARY TUBES AND HOSES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED WATER PRESSURE AT HAND WASH SINK IN DISH WASHING AREA WITH INADEQUATE WATER PRESSURE FOR HOT AND COLD RUNNING WATER. INSTRUCTED TO RESTORE WATER PRESSURE AT HAND WASH SINK AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED BUILDUP OF TRASH AND CARDBOARD BOXES AT REAR EXIT DOOR. EMPTY TRASH ON REGULAR INTERVALS TO AVOID ACCUMULATION.
  4. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN LIGHT SHIELD COVERS IN THE REAR PREP AREA OF DUST AND CLEAN AND SANTIZE EXTERIOR OF KNIFE RACK NEAR WALK-IN COOLER
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT REAR PREP AREA ALONG WALL BASE AND CORNERS ALSO IN REAR NEAR EXIT DOOR
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • I CEILING TILE MISSING INSIDE STORAGE CLOSET NEXT TO COAT ROOM MUST REPLACE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER FROM ELECTRICAL AREA IN REAR AND CHEMICAL AREA IN REAR OF PREMISES
  5. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • THE LARGE STANDING ICE MACHINE HAS BLACK MOLD AND LIME BUILDUP. SERIOUS CITATION 7-38-005(A). MANAGER AND EMPLOYEES DISPOSE OF THE ICE AND CLEANED ANS SANITIZED THE UNIT DURING INSPECTION.CDI
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE LARGE WALKIN COOLER'S HANDLE IS MISSING. INSTRUCTED TO REPLACE IT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN ALL THE CEILING VENTS IN THE KITCHEN AND TOILET ROOM HAS SOME DUST BUILDUP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE A THERMOMETER IN THE SMALL WALKIN COOLER
  6. Suspected Food Poisoning

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHTSHIELDS THRU-OUT DISHMACHINE AREA NOT CLEAN. CLEAN SAME. CRACKED VENT COVERS IN VARIOUS AREAS. REPLACE SAME.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN DESIGNATED AREA.
  7. Complaint

    5 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.FILTERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS IN WALK IN FREEZER & COOLERS.MUST GROUT FLOOR NEAR DISH AREA.MUST SEAL FLOOR NEAR REAR 3-COMPARTMENT SINK AND IN FRONT OF WALK IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.MUST SEAL ALL OPENINGS AROUND PIPES.MUST REPLACE OR REPAIR MISSING TRIM IN DINING AREA NEAR BOOTH,MISSING WALL TILE IN BAR AREA,DAMAGED WALL TILE IN WALK IN COOLER.FRONT DOOR NOT TIGHT FITTING.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.REPLACE MISSING LIGHT SHIELD IN REAR PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

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