WOMAN'S ATHLETIC CLUB OF CHICAGO Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED THE FINAL RINSE OF THE HIGH TEMPERATURE DISHMACHINE AT 124F. THE DISHMACHINE WAS BEING USED AT THE TIME OF THE INSPECTION TO WASH AND SANITIZE DISHES. THE HOT WATER BOOSTER HEATER WAS TURNED ON BY THE ENGINEER AND THE HIGH TEMPERATURE DISHMACHINE REACHED 184F AT THE FINAL RINSE. MANAGEMENT INSTRUCTED TO MAINTAIN THE MACHINE SO THAT THE FINAL RINSE IS ABOVE 180F TO SANITIZE THE DISHES. CRITICAL VIOLATION 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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. OBSERVED A VACUUM PACKAGING MACHINE IN THE FOOD PREP AREA AND VACUUM PACKAGED ROAST BEEF STORED IN THE WALK-IN COOLER AND VACUUM PACKAGED DUCK, SAUSAGE, FISH, LOBSTER, SHRIMP AND PIZZA CRUSTS IN THE WALK-IN FREEZER. MANAGEMENT DOES NOT HAVE AN APPROVED SOP ONSITE FOR VACUUM PACKAGING FOODS. VACUUM PACKAGING MACHINE WAS TAGGED HELD FOR INSPECTION. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $160. SERIOUS VIOLATION 7-38-005A.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOOD SANITATION CERTIFIED FOOD MANAGER PRESENT WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD (GROUND BEEF AT 145.6F) WAS BEING PREPARED AND SERVED. ALSO, NO ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR 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: DETAIL CLEAN THE DUST ON THE WIRES ABOVE THE CLEAN DISHES. CLEAN THE DRY STORAGE SHELVES ABOVE THE 2 COMPARTMENT SINK NEXT TO THE CHEF'S OFFICE. CLEAN THE EXTERIOR OF THE COOLERS AND SHELVES OF THE PRODUCE WALK-IN COOLER.

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 REGROUT THE FLOOR TILES AROUND THE DISHWASHING MACHINE AND AT THE END OF THE COOK'S LINE NEAR THE PREP TABLES.

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 THE CEILING ABOVE THE SOUP KETTLE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN THE CEILING ABOVE THE SOUP KETTLE.

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.