MIDTOWN ATHLETIC CLUB AND HOTEL

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14: **C** Handwashing Signage OBSERVED NO HANDWASHING SIGNAGE IN THE WASHROOM. A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND SHALL BE CLEARLY VISIBLE TO FOOD EMPLOYEES. INSTRUCTED TO PROVIDE.

Code 10

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12 (B-D) OBSERVED HANDSINK FAUCETS IN ONE OF THE UNISEX TOILET ROOMS NOT PROPERLY MAINTAINED WITH HOT WATER RUNNING LONGER THAN 15 SECONDS. INSTRUCTED TO INCREASE THE TIMER OF THE HOT WATER TO ENSURE THE FAUCET IS PROVIDING A FLOW OF WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET.

Code 10

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12: **C** Food Storage Containers Identified with Common Name of Food OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Code 37

PERSONAL CLEANLINESS - Comments: 2-402.11: **C** Effectiveness- Hair Restraints OBSERVED FOOD HANDLERS NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR AT ALL TIMES WHEN PREPARING FOOD.

Code 40

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12: **C** Cleaning, Frequency and Restrictions OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.

Code 55

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.16: **C** Wall and Ceiling Coverings and Coatings OBSERVED CHIPPED/ CRACKING PAINT, AND WATER DAMAGE IN DRY STORAGE AREA. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.

Code 55

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

Code 58

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12 (A) OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT STAFF TOILET ROOM IN STAFF BREAK ROOM. ONE TOILET ROOM WITH AUTOMATIC TIMED FAUCET REACHED A TEMP OF 73.6 F THE 2ND UNISEX STAFF TOILET ROOM HANDSINK 82.3 F INSTRUCTED PERSON IN CHARGE. HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100�F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

Code 10

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: 2-401.11: **C** Eating, Drinking, or Using Tobacco FOUND A FOOD EMPLOYEE DRINKING FROM A CUP PLACING THAT CUP ON A CUTTING BOARD IN THE REAR PREP AREA.FOOD EMPLOYEE EATING MEAL AT PIZZA STATION. INSTRUCTED MANAGEMENT THAT EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS OR PUT A LID ON CUP TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, ETC.

Code 6

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11: **C** Miscellaneous Sources of Contamination OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN FREEZER AND WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

Code 39

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14: **C** Wiping Cloths, Use Limitation OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN

Code 41

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12: **C** Cutting Surfaces OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.

Code 47

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-202.16: **C** Nonfood-Contact Surfaces OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Code 47

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19: **C** Nonfood-Contact Surfaces OBSERVED ALUMINUM FOIL AS LINER ON COOKING EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.

Code 47

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C): (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. OBSERVED THE INTERIOR OF THE REACH IN AND WALK-IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.

Code 49

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-501.114 (A, B, C, D, E, F: 1 & 2) OBSERVED FACILITY USING TAGGED HIGH TEMP DISH MACHINE WITH OUT RE-INSPECTION OF UNIT UPON INSPECTION HIGH TEMP DISH MACHINE STILL DOES NOT MEET FINAL RINSE TEMP. FINAL RINSE ON IRREVERSIBLE TESTING DEVICE 149.6F HIGH TEMP DISH MACHINE REMIANS TAGGED. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Code 16