CHICAGO MARRIOTT DOWNTOWN.

In-use utensils kept in standing water at room temperature, instructed to keep utensils according to health code. i,e.

MISSING THERMOMETER IN PREP COOLERS, INSTRUCTED TO PROVIDE IN WARMEST PART OF COOLER.

ICE MAKER INTERIOR SURFACES NOT CLEAN INSIDE. DARK FILM BUILD UP NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS BEING HELD AT THE FOLLOWING IMPROPER TEMPERATURES: CREAM CHEESE AT 45.7F, MILK AT 44.9, AND PANCAKE BATTER AT 47.4. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 30 LBS OF FOOD VALUED AT APPROXIMATELY $100. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

OBSERVED NO WORKING THERMOMETER INSIDE WALK IN COOLER IN REAR PREP AREA. INSTRUCTED TO INSTALL AND MAINTAIN.

OBSERVED COOLERS THROUGHOUT PREP LINE WITH DIRTY GASKETS. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

3-301.11 (B) (B)- OBSERVED FOOD HANDLER PREPPING RAW AVOCADO, READY TO EAT FOOD, FOR AVOCADO PUREE AT BACK PREP AREA WITH BARE HAND CONTACT. INFORMED MANAGER THAT BARE HAND CONTACT WITH READY TO EAT FOOD IS NOT ALLOWED, USE BARRIERS SUCH AS TONGS, SINGLE USE GLOVES, TO PREVENT BARE HAND CONTACT. MANAGER CORRECTED VIOLATION DURING INSPECTION. MANAGER VOLUNTARILY DISCARDED AND DENATURED 5LBS, AT A VALUE OF $18.00. PRIORITY VIOLATION # 7-38-010 CITATION ISSUED.

6-301.14- OBSERVED NO HAND WASHING SIGNAGE AT HAND SINKS, LOCATED AT FRONT COUNTER AND COLD SIDE STATIONS. INSTRUCTED MANAGER TO PROVIDE SIGNAGE. MAINTAIN AT ALL TIMES.

3-501.16 (A) (2) (A)- OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS), AT IMPROPER TEMPERATURE, IN THE FOLLOWING AREAS: -WALK IN COOLER: 51.3F, 3LBS OF PORK SAUSAGE, AT VALUE OF $2.00 62.0F, 10LBS OF (POUCHED) LIQUID EGGS, AT A VALUE OF $8.00 60.0F, 5LBS, SHELLED EGGS, AT A VALUE OF $8.00 56.7F, 3LBS OF HARD BOILED EGGS, AT A VALUE OF $5.00 60.2, 2LBS OF FETA CHEESE, AT A VALUE OF $8.00 -4 DRAWER COOLER: 59.3F, 3.5LBS OFLAMB MEAT BALLS, AT A VALUE OF $ 12.00 49.8F, 1.50LBS OF COOKED PEAS, AT A VALUE OF $2.50 47.8F, 1.5LBS OF SAUTEED OINIS, AT A VALUE OF $0.45 47.6F, .25LBS OF SLICED CUCUMBERS, AT A VALUE OF $0.25 47.8F, 80Z OF PANADA CHEESE, AT A VALUE OF $8.00 48.9F, 3LBS OF MINT YOUGURT, AT A VALUE OF $2.00 47.8F, 2LBS CREAM FRESH CHEESE, 10OZ, AT A VALUE OF $2.00 49.8F, 7.5LBS OF HOUSE MADE BBQ, AT A VALUE OF $2.00 61.3F, 4LBS OF ITALIAN SAUSAGE, AT A VALUE OF $3.00 60.0F, 5LBS OF COOKED BUFFALO WINGS, AT A COST OF $7.00 60.0F, 5LBS OF BLANCHED POTATOE FIRES, AT A VALUE OF $0.70 54.3F, 3LBS OF CANTALOUPE FRUIT SALAD, AT A VALUE OF $1.20 MANAGER VOLUNTARILY DISCARDED AND DENATURED A TOTAL WEIGHT OF 55LBS AT A VALUE OF $70.00 INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR LESS FOR HOT FOODS. PRIORITY VIOLATION # 7-38-005 CITATION ISSUED.

4-301.11- OBSERVED 4 DRAWER TOP LOADING REACH IN COOLER UNIT AT IMPROPER TEMP OF 66.5F, HOLDING TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS (TCS). UNIT WAS TAGGED DURING INSPECTION. SITE INSTRUCTED NOT TO USE UNIT. INSTRUCTED SITE TO SERVICE UNIT AND ENSURE TEMPERATURE IS BELOW 41F. INSTRUCTED SITE TO CONTACT CDPH FOR TAG REMOVAL. PRIORITY VIOLATION #7-38-005 CITATION ISSUED.

MEAT SLICER NOT CLEANED PROPERLY, FOOD DEBRIS NOTED BEHIND BLADE, INSTRUCTED TO CLEAN AND MAINTAIN.

BOTTOM DRAWER COOLER NOT CLEAN, STANDING WATER AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

CONDENSATION NOTED UNDER INSULATION OF COOLING UNIT IN WALK-IN COOLER, INSTRUCTED TO REPAIR.

OBSERVED ICE ACCUMULATION IN THE ICE CREAM FREEZER. INSTRUCTED TO DEFROST AND MAINTAIN.

