EMBASSY SUITES

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE PREP COOLER IN THE BREAKFAST KITCHEN. SUCH AS HAM AT 47.5F, SAUSAGE AT 44.5F, EGGS AT 47.3F, PANCAKE BATTER AT 47.8F. COOLER TEMPERATURE AT 40.F CITATION ISSUED CRITICAL 7-38-005(A). MANAGER DENATURED THE SAID PRODUCTS WORTH $32.00 AND TOTAL 15 LBS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE THE ALUMINUM FOIL BEING USED AS A SHELVE LINER IN SOME SHELVE IN THE KITCHEN. BROKEN AND MISSING KNOB IN ALL CABINET IN THE BREAKFAST KITCHEN. MUST REPAIR AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULB ON THE HOOD IN THE KITCHEN. MUST REPLACE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WASH CLOTH FOR WIPING THE TABLES,COOLER,CHOPPING BOARD, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET - Comments: MUST ENROLL ONLINE TO GET A FOOD HANDLER CERTIFICATE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE PREP AREAS AND DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED THORN RUBBER GASKET INSIDE SERVICE COOLER BY THE KITCHEN AND BROKEN KNOB AT DOOR OF SERVICE COOLER AT THE BREAKFAST BUFFET.INSTRUCTED TO REPAIR AND MAINTAIN. ALSO NOTED NO COLD RUNNING WATER AT ONE OF TWO FAUCETS AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF SERVICE COOLER AT THE BREAKFAST BUFFET PREP AREA TO BE IMPROPER AT 47.3F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER AND PREP AREA AT THE BUFFET SERVICE AREA TO BE IMPROPER:- EGGS 54.4F,SLICED TOMATOES 49.5F, HAM 49.0F, MILK 45.7F,CHEESE 50.4F,EGG WHITE 45F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 57 LBS OF PRODUCTS WORTH $86.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 50 FLYING INSECTS ON WALLS, EQUIPMENT,SHELVES,BOXES AND CEILINGS AT THE PREP AREAS AND DRY STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED MULTI USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE PREP AREAS AND DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED THORN RUBBER GASKET INSIDE SERVICE COOLER BY THE KITCHEN AND BROKEN KNOB AT DOOR OF SERVICE COOLER AT THE BREAKFAST BUFFET.INSTRUCTED TO REPAIR AND MAINTAIN. ALSO NOTED NO COLD RUNNING WATER AT ONE OF TWO FAUCETS AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN MEAT SLICER AT THE KITCHEN PREP AREA AND INSIDE COOLERS AT THE BREAKFAST BUFFET AREA.MUST ALSO CLEAN AND SANITIZE INNER COMPARTMENT OF ICE MACHINE BY THE BUFFET PREP AREA WITH SLIGHT DISCOLORATION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS ESPECIALLY AT THE BREAK FAST BUFFET AREA.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMP DISH MACHINE WITH FINAL RINSE TEMPERATURE AT 143F, MACHINE IS BEING USED DURING INSPECTION, INSTRUCTED MGR TO PROVIDE PROPER FINAL RINSE TEMPERATURE. MACHINE IS TAGGED NOT ALLOWED TO USE. MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOVAL INSPECTION WHEN REPAIRED.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: INADEQUATE FOOD PROTECTION, FOUND SEVERAL TRAYS OF READY-TO-EAT FOOD ITEMS DISPLAYED FOR SELF SERVICE WITHOUT ANY SNEEZE GUARD PROTECTION, INSTRUCTED TO PROVIDE PROPER SNEEZE GUARD PROTECTION FOR ALL SELF SERVICED OPEN FOOD ITEMS. MGR REMOVED ALL TRAYS AT THIS TIME.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD AND SANITATION MGR ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CHIPPED WALL BEHIND MEAT SLICER AND CLEAN UTENSIL RACK. INSTRUCTED TO INSTALL A DURABLE SMOOTH SURFACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: ADDITIONAL HAND SINK MUST BE INSTALLED FOR THE MEAT SLICER AREA OR MOVE SLICER TO KITCHEN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INADEQUATE SNEEZE GUARD AT SELF-SERVICE OMLET STATION. INSTRUCTED TO HAVE ALL OPEN FOOD CONTAINERS UNDER PROPER PRTOTECTION FROM CUSTOMERS CONTAMINATION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSULATION AROUND WALK-IN COOLER PIPES WITH HEAVY BUILD UP OF MOLD LIKE SUBSTANCE, INSTRUCTED MGR TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: WATER IS POOLING AT KITCHEN'S FLOOR, INSTRUCTED MGR TO MINIMIZE STANDING WATER AND KEEP DRY AS POSSIBLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MINOR LEAK NOTED UNDER 3-COMP SINK, INSTRUCTED TO REPAIR.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. INSTRUCTED MGR TO HAVE ALL WITH PROPER HAIR RESTRAINTS.

ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA - Comments: OBSERVED CONSTRUCTION WORKERS GOING IN AND OUT OF THE KITCHEN, INSTRUCTED MGR NOT TO ALLOW, ONLY KITCHEN STAFF ARE ALLOWED IN KITCHEN

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE SNEEZEGUARDS AT THE SERVING LINE MUST EXTEND TO THE MIDDLE, TO COVER THE ENTIRE SERVING LINE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: WALK-IN COOLER FLOORS ARE UNEVEN & BUCKLING-UP, INSTRUCTED TO FIX, TO MAKE SMOOTH & EASILY CLEANABLE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: (7-38-005A) FOUND A 4-DOOR PREP REACH-IN COOLER AT FRONT OF THE HOUSE, WITH AN INTERNAL AIR TEMPERATURE OF 51.7F (UNIT TAGGED). INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 40F OR BELOW. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: (7-38-005A) FOUND THE FOLLOWING FOOD INSIDE THE ABOVE-MENTIONED PREP COOLER: DICED HAM=4 POUNDS AT 52.3F: PANCAKE MIX-128 OUNCES AT 53.8F: WAFFLE MIX=128 OUNCES AT 51.9F. (TOTAL COST=$28.50) INSTRUCTED TO PROPERLY DISPOSE OF SAID PRODUCTS & MONITOR COLD FOODS, KEEPING THEM AT 40F OR BELOW. All cold food shall be stored at a temperature of 40F or less.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: HEAVY ICE BUILD-UP ON THE CONDENSER OF THE 4-DOOR PREP REACH-IN COOLER MUST BE REMOVED & MAINTAINED. THE SNEEZEGUARDS AT FRONT SERVING LINE MUST EXTEND IN THE MIDDLE, TO COVER THE ENTIRE PREP LINE. GASKETS OF COOLER DOORS AT FRONT & REAR PREP AREAS MUST BE FIXED (MIS-ALLIGNED. 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: CABINETS UNDER COFFEE STATION, AREA BEHIND NOZZLE OF ICE CHUTE (SODA MACHINE), BOTTOM OF STEAMTABLE (FRONT LINE) & CAN OPENER, MUST BE KEPT CLEAN & FREE OF FOOD STAINS. 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: WALK-IN COOLER FLOORS ARE UNEVEN & BUCKLING-UP, INSTRUCTED TO FIX TO MAKE SMOOTH & EASILY CLEANABLE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKING FAUCET AT HANDSINK (FRONT PREP STATION) MUST BE FIXED. 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.

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. DETAIL CLEAN THE INTERIOR OF THE OVENS IN MAIN PREP AREA.

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. REPAINT THE WALLS IN THE AREA BEHIND THE BREAKFAST BAR AREA. SEAL ALL OPENINGS IN THE WALLS AND GROUT BETWEEN BASEBOARD TILES IN THE PREP AREAS AND PROVIDE BASEBOARD TILES WHERE MISSING.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: 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 LIVE FRUIT FLIES IN THE DISHWASH, PREP AND COFFEE SERVICE AREAS. APPROXIMATELY 20 LIVE FRUIT FLIES WERE OBSERVED ON THE CEILINGS AND EQUIPMENT IN THE DISHWASH, PREP AND COFFEE SERVICE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED 3 GARBAGE CONTAINERS MARKED "EMBASSY SUITES 600 N. STATE" WITH OVERFLOWING GARBAGE ABOVE THE TOP OF THE CONTAINERS SO THAT THE LIDS CANNOT BE CLOSED. ALSO OBSERVED LITTER ON THE GROUND ALONG THE WALL BEHIND THE ENCLOSED DUMPSTER UNIT. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THIS AREA AND MAINTAIN ADEQUATE GARBAGE PICKUP SO THAT WASTE DOES NOT OVERFLOW ABOVE THE CONTAINERS. SERIOUS VIOLATION 7-38-020.

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. DETAIL CLEAN THE FOLLOWING: CABINETS IN THE BREAKFAST BAR AREA, PREP TABLES IN THE MAIN PREP AREA, TOP OF STOVES IN MAIN PREP AREA, INTERIOR OF THE OVENS IN MAIN PREP AREA.

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. DETAIL CLEAN THE FLOOR IN THE DRY STORAGE AREA BEHIND THE BREAKFAST BAR, FLOOR UNDERNEATH THE BAR AREA.

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. REPAINT THE WALLS IN THE AREA BEHIND THE BREAKFAST BAR AREA. DETAIL CLEAN THE WALL AROUND THE STEAMER AND OVENS IN THE MAIN PREP AREA. REPAIR THE CEILING DRYWALL OPENINGS ABOVE THE COOLERS IN THE DRY STORAGE AREA BEHIND THE BREAKFAST BAR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE THE MISSING LIGHT SHIELD IN THE MAIN PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Observed one cookline prep reach in cooler door rubber gasket in poor repair. Must repair and maintain.

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. Must clean all unclean shelves throughout breakfast prep area.

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. Observed food debris on walls behind and around oven. Must clean and maintain all unclean walls.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Observed one cracked ceiling light cover at main prep above prep table. Must replace cover.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. 3-compartment sink hot water handle and faucet leaking at base(left side faucet). Must repair and maintain.