MIDTOWN ATHLETIC CLUB AND HOTEL Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED MALE DISH WASHER SCRAPING FOOD FROM DISHES AND PLACING DIRTY DISHES IN RACK AND THEN REMOVED CLEAN DISHES FROM DISH MACHINE WITHOUT WASHING HANDS AFTER EVERY POSSIBLE CONTAMINATION.MUST WASH HANDS.(PRIORITY 7-38-010)

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING DEVICE AT REAR PIZZA PREP AREA HAND SINK.PAPER TOWELS WERE PROVIDED DURING INSPECTION.MUST KEEP ACCESSIBLE AND MAINTAINED AT ALL TIMES.(PRIORITY FOUNDATION 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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS BEING HELD FOR MORE THAN 24 HOURS INSIDE OF COOLERS SUCH AS 1LB. DICED ONIONS,1LB. SLICED TOMATOES,4OZ. AVOCODO HUMMUS,2OZ. SHALLOTS,60Z. LEMON JUICE,1OZ. MIXED GREENS,2LBS. COOKED POTATOES,1LB. COOKED SQUASH,3.5 DOZEN POOLED EGGS,1.5LBS. CARMALIZED ONIONS,8OZ. CUT CHERRY TOMATOES,10Z. TOFU,2LBS. COOKED FISH SAUCE,1LB.PARMESAN CHEESE,1.5LBS. COOKED PASTA,1LB.COOKED BROCCOLI,2LB. PEPPERS,1LB. CUT STRAWBERRIES,.5LB BLUEBERRIES,4OZ. JOBSTER,1LB. MUSTARD GREENS,1.5LBS. FRECA,6 OZ. TOMATOE BASIL,1.5LBS.DICED CUCUMBERS,1.5LBS. PICKLED RADDISHES,.5LB. ROMAN LETTUCE,1LB. CHOPPED PARSLEY,1LB. GOAT CHEESE SPREAD,1LB. RUBARB JAM,3LBS. ALMONDS,1LB.PICKLED ONIONS,1LB. SHREEDED CHEESE,4OZ. GRAINED MUSTARD.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE ALL FOODS DATE MARKED PROPERLY.APPX.33.5LBS.$51.50.(PRIORITY FOUNDATION 7-38-005)

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: OBSERVED NO CONSUMER ADVISORY REMINDER ON MENU OF CONSUMING RAW AND UNDERCOOKED FOODS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN DEBRIS BUILD UP ON FAN GUARD COVERS IN MAIN & BEER WALK IN COOLER,ICE DISPENSER ON SODA MACHINE IN REAR BEVERAGE AREA.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DUST BUILD UP FROM UPPER WALLS,CEILING AND AIR CURTAINS IN PIZZA PREP AREA.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN DEBRIS BUILD UP ON FILTERS AT HOOD OF COOKING EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE BURNOUT LIGHTS AT HOOD OF COOKING EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE BURNOUT LIGHTS AT HOOD OF COOKING EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.