Mccormick Place

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT ALL MULTI USE ITEMS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE MILK CRATES BEING USED TO STORE ITEMS, REPLACE WITH ADEQUATE SHELVES AND OR RACKS. DEFROST SMALL FREEZER INSIDE LINEN ROOM TO REMOVE ICE BUILDUP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN FAN COVERS IN WALK-IN COOLERS TO REMOVE DUST BUILDUP, CLEAN SPILLS AT VENTILATION HOOD IN KITCHEN, INTERIOR/EXTERIOR OF HOT HOLDING UNITS, UNDER, AROUND GRILL/FRYERS AND EQUIPMENT TO REMOVE GREASE BUILD-UP, CLEAN VENTS AND TOILET SEATS IN WOMEN...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN AND SANITIZE FLOORS IN WALK-IN COOLER/FREEZER IN WAREHOUSE AND MAIN KITCHEN. CLEAN FLOOR DRAINS THROUGHOUT MAIN KITCHEN AND M...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. CLEAN LOWER WALLS UNDER ALL SINKS, BEHIND COOKING EQUIPMENT IN MAIN KITCHEN AND BAKERY AREA, REMOVE BLACK BUILDUP AT WALLS UNDER WASHBOWLS IN TOILET ROOMS, CLEAN WALLS AT PREP ARE...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE LIGHT BULBS IN SPICE ROOM, BAKERY PREP AREA, WALK-IN COOLER/WALK-IN FREEZER AT BAKERY AREA, WALK-IN FREEZER IN WAREHOUSE AREA. REATTACH LIGHT SHIELDS AS NEEDED IN MAIN KITCHEN AND STORAGE ROOMS. CLEAN LIGHT SHIELDS IN TOILET ROOMS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAK AT FAUCET CONNECTION AT ONE COMPARTMENT SINK AT MIDDLE FOOD PREP AREA ACROSS FROM SPICE ROOM, REPAIR LEAK AT PIPING UNDER HAND WASH SINK IN REAR BAKERY PREP AREA, AND INCREASE HOT WATER PRESSURE AT HAND WASH SINK AT REAR PREP AREA WITH CO...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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. MUST BETTER ORGANIZE OVERSTOCK AND STORE AT LEAS...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND EVIDENCE OF INSECTS AND RODENTS ON SITE. FOUND APPROXIMATELY 85 MICE DROPPINGS SCATTERED IN CUP STORAGE,DRY STORAGE AND BEVERAGE AND LIQUOR STORAGE ROOMS ALONG WALLS,UNDER SHELVES,UNDER PALLETS AND ALONG GROUT LINES. ALSO NOTED 10 LIVE SMALL FL...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST INVERT ALL MULTI USE ITEMS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE MILK CRATES BEING USED TO STORE ITEMS, REPLACE WITH ADEQUATE SHELVES AND OR RACKS. DEFROST SMALL FREEZER INSIDE LINEN ROOM TO REMOVE ICE BUILDUP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN FAN COVERS IN WALK-IN COOLERS TO REMOVE DUST BUILDUP, CLEAN SPILLS AT VENTILATION HOOD IN KITCHEN, INTERIOR/EXTERIOR OF HOT HOLDING UNITS, UNDER, AROUND GRILL/FRYERS AND EQUIPMENT TO REMOVE GREASE BUILD-UP, CLEAN VENTS AND TOILET SEATS IN WOMEN...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN AND SANITIZE FLOORS IN WALK-IN COOLER/FREEZER IN WAREHOUSE AND MAIN KITCHEN. CLEAN FLOOR DRAINS THROUGHOUT MAIN KITCHEN AND MAINTAIN SAME. REMOVE STANDING WATER AROUND 4-COMPARTMENT SINK,UNDER DISH MACHINE AND IN MOP SINK CLOSET.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN LOWER WALLS UNDER ALL SINKS, BEHIND COOKING EQUIPMENT IN MAIN KITCHEN AND BAKERY AREA, REMOVE BLACK BUILDUP AT WALLS UNDER WASHBOWLS IN TOILET ROOMS, CLEAN WALLS AT PREP AREAS, REMOVE STAINS FROM CEILING IN LOCKER ROOMS/TOILET ROOMS AND WIPE DO...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE LIGHT BULBS IN SPICE ROOM, BAKERY PREP AREA, WALK-IN COOLER/WALK-IN FREEZER AT BAKERY AREA, WALK-IN FREEZER IN WAREHOUSE AREA. REATTACH LIGHT SHIELDS AS NEEDED IN MAIN KITCHEN AND STORAGE ROOMS. CLEAN LIGHT SHIELDS IN TOILET ROOMS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAK AT FAUCET CONNECTION AT ONE COMPARTMENT SINK AT MIDDLE FOOD PREP AREA ACROSS FROM SPICE ROOM, REPAIR LEAK AT PIPING UNDER HAND WASH SINK IN REAR BAKERY PREP AREA, AND INCREASE HOT WATER PRESSURE AT HAND WASH SINK AT REAR PREP AREA WITH CO...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST BETTER ORGANIZE OVERSTOCK AND STORE AT LEAST 6 INCHES AWAY FROM WALLS TO PREVENT INSSECT AND RODENT HARBORAGE.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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. FO...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MUST INVERT ALL MULTI USE ITEMS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE MILK CRATES BEING USED TO STORE ITEMS, REPLACE WITH ADEQUATE SHELVES AND OR RACKS. DEFROST SMALL FREEZER INSIDE LINEN ROOM TO REMOVE ICE BUILDUP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN FAN COVERS IN WALK-IN COOLERS TO REMOVE DUST BUILDUP, CLEAN SPILLS AT VENTILATION HOOD IN KITCHEN, INTERIOR/EXTERIOR OF HOT HOLDING UNITS, UNDER, AROUND GRILL/FRYERS AND EQUIPMENT TO REMOVE GREASE BUILD-UP, CLEAN VENTS AND TOILET SEATS IN WOMEN...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN AND SANITIZE FLOORS IN WALK-IN COOLER/FREEZER IN WAREHOUSE AND MAIN KITCHEN. CLEAN FLOOR DRAINS THROUGHOUT MAIN KITCHEN AND...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. CLEAN LOWER WALLS UNDER ALL SINKS, BEHIND COOKING EQUIPMENT IN MAIN KITCHEN AND BAKERY AREA, REMOVE BLACK BUILDUP AT WALLS UNDER WASHBOWLS IN TOILET ROOMS, CLEAN WALLS AT PREP ARE...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE LIGHT BULBS IN SPICE ROOM, BAKERY PREP AREA, WALK-IN COOLER/WALK-IN FREEZER AT BAKERY AREA, WALK-IN FREEZER IN WAREHOUSE AREA. REATTACH LIGHT SHIELDS AS NEEDED IN MAIN KITCHEN AND STORAGE ROOMS. CLEAN LIGHT SHIELDS IN TOILET ROOMS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAK AT FAUCET CONNECTION AT ONE COMPARTMENT SINK AT MIDDLE FOOD PREP AREA ACROSS FROM SPICE ROOM, REPAIR LEAK AT PIPING UNDER HAND WASH SINK IN REAR BAKERY PREP AREA, AND INCREASE HOT WATER PRESSURE AT HAND WASH SINK AT REAR PREP AREA WITH CO...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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. MUST BETTER ORGANIZE OVERSTOCK AND STORE AT LEAST...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

