SKY LOBBY Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING MULTI-USE ITEMS DURING THE FINAL RINSE CYCLE. NOTED THE WATER AT 160-165 DEGREES F DURING THE FINAL RINSE CYCLE. MUST REPAIR SO THAT THE DISH MACHINE REACHES 180 DEGREES F DURING THE FINAL RINSE CYLCE. CRITICAL CITATION ISSUED 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE REFRIGERATION UNITS AS NEEDED. ALSO DETAIL CLEAN THE INTERIOR OF FRYERS AND OTHER COOKING EQUIPMENT AS NEEDED.

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: MUST DETAIL CLEAN FLOORS IN PREP AND DISHWASHING AREAS.

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: DETAIL CLEAN WALLS IN THE PREP KITCHEN.

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: THE SANITIZING DISPENSER HOSE IS OBSTRUCTING THE COLD WATER FAUCET HANDLE AT THE 3 COMPARTMENT SINK IN THE COFFEE PREP AREA. MUST REPAIR. ALSO NOTED WATER DRAINING FROM THE STEAM OVEN INTO A BUCKET. MUST PROPERLY DRAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE SANITIZING DISPENSER HOSE IS OBSTRUCTING THE COLD WATER FAUCET HANDLE AT THE 3 COMPARTMENT SINK IN THE COFFEE PREP AREA. MUST REPAIR. ALSO NOTED WATER DRAINING FROM THE STEAM OVEN INTO A BUCKET. MUST PROPERLY DRAIN.

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.