METROPOLITAN CLUB.

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

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.

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

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

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 ABOVE STATED SINK. THE IS ANOTHER HAND SINK BY THE COOKING LINE WITH BOTH HOT AND COLD RUNNING WATER. CRITICAL CITATION ISSUED.

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.

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

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

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.

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.

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

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

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

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

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

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

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

(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 UNTIL UNIT IS FIXED. INSTRUCTED TO MAINTAIN & MONITOR THE CHLORINE SANITIZER AT 50-100-PPM. (UNIT TAGGED.)

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

CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED.

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

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 MAIN KITCHEN.

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

SEE REPORT DATED 07/19/11

SEE REPORT DATED 07/19/11

SEE REPORT DATED ON 07/19/11

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 HELD INSIDE. INSTRUCTED TO REPAIR AND MAINTAIN COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. COOLER TAGGED BY CDPH.

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 POTENTIALLY HAZARDOUS FOODS HELD COLD MUST BE 40 F OR BELOW. ALL THE ABOVE FOODS VOLUNTARILY DISCARDED AT THIS TIME. WEIGHT OF FOOD DISCARDED- 100 LBS, VALUED AT $426.00

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. OBSERVED OVER 20 LIVE SMALL FLIES ON WALLS/CEILING TILES AROUND DISHMACHINE. MUST ELIMINATE PEST ACTIVITY BY DATE OF REINSPECTION (07/26/11).

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.

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 SHELVES AND REPLACE UNCLEAN TUBES.

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 CLEAN AND DRY THROUGHOUT.

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.

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.

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, #36-replace cracked light shield at 67th floor dishroom, still exist at this visit. These violations were noted on 5/26/09 report #157470.

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.

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 guards of walk-in coolers, due to dust or food debris.

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 spills /food debris.

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. Dusty bathroom vents at employee restrooms must be kept clean.