MICHAEL JORDAN'S STEAKHOUSE

Recorded violations

• 8

  SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: THE CHEMICAL SANITIZER, RINSE ADDITIVE & SOAP LINES MUST BE INSTALLED AT THE BAR'S LOW TEMP.DISHMACHINE. 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.

• 12

  HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: SOAP & PAPER TOWELS/HAND DRYING DEVICES MUST BE PROVIDED AT ALL HANDSINKS IN THE BAR AREA. Adequate and convenient hand washing facilities shall be provided for all employees.

• 35

  WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN REAR ROOM AT THE BAR AREA (SODA SYRUP/ICE MACHINE ROOMS MUST BE SMOOTH/EASILY CELANABLE. MISSING CEILING TILES AT SODA SYRUP ROOM MUST BE RPOVIDED. The walls and ceilings shall be in good repair and easily cleaned.

• 38

  VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAKS AT WATER LINES UNDER SINKS AT THE BAR AREA; LEAK UNDEPIPE OF HANDSINK AT DISHROOM; LEAK AT FRONT PART OF DISHMACHINE ALSO. 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.