The Four Seasons Hotel Chicago
Mostly clean — 7 of 19 passed, one prior failure
2026-03-04 Pass Canvass 4 ▾
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
OBSERVED SLIGHT BUILD UP INSIDE SOME ICE MACHINES UPPER PORTIONS AND ICE CHUTES. MUST CLEAN INTERIOR OF ALL ICE MACHINES AND MAINTAIN.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED PASTRY PREP AREA COOLER DOOR RUBBER GASKET RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKETS.
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
GRILL SIDE 1-COMPARTMENT SINK FAUCET LEAKING. MUST REPAIR.
ALLERGEN TRAINING AS REQUIRED
OBSERVED ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE A VALID FOOD ALLERGEN TRAINING CERTIFICATE.
2025-02-19 Pass Canvass Re-Inspection 5 ▾
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
OBSERVED AT PANTRY THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED CUTTING BOARDS ON 7TH AND 8TH FLOOR IN PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED IN COLD KITCHEN AND BANQUETS WITH ENCRUSTED FOOD DEBRIS, INSTRCUTED TO CLEAN AND MAINTAIN.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT 7TH FLOOR PREP AREAS AND WALK-IN COOLERS & 8TH FLOOR BANQUET PREP AREA AND WALK IN COOLERS. NOTED ALL PREP AREAS ON 7TH AND 8TH FLOOR IN NEED OF GROUT. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EA...
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED IN 3 COMPARTMENT SINKS IN THE FOLLOWING AREAS LEAKING: PASTRY 3 COMP SINK LEAKING FROM 1ST BASIN, IN MAIN DISH LEAKING FROM 3RD BASIN, AND IN 8TH FLOOR BANQUEST LEAKING FROM 1ST AND 3RD BASIN. INSTRUCTED TO REPAIR AND MAINTAIN.
2025-02-10 Fail Canvass CRITICAL 10 ▾
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT BAR HANDSINK 72.9F, AND HANDSINK IN PANTRY/PREP 70.5. INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SER...
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
OBSERVED AT PANTRY THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
OBSERVED IN PASTRY NOT MEETING CHEMICAL TEST KIT CONCENTRATION LEVEL REQUIREMENTS IN SETUP 3-COMPARTMENT SINK FOR COMPARTMENT WITH QUATS SANITIZER. NOTED CONCENTRATION LEVEL OF COMPARTMENT WITH QUATS SANITIZING SOLUTION MEASURED AT 0PPM. PERSON IN CH...
PROPER COLD HOLDING TEMPERATURES
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS IN COLD HOLD IN REAR PREP TO BE IMPROPER: EGGS 73.8F. EGGS IN BAR COOLER AT 45F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 LBS OF PRODUCTS WORTH $40....
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS . INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX...
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED CUTTING BOARDS ON 7TH AND 8TH FLOOR IN PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
OBSERVED IN COLD KITCHEN AND BANQUETS WITH ENCRUSTED FOOD DEBRIS, INSTRCUTED TO CLEAN AND MAINTAIN.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATE ENSURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUE...
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT 7TH FLOOR PREP AREAS AND WALK-IN COOLERS & 8TH FLOOR BANQUET PREP AREA AND WALK IN COOLERS. NOTED ALL PREP AREAS ON 7TH AND 8TH FLOOR IN NEED OF GROUT. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EA...
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED IN 3 COMPARTMENT SINKS IN THE FOLLOWING AREAS LEAKING: PASTRY 3 COMP SINK LEAKING FROM 1ST BASIN, IN MAIN DISH LEAKING FROM 3RD BASIN, AND IN 8TH FLOOR BANQUEST LEAKING FROM 1ST AND 3RD BASIN. INSTRUCTED TO REPAIR AND MAINTAIN.
2024-03-06 Pass w/ Conditions Canvass CRITICAL 7 ▾
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
No paper towels provided at cold food prep station hand wash sink, instructed to provide. Priority foundation violation 7-38-030(C).
THERMOMETERS PROVIDED & ACCURATE
Missing thermometer in dairy cooler at staff cafeteria. instructed to provide.
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Missing food label at bulk food container ( salt, sugar...) instructed to provide.
