ANDIAMO'S O'HARE (HILTON O'HARE LOBBY)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE ALL COOKING EQUIPMENTS,CHOPPING BOARD,SIDES AND EXTERIOR PART OF THE STOVES, GRILL AND DEEP FRYER AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL THE HOLE AROUND THE PIPE ON THE WALLS CONNECTING TO THE 3 COMPARTMENT SINK GREASE TRAP BOX AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULB ON THE HOOD IN THE KITCHEN, IST FLOOR. MUST REPLACE LIGHT BULB.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WASH CLOTH USED FOR CLEANING THE TOP OF THE COOLER, PREP TABLE, CHOPPING BOARD AND COOKING EQUIPMENTS MUST BE STORED IN A BUCKET WITH SANITIZING SOLUTION,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF BUFFET TABLE CABINETS WITH DRIED FOOD DEBRIS ACCUMULATION.---------MUST CLEAN AND MAINTAIN POTS AND PANS STORAGE RACKS WITH GREASE BUILD-UP (NEXT TO 3 COMPARTMENT SINK) AT DISH ROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDER STORAGE RACKS/SHELVES AT LOWER LEVEL DRY FOOD STORAGE ROOM AND ALSO FLOOR INSIDE WATER/PUMP ROOM (BEHIND DRY STORAGE ROOM).------------FOUND STANDING WATER UNDER 3 COMPARTMENT BAR SINK BEHIND BAR. INSTRUCTED MANAGER TO KEEP FLOORS DRY AT ALL TIMES TO PREVENT PEST HARBORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN LIGHT FIXTURES WITH HEAVY DUST BUILD-UP ABOVE (BREAKFAST) BUFFET TABLE.------------MUST REPLACE WATER DAMAGED CEILING TILE ABOVE POT WASHER / DISH MACHINE.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND HIGH TEMPERATURE DISHMACHNE (POT WASHER) NOT MAINTAINING PROPER FINAL RINSE TEMPERATURE OF 180F. NOTED FINAL RINSE TEMPERATURE OF 115F. INSTRUCTED MANAGER, A MECHANICAL DISH WASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING OF EITHER 50 PPM CHLORINE FOR CHEMICAL SANITIZING MACHINE OR 180F OR ABOVE FOR FINAL RINSE FOR HOT WATER SANITIZING MACHINE. THE SAID DISH MACHINE WAS TAGGED "HELD FOR INSPECTION" BY THE CHICAGO DEPT. OF PUBLIC HEALTH. INSTRUCTED NOT TO USE. (TEMPORARILY USE 3 COMPARTMENT SINK AND HIGH TEMPERATURE DISHMACHINE) INSTRUCTED TO REPAIR. WHEN FIXED, PLEASE FAX A REQUEST FOR RE INSPECTION AT 312-746-4240 TO ENSURE THAT THE SAID EQUIPMENT IS REPAIRED AND HELD FOR INSPECTION TAG CAN BE REMOVED PRIOR TO USE. CRITICAL CITATION ISSUED 7-38-030

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND LOW TEMPERATURE GLASS WASHER/DISH MACHINE BEHIND BAR WITH SIGN "OUT OF ORDER" AND NOT IN USE. INSTRUCTED MANAGER, A MECHANICAL DISH WASHING MACHINE SHOULD PROVIDE A FINAL SANITIZING OF EITHER 50 PPM CHLORINE FOR CHEMICAL SANITIZING MACHINE OR 180F OR ABOVE FOR FINAL RINSE FOR HOT WATER SANITIZING MACHINE. THE SAID DISH MACHINE WAS TAGGED HELD FOR INSPECTION BY THE CHICAGO DEPT. WHEN FIXED, PLEASE FAX A REQUEST FOR RE INSPECTION AT 312-746-4240 TO ENSURE THAT THE SAID EQUIPMENT IS REPAIRED AND HELD FOR INSPECTION TAG CAN BE REMOVED PRIOR TO USE. NO CITATION ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF BUFFET TABLE CABINETS WITH DRIED FOOD DEBRIS ACCUMULATION.---------MUST CLEAN AND MAINTAIN POTS AND PANS STORAGE RACKS WITH GREASE BUILD-UP (NEXT TO 3 COMPARTMENT SINK) AT DISH ROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS, UNDER STORAGE RACKS/SHELVES AT LOWER LEVEL DRY FOOD STORAGE ROOM AND ALSO FLOOR INSIDE WATER/PUMP ROOM (BEHIND DRY STORAGE ROOM).------------FOUND STANDING WATER UNDER 3 COMPARTMENT BAR SINK BEHIND BAR. INSTRUCTED MANAGER TO KEEP FLOORS DRY AT ALL TIMES TO PREVENT PEST HARBORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN LIGHT FIXTURES WITH HEAVY DUST BUILD-UP ABOVE (BREAKFAST) BUFFET TABLE.------------MUST REPLACE WATER DAMAGED CEILING TILE ABOVE POT WASHER / DISH MACHINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO FIX SLOW DRAINING DRAIN PIPE UNDER PREP SINK AT COFFEE STATION (FOOD PREP AREA). NOTED PLASTIC BIN HOLDING WASTE WATER UNDER THE SAID DRAIN LINE.-----------MUST REPAIR SLOW DRAINING EXPOSED HAND SINK BEHIND BAR (FAR RIGHT).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOR NEXT REGULAR INSPECTION

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOR NEXT REGULAR INSPECTION

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOR NEXT REGULAR INSPECTION

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: FOR NEXT REGULAR INSPECTION

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. GLASS WASHER AT THE BAR AREA WITH SIGN"OUT OF ORDER",TAG WASHER,MUST FAX LETTER TO CDPH 312-746-4240 WHEN GLASS WASHER HAS BEEN FIXED ,USING CHLORINE AT 50-100PPM OR QUATS AT 200PPM,NO CITATION ISSUED

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVES UNDER COFFEE MACHINE UNCLEAN MUST CLEAN AND MAINTAIN; COOKING GRILL CORNER AREA FULL OF GREASE MUST REMOVED GREASE,DETAIL CLEAN AND MAINTAIN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR AND INTERIOR OF 2 PREP COOLERS AT THE BUFFET AREA UNCLEAN,MUST CLEAN AND MAINTAIN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MISSING BASEWALL TILES BEHIND GRILL AREA MUST BE REPLACED

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER IN PREP COOLER

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machine. OBSERVED FRONT AND EXIT DOORS WITH 1/2 AN INCH GAP AT THE BOTTOM OF THE DOORS. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOORS. CITATION ISSUES SERIOUS 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair Must clean in detail the attached condenser of the 2 door prep cooler in the kitchen and maintain.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. DAMAGED CEILING TILES INSIDE THE WOMENS AND MENS WASHROOM,IN THE BASEMENT. MUST REPLACE CEILING TILES AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. LIGHT SHIELD BROKEN NEAR STORAGE ROOM MAIN KITCHEN 1ST FLOOR. MUST REPLACE LIGHT SHIELD.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. SLOW DRAINING OF ONE OF THE 3 WASHBOWL SINKS IN THE MENS WASHROOM, MUST REPAIR AN MAINTAIN. LEAKING UNDER THE PIPE OF THE PREP SINK IN THE BAR, MUST REPAIR TO STOP THE LEAK AND MAINTAIN.