Omni Chicago Hotel

PROPER HOT HOLDING TEMPERATURES

OBSERVED 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 VOLUNTARILY DISPOSE...

PROPER COLD HOLDING TEMPERATURES

OBSERVED 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 COLD HOLDING TEMPERA...

ALLERGEN TRAINING AS REQUIRED

No allergen training 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...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED THE RIGHT SIDE AUTOMATIC FAUCET IN THE WOMEN'S RESTROOM NOT OPERATING AT THIS TIME. MUST REPAIR AND MAINTAIN.

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.

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. -

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

5-203-11 (A)- OBSERVED NO HAND WASHING SINK IN EMPLOYEE CAFE AREA. AT TIME OF INSPECTION 1 COMP SINK AND HAND SINK WERE COMBINED. INFORMED MANAGER THAT HAND SINKS MUST BE IMMEDIATELY ADJACENT TO SAID AREA. INSTRUCTED MANAGER TO INSTALL HAND SINK. PR...

ALLERGEN TRAINING AS REQUIRED

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

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

COLD SALAD CONTAINER KEPT OUT SIDE SNEEZE GUARD AT THE SELF-SERVICE BUFFET LINE. INSTRUCTED TO ALL OPEN FOOD CONTAINER UNDER FOOD SHIELD.

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

MAIN EMPLOYEES TOILET ROOM MISSING A HANDS WASHING SIGNS. INSTRUCTED TO INSTALL.

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

TOP LOADING ICE CREAM MEAKER WITHOUT A WATER SUPPLY LINE FOR PROEPR WASHING, INSTRUCTED TO INSTALL.

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

MUST CLEAN INTERIOR OF SODA ICE MACHINE AND MAINTAIN.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

CONTINUED NON COMPLIANCE. NOTED PREVIOUS SERIOUS VIOLATIONS FROM REPORT # 1561759 ON 7/31/15 NOT CORRECTED. (18)NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 15 LIVE SMALL FLIES THROUGHOUT THE FOOD SERVICE AREA. MUST REMOVE INSECTS, SANITIZ...

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

MUST REPLACE ALL CRACKED AND BROKEN LIDS AT THE EMPLOYEE CAFE HOT HOLDING UNIT.

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

MUST REPAIR SLOW DRAIN AT THE HAND SINK IN THE EMPLOYEE CAFE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

PREP COOLER NOTED AT 45.5 DEGREES F. MUST REPAIR AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A

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

NOTED POTENTIALL Y HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 1LB OF COOKED EGGS AT 78 DEGREES F, 2LBS OF SALSA AT 50.1 DEGREES F AND 2LBS OF CHEESE AT 53.8 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES ...

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 15 LIVE SMALL FLIES THROUGHOUT THE FOOD SERVICE AREA. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020

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

MUST REPLACE ALL CRACKED AND BROKEN LIDS AT THE EMPLOYEE CAFE HOT HOLDING UNIT.

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

MUST REPAIR SLOW DRAIN AT THE HAND SINK IN THE EMPLOYEE CAFE.

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

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

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

NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH THEIR ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE ...

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. SILVERWARE NOT STORED PROPERLY, INSTRUCTED TO STOR...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND THE MILK COOLER-SELF-DISPENSING UNIT (IN THE CAFETERIA), WITH AMBIENT AIR TEMP OF 50.2F, DURING INSPECTION. UNIT TAGGED AT THIS TIME. ALL COLD HOLDING UNITS MUST BE KEPT AT 40F OR LOWER. All food establishments that display, prepare, or store...

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

FOUND 2-GALLONS OF MILK (FOR SELF-DISPENSING MACHINE) AT 54.9F DURING INSPECTION. INSTRUCTED TO PROPERLY DISPOSE OF PRODUCT & ALWAYS MAINTAIN COLD FOOD AT 40F OR BELOW. (AMT.=$8.00) All cold food shall be stored at a temperature of 40F or less.

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

INTERIOR PANEL OF ICE MACHINE & INTERIOR OF VENTS AT BOTH ENDS OF THE 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 AT EAST WALL OF THE DRY STORAGE ROOM MUST BE MAINTAINED CLEAN (IN MAIN KITCHEN) & ALSO UNDER THE SODA/MILK DISPENSING EQUIPMENT IN THE CAFETERIA. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and i...

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

WALLS AROUND THE GARBAGE CANS IN CAFETERIA, UNDER THE 3-COMP SINK IN DISHROOM (WEST WALL) MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

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

LEAK AT HANDSINK FAUCET IN THE CAFETERIA PREP AREA MUST BE FIXED. 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...

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.NEW CUTTING BOARDS NEEDED. MUST REPLACE AND MAINTAIN AT ALL TIMES ALL GARBAGE CANS MUST BE KEPT CLEAN TO ELIMINATE ANY H...

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 FOLOWING IN NEED OF CLEANING: SODA DISP...

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 UNDER AND AROUND EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. MUST 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. Use dustless cleaning methods. WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AT GARBAGE AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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...