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Placing fly trap above clean dishes, instructed to move away of clean utensils.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
A soiled large garden hose located next to clean dishes rack at banquet kitchen dish washing area, instructed to install a barrier or move away.
PERSONAL CLEANLINESS
Food handler not wearing a hair restraint in banquet kitchen. Instructed to wear.
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Deli cups not air dried after washing, instructed to air dry all multi-use utensils after washing.
2023-04-24 Pass w/ Conditions Canvass CRITICAL 6 ▾
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
No hot running at prep kitchen hand wash sink, instructed manager to provide no less than 100 f temp at all hand wash sinks. Priority violation 7-38-030(c).
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
QUAT SANITIZER CONCENTRATION IS MEASURED ABOVE READING SCALE ON FACILITY TEST STRIP LOCATED IN DISH AREA IN 3COMPARTMENT SINK. SANITIZER IS READING ABOVE 400PPM AND IS EXCEEDING MAXIUM TOXIC LEVEL FOR USE ON A FOOD-CONTACT SURFACE, AS SPECIFIED BY MA...
THERMOMETERS PROVIDED & ACCURATE
NO FOOD THERMOMETER IN MAIN KITCHEN, INSTRUCTED TO OBTAIN.
PERSONAL CLEANLINESS
FOOD HANDLER NOT WEARING HAIR RESTRAINT DURING HANDLING OPEN FOOD ITEMS, INSTRUCTED TO WEAR.
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
DELI CUPS USED AS A MULTI-USE UTENSILS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY ALL UTENSILS AFTER WASHING.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
COOLING LINSE NOT INSULATED PROPERLY IN WALK-IN COOLER, CAUSING CONDESATION, INSTRUCTED TO INSULATE PROEPRLY.
2022-02-07 Pass w/ Conditions Canvass 4 ▾
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
HIGH TEMP CONVEYOR DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE 125F, MACHINE WAS BEING USED DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE 180F AT FINAL RINSE. PRIORITY VIOLATION 7-38-025. BY THE END OF INSPECTION ENGINEER REPAIRED FINAL RI...
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
FOUND SEVERAL VACUUMED PACKAGED TCS FOODS IN WALK-IN COOLER STORED FOR MORE THAN 2 DAYS WITH NO APPROVAL LETTER, PACKAGES NOT DATED, FRESH RAW FISH IS VACUUMED. INSTRUCTED MANAGER TO OBTAIN A VARIANT LETTER FROM CDPH BEFORE PERFORMING ANY ROP. MACHI...
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
DELI CUPS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY ALL MULTI-USE USTENSILS AFTER WASHING.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
WALK-IN COOLER LINES NOT INSULATED PROPERLY, CONDENSATION NOTED, INDTRUCTED TO REPAIR AND MAINTAIN.
2020-02-18 Pass w/ Conditions Canvass CRITICAL 5 ▾
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
NO HANDS WASHING SIGN IN EMPLOYEES TOILET ROOM , INSTRUCTED TO PROVIDE.
PROPER COLD HOLDING TEMPERATURES
FOUND 6 LARGE TUBS OF CHICKEN STOCK STORED IN WALK-IN COOLER FROM A DAY BEFORE AT TEMPERATURE RANGING 52.4F-58.4F, INSTRUCTED MANAGER TO KEEP SUCH FOODS AT 41F OR LOWER. PRIORITY VIOLATION 7-38-005, 120 LBS OF CHICKEN STOCK DISCARDED VALUED AT $300.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
IMPROPER COOLING METHOD USED, FOUND LARGE TUBS (20 QUARTS) USED TO COOL DOWN CHICKEN STOCK, INSTRUCTED TO USE SMALLER CONTAINERS TO FACILITATE FASTER COOLING DOWN, PRIORITY FOUNDATION VIOLATION 7-38-005.
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
BULK-FOOD CONTAINERS ( SUGAR ) NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
BROKEN AND MISSING TILES NEXT TO DISH WASHING AREA AT PASTRY STATION, INSTRUCTED TO REPAIR AND MAINTAIN.
2019-02-08 Pass w/ Conditions Canvass CRITICAL 8 ▾
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 A HANDWASH SINK FOR THE BANQUET KITCHEN DISH MACHINE AREA, AND FOR THE BANQUET KITCHEN MEAT PREP AREA. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED.
PROPER DATE MARKING AND DISPOSITION
MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPERATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
MUST PROVIDE CONSUMER ADVISORY DISCLOSURE, AND REMINDER. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
OBSERVED FACILITY HAS ROP (REDUCED OXYGEN PACKAGING) FOOD PRODUCTS (STEAK AND CHICKEN), THAT ARE PACKAGED IN HOUSE, WITHOUT A HACCP PLAN, AND HELD OVER 48HRS. MUST PROVIDE HACCP PLAN FOR ALL ROP PRODUCTS HELD OVER 48HRS. HACCP PLAN REQUIREMENT INFORM...
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
MUST INSTALL A PREP SINK IN THE BAR, AND IN THE ROOM SERVICE PREP AREA.
ALLERGEN TRAINING AS REQUIRED
MUST PROVIDE ALLERGEN TRAINING CERTIFICATION.
2018-02-22 Pass Canvass 4 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
SOME BULK CONTAINERS NOT LABELED AT PASTRY PREP AREA. MUST LABEL BULK CONTAINERS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINES. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINES AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED FOOD/DIRT BUILD UP INSIDE LARGE ROUND FLOOR DRAINS IN PREP AREAS. MUST CLEAN INTERIOR OF FLOOR DRAINS AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
PASTRY PREP AREA 3-COMPARTMENT SINK MIDDLE AND RIGHT SIDE COMPARTMENTS PIPES LEAKING. MUST REPAIR AND MAINTAIN SINK.
2017-03-27 Pass w/ Conditions Canvass CRITICAL 7 ▾
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
INADEQUATE UTENSILS SANITIZING, FOUND LOW TEMP DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE,CHLORINE TEST STRIP AT 0PPM WHILE MACHINE BEING USED, ALSO NO TEST STRIPS ON SITE. INSTRUCTED TO PROVIDE PROPER SANITIZER CONCENTRATION AT FINAL RINSE,...
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
INADEQUATE FOOD PROTECTION, FOUND SEVERAL FOOD ITEMS IN WALK-IN COOLER THAT WERE VACUUM PACKAGED ON SITE WITHOUT HAVING PROEPR APPROVAL DOCUMENTS FROM THE OFFICE OF CHICAGO DEPT OF PUBLIC HEALTH. MACHINE IS TAGGED NOT ALLOWED TO USE, MUST CONTACT TH...
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
SPRAY BOTTLES NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
ICE BUILD UP IN PREP COOLER AT EMPLOYEES CAFETERIA, INSTRUCTED TO REPAIR.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
KITCHEN FLOOR TILES MISSING GROUT IN SEVERAL SECTIONS, INSTRUCTED TO RE-GROUT
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
CHIPPED PAINT NOTED BEHIND CLEAN POTS STORAGE, INSTRUCTED TO REMOVE AND INSTALL A DURABLE SURFACE.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
SEVERAL REFRIGRATORS MISSING ATHERMOMETER, INSTRUCTED TO OBTAIN.
2016-09-14 Pass Canvass Re-Inspection ▾
No violations found.
2016-09-09 Pass w/ Conditions Canvass CRITICAL 7 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
4-DOOR REACH-IN REFRIGERATOR UNABLE TO MAIN PROPER TEMPERATURE OF 40F OR LESS AT TIME OF INSPECTION: REFRIGERATION UNIT WAS 48.8F BY MY THERMOMETER AT TIME OF INSPECTION. INSTRUCTED TO HAVE UNIT SERVICED TO MAINTAIN A TEMPERATURE OF 40F OR LESS AT AL...
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES INSIDE THE 4-DOOR REACH-IN REFRIGERATOR: 2 CONTAINERS OF PORK AT 51.1F, SLICED ASPARAGUS AT 49.9F, 5 CONTAINERS OF CHEESE AT 49.8F, ARTICHOKE HEARTS AT 50.7F, AND VARIOUS SAUCES AT 49.0-51....
