Omni Chicago Hotel

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINES UPPER PORTIONS. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINES AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

DISHWASH 3-COMPARTMENT SINK PIPE DRAINING SLOWLY. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF GREASE TRAP/3-COMPARTMENT SINK MUST DRAIN QUICKLY.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MISSING FLOOR GROUT AND DAMAGED FLOOR TILES IN THE DISH AND PREP. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED 3 COMPARTMENT SINK IN DISH LEAKING FROM ALL PIPES, INSTRUCTED TO REPAIR AND MAINTAIN

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

SEE VIOLATION #59

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MISSING FLOOR GROUT AND DAMAGED FLOOR TILES IN THE DISH AND PREP. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED 3 COMPARTMENT SINK IN DISH LEAKING FROM ALL PIPES, INSTRCUTED TO REPAIR AND MAINTAIN

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED

OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION #25 (CONSUMER FOOD ADVISORY REQUIREMENTS) NOT CORRECTED WITHIN SPECIFIED TIME FRAME ON THE INSPECTION REPORT DATED FOR 4/14/25 WHERE A 1 WEEK GRACE PERIOD WAS GIVEN. INSTRUCTED PERSON IN CHARGE THAT THE...

SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC

"OBSERVED MOST RECENT INSPECTION SUMMARY REPORT NOT POSTED IN FACILITY. (SUMMARY POSTED ARE MAY,9 2024, MOST RECENT INSPECTION WAS 3/14/25.) INSTRUCTED MUST POST MOST RECENT INSPECTION SUMMARY REPORT IN PLAIN VIEW AT ALL TIMES. OPERATOR PROVIDED WITH...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. INSTRUCTED NOT TO USE UNIT UNTIL REIN...

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE AT 140F NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. P...

PROPER HOT HOLDING TEMPERATURES

OBSERVED IN EMPLOYEE CAFE THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: SCRAMBLED EGGS AT 82.6F, PORK BREAKFAST SAUSAGE 89.9F, AND COOKED POTATOES 87.4F ETC. MANAGER IMMEDIATELY AND VO...

PROPER COLD HOLDING TEMPERATURES

OBSERVED IN EMPLOYEE CAFE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CANTALOUPE) AT IMPROPER COLD HOLDING TEMPERATURES AT 62.8F LOCATED IN COLD HOLDING UNIT IN EMPLOYEE CAFE. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COL...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS. INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX....

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

FOUND NO RECORDS OF TEMPERATURE CONTROL FOR APPROVED HACCP ROP AND SOUS VIDE FOUND HAACP LOGS NOT BEING UTILIZED FOR ALL VACUUM SEALED FOOD ITEMS ON-SITE. ALL VACUUM-SEALED FOOD ITEMS NOT DATED IMMEDIATELY AND VOLUNTARILY DISPOSED OF 450LBS OF PRODUC...

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

FOUND NO VARIANCE ON-SITE FOR THE SOUS VIDE COOKING PROCESS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. CITATION CONSOLIDATED WITH ABOVE VIOLATION #29.

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

OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED MISSING FLOOR GROUT AND DAMAGED FLOOR TILES IN THE DISH AND PREP. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CHIPPED PAINT ON THE WALLS IN THE DISH AND PREP. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A HOLE IN THE WALL UNDER HIGH TEMP DISH MACHINE. INSTRUCTED TO SEAL.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED 3 COMPARTMENT SINK IN DISH LEAKING FROM ALL PIPES, INSTRCUTED TO REPAIR AND MAINTAIN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED HIGH TEMP DISH MACHINE LEAKING FROM PIPES, TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED HAND SINKS IN ALL PREP AREAS IN NEED LEAKING FROM FAUCET, INSTRCUTED TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS NEED CLEANING INSIDE THE WALK IN COOLER, AROUND THE COOKING EQUIPMENT AND IN THE DISH WASHING AREA.

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

Deli cups not air dried after washing, Instructed to air dry all multi-use utensils after washing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

No hands washing signs in employees toilet rooms, instructed to post.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

Several fly traps installed between clean utensils hangers, instructed to keep away from clean utensil.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Weak hot water pressure at bar 3-comp sink faucet, instructed to provide under city pressure.

ALLERGEN TRAINING AS REQUIRED

No allergen training certificate for food service manager. instructed to obtain.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES NOR CITY OF CHICAGO CERTIFICATE POSTED WHILE TCS FOODS (CHICKEN TACOS) ARE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESE...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED NO CONSUMER ADVISORY ON THE MENU FOR RAW OR UNDERCOOKED FOOD ITEMS. MANAGEMENT INSTRUCTED TO DISCLOSE AND IDENTIFY WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU. PRIORITY FOUNDATION ...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

FOUND HEAVY ICE BUILDUP ON GASKET OF WALK-IN FREEZER. MUST DEFROST AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

FOUND LEAK AT THE FAUCET OF THE THREE COMPARTMENT SINK LOCATED IN THE BAR. MUST REPAIR. BAR AREA HANDWASHING SINK IS SLOW DRAINING. MUST REPAIR. OBSERVED THE MIDDLE AUTOMATIC HANDWASHING SINK FAUCET IN THE WOMENS PUBLIC RESTROOM NOT OPERATING AT T...

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

FOUND 2 BURNED OUT LIGHTS IN VENITLATION HOODS IN BAR AREA. MUST PROVIDE ADEQUATE LIGHTING.

ALLERGEN TRAINING AS REQUIRED

OBSERVED NO PROOF OF ALLERGEN TRAINING ON SITE FOR CURRENT CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO CERTIFIED FOOD MANAGERS.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

- MUST PROVIDE THE DATE ON ALL SHELLFISH TAGS, WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

- OBSERVED NO RECORDS ON SITE TO VERIFY THAT COOLING AND COLD HOLDING TIME/TEMPERATURE PARAMETERS ARE MET AS PER THE HACCP PLAN FOR ALL SOUS VIDE PRODUCTS. MUST PROVIDE ALL RECORDS AND LOGS FOR LAST SIX MONTHS. PRIORITY FOUNDATION VIOLATION#:7-3...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

- OBSERVED INCOMPLETE HACCP PLAN AND NO RECORD KEEPING OF ROP, SOUS VIDE, AND, MEAT CURING ITEMS, PROCEDURES, TEMPERATURES, OR PROCESS ON SITE. INSTRUCTED, RECORDS ARE TO BE MAINTAINED BY THE PERSON IN CHARGE TO DEMONSTRATE THAT THE HACCP PLAN IS P...

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

- OBSERVED ROP FISH IN THE WALK IN COOLER. MUST REMOVE. INSTRUCTED ALL ROP FISH MUST BE FROZEN BEFORE, DURING, AND AFTER ROP. FISH MUST NOT BE THAWED IN ROP. -

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

- OBSERVED ROP ITEMS WITHOUT PROPER LABELS INSIDE THE WALK IN COOLERS. MUST PROVIDE ALL ROP LABELS TO INCLUDE: 1. Identification of food item The date of preparation. 2. ?Must be kept at 41F or below? (fish= ?must be kept frozen?) 3. Expiration...

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

- OBSERVED NO TEST STRIPS ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE IN THE HIGH TEMP DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

- OBSERVED ONE OF THE AUTOMATIC HANDWASH SINK FAUCETS, IN THE MEN'S GUEST TOILET ROOM, IS NOT OPERATING AT THIS TIME. MUST REPAIR AND MAINTAIN. -

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

- OBSERVED MOPS AND BROOMS STORED DIRECTLY ON THE FLOOR IN THE KITCHEN. MUST STORE MOPS AND BROOMS OFF THE FLOOR AND AWAY FROM POTENTIAL SOURCES OF CONTAMINATION. -

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

- OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE EMPLOYEE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

2-501.11- FOUND NO PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

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 ON DISPLAY FOR PUBLIC CONSUMPTION, NOT PROTECTED OR COVERED; * 2 LOAVES OF FRENCH BAGUETTE BREAD ON CUTTING BOARD (WITH SERRATED KNIFE ...

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

4-904-13 (A) (A) - OBSERVED PRE SET FLAT WARE AND GLASS WARE STORED UPRIGHT ON TABLES THROUGHOUT DINNING ROOM AREA. INFORMED MANAGER THAT FLAT WARE AND GLASS WARE MUST BE STORED ON TABLE TOP IN A MANNER THAT PREVENTS CONTAMINATION. INSTRUCTED MANAGER...

ALLERGEN TRAINING AS REQUIRED

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

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

BULK FOOD CONTAINER ( SUGAR ) NOT LABELED, ALSO VACUUM FOOD PACKAGES NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

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

NOTED SEVERAL FOOD STRAINERS WITH LOOSE WIRES AND IN POOR CONDITIONS, INSTRUCTED TO USE ONLY SOUND UTENSILS FREE FROM CRACKS OR LOOSE ENDS.

