Hampton Inn and Homewood Suites Chicagodowntown/ma

PROPER COLD HOLDING TEMPERATURES

3-501.16(A:2,&B)- OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS AT IMPROPER TEMPERATURE, AT SELF SERVICE BUFFET COLD STATION: 56.7F, 1LB, OF SOUR CREAM, $3.33 58.9F, 1LB OF CHOPPED TOMATOES, $3.33 58.4F, 1LB OF RED SALSA, $3.33 INF...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-306.11- OBSERVED FOOD NOT PROTECTED FROM CONTAMINATION. AT TIME OF INSPECTION OBSERVED THE FOLLOWING FOOD ITEMS STORED ON DISPLAY FOR PUBLIC CONSUMPTION, NOT PROTECTED OR COVERED; * 1 LARGE BOWL OF CHOPPED SALAD GREENS WITH CHOPPED TOMATOES * 1 LA...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-102.14 (A)- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012(A). NO CITATION ISSUED."

39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

4-904.13 (A) (A)- OBSERVED PLATES AND BOWLS UP RIGHT AND STORED ON COUNTER TOP AT SELF SERVICE CONTINENTAL COLD BREAKFAST BAR AT HOMEWOOD SUITES. INFORMED MANAGER THAT UTENSILS MUST BE STORED INVERTED TO PREVENT CONTAMINATION. MAINTAIN AT ALL TIMES.

47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NON-FOOD/FOOD CONTACT SURFACES CLEAN

4-601.11 (C) (C)- OBSERVED EXCESSIVE FOOD AND DEBRIS ON EXTERIOR SURFACE OF GREASE TRAP IN HOME WOOD DISH WASHING AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

ALLERGEN TRAINING AS REQUIRED

PA 100-0367- OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES. NO CITATION ISSUED.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOOD I.E. SAUSAGE, EGGS... ETC. INSTRUCTED STAFF, MUST HAVE AT LEAST ONE CERTIFIED FOOD MANAGER ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOOD AT ALL...

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

WEAK HOT WATER PRESSURE AT KITCHEN HAND SINK, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE. NO GREASE TRAP FOR 3-COMP SINK. INSTRUCTED TO INSTALL.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MOP BUCKET STORED TOO CLOSE TO FOOD TRAYS, INSTRUCTED TO KEEP AWAY.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOOD I.E. CHICKEN, RICE, PORK ETC. INSTRUCTED STAFF, MUST HAVE AT LEAST ONE CERTIFIED FOOD MANAGER ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOOD AT ...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE AN INTERNAL THERMOMETER FOR THE REACH-IN COOLER LOCATED IN THE BASEMENT AND MAINTAIN.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 10 LIVE SMALL FLIES IN THE PREP AREA, DISHWASHING AREA, AND IN THE REAR STORAGE AREA ACROSS FROM THE PANTRY. ALSO NOTED APPROXIMATELY 30 LIVE SMALL FLIES IN THE REAR STORAGE AREA ADJACENT TO TH...

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. ALSO, NO PROOF OF A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (POTATOES,EGGS,ETC) MUST PROVIDE. SERIOUS CITATION ISSUE...

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

DETAIL CLEAN THE INTERIOR TOP PANEL OF THE ICE MACHINES AS NEEDED. DETAIL CLEAN THE EXTERIOR OF REACH IN COOLERS AND FREEZERS.

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

DETAIL CLEAN THE FLOORS ALONG SIDE AND UNDERNEATH REACH IN COOLERS, SHELVING UNITS, AND COOKING EQUIPMENT IN THE PREP AREA. MUST REMOVE FOOD DEBRIS.

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

MUST INCREASE THE HOT WATER PRESSURE AT THE FIRST WASH BOWL FROM THE ENTRANCE IN THE MENS CUSTOMER WASHROOM ACROSS FROM THE PREP KITCHEN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MINIMIZE CLUTTER IN STORAGE AREAS. MUST STORE ALL ITEMS 6 INCHES OFF THE FLOOR.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER FOR THE FACILTY. PROVIDE A CITY OF CHICAGO CERTIFIED FOOD MANAGER WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED. SERIOUS VIOLATION. NO CITATION ISSUED.

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

OBSERVED VOIDS AT THE FLOOR WALL JUNCTURES AT THE STAIRS IN THE REAR OF THE PREP AREA AND THE WOMENS RESTROOM. INSTRUCTED TO REPAIR AND SEAL VOIDS AT THE FLOOR WALL JUNCTURES.

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

REPLACE THE TORN DOOR GASKET IN THE SMALL PREP COOLER ACROSS FROM THE COOK'S LINE.

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

REPAIR THE BROKEN AND BUCKLED FLOOR TILES UNDER THE PREP TABLE AND REGROUT THE FLOORS WHERE NEEDED. DETAIL CLEAN THE FLOOR DRAINS TO REDUCE PEST HARBORAGE CONDITIONS.

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

REPLACE ANY DAMAGED CEILING TILES. REPAIR THE DAMAGED DRYWALL IN THE DRY STORAGE ROOM.

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

OBSERVED LOW WATER PRESSURE AT THE RIGHT SIDE FAUCET OF THE 3 COMPARTMENT SINK. MUST PROVIDE ADEQUATE WATER PRESSURE TO THE FAUCET.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED LIVE FRUIT FLIES IN THE FOOD PREPARATION AREA AND EMPLOYEE CAFETERIA. APPROXIMATELY 60 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS AND CEILING TILES IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PES...

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

REPLACE THE TORN DOOR GASKET IN THE SMALL PREP COOLER ACROSS FROM THE COOK'S LINE.

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

DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT WITH FOOD DEBRIS AND GREASE, STORAGE SHELVES, PREP TABLES, EXPOSED HANDSINK, INTERIOR OF THE MICROWAVE.

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

DETAIL CLEAN THE FLOOR ALONG THE WALLS AND UNDER COOKING EQUIPMENT AND PREP TABLES. REPAIR THE BROKEN AND BUCKLED FLOOR TILES UNDER THE PREP TABLE AND REGROUT THE FLOORS WHERE NEEDED. DETAIL CLEAN THE FLOOR DRAINS TO REDUCE PEST HARBORAGE CONDITION...

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

DETAIL CLEAN THE WALLS AND CEILING TILES THROUGHOUT THE PREP AREA. REPLACE ANY DAMAGED CEILING TILES. REPAIR THE DAMAGED DRYWALL IN THE DRY STORAGE ROOM.

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

OBSERVED LOW WATER PRESSURE AT THE RIGHT SIDE FAUCET OF THE 3 COMPARTMENT SINK. MUST PROVIDE ADEQUATE WATER PRESSURE TO THE FAUCET.

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. MEAT SLICER NOT CLEAN, FOOD DEBRIS STUCK ON BACK OF BLADE AND HOUSING, INSTRUCTED TO CLEAN AND SANITIZE SLICER PROPER...

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. FLOOR NOT CLEAN ALONG WALL BASE AND CORNERS IN KITCHEN, INSTRUCTED TO CLEAN AND MAINTAIN.

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. EXPOSED INSULATION, DAMAGED DROP CEILING PANELS ABOVE COFFEE STATION. INSTRUCTED TO REPLACE.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. NO HANDS WASHING SIGNS, INSTRUCTED TO PROVIDE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. NO THERMOMETER IN PREP COOLER, INSTRUCTED TO PROVIDE.

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

ANY CARDBOARD LINER ON SHELVES MUST BE REMOVED, FOR AIR CIRCULATION. MUST EXTEND SNEEZEGUARDS TO ALL OPEN FOOD DISPLAYED FOR SERVICE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be ...

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

FOLLOWING NEED CLEANING: EXTERIOR SIDES OF COOKING EQUIPMENT& GFEASE TRAPS, COOLER SHELVES AT ROOM SERVICE & IN WALK-IN COOLER, INTERIOR OF FRYERS-DUE TO FOOD STAINS/DEBRIS/GREASE. All food and non-food contact surfaces of equipment and all food s...

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

FOLLOWING AREAS NEED DETAILED CLEANING: FLOORS ALONG WALLBASES IN MAIN KITCHEN, EMPLOYEE CAFETERIA, WALK-IN COOLERS, UNDER BAR SINKS, AROUND GREASE TRAPS-DUE TO FOOD DEBRIS/DIRT/CLUTTER. CRACKED CEMENT/BROKEN TILES AROUND DRAINS IN KITCHEN MUST BE R...

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

DUSTY FAN GUARDS/CONDENSER IN WALK-IN COOLER MUST BE CLEANED. INTERIOR OF HOOD ABOVE COOKING EQUIPMENT & ANY ATTACHMENTS TO IT MUST BE FREE OF GREASE BUILD-UP. GLASS WINDOWS & WINDOW SILLS AT KITCHEN MUST BE KEPT CLEAN ALSO. The walls and ceilings ...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ANY MILK CRATES USED FOR DRY/COLD STORAGE MUST BE REMOVED & REPLACED WITH REGULAR SHELVINGS FOR EASY CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the establishm...

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 STAINED CEILING TILES ABOVE DISHWASH AND PREP AREA. MUST REPLACE ALL STAINED CEILING TILES.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OB...

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. OBSEVED FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAINBOARDS/PREP AREA TABLES AND SLIGHT LIME BUILD UP INSIDE ICE ...

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. MUST CLEAN INTERIOR OF ALL UNCLEAN FLOOR DRAINS AND MAINTAIN.

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 STAINED CEILING TILES THROUGHOUT BACK PREP AREA AND MISSING CEILING TILES ABOVE COOLER #09. MUST REPLACE ALL STAINED CEILING TILES, PROVIDE CEILING TILES ABOVE COOLER #09 ...

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. OBSEVED BURNED OUT CEILING LIGHT BULBS ABOVE DISHMACHINE. MUST REPLACE...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. MUST PROVIDE THERMOMETER INSIDE 40TH FLOOR REACH IN C...