Metropolitan Club

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED REFRIGERATION UNIT AT AN AMBIENT AIR TEMPERATURE OF 60F, DURING INSPECTION SAID UNIT HAD POTENTIALLY HAZARDOUS FOODS (CHICKEN, SLICED TOMATOES) INSIDE. INSTRUCTED TO MAINTAIN A COLD HOLDING TEMPERATURE OF 40F OR BELOW AT ALL TIMES. BY THE EN...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS (CHICKEN, SLICED TOMATOES) AT IMPROPER TEMPERATURES; 7LBS OF SLICED TOMATOES AT 47.7F-48.8F, AND 3 LBS OF CHICKEN AT 47.2F. INSTRUCTED TO ALWAYS KEEP COLD FOODS AT 40F OR BELOW AT ALL TIMES. MANAGER DISCARDED AND ...

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

OBSERVED RUSTY SHELVES ON THE RACKS LOCATED ABOVE THE 3 COMPARTMENT SINK AND IN THE WALK IN COOLER. OBSERVED RUST ON THE BOTTOM OF THE PREP TABLES. INSTRUCTED TO REMOVE RUST OR REPLACE AND MAINTAIN.

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

OBSERVED SODA GUN HOLDERS WITH A BROWNISH SUBSTANVE. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED FLOORS UNDER THE COOKING EQUIPMENT IN NEED OF CLEANING UNDER ALL OF THE COOKING EQUIPMENT AND INSIDE OF WALK IN COOLER. INSTRUCTED TO CLEAN ALONG THE WALLS AND IN ALL CORNERS AND MAINTAIN.

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

OBSERVED PEELING PAINT ON THE CEILING OF THE WALK IN COOLER AND ON THE WALL LOCATED UNDER THE 3 COMPARTMENT SINK. OBSERVED CRACKED CEILING TILE IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE PEELING PAINT AND REPAIR CEILING TILE AND MAINTAIN. OBSERVED A...

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

FLOORS NEED RE-GROUTING IN THE FOLLOWING AREAS:OAK BAR ON 66TH FL,BOTH HIGH TEMP DISH MACHINES ON 66TH,67TH FL,3-COMP SINK AREAS ON BOTH FLOORS, DOUGH MIXER STATION AREA 0N 67TH FL, UNDER THE PREP TABLE IN THE PANTRY PREP AREA, 1-COMP SINK BY COOKING...

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

OBSERVED WALL BY COOLER IN BEVERAGE STATION HAS PEELING PAINT/DAMAGE. ALSO WINDOW SEALS NOT CLEAN WHERE DRY STORAGE IS KEPT IN MAIN KITCHEN AT WINDOWS.MUST CLEAN DEBRIS AND MAINTAIN. ALSO FAN GUARDS AND CEILING NOT CLEAN OF DEBRIS IN BASEMENT WALK ...

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

LIGHTS NOT SHIELDED AT BAR WHERE FOOD IS SERVED ON 67TH FL. ALSO ABOVE HIGH TEMP DISH MACHINE 67TH FL.MUST INSTALL. ALSO LIGHT NOT SHIELDED IN BASEMENT DRY STORAGE.MUST INSTALL.

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

LEFT FAUCET AT 3- COMP SINK VERY LEAKY AT BACK FLOW DEVICE ON 66TH FL DISH AREA ACCROSS FROM DISH MACHINE AREA. MUST REPAIR. ALSO HOT WATER HANDLE ON 2-COMP SINK IN PANTRY IN POOR REPAIR.MUST REPAIR.

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

OBSERVED CLUTTER OF STORED LAMPS ON FLOOR OF KITCHEN ON 66TH FL UNDER STAIRWAY,ALSO RACKS OF STORED UNCOVERED UNUSED DISHWARE,BOWLS,ETC STORED INSIDE ELECTRICAL CLOSET,AND FLOOR OF CLOSET NEXT TO 67TH FL DISHROOM..INSTRUCTED TO REMOVE DISHES OUT OF ...

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

FLOORS NEED RE-GROUTING IN THE FOLLOWING AREAS:OAK BAR ON 66TH FL,BOTH HIGH TEMP DISH MACHINES ON 66TH,67TH FL,3-COMP SINK AREAS ON BOTH FLOORS, DOUGH MIXER STATION AREA 0N 67TH FL,.MUST REPAIR THRU-OUT ALL THESE AREAS.

