HOOTERS OF WELLS ST., INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NOTED EMPLOYEE WASHING DISHES AT A LOW TEMPERATURE DISH WASHER USING CHLORINE SANITIZER WITH TEST STRIP FINAL RINSE READING 0PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. CITATION ISSUED FOR 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED A SLIGHT DISCOLORATION AT THE INNER LINING OF ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.

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: NOTED WET FLOORS INSIDE BEER WALK IN COOLER AT THE BASEMENT DRY STORAGE. INSTRUCTED TO CLEAN AND MAINTAIN DRY FLOORS. MUST ALSO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY INSIDE MERCHANDISE STORAGE ROOM AND BEER WALK IN COOLER AT THE BASEMENT.

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: NOTED MISSING TILES ON CEILING AT THE BASEMENT DRY STORAGE AND STAINED CEILING AT THE FRONT PREP AREA BY THE HOT HOLDING UNIT. INSTRUCTED TO REPLACE MISSING TILES, CLEAN AND MAINTAIN WALLS AND CEILING AT THE HOT HOLD PREP AREA.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED MISSING TILES ON CEILING AT THE BASEMENT DRY STORAGE AND STAINED CEILING AT THE FRONT PREP AREA BY THE HOT HOLDING UNIT. INSTRUCTED TO REPLACE MISSING TILES, CLEAN AND MAINTAIN WALLS AND CEILING AT THE HOT HOLD PREP AREA.

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.