Lake Breeze Restaurant
Last inspected: Jun 5, 2012
95
Score
The health department has logged four inspections at Lake Breeze Restaurant, the earliest from 2010. Inspectors last stopped by on Jun 5, 2012. Low risk indicates the latest report didn't flag anything that would worry the average customer. Lake Breeze Restaurant's record stops at Jun 5, 2012, more than two years back, so current conditions may differ.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to one violation per visit.
When inspectors have written things up, “food and non-food contact equipment utensils clean” has been the most frequent reason, cited two times.
That puts the facility ahead of the local pack: the average Chicago restaurant scores 81. The full picture is one of consistent compliance.
4
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jun 5, 2012
Reinspection
1 minor violation.
View 1 violation
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE STOPPERS FOR THE THREE COMPARTMENT SINK. BOTH EXPOSED HAND SINK NOT MAINTAINED,SLOWLY DRAINING. ALSO MUST PROVIDE HOT WATER FLOW UNDER CITY PLUMBING CODE,IN THE EXPOSED HAND SINK BY THE WASHROOM
38
95
May 21, 2012
Routine
4 minor violations.
View 4 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND TWO BAGS OF BEEF JUICE INSIDE THE UNUSED, NOT TURNED ON WALK-IN COOLER AT TEMP OF 70.9F; FOUND HALF AND HALF STORED INSIDE THE TWO DOOR REFRIGERATOR AT TEMP OF 46.7F TO 48.7F; ALSO BEEF JUICE AT STEAM TABLE AT TEMP OF 124.5F TO 130.1F. UNIT MAINTAINES TEMP OF 37.9F. FOOD DISCARDED AND DENATURED. POUNDS 6; VALUE 38. CRITICAL VIOLATION: 7-38-005(A)
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED EVIDENCE OF MICE DROPPINGS THROUGHOUT THE PREMISES,INCLUDED INSIDE UNUSED TURNED OFF WALK-IN COOLER. STORED INSIDE WAS OPENED FOOD: A BOX OF SOLID LARD,ON TOP OF THE BOX, OBSERVED MICE DROPPINGS. FOOD WAS DISCARDED. INSTRUCTED MANAGER TO REMOVE DROPPINGS AND SANITIZE UNIT,EVEN IF IS NOT IN USE. APPROX.40 OR MORE DROPPINGS. OUTER OPENING NOT PROTECTED, MAIN BACK DOOR OPENED AND SCREEN DOOR IN POOR REPAIR,SCREEN MASH BROKE AND NOT THIGH FITTED TO FRAME DOOR. SERIOUS VIOLATION:7-38-020
18
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE STOPPERS FOR THE THREE COMPARTMENT SINK.
38
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: BOTH EXPOSED HAND SINK NOT MAINTAINED,SLOWLY DRAINING. ALSO MUST PROVIDE HOT WATER FLOW UNDER CITY PLUMBING CODE,IN THE EXPOSED HAND SINK BY THE WASHROOM
38
82
Jan 25, 2011
Routine
7 minor violations.
View 7 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: 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. INSTRUCTED TO INVERT ALL CLEAN UTENSILS AND SINGLE SERVICE ARTICLES ON SHELVING UNITS AND ON STORAGE COUNTERS THROUGHOUT,AT ALL TIMES.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE LID COVER FOR ICE BIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS ON INSIDE DRAWER STORAGE AT FRONT AND TOILET BOWL INSIDE AND OUTER WALLS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO MAINTAIN FLOORS DRY AT DISHMACHINE AND IN TOILET AREAS.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. INSTRUCTED TO REPAIR LEAKING AT DISHMACHINE TO PREVENT WATER ON FLOOR.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: 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. INSTRUCTED TO PROVIDE METAL STEM THERMOMETER INSDE ALL COOLERS.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. INSTRUCTED TO REMOVE EXCESS CLUTTER AT FRONT OF 3COMP.SINK.
41
70
Mar 26, 2010
Complaint
6 minor violations.
View 6 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products.found some food items not properly dated/labeled in coolers, mus date and label all food items in coolers.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooking equipment, cooler shelving not clean need detailed cleaning(crevices).
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors under heavy equipment, dish machine areas need cleaning, floor in prep area need detailed cleaning(corners.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls in prep area need cleaning.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.light shields in prep areas, kitchen areas need cleaning.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust canopy no clean,had excess grease build up needs detailed cleaning.
38
74
Frequently Asked Questions
When was Lake Breeze Restaurant last inspected?
The most recent health inspection at Lake Breeze Restaurant on file is from Jun 5, 2012. The public record contains four inspections in total.
What is the most common violation at Lake Breeze Restaurant?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited two times, more than any other issue at Lake Breeze Restaurant.
Has Lake Breeze Restaurant's inspection record improved over time?
Yes. Recent inspections at Lake Breeze Restaurant have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Lake Breeze Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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