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

LIGHTS NOT SHIELDED AT BAR WHERE FOOD IS SERVED ON 67TH FL. ALSO ABOVE HIGH TEMP DISH MACHINE 67TH FL.MUST INSTALL

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

LEFT FAUCET AT 3- COMP SINK VERY LEAKY AT BACK FLOW DEVICE ON 66TH FL DISH AREA ACCROSS FROM DISH MACHINE AREA. MUST REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER INSIDE PANTRY COOK STATION COOLERS.MUST INSTALL

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

: FLOORS NEED RE-GROUTING IN THE FOLLOWING AREAS:OAK BAR ON 66TH FL,BOTH HIGH TEMP DISH MACHINES ON 66TH,67TH FL,3-COMP SINK AREAS ON BOTH FLOORS, DOUGH MIXER STATION AREA 0N 67TH FL,.MUST REPAIR THRU-OUT ALL THESE AREAS.

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

LIGHTS NOT SHIELDED AT BAR WHERE FOOD IS SERVED ON 67TH FL. ALSO ABOVE HIGH TEMP DISH MACHINE 67TH FL.MUST INSTALL

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

: LEFT FAUCET AT 3- COMP SINK VERY LEAKY AT BACK FLOW DEVICE ON 66TH FL DISH AREA ACCROSS FROM DISH MACHINE AREA. MUST REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER INSIDE PANTRY COOK STATION COOLERS.MUST INSTALL

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED LOW TEMPERATURE DISH MACHINE USED BEING USED AT TIME OF INSPECTION (AT 67TH FL GRILL STATION BAR),SANITIZING AT IMPROPER CONCENTRATION OF CHLORINE OF 0PPM.DISHMACHINE MUST SANITIZE AT LEAST 50PPM OF CHLORINE.INSTRUCTED NOT TO USE DISH MACHIN...

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

FLOORS NEED RE-GROUTING IN THE FOLLOWING AREAS:OAK BAR ON 66TH FL,BOTH HIGH TEMP DISH MACHINES ON 66TH,67TH FL,3-COMP SINK AREAS ON BOTH FLOORS, DOUGH MIXER STATION AREA 0N 67TH FL,.MUST REPAIR THRU-OUT ALL THESE AREAS.

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

FILTERS NOT CLEAN UNDER HOOD IN 66TH FL KITCHEN,AT CEILING NOT CLEAN IN 67TH KITCHEN ABOVE COFFEE STATION.MUST CLEAN/MAINTAIN.ALSO PEELING PAINT ON WALLS IN BEVERAGE STATION BY COOLER ON 66TH FL KITCHEN.MUST REPAIR.OBSERVED ENTIRE ATTACH WALL HEATING...

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

LIGHTS NOT SHIELDED AT BAR WHERE FOOD IS SERVED ON 67TH FL. ALSO ABOVE HIGH TEMP DISH MACHINE 67TH FL.MUST INSTALL

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

LEFT FAUCET AT 3- COMP SINK VERY LEAKY AT BACK FLOW DEVICE ON 66TH FL DISH AREA ACCROSS FROM DISH MACHINE AREA. MUST REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MISSING THERMOMETER INSIDE PANTRY COOK STATION COOLERS.MUST INSTALL.

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

MUST REMOVE EXCESSIVE DUST ACCUMULATION AT ALL CEILING VENTS THROUGHOUT THE KITCHEN, RESTAURANT AND PREP AREA

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

MUST INCREASE THE HOT AND COLD WATER PRESSURE AT THE FRONT BAR DUMP SINK, REPAIR LEAKS AT ALL 1-COMP AND 2-COMP SINKS AT THE FAUCET BASE HANDLES AND HANDLES.

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

MUST INSTALL A HAND WASHING SINK AT THE BAR LOCATED ON THE 66TH FLOOR.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL STAFF ON PREMISES WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENT FOR ALL STAFF INCLUDING BARTENDERS, WAITSTAFF, AND ALL FOOD PREP STAFF

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

DURING INSPECTION FOUND THE EXPOSED HAND SINK BY THE 3-COMP SINK WITHOUT COLD WATER AND A BROKE FLOOR PEDAL. ALL HAND SINKS ON PREMISES MUST HAVE HOT AND COLD RUNNING WATER AND BE IN OPERATING CONDITION AT ALL TIMES. PREMISES GIVEN 48 HOURS TO REPAIR...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

DURING INSPECTION AT THE BUFFET DISPLAY AREA FOUND VARIOUS SALADS AND DESSERTS NOT PROPERLY COVERED DURING DISPLAY. MUST PROVIDE SNEEZE GUARDS AT ABOVE STATED AREAS AT ALL TIMES. SERIOUS CITATION.

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

MUST PROVIDE ADEQUATE SNEEZE GUARDS FOR THE HOT FOODS HOLDING AREA AND FRUIT AREA AT THE BUFFET LINE.

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

MUST REMOVE EXCESSIVE DUST ACCUMULATION AT ALL CEILING VENTS THROUGHOUT THE KITCHEN, RESTAURANT AND PREP AREA.

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

MUST INCREASE THE HOT AND COLD WATER PRESSURE AT THE FRONT BAR DUMP SINK, REPAIR LEAKS AT ALL 1-COMP AND 2-COMP SINKS AT THE FAUCET BASE HANDLES AND HANDLES.

