HOTEL CHICAGO

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT/ DIARRHEA CLEANUP PROCEDURE SITE, INSTRUCTED TO OBTAIN.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: BULK FOOD CONTAINER( FLOUR ) NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: USING PAPER CUPS AS A FOOD SCOOP FOR BULK FOOD, INSTRUCTED TO USE PROPER SCOOPS.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: SELF SERVICE FOOD LINE AT EMPLOYEES CAFETERIA WITH SHORT SNEEZE GUARD, INSTRUCTED TO INSTALL AN AFFECTIVE FOOD SHIELD.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES AT THE MAXWELL BREAKFAST BUFFET. NOTED CUT MELON AT 50 DEGREES F; YOGURT, 55 DEGREES F; CHEESE, 65 DEGREES F; OPERATOR VOLUNTARILY DISCARDED 5 LBS OF PRODUCT WORTH $50. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE, PREP, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED OPEN CONTAINERS OF FOOD (OATMEAL TOPPINGS, CHEESE FOR EGGS, CUT FRUIT, PASTRIES) AT THE MAXWELL LOUNGE NOT PROTECTED FROM POTENTIAL CONTAMINATION. INSTRUCTED THAT ALL FOODS MUST BE PROTECTED AT ALL TIMES DURING STORAGE, PREP DISPLAY AND SERVICE. INSTRUCTED TO PROVIDE SNEEZE GUARDS FOR THESE ITEMS. SERIOUS VIOLATION: 7-38-005(A)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND SLIGHT GRIMME BUILD-UP AT THE INTERIOR PANEL OF THE ICE MACHINE LOCATED ACROSS FROM THE WALK-IN COOLER ON THE 4TH FLOOR.MUST CLEAN, SANITIZE AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND DIRTY CEILING ABOVE THE HAND WASHING SINK NEXT TO THE GRILL STATION.FOUND EXHAUST HOOD CEILING VENTS AT THE COOKING LINEGRIMMY WITH GREASE ACCUMUALTION.MUST CLEAN, SANITIZE AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND A LEAKING HOT WATER FAUCET HANDLE BASE AND THE MIDDLE FAUCET AT THE 3-COMP SINK .MUST REPAIR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: BAR GLASS MACHINE NOT MAINTAINED, 0 PPM CHLORINE. MUST WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS AT 3-COMPARTMENT SINK OR AT 4TH FLOOR DISH MACHINE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN GLASS MACHINE, MUST SANITIZE AT 100 PPM CHLORINE. CRITICAL VIOLATION 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FOOD BUILD UP ON FLOOR ALONG WALLS AT BAR. INSTRUCTED MANAGER TO CLEAN FLOOR AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED STANDING WATER INSIDE BAR GUN HOLDERS. MUST CLEAN AND SANITIZE BAR GUN HOLDERS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD STAINED CEILING TILES ABOVE REAR PREP AREA. MUST REPLACE/CLEAN ALL FOOD STAINED CEILING TILES AT REAR PREP.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INTERIOR OF BAR REACH IN COOLERS THERMOMETERS MISSING/BROKEN. MUST PROVIDE WORKING THERMOMETERS FOR BAR COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTED WIRE RACK SHELVINGS OF THE 2 DOOR EACH IN COOLER IN THE PREP AREA LOBBY. MUST REMOVE RUST OR REPLACE. RAW WOOD OF THE DRY GOOD SHELVINGS IN THE LOBBY. MUST SEAL THE WOOD OR PAINT .

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FAN GUARD ONE OUT OF TWO FAN GUARD OF THE TWO DOOR REACH IN COOLER IN THE ROOM SERVICE,WITH DUST BUILD UP. MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR THE VENTILATION IN BOTH CUSTOMER'S WASHROOM IN THE LOBBY. VENTILATION NOT WORKING.

FOOD HANDLER REQUIREMENTS MET - Comments: NO FOOD HANDLER'S CERTIFICATE ON SITE. MUST PROVIDE NEXT ROUTINE INSPECTION.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, FISH,BEEF, SOUPS ETC). INSTRUCTED TO ALWAYS HAVE A FOOD MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED TO LABEL ALL BULK FOOD ITEMS AT THE KITCHEN PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN SHELVING RACKS AT THE MAIN KITCHEN WITH RUST AND DIRT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN SHELVES UNDERNEATH PREP TABLE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BEHIND THE STOVE. MUST ALSO CLEAN AND MAINTAIN ALL FLOOR DRAINS AT THE FIRST FLOOR BY THE DISH WASHING AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO SEAL ALL HOLES AND OPENING ON WALLS BASE ESPECIALLY AT THE REAR HALLWAY/DRY STORAGE OF FIRST FLOOR.

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 KITCHEN AND STORAGE ROOMS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING UTENSILS DURING STORAGE AT ALL TIMES TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED HOLES AND OPENINGS,STAINS AND DIRT ACCUMULATION ON CEILING ESPECIALLY AT THE DISH WASHING ROOM OF MAIN KITCHEN. INSTRUCTED TO SEAL HOLES, CLEAN AND MAINTAIN CEILING WALLS.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NOTED NO HOT AND COLD RUNNING WATER AT THE EXPOSED HAND WASH SINK BY UTENSILS STORAGE RACK OF KITCHEN PREP AREA (MISSING KNOBS)(4TH FLOOR).ALSO NOTED NO HOT OR COLD RUNNING WATER AT THE EXPOSED HAND WASH SINK OF BAR DISH WASHING ROOM (1FLOOR). INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER ON ALL EXPOSED HAND WASH SINKS AT ALL TIMES. INSTRUCTED TO USE OTHER HAND WASH SINKS WITH HOT AND COLD RUNNING WATER.PREMISES HAS OTHER HANS SINKS WITH HOT AND COLD WATER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NOTED NO HAND SOAP AND NO PAPER TOWELS AT THE EXPOSED HAND WASH SINK THROUGHOUT BAR PREP AREA ON FIRST FLOOR. INSTRUCTED TO ALWAYS HAVE SOAP AND PAPER TOWELS AT EXPOSED SINKS AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

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 KITCHEN AND STORAGE ROOMS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING UTENSILS DURING STORAGE AT ALL TIMES TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVES WITH DIRT AND PEELING PAINT INSIDE WALK IN COOLER (4 FLOOR). INSTRUCTED TO DETAIL CLEAN, REPLACE OR REPAINT WITH A NON TOXIC FOOD GRADE PAINT AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED HOLES AND OPENINGS,STAINS AND DIRT ACCUMULATION ON CEILING ESPECIALLY AT THE DISH WASHING ROOM OF MAIN KITCHEN. INSTRUCTED TO SEAL HOLES, CLEAN AND MAINTAIN CEILING WALLS.