INTERCONTINENTAL HOTEL

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN/SANITIZE INTERIOR BOTTOM OF REFRIGERATION UNITS OF SPILLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR BEHIND FRONT SERVICE COUNTER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE 3 COMPARTMENT SINK LEFT BASIN PLUMBING LEAKING IN THE KITCHEN BEHIND THE STARBUCKS KITCHEN ON THE 1ST FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK FOOD CONTAINERS IN DRY STORAGE MUST BE LABELED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: WALL MOUNTED FRY SLICER WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL STORED ITEMS IN DRY FOODS AND IN WALK-IN RECEIVING FREEZER MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MISSING CEILING TILES IN STARBUCKS REAR MOP SINK AREA. MUST REPLACE. MOLDY WALL CAULKING AT CAFETERIA DISH MACHINE. MUST REPLACE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: WIPING CLOTHS MUST BE STORED IN THEIR BUCKETS CONTAINING SANITIZING SOLUTION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 4 DOOR PREP COOLER IN THE EMPLOYEE CAFETERIA AT 50.0F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESES AND CUT FRUIT. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED EGGS AT 57.0F, BLUE CHEESE AT 45.3F, COOKED CORN AT 45.3F, CUT FRUIT AT 46.5F, CHEESE AT 46.4F, HAM AT 45.8F. MANAGEMENT VOLUNTARILY DISCARDED 45# OF FOOD WORTH $116. CRITICAL VIOLATION 7-38-005A.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED THE HIGH TEMPERATURE DISHMACHINE WITH AN IMPROPER FINAL RINSE TEMPERATURE. THE TEMPERATURE GAUGE FOR THE HIGH TEMPERATURE DISHMACHINE READ 174F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE TEMPERATURE ABOVE 180F. MACHINE WAS REPAIRED AND IS NOW MAINTAINING A FINAL RINSE TEMPERATURE OF 194F. CRITICAL VIOLATION 7-38-030.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES IN THE BANQUET KITCHEN PREP AREAS. APPROXIMATELY 25 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THE PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST MAINTAIN THE FLOORS DRY BEHIND EQUIPMENT IN THE PREP AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAK BELOW THE LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK.

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 REMOVE DELI SLICER FROM THE TOP OF BAR TABLE OR PROVIDE A SURROUND SNEEZE GAURD. MUST REPLACE CRACKED ICE MAKER INERIOR SURFACES. MUST REMOVE ALL RUSTY UTESILS. ONLY RUST FREE UTENSILS CAN BE USED.

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. FLOOR UNDER BLASTER STEP TRAPPING WASTE WATER. INSTRUCTED TO REPAIR AND SEAL EDGES.

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. CRACKS AND CREVICEDS NOTED ON WALL BEHIND LARGE DISH MACHINE. INSTRUCTED TO SEAL.

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. LEAK UNDER 3 COMP SINK. INSTRUCTED TO REPAIR.

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 RE-CAULK AROUND SPLASH GUARD OF SINKS AT STARBUCKS AREA; REPLACE SOME COLORED CUTTING BOARDS IN MAIN KITCHEN.

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. MUST REPLACE BROKEN/MISSING FLOOR TILES AROUND DRAINS AT STEAM KETTLES, INSIDE WALK-IN COOLER IN BASEMENT RECEIVING 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. MISSING WALL TILES BY STEAM JACKETED KETTLE & AT DISHROOM MUST BE REPLACED; DUSTY COMPRESSORS/FAN GUARDS OF COOLERS MUST BE CLEANED; MISSING CEILING TILES IN STORAGE ROOMS MUST BE PROVIDED; ANY SCRAPES ON WALL BY DISHROOM & STORAGE ROOMS MUST BE RE-SEALED.

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. LEAK AT ELBOW PIPE OF HANDSINK AT STARBUCKS SECTION MUST BE FIXED.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ANY UNNECESSARY ARTICLES IN STORAGE ROOM AT RECEIVING AREA & ELEVATE ALL STOCK OFF THE FLOOR; MUST CLEAN FLOOR INSIDE LIQUOR WALK-IN COOLER IN BASEMENT.

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. NEW CUTTING BOARDS NEED AT MAIN KITCHEN. MUST REPLACE 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. All utensils shall be thoroughly cleaned and sanitized after each usage. COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN 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 IN NEED OF CLEANIUNG TO REMOVE BUILD-UP UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN 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. Use dustless cleaning methods. WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL BUILD UP, FOOD SPLATTERS. AIR VENTS IN NEED OF CLEANING TO REMOVE DUST. MUST CLEAN AND MAINTAIN.

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. LIGHT SHEILD IN MAIN KITCHEN DAMAGED. MUST REPLACE.

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. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. WALK-IN FREEZERS WITH ICE BUILD UP AT DRAIN/FANS MUST BE CORRECTED AND REMOVED.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ANY UNNECESSARY ARTICLES OR EQUIPMENT MUST BE REMOVED.