360 CHICAGO Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED THE HIGH TEMPERATURE DISH MACHINE IN THE PREP AREA NOT IN USE AND NOT REACHING 180.0F. INSTRUCTED TO REPAIR AND MAINTAIN 180.0F SANITIZING TEMPERATURE. EQUIPMENT TAGGED HELD FOR INSPECTION. NO CITATION ISSUED. CRITICAL VIOLATION.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR GROUT WORN BETWEEN THE FLOOR TILES IN THE PREP AREA AND BASEBOARDS MISSING IN THE BACK DRY STORAGE ROOM. INSTRUCTED TO MAINTAIN THE GROUT BETWEEN FLOOR TILES AND PROVIDE BASEBOARDS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR GROUT WORN BETWEEN THE FLOOR TILES IN THE PREP AREA AND BASEBOARDS MISSING IN THE BACK DRY STORAGE ROOM. INSTRUCTED TO MAINTAIN THE GROUT BETWEEN FLOOR TILES AND PROVIDE BASEBOARDS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.