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
REPLACE RIPPED GASKETS AT THE 4-DOOR REACH-IN RERIGERATOR THAT WAS TAGGED TO PROVIDE A TIGHT FITTING SEAL TO MAINTAIN PROPER TEMPERATURE INSIDE OF THE UNIT.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN AND MAINTAIN THE ICE CREAM FREEZER GASKETS AND INTERIOR SURFACE TO REMOVE PINK AND BLACK MOLD-LIKE SUBSTANCE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE CAN OPENER AND INTERIOR MICROWAVE TO REMOVE FOOD DEBRIS BUILDUP AT THE EMPLOYEE CAFETERIA AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
INSTRUCTED TO SWEEP FLOORS IN THE ROOM SERVICE PREP AREA TO REMOVE DEBRIS AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
INCREASE WATER PRESSURE AT THE EXPOSED HAND SINK IN THE PASTRY KITCHEN AND MAINTAIN. REMOVE PLASTIC WRAP FROM THE FAUCET HEAD AT THE 3-COMPARTMENT SINK IN THE PASTRY KITCHEN AND REPAIR THE GASKET TO REPAIR LEAKING FAUCET.
2015-11-20 Pass Canvass Re-Inspection 1 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST PROVIDE COVERS FOR THE CONSUMABLE ICE BINS IN THE BAR AREA. PROVIDE A COVER FOR THE ELECTRICAL OUTLET UNDER THE PRE-RINSE SINK AT THE DISH MACHINE IN THE BANQUET AREA.
2015-11-16 Pass w/ Conditions Canvass CRITICAL 10 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED THE REACH IN COOLER AT 52 DEGREES F. MUST REPAIR OR ADJUST REFRIGERATION UNIT SO IT MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 1LB OF COOKED GNOCCHI AT 50.1 DEGREES F, 3LBS OF COOKED FISH AT AT 51.2 DEGREES F, 8LBS OF CHICKEN AT 49 DEGREES F, 5LBS OF PORK STOCK AT 50.1 DEGREES F, 4LBS OF WHIP CR...
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
NOTED FOOD ITEMS BEING STORED THAT WERE VACUUM PACKAGED ON SITE.(DUCK SAUSAGE,PANCETTA,ETC) NOTED A VACUUM PACKAGING MACHINE ON SITE WITHOUT CDPH APPROVAL AVAILABLE. MUST PROVIDE THE PROPER CDPH APPROVAL. SERIOUS CITATION ISSUED 7-38-005A
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST PROVIDE COVERS FOR THE CONSUMABLE ICE BINS IN THE BAR AREA. PROVIDE A COVER FOR THE ELECTRICAL OUTLET UNDER THE PRE-RINSE SINK AT THE DISH MACHINE IN THE BANQUET AREA.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN COOKING EQUIPMENT AND PREP TABLES IN PREP AREAS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
DETAIL CLEAN FLOORS IN PREP AREAS AND STORAGE AREAS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REPLACE ALL STAINED CEILING TILES IN THE HALLWAY OUTSIDE OF THE BANQUET PREP AREA. MUST DETAIL CLEAN THE CARPETING IN THE REAR STORAGE HALLWAY OUTSIDE OF THE BANQUET PREP AREA. MUST REMOVE PEELING PAINT IN THE CHINA STORAGE ROOM IN THE MAIN KI...
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
REPLACE MISSING LIGHT SHIELD IN THE CHINA STORAGE ROOM IN THE MAIN KITCHEN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
NOTED A LEAK AT THE BASE OF THE HAND SINK NEAR THE ENTRANCE TO THE MAIN KITCHEN. MUST REPAIR. ALSO NOTED A LEAK AT THE LEFT FAUCET AND LEAKY PIPES UNDER THE 3 COMPARTMENT SINK IN THE BANQUET PREP AREA.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
MUST PROVIDE A SANITARY CONTAINER TO STORE ICE DISPENSING UTENSILS IN THE BAR AREA.
2014-04-24 Pass w/ Conditions Canvass CRITICAL 8 ▾
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED FOOD (SHRIMP AND HAM) AT IMPROPER TEMPERATURES (46.8F-52.1F) STORED ON THE PREP LINE AND INSIDE OF A PREP COOLER. MANAGER VOLUNTARILY DISCARDED 5LBS OF FOOD VALUED AT $20. INSTRUCTED TO KEEP COLD FOODS AT 40.0F OR LESS. CRITICAL VIOLATION 7-...
