OMNI CHICAGO HOTEL.

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 PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012.

FOUND PAPERTOWEL DISPENSER AT DUMPSINK IN COFFEE AREA. INSTRUCTED TO REMOVE PAPERTOWELS AND TO ONLY USE DUMPSINK FOR INTENDED PURPOSE (DISPOSING OF LIQUIDS, ETC.).

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.

- 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. -

- 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#:7-38-005. NO CITATION ISSUED. -

- 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 Date (30 days) OR Instructions to discard/consume by after 30 days 4. If frozen must include the date the item was frozen and the date the item was removed from freezer PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -

- 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. -

- 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 PROPERLY OPERATED AND MANAGED. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -

- 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. -

- 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. -

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

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.

6-501.11 - OBSERVED SEVERAL METAL FOOD STRAINERS WITH LOOSE WIRING. INSTRUCTED MANAGER TO REPLACE. MAINTAIN AT ALL TIMES. BANQUET KITCHEN.

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

VACUUM PACKAGED FOODS NOT LABELED WITH DATE, BULK-FOOD CONTAINERS NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.

MULTI-USE UTENSILS IN POOR REPAIR. LOOSE WIRE NOTED ON FOOD STRAINERS, INSTRUCTED TO USE ONLY SOUND UTENSILS.

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 POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

INTERIOR VENTS AT BOTH ENDS OF DISHMACHINE MUST BE KEPT CLEAN; INTERIOR PANEL OF 2-BIG ICE MACHINES MUST BE MAINTAINED CLEAN ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS IN DRY STORAGE ROOM AT EAST WALL MUST BE FREE OF DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS UNDER 3-COMP SINK (WEST WALL) MUST BE CLEANED & ANY DUSTY CONDENSERS OF COOLERS MUST BE MAINTAINED ALSO. The walls and ceilings shall be in good repair and easily cleaned.

WATER LEAKS AT HANDSINK FAUCET & ELBOW PIPE OF PREP/DUMP SINK MUST BE FIXED & 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.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CUTTING BOARDS. WORN AND DISCOLORED. SHELVES IN REACH-IN MILK COOLER IN NEED OF REPLACING WHERE WORN AND DAMAGED. MUST CORRECT AND MAINTAIN.

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. ICE MACHINE AND EXTRA ICE CONTAINER IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGH OUT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP IN CORNERS AND UNDER AROUND EQUIPMENT.

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN NEED OF CLEANING TO REMOVE SPLATTERS. MUST CLEAN AND MAINTAIN CLEAN.

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 provided for all artificial lighting sources in preparation, service, and display facilities. ALL LIGHTS IN NEED OF SHIELDING WITH PROPER TUBES AND TIGHT FITTING END CAPS. MUST SHIELD AND MAINTAIN.

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 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. LEAK AT HAND SINK IN NEED OF REPAIR. LEAKING UNDER BOWL COMPARTMENT.

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL EQUIPMENT FOR BANQUETS AND EXTRA UTNSILS MUST BE KEPT IN AN ORDERLY FASHION.