HOTEL CHICAGO

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: SOME PREP AREA BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER TO LABEL PREP AREA BULK CONTAINERS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAIN BAORDS. MUST CLEAN AND MAINTAIN LOWER SIDE OF DRAIN BOARDS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED BOXES ON WALK IN FREEZER FLOOR. MUST ELEVATE ALL ITEMS 6" OFF FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD BUILD UP/DIRT BUILD UP ON WALL BEHIND DISHMACHINE. MUST CLEAN WALL AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PREP AREAS EXPOSED HANDWASH BOWLS FAUCETS LEAKING ALSO COOKLINE EXPOSED HANDWASH BOWL HOT WATER HANDLE STRIPPED. MUST REPAIR AND MAINTAIN SINKS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE INTERIOR OF THE MICROWAVE IN THE EMPLOYEE'S LUNCH ROOM ST LEVEL AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPLACE STAINED CEILING PANELS INSIDE THE EMPLOYEE'S WOMEN'S WASHROOM IN THE ST LEVEL AND MAINTAIN. MUST SEAL THE GAP AROUND THE CONDUIT AND PIPES IN THE DISH WASHING AREA 4TH FLOOR AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VENTILATION NOT WORKING INSIDE BOTH EMPLOYEE'S WASHROOM IN ST LEVEL. MUST REPAIR.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTRUCTED TO INVERT ALL MULTI SERVICE UTENSILS DURING STORAGE ON SHELVES AT ALL TIMES TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN, REPLACE OR REPAINT WITH NON TOXIC FOOD GRADE PAINT SHELVES INSIDE COOLER (2 DOOR).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN UPPER COMPARTMENT OF ICE MACHINE AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARD WITH DEEP, DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: EVIDENCE OF MILDEW ON CAULKING AT DISHMACHINE AREA-MUST REPLACE. The walls and ceilings shall be in good repair and easily cleaned.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR PAPER TOWELS WERE AVAILABLE AT THE EXPOSED HANDSINK NEXT TO THE DISHMACHINE IN THE ROOM SERVICE AREA OR AT THE BAR HANDSINKS. MUST PROVIDE HANDSOAP AND PAPER TOWELS AT ALL HANDSINKS. CRITICAL VIOLATION 7-38-030.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED FROM CONTAMINATION INSIDE OF THE ICE MACHINE AT THE 1ST FLOOR BAR AND ROOM SERVICE AREA. OBSERVED BLACK MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION BY CDPH. MUST TURN OFF AND EMPTY ICE FROM THE MACHINE AND HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WAS PRESENT DURING THE INSPECTION. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: 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. In Room Dining area dishmachine not sanitizing while in use, 0 ppm chlorine,low temperature dishmachine. Instructed manager low temperature dishmachine must be sanitizing at 100 ppm chlorine. Critical violation, citation issued. Ticket #H000057365 10. 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.