The Allerton Hotel

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

UNFINISHED PIECES OF WOOD AT ICE MAKER DOOR LATCH, INSTRUCTED TO USE NON-ABSORBANT MATERIAL.

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

BOTTOM SHELVES OF FRONT PREP KITCHEN WITH GREASE AND FOOD DEBRIS, INSTRUCTED TO CLEAN AND MAINTAIN.

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

FOOD HANDLER WITH BEARD NOT WEARING BEARD HAIR RESTRAINT. INSTRUCTED TO WEAR.

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

DETAIL CLEAN THE HANDSINK NEAR THE PANTRY COOLER, 2 COMPARTMENT PREP SINK AND DRAINBOARD, INTERIOR AND EXTERIOR OF PANTRY COOLERS, INTERIOR OF MICROWAVES, INTERIOR OF BANQUET OVENS, STAND MIXER, PREP TABLES AND STORAGE SHELVES.

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

MUST REMOVE AND STORE IN A CLEAN CONTAINER OUTSIDE OF THE ICE BIN. OBSERVED WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE IN A SANITIZER BUCKET.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PANTRY PREP COOLER AT 52.1F, AND PREP COOLER NEXT TO COOK'S LINE OVENS AT 48.5F. BOTH COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS AND HAMBURGERS. BOTH COOLERS WERE TAG...

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

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED EGGS AT 51.0F, BLUE CHEESE AT 46.0F, SLICED TURKEY AT 51.2F, SHRIMP AT 52.7F, CHEESE AT 48.7F, CHICKEN AT 51.8F, SALMON AT 50.7F, HAMBURGERS AT 48.9F, CRAB CAKES AT 50.0F. MANAGE...

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

OBSERVED UTENSILS STORED IN A CONTAINER OR STANDING WATER AT THE COOK'S LINE. MUST REMOVE.

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

OBSERVED DUCT TAPE HOLDING TOGETHER THE PREP SHELF ABOVE THE PANTRY PREP COOLER. MUST REMOVE.

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

DETAIL CLEAN THE HANDSINK NEAR THE PANTRY COOLER, 2 COMPARTMENT PREP SINK AND DRAINBOARD, INTERIOR AND EXTERIOR OF PANTRY COOLER, INTERIOR OF MICROWAVES, INTERIOR OF BANQUET OVENS, STAND MIXER.

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

DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT AT THE COOK'S LINE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETER WAS OBSERVED INSIDE OF THE PANTRY COOLER. MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL COOLERS.

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

OBSERVED THE ICE SCOOP STORED INSIDE OF THE ICE BIN AT THE SERVICE STATION. MUST REMOVE AND STORE IN A CLEAN CONTAINER OUTSIDE OF THE ICE BIN. OBSERVED WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE IN A SANITIZER B...

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. INAD...

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. MUST INSTALL A DIVIDER BETWEEN A MOP SINK AND 3-COMP SINK

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. THE FOLLOWING NOT CLEAN: SHELVES, COUNTER TOPS, PREP TABLES, INSTERIOR SURFACES OF ICE MAKER AND PREP COOLER. MUST CLE...

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. FOOD DEBRIS NOTED ALONG WALL BASE AND CORNERS. INSTRUCTRED TO CLEAN AND MAINTAIN.

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

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. NO HANDS WASHING SIGNS IN TOILET ROOMS. INSTRUCTED TO PROVIDE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MISSING THERMOMETER IN PREP COOLERS, INSTRUCTED TO PROV...

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

A SPLASHGUARD IS NEEDED AT THE BAR'S HANDSINK- MUST PROVIDE. CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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

FOLLOWING NEED CLEANING: INTERIOR VENTS AT BOTH ENDS OF DISHMACHINE; EXTERIOR SIDES OF COOKING EQUIPMENT; BOTTOM SHELVES OF GRILLS & PREP TABLES & WALK-IN COOLER SHELVES-DUE TO FOOD DEBRIS/DUST/DIRT. All food and non-food contact surfaces of equipm...

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

FLOOR DRAINS, DRY STORAGE & WALK-IN COOLER FLOORS NEED CLEANING ALONG THE WALLBASES & UNDER SHELVINGS, & ALSO BEHIND COOKING EQUIPMENT-DUE TO DIRT/FOOD STAINS/DEBRIS. The floors shall be constructed per code, be smooth and easily cleaned, and be ...

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

WALLS UNDER DISHMACHINE & 3-COMP SINK NEED DETAILED CLEANING; FILTERS AT HOODS OF COOKING EQUIPMENT 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

FOLLOWING PLUMBING LEAKS MUST BE ADDRESSED: UNDER THE LEFT SIDE OF DISHMACHINE, BOTTOM PIPE OF 3-COMP SINK IN DISHROOM & 2-BACKFLOW VALVES (BY STEAMER & AT SODA LINES). Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., m...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ANY MILK CRATES USED FOR STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the establishmen...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. FLOOR DRAIN AT SALAD PREP NOT DRAINING. BUBBLING UP. DRAIN I...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

Adequate and convenient hand washing facilities shall be provided for all employees. FOUND 2 HANDSINKS IN PREP AREA WITH NO SOAP OR TOWELS TO PROPERLY WASH HANDS WHILE PREPING FOOD ITEMS. MANAGER CORRECTED ON SITE. CRITICAL VIOLATION 7-38-030 ...

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...

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 MULTI USE UTENSILS MUST BE STORED IN A CLEAN...

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. ANY EQUIPMENT IN POOR REPAIR MUST BE REPAIR, CLEANED AND OR REMOVED.

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: ALL COOK...

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 FOOD PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN ALL FLOORS, FLOOR GROUT AND COVING. MUS...

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. THE WALLS THROUGHOUT MUST BE FREE FROM FOOD SPLATTERS, CEILING AREA MUST BE CLEANED TO REMOVE DUST BUILD-UP. 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...

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...