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

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHLORINE TEST STRIPS FOR BAR LOW TEMP DISH WASHING MACHINE, INSTRUCTED TO OBTAIN. SERIOUS CITATION ISSUED 7-38-030.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: LOOSE WIRES NOTED ON FOOD STRAINERS, INSTRUCTED TO USE ONLY SOUND UTENSILS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR OF ICE MAKER NOT CLEAN, SODA DISPENSERS AT EMPLOYEE CAFETERIA NOT CLEAN, INSTRUCTED TO CLEAN 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SPRAYER HEAD AT 3-COMP SINK PLACED AT BOTTOM OF BASIN, INSTRUCTED TO HANG OFF BASIN, SLOW DRAINAGE AT 3-COMP SINK, INSTRUCTED TO REPAIR.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FLY TRAPS STORED TOO CLOSE TO CLEAN UTENSILS IN DISH ROOM, INSTRUCTED TO KEEP AWAY.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLERS NOT WEARING HAIR RESTRAINT, ALSO COOKS WITH BUSHY BEARD NOT WERING BEARD RESTRAINTS. INSTRUCTED TO WEAR.

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: FOOD HANDLERS NOT WEARING HAIR RESTRAINT, ALSO COOKS WITH BUSHY BEARD NOT WERING BEARD RESTRAINTS. INSTRUCTED TO WEAR.

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.