MIDTOWN ATHLETIC CLUB AND HOTEL Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: Violation Codes: 2-102.14(N) Inspector Comments: OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: Violation Codes: 2-501.11 Inspector Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Violation Codes: 5-204.11 Inspector Comments: OBSERVED NO HAND WASHING SINK IN THE DISH WASHING AREA.MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNINGG WATER AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: STILL FINDING NO HOT RUNNING WATER AT HAND SINK IN FRONT BEVERAGE AREA AT 89.6F.INSTRUCTED TO REPAIR AND MAINTAIN.MUST REMOVE ALL FOOD ITEMS,GLASSES ,ETC. FROM THAT LOCATION.NO FOOD PREPARATION DONE AT ALL IN THIS LOCATION.CEASE OPERATION IN THE ABOVE MENTIONED AREA.INSTRUCTED TO USE ADDITIONAL FOOD PREP AREAS FOR BEVERAGE SERVICE.MUST HAVE HOT RUNNING WATER AT 100.0F. (PRIORITY 7-38-030(C)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: Violation Codes: 4-601.11(A) Inspector Comments: OBSERVED EXCESSIVE THICK SLIMY BUILD UP OF PINK,BLACK AND WHITE SUBSTANCE AND WATER DRIPPING FROM INTERIOR PARTS ON TO ICE INSIDE OF LAST ICE MACHINE IN STORAGE AREA.MUST REMOVE ICE,CLEAN AND SANITIZE MACHINE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER DATE MARKING AND DISPOSITION - Comments: Violation Codes: 3-501.17 Inspector Comments: OBSERVED INCOMPLETE DATE MARKINGS ON TCS READY TO EAT FOODS STORED INSIDE OF ALL COOLERS HELD FOR MORE THAN 24 HOURS.MUST PROVIDE USE BY DATES AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: Violation Codes: 3-603.11 Inspector Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON MENU OF THE RISK OF RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: Violation Codes: 3-302.12 Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: Violation Codes: 6-501.111 Inspector Comments: OBSERVED EVIDENCE OF APPX.20 OR MORE LIVE SMALL FLIES ON UPPER WALLS AND CEILINGS THROUGHOUT PREP AREA,DISH WASHING AREAS,BEVERAGE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/18/19.(PRIORITY FOUNDATION 7-38-020(A)

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: Violation Codes: 4-903.11 (A;B;D) Inspector Comments: MUST INVERT MULTIUSE UTENSILS ON DISH STORAGE SHELVES

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: Violation Codes: 4-904.11 Inspector Comments: MUST INVERT DRINKING GLASSES ON PRESET TABLE IN DINING AREA

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

GLOVES USED PROPERLY - Comments: Violation Codes: 3-304.15(B-D) Inspector Comments: INSTRUCTED MANAGER THE IMPORTANCE OF THE USAGE OF GLOVES WITH READY TO EAT FOODS.TO PREVENT CROSS CONTAMINATION.MUST PROVIDE AND MAINTAIN

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Violation Codes: 4-501.11 Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKET ON 1- DOOR/4-DRAWER COOLER IN PREP AREA

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: Violation Codes: 4-302.14 Inspector Comments: OBSERVED THE INCORRECT SANITIZING SOLUTION CHEMICAL TEST KIT FOR THE 3- COMPARTMENT SINK AND NONE FOR LOW TEMPERATURE DISH MACHINE IN FRONT JUICE BAR AREA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS BUILD UP ON LOWER SHELVES OF PREP TABLES,FRYER CABINET,GRILL TABLES

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: Violation Codes: 5-501.110 Inspector Comments: OBSERVED OUTSIDE GREASE CONTAINER LID IS NOT TIGHT FITTING ON GREASE CONTAINER. MAKE LID TIGHT FITTING.(PRIORITY FOUNDATION 7-30-020(B)

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Violation Codes: 6-501.13 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN ALL PREP AREAS,DISH WASHING AREA,DRY FOOD STORAGE AREAS,ICE MACHINE AREA INCLUDING FLOOR DRAINS IN ALL ABOVE AREAS

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: Violation Codes: 2-102.13 Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MEET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: Violation Codes: 2-102.13 Inspector Comments: IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MEET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.