Health Report #112395

Establishment Name: Lurie Terrace
Report Date: 08/13/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Pasteurized Foods, Prohibited N/A N/A N/A Observed non-pasteurized eggs being used in a retirement community. In a food establishment that serves a highly susceptible population: the following foods may not be served or offered for sale in a ready-to-eat form: (p) (1) raw animal foods such as raw fish, raw-marinated fish, raw molluscan shellfish, and steak tartare, (p) (2) a partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs that are made from raw eggs, and meringue; (p) and (3) raw seed sprouts. (p) to correct replace the noted eggs with pasteurized eggs. Corrected: person in charge removed and ordered new pasteurized eggs for use in the facility.
Critical Packaged and Unpackaged Food - N/A N/A N/A Observed the following potential cross contamination: 1. Raw chicken stored on raw pork. 2. Ready to eat pan of strawberries stored on top of a box of raw bacon. Food shall be protected from cross contamination by: (1) except as specified in (1)(c) below, separating raw animal foods during storage, preparation, holding, and display from: (a) raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables,(p) and (b) cooked ready-to-eat food; (p) to correct rearrange shelf by final cook off temperatures and keep the ready to eat foods up and away from raw products. Corrected: person in charge arranged the cooler with raw foods stored by cook off temperatures and moved the ready to eat foods up and away from the raw product
Normal Cleaning, Frequency and Restri N/A N/A N/A Observed the floor and floor wall juncture soiled under equipment, especially the dish/prep line. Physical facilities shall be cleaned as often as necessary to keep them clean. To correct clean the noted areas and maintain them clean.
Normal Thawing N/A N/A N/A Observed raw seafood thawing at room temperature. Potentially hazardous food (time/temperature control for safety food) shall be thawed: (a) under refrigeration that maintains the food temperature at 5�c (41�f) or less; or (b) completely submerged under running water: (1) at a water temperature of 21�c (70�f) or below, (2) with sufficient water velocity to agitate and float off loose particles in an overflow, and (3) for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5�c (41�f) to correct thaw under cold running water. Corrected: person in charge turned on the cold water