MILLENNIUM KNICKERBOCKER HOTEL-NIX

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: (7-38-030) INADEQUATE SANITIZING OF EQUIPMENT/UTENSILS AT THE BAR. THE CHLORINE SANITIZER AT BAR DISHMACHINE IS 0-PPM. INSTRUCTED TO USE THE 3-COMP SINK (AT 100-PPM CHLORINE) OR THE KITCHEN DISHMACHINE, UNTIL IT'S FIXED. (UNIT TAGGED) 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: (7-38-020) PEST PROBLEM NOTED AT THE BAR. NOTED 18-SMALL/FRUIT FLIES ON THE LOW CEILING ABOVE THE WEST SECTION OF THE BAR (LOBBY AREA), 7-ON THE WALL ABOVE THE LIQUOR ROOM (A FEW FEET AWAY FROM THE BAR), 15- ON THE WEST & SOUTH WALL (THE UPPER SECTION) ABOVE THE BAR. INSTRUCTED TO ELIMINATE SOURCE & CELAN/SANITIZE ALL AFFECTED AREAS. 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 machines.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE METAL PLATES ON THE BOTTOM PART OF THE COOLER DOOR FRAME (ACROSS THE COOKING EQUIPMENT) IS MISSING-MUST SEAL OR REPLACE TO PREVENT DEBRIS ACCUMULATION. ANY BARE WOODEN SHELVES MUST BE SEALED & BE SMOOTH/EASILY CLEANABLE. 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 NEED CLEANING: GASKETS OF MOST COOLER DOORS, CAN OPENER, INTERIOR FLOOR OF UPRIGHT COOLERS, INTERIOR PANELS OF ICE MACHINES, INTERIOR OF BAR DISHMACHINE-DUE TO FOOD DEBRIS/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLBASES BEHIND PREP TABLES/SHELVES & HEAVY EQUIPMENT IN KITCHEN/STORAGE AREAS MUST BE FREE OF DEBRIS/DIRT/CLUTTER. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ANY BASEBOARD TILES PULLING AWAY FROM THE WALLS AT POT WASH AREA MUST BE SEALED-TO PREVENT PEST HARBORAGE. The walls and ceilings shall be in good repair and easily cleaned.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL MILK/SODA CRATES USED FOR ELEVATION OF FOOD/SUPPLIES MUST BE REMOVED & REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. 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.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING COOKING EQUIPEMENT IN NEED OF CLEANING TO REMOVE GREASE AND DEBRIS BUILD UP: FRYERS, STOVES, INTERIOR OF REACH IN COOLERS, SODA MACHINES, COFFEE MACHINES AND SHELVES IN WALK IN COOLER. MUST CLEAN AND MAINTAIN.

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 THROUGHOUT DISH ROOM IN NEED OF CLEANING TO REMOVE BUILD-UP AND GROUT NEED IN VARIOUS AREAS. MUST CLEAN AND CORRECT.

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 IN PREP AREAS IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS, WALL AT DISH AREA IN POOR REPAIR. MUST REPAIR CORNER DAMAGE. CEILING IN CAFE K IN NEED OF CLEANING TO REMOVE DUST BUILD-UP. 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. FAN GAURD IN WALK IN COOLER IN NEED OF CLEANING TO REMOVE DUST BUILD UP. VENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN.