Luke's Of Chicago

Inspector's notes

Observed outer door propped open, and screen door in kitchen closed. Screen door does not have proper seal, which could allow potential presence of insects. Must either keep outer door closed or repair screen door so that it seals properly against floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several large containers of sauces stored on floor of walk-in cooler. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC moved containers onto a shelf in walk-in. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of grease deposits and food debris on the walls behind the hot holding wells, near the 3-comp sink, and above the food prep corridor outside the walk-in cooler. Discussed cleaning frequency with PIC. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hot water handle fixed shut due to a combination of calcification and biomass accumulation. Hot water was unable to be dispensed readily from the hand sink adjacent to the 3-comp sink. Discussed the importance of maintaining hand sinks in good repair to ensure water availability. Hot and cold water under pressure is required at all sink fixtures. A reinspection will occur on or prior to 12/4/25, to verify the correction. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed an accumulation of grease deposits and food debris on the walls behind the hot holding wells, near the 3-comp sink, and above the food prep corridor outside the walk-in cooler. Discussed cleaning frequency with PIC. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed small sheet pan and ladle resting on top of facility handwash sink. PIC relocated all items blocking handwash sink at time of inspection. Facilities must be maintained in a condition that promotes handwashing, including that they are accessible at all times and not used for purposes other than handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bag of raw chicken on top shelf in walk-in above ready-to-eat (RTE) cheese. Person-in-charge (PIC) moved bag of raw chicken to bottom shelf in walk-in. Observed raw in-shell eggs placed on top of a box of RTE pre-cooked meatballs with raw bacon and hamburger patties on shelf below. PIC moved raw in-shell eggs to bottom shelf in walk-in. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of slimy orange organic matter inside ice bin near rear kitchen entrance. Ice bin must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked chili hot holding in steam table on cook line range in temperature between 78*F and 88*F, via probe thermometer. Observed cooked meatball and sauce mixture in same steam table range in temperature between 94*F and 104*F. Steam table was operating appropriately, with water having a temperature of 170*F. Food was reheated to 165*F by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wet wiping cloths sitting on top of prep counter. Per PIC, wiping cloths are often dipped into sanitizer sink at the three-compartment sink and used again. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.-----Observed deli slicer with dried food debris on food contact portions of slicer. Per PIC, slicer was last used the day prior to inspection. PIC washed, rinsed, and sanitized the slicer at the time of inspection. All food contact surfaces must be cleaned to sight and touch. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.-----Observed cooked beef, various open deli meats (turkey, bologna), open cooked meatballs, marinara sauce, and au jus sauce without date marking. Per PIC, items were prepared 1-5 days prior to inspection. All items were date marked at time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked after 24 hours and sold or discarded after 7 days (including the day it was made or removed from the freezer as day 1). Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed buildup of slimy organic matter and general grime in floor drains in mop closet and by walk-in. Clean and clean at a frequency to prevent buildup of dust, dirt, grease, food debris, and other organic matter. Correct Prior To Next Routine Inspection Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed caulking to be missing/in disrepair around back of three compartment sink and hand sink in kitchen. Seal so that all areas are smooth, easily cleanable, and prevents seepage of liquid. Observed ceiling tiles to be in disrepair in mop closet an above cookline. Repair and maintain in good repair to prevent entry of pests. Correct Prior To Next Routine Inspection Correct By: Correct Prior To Next Routine Inspection