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE ALL STAFF ON PREMISES WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATE AT ALL TIMES. MUST PROVIDE ABOVE STATED DOCUMENT FOR ALL STAFF INCLUDING BARTENDERS, WAITSTAFF, AND ALL FOOD PREP STAFF.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO SOAP, SANITARY HAND DRYING DEVICE OR PAPER TOWELS AT EXPOSED HAND WASH SINKS BEHIND MAIN BAR. MUST PROVIDE. CRITICAL VIOLATION 7-38-030.

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

CLEAN VENT AT CEILING IN WOMENS STAFF RESTROOM OF DUST BUILD-UP. CLEAN FAN GUARDS IN WALK-IN PRODUCE COOLER.

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

REPLACE MISSING TILES AT BASEBOARD IN WOMENS STAFF RESTROOM. CLEAN FLOOR UNDER LOCKERS IN BASEMENT WALK-IN COOLER AREA.

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

MISSING CEILING PANELS AT BASEMENT CEILING IN FRONT OF BASEMENT WALK-IN COOLER. MUST PROVIDE.

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

MUST CLEAN INTERIOR WALLS OF WALK IN COOLERS TO REMOVE DEBRIS.

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

MUST CLEAN FILTERS ABOVE STOVE TO REMOVE DUST ON THE 66th FLOOR KITCHEN.

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

CEILING TILES ABOVE THE LEFT SIDE OF THE DISHMACHINE HAVE EVIDENCE OF RUST & WATER STAINS (FROM STEAM) OR MILDEW, MUST ADDRESS/REPLACE TILES.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

(7-38-030) OBSERVED A RACK FULL OF GLASSES INSIDE THE LOW-TEMPERATURE DISHMACHINE AT THE BAR, THAT WAS DISPENSING 0-PPM SANITIZER (CHLORINE CONTAINER), AT THIS VISIT. INSTRUCTED TO USE THE HIGH-TEMP. DISHMACHINE OR 3-COMP. SINK IN MAIN KITCHEN UNTI...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK FOOD CONTAINERS MUST BE LABELED; ALL FOODS STORED IN COOLERS MUST BE DATED ALSO.

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

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.

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

CEILING TILES ABOVE THE LEFT SIDE OF THE DISHMACHINE SHOW EVIDENCE OF RUST, WATER STAINS (FROM STEAM) OR MILDEW, MUST ADDRESS/REPLACE TILES.

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

FOLLOWING PLUMBING ISSUES MUST BE ADDERESSED: LEAKS AT THE HOT WATER FAUCET KNOBS OF THE 3-COMP. SINK & HANDSINK IN THE 66TH FLOOR KITCHEN, THE COLD WATER LINE BELOW THE HANDSINK (SAME FLOOR), & UNDER THE RIGHT SIDE OF A 2-COMP. SINK AT 67TH FLOOR MA...

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

MILK CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING.

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

SEE REPORT DATED 07/19/11

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

SEE REPORT DATED 07/19/11

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

SEE REPORT DATED ON 07/19/11

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. LOWER LEVEL WALK IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 47.4 F. WITH HAM, LOBSTER, CHEESE HE...

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. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.5 F AND 47.9- EGGS, PANCOTTA, HAM, CHICKEN BASE, LOBSTER, CREAM CHEESE. INSTRUCTED MANAGER ALL ...

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. OB...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. 67TH FLOOR PREP COOLERS DOOR RUBBER GASKETS RIPPED AT PANTRY AREA. MUST REPLACE/REPAIR ANY DAMAGED COOLER GASKETS.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD DEBRIS ON SHELVES IN PREP AREA AND UNCLEAN PLASTIC TUBES IN ICE MACHINES. MUST CLEAN ALL UNCLEAN SHELV...

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. FLOOR TILES GROUT IN DAMAGED BY DISHMACHINE AND POT WASH 3-COMPARTMENT SINK. MUST REPAIR/REGROUT ALL DAMAGED FLOOR TILES AND KEEP FLOOR C...

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. SOME CEILING TILES STAINED/DUST BUILD UP ABOVE PREP AREAS. MUST REPLACE OR CLEAN ALL UNCLEAN CEILING TILES.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Rusty storage shelves must be re-sealed; broken hinges on cabinets by handsink at prep area across the bar must be fixed...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. Minor violation #32-to provide adequate sneezeguards at buffet table in main dining room...

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Rusty storage shelves must be re-sealed. Must fix broken hinges on cabinets by handsink at prep area across the bar.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Following need cleaning: interior panel of ice machine at 66th floor, floors of coolers at bar & buffet areas, some fan...

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. Floors around corners & along wallbases of dishmachine in 66th floor, under shelvings at coffee station in buffet area need cleaning, due to...

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...