MIDTOWN ATHLETIC CLUB AND HOTEL Gets Conditional Pass on Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINK ALONG THE MAIN COOK LINE IN CENTRAL KITCHEN AREA INACCESSIBLE, USED TO STORE IN-USE UTENSILS UNDER RUNNING WATER AND OBSTRUCTED BY UTENSIL CONTAINERS. INSTRUCTED TO RELOCATE UTENSILS AND CONTAINERS FROM HANDWASHING SINK AND CEASE USE OF HANDWASHING SINK TO STORE IN-USE UTENSILS. INSTRUCTED TO MAINTAIN HANDWASHING SINKS ACCESSIBLE FOR HANDWASHING BY FOOD EMPLOYEES AND FREE FROM OBSTRUCTIONS AT ALL TIMES. PERSON-IN-CHARGE RELOCATED ALL ITEMS OBSTRUCTING HANDWASHING SINK AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW-TEMPERATURE DISH MACHINE IN BAR AREA WITH RINSE CYCLE SANITIZER CONCENTRATION OF 0 PPM CHLORINE AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE DISH MACHINE AND MAINTAIN RINSE CYCLE SANITIZER CONCENTRATION REQUIRED BY THE LAW. TAGGED DISH MACHINE ON-SITE WITH INSTRUCTIONS TO CONTACT CDPH ONCE MACHINE IS REPAIRED OR REPLACED AND PRIOR TO USE. FACILITY HAS ADEQUATE ADDITIONAL WAREWASHING FACILITIES. PERSON-IN-CHARGE REMOVED ALL EQUIPMENT FROM DISH MACHINE AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-025 CITATION ISSUED.

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOKED SAUSAGE IN THE KITCHEN WALK-IN COOLER STORED COVERED BY FOOD-GRADE PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED COOKED SAUSAGE IN THE KITCHEN WALK-IN COOLER STORED COVERED BY FOOD-GRADE PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS UNCOVERED OR LOOSELY-COVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING 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.