Sheraton Chicago Hotel/tower

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED ROLLING CARTS BLOCKING HANDSINK IN BUFFET SERVICE STATION. MANAGER RELOCATED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

HANDSINK TEMPERATURE MEASURED AT 80F LOCATED AT FRONT BUFFET PROTEIN (EGG/MEAT) SERVICE STATION. FACILITY MUST PROVIDE WATER OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED FOOD (SMOKED SALMON) ON DISPLAY NOT PROTECTED FROM CONTAIMINATION LOCATED AT BUFFET SERVICE STATION WHERE DELI/PRODUCE ITEMS STORED. FACILITY MUST RELOCATE FOOD ITEM OR PROVIDE A BARRIER TO PREVENTION CONTAMINATION FROM CONSUMERS. MANAGER RE...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FLOORS HEAVILY SOILED WITH GRIME AND FOOD DEBRIS ON FLOORS. FACILITY MUST DETAIL CLEAN AND MAINTAIN.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

NO HANDS WASHING SIGNS IN BOTH MALE AND FEMALE EMPLOYEES TOILET ROOMS, INSTRUCTED TO PROVIDE.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST PROVIDE AN ACCESSIBLE HANDWASH SINK FOR THE REAR COOK LINE. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED.

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

OBSERVED STAINS AND DEEP BLACK GROOVES ON THE CUTTING BOARDS IN THE PREP AREA. MUST REPLACE OR RESURFACE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A HOLE IN WALL BY THE FRONT HANDWASH SINK. MUST REPAIR AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED SOME EXPIRED FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLER EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED

MUST PROVIDE ALLERGEN TRAINING CERTIFICATION.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

MUST PROVIDE AN ACCESSIBLE HANDWASH SINK FOR THE REAR COOK LINE. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE AT TIME OF INSPECTION. APPROX 10 LIVE ROACHES WERE OBSERVED ON THE FLOOR IN THE DISHWASHING ROOM. MUST REMOVE ALL EVIDENCE OF PEST ACTIVITY, CLEAN, SANITIZE, AND MAINTAIN. RECOMMENDED TO CONTACT PEST CONTROL...

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

OBSERVED STAINS AND DEEP BLACK GROOVES ON THE CUTTING BOARDS IN THE PREP AREA. MUST REPLACE OR RESURFACE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A HOLE IN WALL BY THE FRONT HANDWASH SINK. MUST REPAIR AND MAINTAIN.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED SOME EXPIRED FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLER EMPLOYEES.

ALLERGEN TRAINING AS REQUIRED

MUST PROVIDE ALLERGEN TRAINING CERTIFICATION.

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

FOUND PEELING WALL PAPER AT WALLS INSIDE THE LADIES RESTROOM STALLS AND AT THE ENTRY WAY INTO THE RESTROOM. MUST REPAIR AND MAINTAIN.

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

OBSERVED LARGE HOLE IN THE SOUTH WALL OF THE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.

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

OBSERVED BLOWN LIGHT BULB INSIDE OF THE STACKED TRAULSEN COOLER IN THE PREP AREA. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING IN THE COOLER.

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

DETAIL CLEAN THE INTERIOR OF THE BEVERAGE COOLER AND BUTTER COOLER.

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. STANDING WATER BEHIND ICE MAKER, INSTRUCTED TO KEEP FLOOR DRY AS POSSIBLE.

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

All employees shall be required to use effective hair restraints to confine hair. ICE SCOOP STORED ON ICE CUBES IN ICE BIN, INSTRUCTED TO STORE OFF ICE IN ACLEAN SURFACE.

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

ALL CLEAN PLATES/DISHWARE MUST BE STORED INVERTED ON DOLLIES OR COVERED. Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded...

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

MUST FIX WORN-OUT INSULATION ON PIPES BY THE DISHMACHINE AREA. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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

MUST REMOVE EVIDENCE OF MOLD BUILDING-UP AT SOUTH CORNER OF THE DISHROOM; FIX ANY LOOSE BASEBOARDS IN DISHROOM AREA (BY MOP SINK) ALSO. 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 FIXED: LEAK AT FAUCET BASE OF HANDSINK BY COFFEE STATION, & AT 2-PIPES UNDER THE DISHMACHINE. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and r...

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

VIOLATION REMAINS: CORRECT BY DATE 10-22-10

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OB...

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. RUBBER GASKETS AT REACH-IN COOLERS IN NEED OF CLEANING TO REMOVE MOLD AND FOOD DEBRIS. SHELVES IN WALK-IN AND DRY ST...

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. INTERIOR OF ALL REACH-IN COOLERS IN NEED OF...

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 THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD-UP UNDER AND AROUND ALL EQUIPMENT. COVING NEEDED INPOOR REPAIR IN WALK-...

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 THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPLATTERS. WALLS IN WALK-IN COOLER IN NEED OF CLEANING TO REMOVE MOLD AND DUST BUILD...