AMC DINE-IN THEATRES BLOCK 37 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 USE WITH A FINAL RINSE TEMPERATURE OF 113.0F. INSTRUCTED TO PROVIDE AND MAINTAIN A FINAL RINSE TEMPERATURE OF 180.0F OR ABOVE. CRITICAL VIOLATION 7-38-030

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 DRAINS THROUGHOUT THE FACILITY WITH ACCUMULATED FOOD DEBRIS AND/OR DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOOR DRAINS.

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 DRAINS THROUGHOUT THE FACILITY WITH ACCUMULATED FOOD DEBRIS AND/OR DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOOR DRAINS.

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.