MILLENNIUM KNICKERBOCKER HOTEL-NIX Fails Health Inspection - Chicago Restaurant

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED INTERIOR OF BOTH ICE MACHINES IN THE PREP AREA WITH BLACK MOLD. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE. ICE MACHINE TAGGED HELD FOR INSPECTION. SERIOUS VIOLATION 7-38-005(A)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLY ACTIVITY NEAR THE ICE MACHINES AND HIGH TEMPERATURE DISH WASHER. 30-40 FRUIT FLIES ON THE WALLS AND CEILINGS AND 10 FLYING AROUND THE ICE MACHINES. INSTRUCTED TO PROVIDE ADDITIONAL PEST CONTROL TO MINIMIZE OR ELIMINATE THE FRUIT FLY ACTIVITY. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (HAM, CHEESE AND EGGS) WERE BEING PREPARED AND SERVED. INSTRUCTED TO PROVIDE AND MAINTAIN A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GROUT MISSING OR WORN AWAY BETWEEN FLOOR TILES THROUGHOUT PREP/KITCHEN AREA. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED GROUT MISSING OR WORN AWAY BETWEEN FLOOR TILES THROUGHOUT PREP/KITCHEN AREA. INSTRUCTED TO PROVIDE AND MAINTAIN GROUT BETWEEN FLOOR TILES.

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.