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

NO HANDS WASHING SIGNS IN MAIN EMPLOYEES TOILET ROOM, INSTRUCTED TO PROVIDE.

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

FRONT SERVICE LINE NOT PROTECTED FROM CUSTOMERS CONTAMINATION WHERE OPEN FOODS DISPLAYD FOR BREAKFAST BUFFET SELF SERVICE, INSTRUCTED TO INSTALL ADEQUATE FOOD SHIELD.

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

A SPLASH GUARD MISSING AT REAR KITCHEN PREP LINE, INSTRUCTED TO INSTALL

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

ICE BUILD-UP IN FRONT LINE PREP COOLER, INSTRUCTED TO REMOVE

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

SEVERAL PREP COOLERS MISSING THERMOMETERS AND INACCURAGE ONES, INSTRUCTED TO INSTALL A GOOD WORKING THERMOMETER IN ALL COOLERS.

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

OBSERVED RUSTED FOOD STORAGE SHELVES IN THE WALK-IN DAIRY COOLER. INSTRUCTED TO REPLACE RUSTED FOOD STORAGE SHELVES AND MAINTAIN..

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

DETAIL CLEAN THE LOWER COMPARTMENT OF THE DEEP FRYER TO REMOVE GREASE DEBRIS BUILDUP AND MAINTAIN.

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

DETAIL CLEAN THE EXTERIOR OF THE HIGH TEMPERATURE DISH MACHINE TO REMOVE STAINS, DEBRIS AND RUST.

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

INSTRUCTED TO DETAIL CLEAN THE CORNERS OF THE FLOOR IN THE DRY STORAGE ROOM TO REMOVE FOOD DEBRS BUILDUP AND MAINTAIN.

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

OBSERVED BLACK SUBSTANCE ON THE WALLS IN THE DISHROOM. INSTRUCTED TO DETAIL CLEAN THE WALLS AND MAINTAIN.

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

OBSERVED LOW HOT WATER PRESSURE AT THE 3-COMPARTMENT SINK BEHIND THE FRONT PREP AREA. INSTRUCTED TO INCREASE HOT WATER PRESSURE AND MAINTAIN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED MULTIPLE FOOD HANDLERS PREPARING FOOD WITHOUT A HAIR RESTRAINT. ALL EMPLOYEES SHALL BE REQUIRED TO USE AN EFFECTIVE HAIR RESTRAINT TO CONFINE HAIR.

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

OBSERVED PINK/BLACK SLIME AND DIRT BUILD UP INSIDE ICE MACHINES UPPER PORTIONS ALSO OBSERVED READY TO EAT FOODS (PASTRIES, EGGS, SAUSAGE, ETC.) NOT PROTECTED WHILE IN SERVICE, NO SNEEZE GUARDS OR PROTECTIVE BARRIER AT SELF SERVICE AREAS. INSTRUCTED M...

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

PREP AREA REACH IN COOLER (JAM COOLER) DOOR RUBBER GASKET RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKET.

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

OBSERVED DUST BUILD UP ON PREP AREA CEILING LIGHT COVERS. MUST CLEAN CEILING LIGHT COVERS AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST PROVIDE CLEAN CONTAINER FOR ICE SCOOP BY YOGURT STORAGE AREA AT FRONT PREP AREA.

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

MUST PROVIDE A LIGHT SHIELD ON THE LIGHT IN THE REACH IN FREEZER NEAR THE END OF THE PREP LINE.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

CONTINUED NON COMPLIANCE. PREVIOUS SERIOUS VIOLATION FROM REPORT # 1561765 ON 7-31-15 NOT CORRECTED. (18)NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 40 LIVE SMALL FLIES THROUGHOUT PREP,STORAGE AND DISHWASHING AREAS ON THE 4TH FLOOR. NOTE...

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF FRYERS AND THE INTERIOR TOP PANEL OF THE ICE MACHINE.

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

MUST DETAIL CLEAN FLOORS UNDER COOKING EQUIPMENT AND IN DISHWASHING AREAS.

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

WALLS UNDER THE 3 COMPARTMENT SINK IN POOR REPAIR. MUST REPAIR AND CLEAN WALLS AND MAKE SMOOTH TO PREVENT INSECT HARBORAGE.

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

MUST PROVIDE A LIGHT SHIELD ON THE LIGHT IN THE REACH IN FREEZER NEAR THE END OF THE PREP LINE.

