Hyatt Center Cafe @ Niersbach

HANDS CLEAN & PROPERLY WASHED

IMPROPER HANDS WASHING, OBSERVED A FOOD HANDLER RINSING HIS HANDS IN PREP SINK AFTER HANDLING RAW BEEF WITH BARE HANDS. INSTRUCTED MANAGER TO HAVE FOOD HANDLERS WASH HANDS ACCORDING TO HEALTH CODE. PRIORITY VIOLATION 7-38-010

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND IMPROPER COLD TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS INSIDE COOLER. ( 10) PORTION CUPS OF HUMMUS AT 51.0F, ( 10)HALF PINT SIZE MILK AT 48.7F, 50.0F. FOODS REMOVED AND DISCARDED BY MANAGER-CDI. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW. C...

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

UPPER AREAS OF ICE MACHINE HAS SLIGHT BUILD-UP. INSTRUCTED TO CLEAN/MAINTAIN.

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

LEAKY PIPE UNDER 3- COMPARTMENT SINK AT DISH MACHINE AND LEAKY 1 COMPARTMENT SINK IN RED MANAGO PREP AREA. INSTRUCTED TO REPAIR.

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

OBSERVED INTERIOR OF ALL FRYERS WITH ACCUMULATED GREASE AND DUST DEBRIS LOCATED IN THE FRONT AND REAR FOOD PREP AREAS. INSTRUCTED TO CLEAN ALL FRYERS AND MAINTAIN.

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

OBSERVED FLOORS IN THE DRY STORAGE AREA WITH MINOR FOOD DEBRIS UNDER SHELVES. OBSERVED ACCUMULATED GREASE UNDER THE FRYERS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED MINOR ACCUMULATED DUST ON THE VENTS ABOVE THE COOKING EQUIPMENT LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED MINOR LEAK UNDER THE 3 COMPARTMENT SINK LOCATED IN THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

FOUND IMPROER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS.APPROX 30LBS OF COOKED RICE AT SUSHI PREP AREA AT IMPROPER TEMPERATURE OF 115.4F,AND 107.8F,( NO PROOF OF LABATORY TESTING OF RICE FOR THIS LOCATION POSTED OR AVAILABLE).ALSO IMPROPER TEMPERA...

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

OBSERVED FOOD HANDLER PREPARING SUSHI LEAVE FROM OUT OF PREP AREA ,RETURN BACK TO PREP AREA WITH A RED FOLDER,TOUCHING PAPERS,ETC. FOOD HANDLER GRAB AND PUT ON GLOVES,WENT BACK TO HANDLING SUSHI ROLLS NEVER WASHING HANDS AFTER CHANGE OF ACTIVITY THAT...

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED EXPOSED HAND WASHING SINK NOT CONVENIENT,AND ACCESSIBLE TO FOOD HANDLER,(IE SINK BLOCKED BY CART OF FOOD EQUIPMENT AND A TRAY OF COFFEE CANISTERS AND PLATES INSIDE OF THE SINK).MANAGER REMOVED CART AND FOOD EQUIPMENT-CDI.INSTRUCTED THAT EXPO...

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

INTERIOR PANEL INSIDE ICE MACHINE,SLIGHT BUILD-UP.MUST CLEAN/MAINTAIN.

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

OBSERVED CEILING LIGHT SHIELDS IN KITCHEN NOT CLEAN,(DUSTY).MUST CLEAN/MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

DURING INSPECTION FOUND 5 LBS OF VEGETABLE BROTH IN A CAMBRO CONTAINER STORED IN A TRANSPORTABLE ALUMINIUM UPRIGHT BOX AT 120.4F AND ALSO FOUND 2 LONG FLAT STAINLESS STEEL TRAYS WITH RICE NOODLES AND EGG NODDLES 10LBS AT 53.5F AND 56.7F AT A COLD HOL...

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

DURING INSPECTION FOUND VARIOUS SALAD ITEMS NOT PROPERLY DISPLAYED WITHOUT SNEEZE GUARDS. INSTRUCTED MANAGER TO MAINTAIN ALL FOOD ITEMS AT THE SALAD WITH A PROPER SNEEZE GUARD AT ALL TIMES. ALL FOUND VARIOUS FOOD CONTAINERS IN THE WALK-IN COOLER AND ...

