RENAISSANCE CHICAGO HOTEL.

FOUND LOW TEMPERATURE DISH MACHINE INADEQUATELY SANITIZING AT 0 PPM. INSTRUCTED TO MAINTATIN A 50 - 100 PPM SANITIZING SOLUTION FOR ALL CHLORINE BASED LOW TEMPERATURE DISH MACHINES. PRIORITY VIOLATION. 7-38-025.

FOUND PROTEIN PACK, PEANUT BUTTER ALMOND AND CHEESE PRE-PACKAGED FOR SELF SERVICE. FOUND LABEL MISSING ADDRESS AND NAME. INSTRUCTED MANAGER TO PROVIDE THE COMMON NAME OF THE FOOD, A LIST OF INGREDIENTS AND SUB-INGREDIENTS IN DESCENDING ORDER OF PREDOMINANCE BY WEIGHT, INCLUDING A DECLARATION OF ARTIFICIAL COLORS, ARTIFICIAL FLAVORS AND CHEMICAL PRESERVATIVES, IF CONTAINED IN THE FOOD; AN ACCURATE DECLARATION OF THE NET QUANTITY OF CONTENTS; THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER, PACKER, OR DISTRIBUTOR; AND THE NAME OF THE FOOD SOURCE FOR EACH MAJOR FOOD ALLERGEN CONTAINED IN THE FOOD

OBSERVED OVER 15 SMALL FLIES IN THE FOLLOWING AREAS (REAR FOOD PREP, DINNING AREA AND FRONT PREP). INSTRUCTED MANAGER TO REMOVE SMALL FLY ACTIVITY. INSTRUCTED MANAGER TO REMOVE, CLEAN, SANITIZE, AND MAINTAIN SAID AREAS. PRIORITY FOUNDATION VIOLATION. 7-38-020(A).

MISSING THERMOMETER IN DAIRY SMALL COOLER. AND FIRST FLOOR CAFE. INSTRUCTED TO PROVIDE.

WIPING CLOTH PLACED ON SPRAYER FAUCET TO DRY, INSTRUCTED TO STORE PROEPRLY.

ICE MAKER INTERIOR SURFACES NOT CLEAN AROUNT THE SHUTE, INSTRUCTED TO CLEAN AND MAINTAIN.

NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGERS, INSTRUCTED TO OBTAIN.

MUST POST HAND WASHING SIGNS AT ALL HANDWASHING SINKS IN PREP/BAR AREAS. INSTRUCTED TO MAINTAIN.

MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.

OBSERVED MENU WITH A DISCLOSURE STATEMENT AND NO REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS. INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU. INFORMED MANAGER THAT CONSUMER ADVISORY SIGNAGE MUST ALSO BE POSTED IN PLAIN VIEW OF CUSTOMER. INSTRUCTED TO MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

OBSERVED FOOD HANDLERS PREP COFFEE ORDERS IN THE FRONT COFFEE SERVICE COUNTER WITHOUT ANY HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.

OBSERVED TORN RUBBER GASKET IN THE STANDUP REFRIGERATOR/FREEZER UNIT LOCATED IN THE BAR BACK CLOSET. INSTRUCTED TO REPLACE.

OBSERVED THE INTERIOR OF ALL COOLERS WITH LOOSE FOOD DEBRIS AND SPILLS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

OBSERVED HANDSINK LOCATED NEAR HIGH TEMP DISH MACHINE LOOSE FROM THE WALL. INSTRUCTED TO TIGHTEN AND REPAIR.

OBSERVED BURNED OUT LIGHTBULB IN THE 2-DOOR REFRIGERATOR UNIT. INSTRUCTED TO REPLACE AND MAINTAIN LIGHTING IN THE UNIT AT ALL TIMES.

OBSERVED NO FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING.

DRAIN LINES FOR SODA GUN HOLDER NOT DRAINING AT BAR. INSTRUCTED TO REPAIR AND MAINTAIN.

MISSING THERMOMETER IN SMALL DAIRY COOLER, INSTRUCTED TO PROVIDE.

OBSERVED BROWNISH SUBSTANCE INSIDE OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE. OBSERVED MINOR DRINK DEBRIS ON THE SODA AND MILK MACHINE NOZZLES LOCATED IN THE EMPLOYEE LOUNGE. INSTRUCTED TO CLEAN ALL SAID AREAS AND MAINTAIN.

OBSERVED STANDING WATER UNDER THE BAR BY THE DISH MACHINE. INSTRUCTED TO REMOVE STANDING WATER AND MAINTAIN.

OBSERVED MINOR DEBRIS INSIDE OF DRINK GUN HOLDERS BEHIND THE BAR ON THE 1ST FLOOR LOBBY AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Cutting boards that had deep cuts, shall be repaired/replaced(1st floor, and bsmt prep areas). Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced in 1st floor, and bsmt prep areas.

Walk in cooler shelving/racks not clean, need detailed cleaning(crevices). Non food contact surfaces of pop dispensing unit in bar area(1st floor) not clean, need detailed cleaning(crevices).

Floors under heavy equipment, cooking equipment(1st floor), not clean, need detailed cleaning(corners). Floors in prep areas 1st, bsmt prep areas need re-grouting.

Walls that had exposed plaster peeling paint, by exposed hand sink, and prep table in bsmt prep area, shall be repaired/sealed.

Broken/damaged light shields in bsmt prep area, shall be replaced/repaired.

Observed chef in 1st floor prep area, not wearing hair restraints, or beard guard, mgmt. was advised that all employee's in prep areas must wear hair restraints/beard guards.

NOTED ICE SCOOPS INSIDE ICE BINS AT THE BAR. INSTRUCTED TO PROVIDE A STORAGE CONTAINER FOR ICE SCOOPS....MUST ALSO CLEAN INSIDE THE LOWER SHELVE OF 2 DOOR REFRIGERATION UNIT BY THE DISH WASHER.

NOTED SLIGHT DISCOLORATION INSIDE ICE MACHINE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.

BAR SODA GUNS NOT CLEAN INSIDE, GRAY FILM BUILD NOTED. INSTRUCTED MGR TO CLEAN AND MAINTAIN.

PREP COOLER BOTTOM SHELVES NOT CLEAN WITH FOOD DEBRIS AND SPILLS, INSTRUCTED MGR TO CLEAN AND MAINTAIN.

MOP BUCKET STORED NEXT TO FOOD SHELF, INSTRUCTED TO STORE AWAY.

ICE SCOOP STORED ON TOP OF CUBES, INSTRUCTED TO STORE OFF CUBES IN A CLEAN CONTAINER

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND 5 MILK QUART CONTAINERS WITH EXPIRED SELL BY DATES GOES AS FAR AS 3-13-11 STORED IN COFFEE STATION PREP COOLER. INSTRUCTED MGR TO MONITOR DAIRY AND PERISHABLE EXPIRATION DATES. ITEMS DISCARDED.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ICE BUILD-UP NOTED ON INTERIOR SURFACES OF SMALL PREP FREEZER AT BAR PREP AREA, INSTRUCTED TO REMOVE ICE AND MAINTAIN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN SODA DISPENSER GUN HOLDER AND MAINTAIN AT BAR AREA.

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. MUST REMOVE CLUTTER AND BETTER ORGANIZE DRY FOOD STORAGE AREA.