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

MUST INCREASE HOT WATER PRESSURE IN THE CUSTOMER WASHROOMS. MUST REPAIR THE BROKEN STOPPER ON THE LEFT SIDE OF THE TWO COMPARTMENT SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED REACH IN COOLER AT 56 DEGREES F. MUST REPAIR AND MAINTAIN COOLER AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

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

POTETENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 4LBS OF CHEESE AT 50.1 DEGREES F, 2LBS OF RAW CHICKEN AT 48.2 DEGREES F, 2LBS OF SLICED TOMATOES AT 50.9 DEGREES F, 11LBS OF RAW BEEF AT 47.1-57 DEGREES F, 1LB OF CRAB...

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 40 LIVE SMALL FLIES THROUGHOUT PREP,STORAGE AND DISHWASHING AREAS ON THE 4TH FLOOR. NOTED FLIES UNDER PREP TABLES, UNDER SINKS, ON WALLS AND CEILINGS. ALSO NOTED 10 LIVE ROACHES UNDER THE THREE...

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

MUST DETAIL CLEAN THE INTERIOR AND EXTERIOR OF FRYERS AND THE INTERIOR TOP PANEL OF THE ICE MACHINE.

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

MUST DETAIL CLEAN FLOORS UNDER COOKING EQUIPMENT AND IN DISHWASHING AREAS.

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

WALLS UNDER THE 3 COMPARTMENT SINK IN POOR REPAIR. MUST REPAIR AND CLEAN WALLS AND MAKE SMOOTH TO PREVENT INSECT HARBORAGE.

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

MUST PROVIDE A LIGHT SHIELD ON THE LIGHT IN THE REACH IN FREEZER NEAR THE END OF THE PREP LINE.

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

MUST INCREASE HOT WATER PRESSURE IN THE CUSTOMER WASHROOMS. MUST REPAIR THE BROKEN STOPPER ON THE LEFT SIDE OF THE TWO COMPARTMENT SINK.

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

OBSERVED CUTTING BOARDS IN THE PREP AREA WITH DEEP DARK GROOVES. INSTRUCTED TO REMOVE AND MAINTAIN CUTTING BOARDS IN GOOD CONDITION.

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

OBSERVED THE BOTTOM INTERIOR OF THE FRYERSIN THE FRONT AND REAR PREP AREAS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE BOTTOM INTERIOR OF THE FRYERS.

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

OBSERVED ACCUMULATED DUST ON THE WALLS BEHIND THE COFFEE MACHINE ACROSS FROM THE ROOM SERVICE OFFICE. INSTRUCTED TO CLEAN AND MAINTAIN WALLS.

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

OBSERVED CEILING VENTS WITH ACCUMULATED DUST OVER PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.

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

OBSERVED BLOWN LIGHT BULBS UNDER THE HOOD IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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

OBSERVED THE PLUMBING LEAKING UNDER THE 1 AND 2 COMPARTMENT SINKS IN THE REAR PREP AREA ALONG THE BACKLINE. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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

OBSERVED LOW TEMPERATURE DISH MACHINE AT THE FRONT BAR NOT IN USE SANITIZING AT 0PPM CHLORINE. INSTRUCTED TO PROVIDE AND MAINTAIN 50PPM CHLORINE. NO CITATION ISSUED. EQUIPMENT IS TAGGED HELD FOR INSPECTION.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED EXPOSED HAND SINK ON THE BACK LINE BLOCKED BY EQUIPMENT. INSTRUCTED TO REMOVE AND MAINTAIN ACCESSIBILITY TO ALL EXPOSED HAND SINKS. CRITICAL VIOLATION 7-38-030

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

OBSERVED BREAD, CUT STRAWBERRIES, CHEESE AND DELI MEAT FOR SELF SERVICE AT THE FRONT BAR UNPROTECTED. INSTRUCTED TO PROVIDE AND MAINTAIN SNEEZE GUARDS FOR ALL SELF SERVICE FOOD ITEMS. SERIOUS VIOLATION 7-38-005(A)

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

OBSERVED CUTTING BOARDS IN THE PREP AREA WITH DEEP DARK GROOVES. INSTRUCTED TO REMOVE AND MAINTAIN CUTTING BOARDS IN GOOD CONDITION.

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

OBSERVED THE BOTTOM INTERIOR OF THE FRYERSIN THE FRONT AND REAR PREP AREAS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN THE BOTTOM INTERIOR OF THE FRYERS.

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

OBSERVED CEILING VENTS WITH ACCUMULATED DUST OVER PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.