PAINT RUSTY RACKS IN MAIN KITCHEN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN FAN COVERS IN WALK-IN COOLERS/FREEZERS, CURTAINS AT INTERIOR DOORS OF WALK-IN COOLER IN MAIN KITCHEN, INTERIOR/EXTERIOR OF HOT HOLDING UNITS, EXTERIOR OF GRILL/STOVES, UNDER, AROUND GRILL/FRYERS AND EQUIPMENT TO REMOVE GREASE BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN AND SANITIZE FLOORS IN WALK-IN COOLER/FREEZER IN WAREHOUSE AND MAIN KITCHEN. CLEAN FLOOR DRAINS THROUGHOUT MAIN KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. CLEAN LOWER WALLS UNDER SINKS AND BEHIND COOKING EQUIPMENT IN MAIN KITCHEN, AND REMOVE BLACK BUILDUP AT WALL AROUND 4 COMPARTMENT SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAK AT FAUCET AT ONE COMPARTMENT SINK IN PREP AREA ACROSS FROM BAKERY/SPICE ROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. SEAL HOLES IN WALLBASE WHERE NOTED IN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND MAINTAIN FLOOR DRAIN BY COFFEE UNIT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND OR REPLACE STAINED CEILING TILES IN PREP AREA. REPAIR CRACKED BASEBOARDS WHERE NEEDED ALONG WALLBASE. SEAL HOLE IN WALL BEHIND ROLLING CART.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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. Shielding to protect against broken glass falling into food shall be prov...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND 23 READY TO EAT SALADS, 15 SMALL CARTONS OF MILK, 6 YOGURTS, AND 6 DELI MEAT SANDWICHES IN DISPLAY COOLER CASES AT IMPROPER TEMPERATURES RANGING FROM 49.0-50.1F. NO TIME/TEMPERATURE LOGS PROVIDED. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES A...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN AND/OR PAINT ALL WALLS IN STORE ROOM.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

