CHICAGO HILTON & TOWERS Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REMOVE THE RUST FROM THE GREASE TRAP UNDER THE DISH MACHINE ON THE 14TH FL.

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: INSTRUCTED TO CLEAN AND MAINTAIN THE EXTERIOR SURFACE OF THE GREASE TRAPS UNDER THE DISH MACHINE ON THE 14TH FL.

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: INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS UNDER THE DISH MACHINE ON THE 14TH FL., UNDER/AROUND ALL HEAVY EQUIPMENT AND IN ALL CORNERS IN ALL PREP AND STORAGE AREAS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE VENTS, WALLS, LIGHT SHIELDS AND CEILING TILES IN THE 2ND AND 3RD FL. PREP AREAS, STORAGE AND DISH WASHING AREAS. REMOVE FOOD SPILLS, WATER STAINS, DIRT AND DUST BUILD UP. -MUST SEAL THE OPENINGS AROUND THE PIPES/CONDUITS ABOVE THE 1-COMPARTMENT SINK IN THE PREP AREA ON THE 3RD FL AND ON THE 2ND FL VARIOUS PIPES IN THE PREP AREA. -FIX THE DAMAGED WALLS IN THE REAR BY THE LARGE WALK IN COOLER. MAINTAIN ALL.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO FIX AND MAINTAIN THE FOLLOWING PLUMBING ISSUES: -REROUTE THE WASTE PIPES DRAINING INTO THE 1-COMP. SINK IN THE REAR 3RD FL PREP AREA TO A FLOOR DRAIN. -FIX THE LEAK ON THE LEFT FAUCET AND THE LOOSE NECK ON THE RIGHT FAUCET OF THE POT WASH 3-COMPARTMENT SINK. -THE LEAK AT THE HOT WATER KNOB ON THE EXPOSED HAND WASHING SINK (LOCATED BY THE 3-COMPARTMENT SINK) IN THE PREP AREA.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO FIX AND MAINTAIN THE FOLLOWING PLUMBING ISSUES: -REROUTE THE WASTE PIPES DRAINING INTO THE 1-COMP. SINK IN THE REAR 3RD FL PREP AREA TO A FLOOR DRAIN. -FIX THE LEAK ON THE LEFT FAUCET AND THE LOOSE NECK ON THE RIGHT FAUCET OF THE POT WASH 3-COMPARTMENT SINK. -THE LEAK AT THE HOT WATER KNOB ON THE EXPOSED HAND WASHING SINK (LOCATED BY THE 3-COMPARTMENT SINK) IN THE PREP AREA.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.