ATHENIAN ROOM RESTAURANT Fails Health Inspection - Chicago Restaurant

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST KIT FOR CHECKING SANITIZING SOLUTION AT 3- COMPARTMENT SINK.WAS PREVIOUSLY INSTRUCTED TO PROVIDE.MUST PROVIDE AND MAINTAIN.(SERIOUS 7-38-030)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED DISH WASHING FACILITIES IN POOR REPAIR.OBSERVED 3- COMPARTMENT SINK FAR LEFT COMPARTMENT SEPERATING ALONG TOPSIDE DOWN INTO SINK BASIN APPX. "4-5".MUST WELD 3- COMPARTMENT SINK AND MAINTAIN.(SERIOUS 7-38-030)

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE IN REAR PREP AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WOOD SHELVING UNITS FOR DISH AND FOOD STORAGE THROUGOUT.MUST PROVIDE A SPLASH GUARD IN BETWEEN 3- COMPARTMENT SINK AND PREP TABLE IN REAR PREP/DISH WASHING AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM UPPER SHELF IN DRY FOOD STORAGE AREA,EXTERIOR OF GREASE TRAP AT 3- COMP SINK,SIDE OF STOVE ,SODA DISPENSER.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER COOKING EQUIPMENT AND UNDER COOLER IN DINING AREA.

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: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER COOKING EQUIPMENT AND UNDER COOLER IN DINING AREA.

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.