NOV 13
2018
PASS W/ CONDITIONS
1 violation1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
HYATT CENTER CAFE @ NIERSBACH.
YOUR CALL. 55/100
71 S WACKER DR · LOOP, CHICAGO
Last inspected November 13, 2018 · passed with conditions
7 of 12 inspections passed, 5 passed with conditions. 8 critical violations across the record.
THE NUMBERS
INSPECTIONS
12
7 passed · 5 w/ conditions
VIOLATIONS
41
includes 8 critical
RECORDS COVER
8 YEARS
since Jul 2010
INSPECTION HISTORY
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
FEB 202018PASS W/ CONDITIONS3 violations1 CRITICALDETAILS
FEB 20
2018
PASS W/ CONDITIONS
3 violations1 CRITICALDETAILS
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. CRITICAL VIOLATION 7-38-005A.
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.
AUG 212017PASSED4 violationsDETAILS
AUG 21
2017
PASSED
4 violationsDETAILS
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.
JUN 212016PASS W/ CONDITIONS5 violations3 CRITICALDETAILS
JUN 21
2016
PASS W/ CONDITIONS
5 violations3 CRITICALDETAILS
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 TEMPERATURE OF PREPACKAGED SUSHI NOT DATED INSIDE DISPLAYED COOLER AVAILABLE FOR CUSTOMERS ,SALMON-54.6F,TUNA-51.8F, SALMON-52.6F.INSIDE REACH IN COOLER FOODS DATED 6-20-2016,IMPROPER TEMPERATURES:APPROX 5LBS COOKED SHRIMP-45.6F, 2LBS-COOKED PORK-45.8F, 10LBS-REFRIED BEANS-45.0F,1 LB,QUINOA AT 47.5F. ALL FOODS REMOVED AND DIACARDED BY MANAGER-CDI,APPROX 48LBS/COST $275.00.MUST MAINTAIN HOT FOODS AT 140F OR HIGHER,COLD FOODS AT 40F OR BELOW.
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 RESULTS IN HAND CONTAMINATION.INSTRUCTED THAT EMPLOYEE MUST WASH THEIR HANDS AFTER EACH ACTIVITY BEFORE HANDLING FOOD-CDI.CRITICAL VIOLATION ISSUED 7-38-010A
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 EXPOSED HAND SINK MUST ALWAYS BE ACCESSIBLE AT ALL TIMES,NOTHING INSIDE SINK,ON SINK OR IN FRONT OF SINK.CRITICAL VIOLATION ISSUED-7-38-030.
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.
FEB 62015PASS W/ CONDITIONS4 violations1 CRITICALDETAILS
FEB 6
2015
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
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 HOLDING UNIT NOT PROPERLY SET-UP. APPROXIMATE TOTAL VALUE OF FOOD $50.00 ALL ABOVE MENTIONED FOOD ITEMS WERE DISCARDED BY MANAGEMENT. ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN PROPER TEMPERATURE AT ALL TIMES COLD FOODS AT 40F AND BELOW AND HOT FOODS AT 140F ABOVE.
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 REFRIGERATORS NOT PROPERLY COVERED DURING STORAGE. ALL FOOD ITEMS MUST BE PROPERLY COVERED DURING STORAGE AT ALL TIMES.
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.
show all 12 inspections →
JUL 312014PASSED4 violationsDETAILS
JUL 31
2014
PASSED
4 violationsDETAILS
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.
DEC 92013PASSED2 violationsDETAILS
DEC 9
2013
PASSED
2 violationsDETAILS
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.
MAY 32013PASSED4 violationsDETAILS
MAY 3
2013
PASSED
4 violationsDETAILS
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.
AUG 172012PASSED4 violationsDETAILS
AUG 17
2012
PASSED
4 violationsDETAILS
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.
JUL 112011PASSED4 violationsDETAILS
JUL 11
2011
PASSED
4 violationsDETAILS
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 CLEAN AND MAINTAIN ALL UNCLEAN SHELVES.
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 REPLACED DAMAGED LIGHT BULBS.
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 and Regulations of the Board of Health. MAIN PREP AREA HANDWASH BOWL DRAINING SLOWLY (BY CONVECTION OVEN). MUST REPAIR AND MAINTAIN SINK.
JUL 292010PASSED1 violationDETAILS
JUL 29
2010
PASSED
1 violationDETAILS
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.
JUL 232010PASS W/ CONDITIONS5 violations2 CRITICALDETAILS
JUL 23
2010
PASS W/ CONDITIONS
5 violations2 CRITICALDETAILS
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 during inspection. Unit tagged-must fax letter to (312)746-4240 when cooler is fixed, for tag removal. All cold holding units must be kept at 40f or below.
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 properly dispose of food products & maintain all cold foods at 40f or below.
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 splashguard of 3-comp sink in dishroom & at the right of the sprayer sink.
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/utensil areas-due to food debris/clutter.
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.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →