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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS HELD AT IMPROPER TEMPERATURES- HAM AT 50.5 F, DELI MEAT AT 50.5 F, CHICKEN AT 50.5. INSTRUCTED MANAGER TIME/TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE TCS FOODS VOLUTARILLY DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: INSTRUCTED MANAGER MUST ADD SELL BY DATE/SHELF LIFE OF FOODS LABELED INSIDE COOLERS. PRIORITY FOUNDATION. NO CITATION ISSUED.

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: NO CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON PREMISES/MENUS. INSTRUCTED MANAGER MUST PROVIDE A CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON PREMISES/MENUS. PRIORITY FOUNDATION. NO CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND BOTH DAIRY WALK IN COOLER AND MEAT WALK IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 51.0 F FOR MEAT WALK IN COOLER AND 50 F FOR DAIRY WALK IN COOLER. FOUND RAW CHICKEN, HAM, ETC. HELD INSIDE MEAT WALK IN COOLER, DAIRY WALK IN COOLER EMPTY AT THIS TIME. PRIORITY VIOLATION 7-38-005.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: DISHWASH AREA HANDWASH BOWL HOT WATER LEAKING AT FAUCET. INSTRUCTED MANAGER MUST REPAIR AND MAINTAIN SINK.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SLIGHT BUILD UP ON ICE MACHINES PLASTIC TUBES. INSTRUCTED MANAGER TO CLEAN/REPLACE PLASTIC TUBES IN ICE MACHINES.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SLIGHT BUILD UP ON ICE MACHINES PLASTIC TUBES. INSTRUCTED MANAGER TO CLEAN/REPLACE PLASTIC TUBES IN ICE MACHINES.

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.