OBSERVED GARBAGE AND DEBRIS ON THE FLOOR UNDER THE METAL CART NEXT TO THE ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.

OBSERVED FOOD NOT PROTECTED DURING SERVICE AT THE BUFFET LINE. NOTED OPEN BOWLS OF OATMEAL AND OATMEAL TOPPINGS, BUTTER, PEANUT BUTTER AND JELLY STORED ON THE SELF SERVICE COUNTER. INSTRUCTED TO PROVIDE SNEEZE GUARDS TO PROTECT SELF SERVICE ITEMS AT ALL TIMES. SERIOUS CITATION ISSUED: 7-38-005(A)

OBSERVED ICE ACCUMULATION IN THE ICE CREAM FREEZER. INSTRUCTED TO DEFROST AND MAINTAIN.

OBSERVED GARBAGE AND DEBRIS ON THE FLOOR UNDER THE METAL CART NEXT TO THE ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.

NO HOT RUNNING WATER AT EXPOSED HAND WASH SINK IN COLD SIDE OF PREP AREA, ALSO OBSERVED EXPOSED HAND WASH SINK AT COFFEE/BEVERAGE AREA UNACCESSIBLE WITH 2 LARGE COFFEE DISPENSORS STATIONED IN FRONT OF IT. INSTRUCTED TO RESTORE HOT RUNNING WATER AND REMOVE OBSTRUCTION AT HAND WASH SINK. CRITICAL VIOLATION 7-38-030.

REPLACE/REPAIR GASKET AROUND RIGHT DOOR OF UPRIGHT 2-DOOR COOLER AT FRONT.

REPAIR STRIPPED/LOOSE HOT WATER KNOB AT EXPOSED HAND WASH SINK IN REAR DISH ROOM.

CLEAN INTERIOR BOTTOM OF DEEP FRYER OF GREASE BUILD-UP IN KITCHEN AREA.

CLEAN FLOOR UNDER DEEP FRYER OF GREASE BUILD-UP IN KITCHEN AREA. ALSO CLEAN FLOOR ALONG WALL BASE UNDER COUNTER AT REAR WHERE DISHES ARE STORED.

MISSING LIGHT PANEL AT CEILING IN DISH ROOM. MUST REPLACE.

OBSERVED WET MOPS STORED IN THE MOP BUCKET THROUGHOUT THE FRONT PREP AREA. INSTRUCTED TO STORE ALL WET MOPS HANGING OR INVERTED.

OBSERVED APPROXIMATELY 30 LBS OF SCRAMBLED EGGS AT IMPROPER TEMPERATURES BETWEEN 119 F AND 124.8 F. 2 QTS SAUSAGE GRAVY AT 104 F IN A HOT HOLDING UNIT SET ON LOW TEMPERATURE. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).

OBSERVED READY TO EAT FOODS INCLUDING : 2 QTS JAMS, 1 QT HONEY, 1 QT ASSORTED DRIED FRUITS AND NUTS AND 1 QT GRANOLA NOT PROTECTED FROM PUBLIC/CONTAMINATION. NO SNEEZE GUARDS OR COVERS. INSTRUCTED ALL FOODS MUST BE PROTECTED FROM THE PUBLIC/CONTAMINATION AT ALL TIMES. ALL FOODS DISCARDED SERIOUS CITATION ISSUED. 7-38-005(A)

BULK FOODS FOUND IN CONTAINERS WITHOUT LABELS. INSTRUCTED ALL BULK FOODS MUST BE PROPERLY LABELED.

STAINLESS STEEL MIXING BOWL FOUND REPAIRED WITH DUCT TAPE. BOWL DISCARDED DURING INSPECTION.

LEAK FOUND ON RIGHT NOZZLE AT 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR LEAK.

ICE MAKER INTERIOR SURFACES NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAN.

SODA DESPENSERS GUNS NOT CLEAN INSIDE, INSTRUCTED TO CLEAN AND MAINTAIN.

MISSING LIGHT SHIELD AT CEILING LIGHT FIXTURE, INSTRUCTED TO PROVIDE.

THE SNEEZEGUARDS AT COLD OR HOT BUFFET LINES MUST EXTEND TO COVER ALL OPEN FOOD FOR SELF-SERVICE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

INTERIOR PANEL OF ICE MACHINE, CABINETS UNDER SINKS AT COFFEE STATIONS MUST BE KETP CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS AROUND GREASE TRAP OF 3-COMP SINK & SOME HARD TO REACH DRAINS UNDER EQUIPMENT MUST BE KEPT CLEAN ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

LEAK ON BOTTOM PIPE OF DUMP SINK AT WAIT STAFF AREA-MUST FIX. 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.

UNNECESSARY ARTICLES INSIDE CABINETS BELOW SINKS MUST BE REMOVED & AREAS KEPT CLEAN. 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.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING. WORN DISCOLORED. MUST REPLACE AND MAINTAIN.

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 FOOD SPILLS. MUST CLEAN AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CEILING TILE MUST BE REPLACED WHERE MISSING.

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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. ALL LIGHTS IN FOOD PREP AREAS IN NEED OF SHEILDING. MUST INSTALL AND MAINTAIN.