MILLENNIUM KNICKERBOCKER HOTEL-NIX Gets Conditional Pass on Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED THE EXPOSED HAND SINK NEXT TO THE 3 COMPARTMENT SINK BLOCKED BY A RADIO AND WITHOUT HAND SOAP AND PAPER TOWELS WHILE DISHES WERE WASHED, RINSED AND SANITIZED. INSTRUCTED TO MAINTAIN ACCESSIBILITY TO ALL EXPOSED HAND SINKS AND PROVIDE HAND SOAP AND PAPER TOWELS. CRITICAL VIOLATION 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* 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 FOOD ITEMS (SAUSAGE, CHEESE, MILK, FISH, SOUR CREAM, CHICKEN AND HAM) WERE BEING PREPARED/SERVED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON THE PREMISES WHILE POTENTIALLY HAZARDOUS FOOD ITEMS ARE PREPARED/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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE EMPLOYEE CAFETERIA BEVERAGE STATION SODA NOZZLES WITH BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL SODA NOZZLES.

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: OBSERVED ACCUMULATED DRINK SPILL AND FOOD DEBRIS ON THE FLOOR UNDER THE SMALL COKE COOLER IN THE REAR ROOM OF THE BAR. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.

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: OBSERVED THE CEILING VENTS WITH ACCUMULATED DUST INSIDE OF THE MENS AND WOMENS EMPLOYEE LOCKER ROOM RESTROOMS. INSTRUCTED TO CLEAN AND MAINTAIN ALL CEILING VENTS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE WASTE PIPE TO THE EXPOSED HAND WASHING SINK NEAR THE LARGE ICE MACHINES LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FOOD HANDLERS IN THE EMPLOYEE CAFETERIA WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING HANDLED.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED FOOD HANDLERS IN THE EMPLOYEE CAFETERIA WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING HANDLED.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.