THE FOUR SEASONS HOTEL CHICAGO

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 4-DOOR REACH-IN REFRIGERATOR UNABLE TO MAIN PROPER TEMPERATURE OF 40F OR LESS AT TIME OF INSPECTION: REFRIGERATION UNIT WAS 48.8F BY MY THERMOMETER AT TIME OF INSPECTION. INSTRUCTED TO HAVE UNIT SERVICED TO MAINTAIN A TEMPERATURE OF 40F OR LESS AT ALL TIMES. UNIT WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. CRITICAL VIOLATION 7-38-005A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES INSIDE THE 4-DOOR REACH-IN REFRIGERATOR: 2 CONTAINERS OF PORK AT 51.1F, SLICED ASPARAGUS AT 49.9F, 5 CONTAINERS OF CHEESE AT 49.8F, ARTICHOKE HEARTS AT 50.7F, AND VARIOUS SAUCES AT 49.0-51.1F. MANAGER VOLUNTARILY DISCARDED 20# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE RIPPED GASKETS AT THE 4-DOOR REACH-IN RERIGERATOR THAT WAS TAGGED TO PROVIDE A TIGHT FITTING SEAL TO MAINTAIN PROPER TEMPERATURE INSIDE OF THE UNIT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN AND MAINTAIN THE ICE CREAM FREEZER GASKETS AND INTERIOR SURFACE TO REMOVE PINK AND BLACK MOLD-LIKE SUBSTANCE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE CAN OPENER AND INTERIOR MICROWAVE TO REMOVE FOOD DEBRIS BUILDUP AT THE EMPLOYEE CAFETERIA AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO SWEEP FLOORS IN THE ROOM SERVICE PREP AREA TO REMOVE DEBRIS AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INCREASE WATER PRESSURE AT THE EXPOSED HAND SINK IN THE PASTRY KITCHEN AND MAINTAIN. REMOVE PLASTIC WRAP FROM THE FAUCET HEAD AT THE 3-COMPARTMENT SINK IN THE PASTRY KITCHEN AND REPAIR THE GASKET TO REPAIR LEAKING FAUCET.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE COVERS FOR THE CONSUMABLE ICE BINS IN THE BAR AREA. PROVIDE A COVER FOR THE ELECTRICAL OUTLET UNDER THE PRE-RINSE SINK AT THE DISH MACHINE IN THE BANQUET AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED THE REACH IN COOLER AT 52 DEGREES F. MUST REPAIR OR ADJUST REFRIGERATION UNIT SO IT MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 1LB OF COOKED GNOCCHI AT 50.1 DEGREES F, 3LBS OF COOKED FISH AT AT 51.2 DEGREES F, 8LBS OF CHICKEN AT 49 DEGREES F, 5LBS OF PORK STOCK AT 50.1 DEGREES F, 4LBS OF WHIP CREAM AT 54 DEGREES F, 2LBS OF CHEESE AT 47 DEGREES F, 1LB OF COOKED SQUASH AT 50 DEGREES F, 3LBS OF PORK JUS AT 52.7 DEGREES,1LB OF CREAM SAUCE AT 49 DEGREES F AND 4LBS OF RAW EGGS AT 59-80 DEGREES. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: NOTED FOOD ITEMS BEING STORED THAT WERE VACUUM PACKAGED ON SITE.(DUCK SAUSAGE,PANCETTA,ETC) NOTED A VACUUM PACKAGING MACHINE ON SITE WITHOUT CDPH APPROVAL AVAILABLE. MUST PROVIDE THE PROPER CDPH APPROVAL. SERIOUS CITATION ISSUED 7-38-005A

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE COVERS FOR THE CONSUMABLE ICE BINS IN THE BAR AREA. PROVIDE A COVER FOR THE ELECTRICAL OUTLET UNDER THE PRE-RINSE SINK AT THE DISH MACHINE IN THE BANQUET AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN COOKING EQUIPMENT AND PREP TABLES IN PREP AREAS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS IN PREP AREAS AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPLACE ALL STAINED CEILING TILES IN THE HALLWAY OUTSIDE OF THE BANQUET PREP AREA. MUST DETAIL CLEAN THE CARPETING IN THE REAR STORAGE HALLWAY OUTSIDE OF THE BANQUET PREP AREA. MUST REMOVE PEELING PAINT IN THE CHINA STORAGE ROOM IN THE MAIN KITCHEN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELD IN THE CHINA STORAGE ROOM IN THE MAIN KITCHEN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED A LEAK AT THE BASE OF THE HAND SINK NEAR THE ENTRANCE TO THE MAIN KITCHEN. MUST REPAIR. ALSO NOTED A LEAK AT THE LEFT FAUCET AND LEAKY PIPES UNDER THE 3 COMPARTMENT SINK IN THE BANQUET PREP AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROVIDE A SANITARY CONTAINER TO STORE ICE DISPENSING UTENSILS IN THE BAR AREA.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED FOOD (SHRIMP AND HAM) AT IMPROPER TEMPERATURES (46.8F-52.1F) STORED ON THE PREP LINE AND INSIDE OF A PREP COOLER. MANAGER VOLUNTARILY DISCARDED 5LBS OF FOOD VALUED AT $20. INSTRUCTED TO KEEP COLD FOODS AT 40.0F OR LESS. CRITICAL VIOLATION 7-38-005(A)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED INSIDE THE DOOR OF FRYERS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN INSIDE DOOR OF FRYERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOOR CORNERS IN DRY STORAGE WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALLS OF DISH STORAGE WITH EXCESSIVE CHIPPED PAINT. INSTRUCTED TO REPAIR AND MAINTAIN WALLS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING VENTS IN PREP AREA WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED DISH STORAGE ROOM WITH A BROKEN LIGHT SHIELD. INSTRUCTED TO REPAIR AND MAINTAIN LIGHT SHIELDS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BLOWN LIGHT BULB IN DAIRY WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE FOLLOWING LEAKS: COLD KNOB AT EXPOSED HAND SINK ON THE PANTRY LINE, MAIN KITCHEN 3 COMPARTMENT BOTH FAUCET BASES, MAIN KITCHEN 3 COMPARTMENT PLUMBING UNDER THE WASH BASIN, FAUCET BASE OF 1 COMPARTMENT SINK IN THE GARDE MANGER AND BANQUEST 3 COMPARTMENT PLUMBING UNDER THE WASH BASIN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND HIGH TEMPERATURE DISHMACHINE NOT SANITIZING PROPERLY. FINAL RINSE AT 160F. TAGGED DISHMACHINE. FINAL RINSE MUST BE AT 180F MINIMUM. CRITICAL VIOLATION. CITATION ISSUED. 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND CUTTING BOARDS IN POOR REPAIR THROUGOUT KITCHENS/PREPARATION AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND LEAKY DISHMACHINE AT 8TH FLOOR BANQUET KITCHEN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. INADEQUATE FOOD PROTECTION, FOUND A 5 GALLON VEAL STOCK CONTAINER IN WALK-IN COOLER AT 50.3F AT CENTER. CONTAINER PLACED IN WALK-IN COOLER A DAY BEFORE, INSTRUCTED MGR TO COOL DOWN HOT FOODS IN 6 HOURS OR LESS. ITEM DISCARDED VALUED AT $20.0

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. MUST USE PROPER MULTI-USE CONTAINERS FOR FOOD STORAGE THAT CAN BE EASILY WASHED AND SANITIZED.

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. SHELVES FOR CLEAN UTENSILS STORAGE NOT CLEAN, BROKEN INSULATION AROUND PIPES IN WALK-IN COOLER. INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN.

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. FLOORS NOT CLEAN UNDER PREP TABELS AND CORNERS. INSTRUCTED TO CLEANA AND MAINTAIN.

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. DAMAGE SECTION AT WALL UNDER DINK, MUST REPAIR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. METAL STEM THERMOMETR MUST BE PROVIDE TO FOOD HANDLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SPLASH GUARDS NEEDED AT THE BAR SINK & AT HANDSINK IN THE PASTRY AREA. ALL CUTTING BOARDS 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR PANEL OF ICE MACHINE NEED CLEANING; EXTERIOR OF ICE MACHINE & DISHMACHINES NEED DE-LIMING. 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: FLOOR TILES AROUND THE 7TH FLOOR COOKING AREAS MUST BE RE-GROUTED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WATER STAINED CEILING TILES MUST BE REPLACED. ANY MISSING BASEBOARD TILE IN A STORAGE ROOM MUST BE REPLACED. (WEST OF DISHMACHINE-7TH FLOOR). The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: FAUCET LEAKS (WASHERS) AT MOST HANDSINKS & PREP SINKS, PIPES AT BOTTOM OF 3-COMP. SINK IN 2-DISHROOMS, UNDER PREP SINKS. A HOOK FOR THE SPRAYER FAUCETS AT 2-COOFEE STATIONS MUST PROVIDED FOR-SO THAT THE SPRAYER DOES NOT SIT ON THE SINK. WATER LINE LEAKING UNDR DISHMACHINE AT 7TH FLOOR MUST BE FIXED ALSO. 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. vENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE DUST/GREASE BUILD-UP. ANSEL SYSTEM IN NEED OF CLEANING AS WELL.