The Clare At Water Tower

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ICE SCOOP HOLDER NOT CLEAN AT AT THE BOTTOM, INSTRUCTED TO CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WEAK WATER PRESSURE AT COFFEE STATION HAND SINK, INSTRUCTED TO REPAIR AND PROVIDE UNDER CITY PRESUURE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: THERMOMETER STORED IN THE BACK SIDE OF PREP COOLER. INSTRUCTED TO STORE IN THE WARMEST PART WHERE IT'S EASY TO MONITOR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEE GROOVES MUST BE REPLACED. RUBBER DOOR GASKET OF HOT-HOLDING UNIT AT 16TH FLOOR KITCHEN HAS AN OPEN GAP AT UPPER PART OF THE DOOR-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING ISSUES MUST BE ADDRESSED: DE-LIME EXTERIOR OF DISHMACHINE IN MAIN KITCHEN, CLEAN INTERIOR PANEL OF ICE MACHINES AT STELLITE KITCHENS, DUSTY FAN GUARDS OF MOST COOLERS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: WATER LEAK AT ELBOW PIPE OF PREP SINK AT 126TH FLOOR KITCHEN-MUST FIX. Ventilation: 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ANY UNNECESSARY ARTICLES UNDER PREP SINKS ON PREMISES MUST BE REMOVED/MINIMIZED OR BETTER ORGANIZED, TO PREVENT PEST HARBORAGE. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED OF CLEANING TO REMOVE BUILD-UP. 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. Use dustless cleaning methods. WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE FOOD AND DUST. MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: 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. AIR VENTS IN NEED OF CLEANING TO REMOVE DUST BUILD-UP. MUST CLEAN AND MAINTAIN.