REMOVE MILK CRATES AND PROVIDE SHELVES/RACKS TO STORE ITEMS. REPAIR GAUGES AT HIGH TEMPERATURE DISH MACHINE IN DISH WASHING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN AND SANITIZE REACH-IN COOLER NEXT TO HAND SINK AT FINE PRINT PREP AREA AND UNDER, AROUND DISH MACHINE IN DISH WASHING AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN DIRTY FLOOR DRAINS AT FINE PRINT BAR AREA AND UNDER THREE COMPARTMENT SINK IN DISH MACHINE ROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. CLEAN CEILING AT FINE PRINT PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAK AT PIPING UNDER THREE COMPARTMENT SINK AT FINE PRINT BAR.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: READY TO EAT DICED TURKEY AT 46.7F, PASTA SAL...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

FOUND 30 FRUIT FLIES IN DISHMACHINE AREA, 50 FRUIT FLIES THROUGHOUT REAR CORRIDOR, 5 HOUSE FLIES IN REAR STORAGE WHERE EQUIPMENT IS STORED AT WAREHOUSE AREA, 20 FRUIT FLIES IN MULTI-USE UTENSILS/PLATES/UTILITY SINK ROOM, 20 FRUIT FLIES AT 4 COMPARTME...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

PAINT RUSTY RACKS IN MAIN KITCHEN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN FAN COVERS IN WALK-IN COOLERS/FREEZERS, CURTAINS AT INTERIOR DOORS OF WALK-IN COOLER IN MAIN KITCHEN, INTERIOR/EXTERIOR OF HOT HOLDING UNITS, EXTERIOR OF GRILL/STOVES, UNDER, AROUND GRILL/FRYERS AND EQUIPMENT TO REMOVE GREASE BUILD-UP.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN AND SANITIZE FLOORS IN WALK-IN COOLER/FREEZER IN WAREHOUSE AND MAIN KITCHEN. CLEAN FLOOR DRAINS THROUGHOUT MAIN KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS AND REMOVE COB WEBS AT SODA STORAGE ROOM IN WAREHOUSE AREA, REPLACE BROKEN WALL TILE IN DISHMACHINE ROOM, CLEAN CEILING VENTS ABOVE SINKS IN MAIN KITCHEN TO REMOVE DUST...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REATTACH LIGHT SHIELDS IN DISH MACHINE AREA AND ABOVE RACKS IN MAIN KITCHEN ACROSS FROM 4 COMPARTMENT SINK. PROVIDE LIGHT SHIELD FOR LIGHT FIXTURE AT 4 COMPARTMENT SINK IN MAIN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR LEAKS AT FAUCET AT HAND WASHING SINK, AT PIPING UNDER ONE COMPARTMENT SINKS, AND UNDER 4 COMPARTMENT SINK IN MAIN KITCHEN, PROVIDE COLD RUNNING WATER AT TWO OF THREE FAUCETS AT 4 COMPARTMENT SINK IN MAIN KITCHEN.