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

OBSERVED ACCUMULATED DUST ON THE WALLS BEHIND THE COFFEE MACHINE ACROSS FROM THE ROOM SERVICE OFFICE. INSTRUCTED TO CLEAN AND MAINTAIN WALLS.

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

OBSERVED BLOWN LIGHT BULBS UNDER THE HOOD IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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

OBSERVED THE PLUMBING LEAKING UNDER THE 1 AND 2 COMPARTMENT SINKS IN THE REAR PREP AREA ALONG THE BACKLINE. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS

PREVIOUS INSPECTION REPORT SUMMARY FROM 9/23/13 NOT POSTED IN THE ESTABLISHMENT. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

OBSERVED FOODS IN THE WALK-IN COOLER FROM AN UNAPPROVED SOURCE. FOODS THAT WERE NOT LISTED ON THE IDPH APPROVED HACCP PLAN FOR REDUCED OXYGEN PACKAGING WERE FOUND VACUUM PACKAGED INSIDE OF THE WALK-IN COOLERS AND DRY STORAGE ROOM. OBSERVED THE FOLL...

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

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES AT THE BUFFET LINE. OBSERVED COOKED SAUSAGES AT 105-125.1F, SALSAS AT 68.1-69.0F, CREAM CHEESES AT 65.1F, AND YOGURT AT 48.3-57.3F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WO...

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

FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND DISPLAY. OBSERVED ITEMS ON THE BUFFET LINE (BREADS AND PASTRIES, JAMS AND JELLIES, FRUIT, MEATS AND CHEESES, ETC.) NOT PROTECTED BY SNEEZEGUARDS OR OTHER METHODS TO PREVENT CONTAMINATION BY TH...

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 ON THE WALLS AND CEILING OF THE FOOD PREPARATION AREA AND BAR AND DINING ROOM. APPROXIMATELY 80 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACT...

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

NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD (COOKED POTATOES AT 151.1F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH...

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

DETAIL CLEAN THE FLOOR UNDER THE OVENS AT THE COOK'S LINE.

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

REPAIR THE WATER LEAK FROM THE TOILET HANDLE IN THE 4TH FLOOR MEN'S EMPLOYEE WASHROOM NEXT TO THE PREP AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.

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

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. HEAVY GRAY SLIME BUILD-UP NOTED ON ICE MAKER INTERIOR SURFACES, INSTRUCTED MGR TO CLEAN AND SANITIZE MACHINE INTERIOR SURFACE...

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

All food not stored in the original container shall be stored in properly labeled containers. FOOD CONTAINERS NOT LABELED AT KITCHEN SHELVES, INSTRUCTED TO LABEL.

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. DUST BUILD-UP ON BACK OF COOLING UNITS AT WALK-IN COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MISSING LIGHT SHEILD INSIDE DOUBLE DOOR COOLER, NINSTRUCTED TO PROVIDE.

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

INTERIOR PANEL OF ICE MACHINE & INTERIOR OF VENTS AT BOTH SIDES OF DISHMACHINE MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

FLOORS ALONG WALLBASE OF DRY STORAGE ROOM AT EAST WALL, MUST BE KEPT CLEAN & FREE OF DEBRIS/DIRT. SOME HARD-TO-REACH FLOOR DRAINS MUST BE KEPT CLEAN ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and...

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

DUSTY BATHROOM VENTS AT EMPLOYEE WASHROOMS, CONDENSERS OF SOME WALK-IN COOLERS & FILTERS AT HOOD OF FRONT OVENS MUST BE MAINTAINED CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

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

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK AT HANDSINK FAUCET & UNDER PREP SINK AT ROOM SERVICE AREA. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properl...

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used.? All single-service drinking straws and containers shall be discarded immediately after use. ALL PLATES STORED IN PLATE HOLDERS MUST BE INVER...

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. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN AND DISCOLORED, NEW BLADE NEEDED AT LARGE CAN OPENER, AND RUBBER GAS...

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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: INTERIOR...

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. FLOORS IN DISH AREA IN NEED OF CLEANING AND REGROUTING. MUST CLEAN AND MAINTAIN GROUT LINES AT ALL TIMES.

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. Use dustless cleaning methods.WALLS IN NEED OF CLEANING THROUGHT OUT TO REMOVE FOOD SPLATTERS, MOLD AT DISH AREA AND HOLES THAT ARE IN NEED OF SEALING.MUST CORRECT AND MAINTAIN AT ALL...

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. Shielding to protect against broken glass falling into food shall be prov...

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

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL ICE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER.