Hotel Chicago

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED THE LOW TEMPERATURE DISHMACHINE IN THE BAR AREA (NOT-IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" A...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DIRTY FLOOR WITH EXCESS LITTER STRAWS AND BROKEN GLASS DEBRIS ETC. UNDERNEATH THE DISHMACHINE AREA AT THE BAR AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO SINK AT THIRD FLOOR BAR IN LOBBY USED FOR OBTAINING WATER OR DISCARDING LIQUID WASTE. INSTRUCTED TO INSTALL A MINIMUM OF ONE SINK USED FOR OBTAINING WATER OR DISCARDING LIQUID WASTE AT THIRD FLOOR BAR IN LOBBY.

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

FOUND SLIGHT GRIME BUILD-UP AT THE INTERIOR PANEL OF THE ICE MACHINE LOCATED ACROSS FROM THE WALK-IN COOLER ON THE 4TH FLOOR.

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

FOUND DIRTY CEILING ABOVE THE HAND WASHING SINK NEXT TO THE GRILLS STATION.MUST CLEAN AND SANITIZE. FOUND EXHAUST HOOD CEILING VENTS AT THE COOKING LINE GRIMMY WITH GREASE ACCUMULATION. M UST CLEAN, SANITIZE AND MAINTAIN.

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

FOUND A LEAKING HOT WATER FAUCET HANDLE BASE AND THE MIDDLE FAUCET AT THE 3-COMP SINK. MUST REPAIR AND MAINTAIN.

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

OBSERVED GREASE/FOOD BUILD UP ON FLOOR UNDER COOKING EQUIPMENT. MUST CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT AND MAINTAIN.

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

OBSERVED DUST/FOOD DEBRIS ON WALLS CEILING TILES AT DISHWASH AND PREP AREA. MUST CLEAN WALLS AND CEILING TILES.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

METAL ICE SCOOP CRACKED BY HANDLE. MUST REPLACE DAMAGED ICE SCOOP.

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

SOME PREP AREA BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER TO LABEL PREP AREA BULK CONTAINERS.

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

OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAIN BAORDS. MUST CLEAN AND MAINTAIN LOWER SIDE OF DRAIN BOARDS.

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

OBSERVED BOXES ON WALK IN FREEZER FLOOR. MUST ELEVATE ALL ITEMS 6" OFF FLOOR.

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

OBSERVED FOOD BUILD UP/DIRT BUILD UP ON WALL BEHIND DISHMACHINE. MUST CLEAN WALL AND MAINTAIN.

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

PREP AREAS EXPOSED HANDWASH BOWLS FAUCETS LEAKING ALSO COOKLINE EXPOSED HANDWASH BOWL HOT WATER HANDLE STRIPPED. MUST REPAIR AND MAINTAIN SINKS.

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

MUST CLEAN THE INTERIOR OF THE MICROWAVE IN THE EMPLOYEE'S LUNCH ROOM ST LEVEL AND MAINTAIN.

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

MUST REPLACE STAINED CEILING PANELS INSIDE THE EMPLOYEE'S WOMEN'S WASHROOM IN THE ST LEVEL AND MAINTAIN. MUST SEAL THE GAP AROUND THE CONDUIT AND PIPES IN THE DISH WASHING AREA 4TH FLOOR AND MAINTAIN.

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

VENTILATION NOT WORKING INSIDE BOTH EMPLOYEE'S WASHROOM IN ST LEVEL. MUST REPAIR.

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

INSTRUCTED TO INVERT ALL MULTI SERVICE UTENSILS DURING STORAGE ON SHELVES AT ALL TIMES TO PREVENT DUST ACCUMULATION AND CONTAMINATION.

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

INSTRUCTED TO CLEAN, REPLACE OR REPAINT WITH NON TOXIC FOOD GRADE PAINT SHELVES INSIDE COOLER (2 DOOR).

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

INSTRUCTED TO CLEAN UPPER COMPARTMENT OF ICE MACHINE AND MAINTAIN.

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

CUTTING BOARD WITH DEEP, DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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

EVIDENCE OF MILDEW ON CAULKING AT DISHMACHINE AREA-MUST REPLACE. The walls and ceilings shall be in good repair and easily cleaned.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR PAPER TOWELS WERE AVAILABLE AT THE EXPOSED HANDSINK NEXT TO THE DISHMACHINE IN THE ROOM SERVICE AREA OR AT THE BAR HANDSINKS. MUST PROVIDE HANDSOAP AND ...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED FROM CONTAMINATION INSIDE OF THE ICE MACHINE AT THE 1ST FLOOR BAR AND ROOM SERVICE AREA. OBSERVED B...

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WAS PRESENT DURING THE INSPECTION. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST ...

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

Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...