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

MUST PROPERLY LABEL ALL PREPARED FOODS INSIDE THE WALK-IN COOLER WITH THE NAME AND DATE OF PRODUCT. FOUND FOUR LARGE CONTAINERS HOLDING CHILI NOT PROPERLY LABELED. MUST PROVIDE.

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

MUST DETAIL CLEAN THE EXTERIOR OFF ALL UPRIGHT OVENS IN THE REAR KITCHEN TO REMOVE GREASE BUILD-UP, INTERIOR AND SIDES OF THE DEEP FRYERS IN THE FRONT SERVICE AREA TO REMOVE GREASE BUILD-UP.

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

SPLASH GUARD NEEDED AT EXPOSED HAND WASH SINK IN KITCHEN NEXT TO CATER PREP TABLE.

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

CLEAN BOTTOM INTERIOR COMPARTMENTS OF DEEP FRYERS TO REMOVE GREASE BUILD UP.

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

CLEAN FLOORS IN KITCHEN AREA AROUND HEAVY EQUIPMENT AND PREP STATIONS.

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

CLEAN WALLS BEHIND/NEXT TO DEEP FRYERS AT REAR.

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

FLOORS UNDERNEATH COOKING EQUIPMENT NEEDS CLEANING TO REMOVE DEBRIS. ALSO FLOORS INSIDE WALK IN COOLER AND THE REAR STORAGE AREA ALONG THE WALL BASE AND IN CORNERS..

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

MUST CLEAN THE WALLS AND CEILING IN THE REAR POP STORAGE AREA TO REMOVE DUST AND DEBRIS.

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

MUST RECAULK/RESEAL 4TH SINK AT THE 3COMP SINK DISHWASHING AREA.

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

MUST MAINTAIN FLOORS DRY AT ALL TIMES UNDER 3COMP SINK DISHWASHING AREA AND AT REAR COFFEE STATION.

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

MUST REPLACE BURNT OUT LIGHT BULBS AT 3DR REFRIGERATORS IN THE REAR KITCHEN AREA AND THE FRONT SERVICE LINE.

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

MUST REPAIR LEAK UNDER 4TH SINK BOWL BY THE 3COMP SINK AREA.

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

SOME CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. DOOR OF COOLER DRAWERS AT FRONT GRILL STATION ARE NOT ALIGNED AT THE TOP, MUST FIX.

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

FOLLOWING NEED CLEANING: CABINETS UNDER FRONT SERVICE STATIONS, FAN GUARDS & CONDENSERS OF COOLERS AT COFFEE STATION & IN WALK-IN COOLER, INTERIOR BOTTOM OF FRYERS, ICE CREAM FREEZERS- DUE TO DUST, GREASE, SPILLS, FOOD STAINS, OR ICE BUILD-UP.

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

FLOORS INSIDE COLD/HOT UNITS FOR ROLLING RACKS OR CARTS, MUST BE KEPT CLEAN.

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

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK UNDER THE BIG HANDSINK AT THE FRONT SUSHI/SANDWICH SECTION & A SMALL CRACK UNDER THE HANDSINK AT THE FRONT SALAD STATION.

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. OBSERVED DUST BUILD UP/FOOD DEBRIS ON SHELVES IN PREP AREA CABINETS AND UNDER/BEHIND FRONT PREP AREA STATIONS. MUST ...

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 DUST AND FOOD DEBRIS ON FLOOR AT GRILL STATION UNDER CABINETS. MUST CLEAN AND MAINTAIN FLOOR.

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 AT MAIN PREP AREA BY CONVECTION OVEN. MUST ...

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 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. Cooler drawer door gaskets that are in poor repair at front cook's line must be fixed/replaced.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Found an upright cooler at front serving line (to the right of a handsink), with ambient air temp of 50.7f du...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. Found following P.H.F. stored in the above said cooler: #3.5 lbs.-tuna salad at 50.1f/ #2.5 lbs. corned beef hash at 60.8f/ #2 lbs. american cheese at 54.1f (Cost=$75.00). Instructed to p...

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. Some cooler drawer door gaskets are in poor repair at front cooks line-must fix. Also must re-seal caulking along splash...

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. Following need cleaning: dusty compressors/fan guards of most coolers, cabinets under small garbage bins at condiment/u...

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. Foors under baking oven at serving station/ under front counters & some floor drains need cleaning.