Chicago Hilton & Towers

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

BULK-FOOD CONTAINERS NOT LABELED IN PASTIRES KITCHEN, INSTRUCTED TO LABEL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

STANDING WATER UNDER LARGE COFFEE MAKERS IN, FOOD DEBRIS UNDER ICE MACHINES. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

PEELING PAINT NOTED ON CEILING ABOVE MAIN DISH WASHING MACHINE, INSTRUCTED TO REMOVE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

INADEQUATE LIGHTING IN SEVERAL WALK-IN COOLERS, INSTRUCTED TO PROVIDE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

ADDITIONAL HANDS WASH SINK MUST BE INSTALLED IN MAIN DISH WASHING AREA BY THE CLEAN DISHES SIDE FOR PROPER HANDS WASHING.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CEILING VENTS AT VEGETABLE PERP ROOM, WITH HEAVY DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

STANDING WATER AT FLOOR NEXT TO ICE MAKERS, INSTRUCTED TO KEEP DRY AS POSSIBLE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MAIN DISH WASHER ROOM FLOOR TILES MISSING GROUT TRAPPING FOOD DEBRIS AND WASTE WATER, INSTRUCTED TO GROUT AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

PEELING PAINT NOTED BEHIND REAR PREP AREA WALLS AND ON CEILING OF POT WASHING AREA. INSTRUCTED TO REMOVE.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED THE HIGH TEMPERATURE DISH MACHINE ON THE 2ND FLOOR IN THE POT WASHING AREA SANITIZING AT 165.0F BUT NOT IN USE. INSTRUCTED TO PROVIDE AND MAINTAIN FINAL RINSE TEMPERATURE AT 180.0F FOR SANITIZING. NO CITATION GIVEN. EQUIPMENT TAGGED AND HELD...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

OBSERVED THE FOLLOWING PLUMBING LEAKING: FAUCET BASE OF THE POT WASHING ROOM 3 COMPARTMENT SINK, RIGHT FAUCET BASE OF THE 3 COMPARTMENT SINK OF THE SAUCIER ROOM AND THE FAUCET BASE OF THE 3 COMPARTMENT SINK OF THE VEGETABLE ROOM. INSTRUCTED TO REPAIR...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

ALL TABLES IN COFFEE SERVICE AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD AND FOOD SPILLS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS AT MAIN DISH MACHINE AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL WATER AND FOOD BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS IN BAKERY AREA IN NEED OF CLEANING IN AREA OF HAND SINK TO REMOVE ALL SPLATTER. MUST CLEAN AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

GROUT NEEDED AT FLOOR TILES IN POT WASHER AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALL IN BAKERY SHOP IN NEED OF SEALING AT OVEN AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES. PEELING PAINT IN NEED OF SCRAPING. DAMAGED WALL AREA IN COFFEE AREA IN NEED OF CORRECTING.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

LIGHT SHIELDS NEEDED IN BAKERY SHOP, AND PASTRY SHOP. MUST REPLACE AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN AND MAINTAIN THE CAN OPENER IN THE PASTRY PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS AND FLOORS IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN AND MAINTAIN THE CEILING TILES AND VENTS IN THE PASTRY PREP AREA AND IN THE MAIN KITCHEN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE ALL WASH CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE IN THHE MAIN PREP AREA.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOUND FLOORS NOT CLEAN BY DISHWASHING AREAS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED FOOD DEBRIS BUILD UP ON FLOOR UNDER 2-COMPARTMENT SINK BY DISHMACHINE. MUST CLEAN AND MAINTAIN FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS BY DISHMACHINES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS LOWER SIDE OF DISHMACHINE DRAIN BOARDS AND FOOD DEBRIS ON ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED DIRT/FOOD BUILD UP INSIDE FLOOR DRAINS IN PREP AREA AND STANDING WATER ON FLOOR AT COFFEE STATION. MUST CLEAN INTERIOR OF ALL UN...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD DEBRIS ON WALLS AT DISHMACHINE AREAS. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. LIGHT BULBS (X2) BURNED OUT INSIDE WALK IN COOLER AT INTERNATIONAL BAL...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Found shelving units not wiped down at dishwashing areas.(main pastry kitchen).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Found exterior of large mixer at small pastry kitchen not clean/dusty.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Found floors not clean at dishwashing areas(main pastry kitchen).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Found dish drying racks not clean at silver washing room.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Found floors not clean at dishwashing areas.