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED INSIDE THE DOOR OF FRYERS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN INSIDE DOOR OF FRYERS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED FLOOR CORNERS IN DRY STORAGE WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED WALLS OF DISH STORAGE WITH EXCESSIVE CHIPPED PAINT. INSTRUCTED TO REPAIR AND MAINTAIN WALLS.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED CEILING VENTS IN PREP AREA WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
OBSERVED DISH STORAGE ROOM WITH A BROKEN LIGHT SHIELD. INSTRUCTED TO REPAIR AND MAINTAIN LIGHT SHIELDS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
OBSERVED BLOWN LIGHT BULB IN DAIRY WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED THE FOLLOWING LEAKS: COLD KNOB AT EXPOSED HAND SINK ON THE PANTRY LINE, MAIN KITCHEN 3 COMPARTMENT BOTH FAUCET BASES, MAIN KITCHEN 3 COMPARTMENT PLUMBING UNDER THE WASH BASIN, FAUCET BASE OF 1 COMPARTMENT SINK IN THE GARDE MANGER AND BANQUES...
2013-08-12 Pass w/ Conditions Canvass CRITICAL 3 ▾
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
FOUND HIGH TEMPERATURE DISHMACHINE NOT SANITIZING PROPERLY. FINAL RINSE AT 160F. TAGGED DISHMACHINE. FINAL RINSE MUST BE AT 180F MINIMUM. CRITICAL VIOLATION. CITATION ISSUED. 7-38-030
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
FOUND CUTTING BOARDS IN POOR REPAIR THROUGOUT KITCHENS/PREPARATION AREAS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
FOUND LEAKY DISHMACHINE AT 8TH FLOOR BANQUET KITCHEN.
2012-03-14 Pass w/ Conditions Canvass CRITICAL 6 ▾
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. INADEQUATE FOOD PROTECTION, FOUND A 5 GALLON VEAL STOCK CONTAINER IN WALK-IN COOLER AT 50.3F AT CENTER. CONTAINER PLACED IN WALK-IN COOLER A DAY BEFORE, INSTRUCTED MGR TO COOL DOWN HOT F...
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 USE PROPER MULTI-USE CONTAINERS FOR FOOD STORAGE THAT CAN BE EASILY WASHED AND SANITIZED.
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. SHELVES FOR CLEAN UTENSILS STORAGE NOT CLEAN, BROKEN INSULATION AROUND PIPES IN WALK-IN COOLER. INSTRUCTED TO CLEAN, R...
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 NOT CLEAN UNDER PREP TABELS AND CORNERS. INSTRUCTED TO CLEANA 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. DAMAGE SECTION AT WALL UNDER DINK, MUST REPAIR.
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. METAL STEM THERMOMETR MUST BE PROVIDE TO FOOD HANDLERS.
2011-04-27 Pass Canvass 5 ▾
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
SPLASH GUARDS NEEDED AT THE BAR SINK & AT HANDSINK IN THE PASTRY AREA. ALL 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 i...
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR PANEL OF ICE MACHINE NEED CLEANING; EXTERIOR OF ICE MACHINE & DISHMACHINES NEED DE-LIMING. 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
FLOOR TILES AROUND THE 7TH FLOOR COOKING AREAS MUST BE RE-GROUTED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WATER STAINED CEILING TILES MUST BE REPLACED. ANY MISSING BASEBOARD TILE IN A STORAGE ROOM MUST BE REPLACED. (WEST OF DISHMACHINE-7TH FLOOR). 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 ADDRESSED: FAUCET LEAKS (WASHERS) AT MOST HANDSINKS & PREP SINKS, PIPES AT BOTTOM OF 3-COMP. SINK IN 2-DISHROOMS, UNDER PREP SINKS. A HOOK FOR THE SPRAYER FAUCETS AT 2-COOFEE STATIONS MUST PROVIDED FOR-SO THAT THE SP...
2010-02-02 Pass Canvass 1 ▾
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...
Data sourced from Chicago Dept. of Public Health ·
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