THE FOUR SEASONS HOTEL CHICAGO.

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).

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 MANUFACTURER. CHEMICAL SANITIZERS MUST MEET THE CONCENTRATION AND USE REQUIRMENTS BY MANUFACTURER, QUAT SANITIZER MUST BE MAINTAINED BETWEEN 150-400 PPM. DURRING INSPECTION EMPLOYEE DILUTED SANITIZER 3 COMPARTMENT SINK BASIN WITH WATER. PRIORITY VIOLATION 7-38-005.

NO FOOD THERMOMETER IN MAIN KITCHEN, INSTRUCTED TO OBTAIN.

FOOD HANDLER NOT WEARING HAIR RESTRAINT DURING HANDLING OPEN FOOD ITEMS, INSTRUCTED TO WEAR.

DELI CUPS USED AS A MULTI-USE UTENSILS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY ALL UTENSILS AFTER WASHING.

COOLING LINSE NOT INSULATED PROPERLY IN WALK-IN COOLER, CAUSING CONDESATION, INSTRUCTED TO INSULATE PROEPRLY.

NO HANDS WASHING SIGN IN EMPLOYEES TOILET ROOM , INSTRUCTED TO PROVIDE.

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.

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.

BULK-FOOD CONTAINERS ( SUGAR ) NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

BROKEN AND MISSING TILES NEXT TO DISH WASHING AREA AT PASTRY STATION, INSTRUCTED TO REPAIR AND MAINTAIN.

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

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

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.

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.

MUST PROVIDE CONSUMER ADVISORY DISCLOSURE, AND REMINDER. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.

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 INFORMATION HAS BEEN GIVEN. FACILITY CORRECTED VIOLATION ON SITE BY DISCARDING THE ROP PRODUCTS HELD OVER 48HRS. WITH A REPORTED TOTAL WEIGHT OF 4# AND TOTAL VALUE OF $65. PRIORITY FOUNDATION VIOLATION#:7-38-005. CITATION ISSUED.

MUST INSTALL A PREP SINK IN THE BAR, AND IN THE ROOM SERVICE PREP AREA.

MUST PROVIDE ALLERGEN TRAINING CERTIFICATION.

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, CRITICAL CITATION ISSUED 7-38-030. BY THE END OF INSPECTION MACHINE WAS REPAIRED AND DISPENSING PROPER SANITIZER.

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 THE OFFICE OF CDPH FOR FURTHER INQUIRY. SERIOUS CITATION ISSUED 7-38-005(A).

SPRAY BOTTLES NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

ICE BUILD UP IN PREP COOLER AT EMPLOYEES CAFETERIA, INSTRUCTED TO REPAIR.

KITCHEN FLOOR TILES MISSING GROUT IN SEVERAL SECTIONS, INSTRUCTED TO RE-GROUT

CHIPPED PAINT NOTED BEHIND CLEAN POTS STORAGE, INSTRUCTED TO REMOVE AND INSTALL A DURABLE SURFACE.

SEVERAL REFRIGRATORS MISSING ATHERMOMETER, INSTRUCTED TO OBTAIN.

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 ALL TIMES. UNIT WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. CRITICAL VIOLATION 7-38-005A

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 49.0-51.1F. MANAGER VOLUNTARILY DISCARDED 20# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A

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.

DETAIL CLEAN AND MAINTAIN THE ICE CREAM FREEZER GASKETS AND INTERIOR SURFACE TO REMOVE PINK AND BLACK MOLD-LIKE SUBSTANCE.

DETAIL CLEAN THE CAN OPENER AND INTERIOR MICROWAVE TO REMOVE FOOD DEBRIS BUILDUP AT THE EMPLOYEE CAFETERIA AND MAINTAIN.

INSTRUCTED TO SWEEP FLOORS IN THE ROOM SERVICE PREP AREA TO REMOVE DEBRIS AND MAINTAIN.

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.

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 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 CREAM AT 54 DEGREES F, 2LBS OF CHEESE AT 47 DEGREES F, 1LB OF COOKED SQUASH AT 50 DEGREES F, 3LBS OF PORK JUS AT 52.7 DEGREES,1LB OF CREAM SAUCE AT 49 DEGREES F AND 4LBS OF RAW EGGS AT 59-80 DEGREES. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

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

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.

DETAIL CLEAN COOKING EQUIPMENT AND PREP TABLES IN PREP AREAS.

DETAIL CLEAN FLOORS IN PREP AREAS AND STORAGE AREAS.

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 KITCHEN.

REPLACE MISSING LIGHT SHIELD IN THE CHINA STORAGE ROOM IN THE MAIN KITCHEN.

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.

MUST PROVIDE A SANITARY CONTAINER TO STORE ICE DISPENSING UTENSILS IN THE BAR AREA.

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 7-38-005(A)

OBSERVED INSIDE THE DOOR OF FRYERS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN INSIDE DOOR OF FRYERS.

OBSERVED FLOOR CORNERS IN DRY STORAGE WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

OBSERVED WALLS OF DISH STORAGE WITH EXCESSIVE CHIPPED PAINT. INSTRUCTED TO REPAIR AND MAINTAIN WALLS.

OBSERVED CEILING VENTS IN PREP AREA WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.

OBSERVED DISH STORAGE ROOM WITH A BROKEN LIGHT SHIELD. INSTRUCTED TO REPAIR AND MAINTAIN LIGHT SHIELDS.

OBSERVED BLOWN LIGHT BULB IN DAIRY WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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 BANQUEST 3 COMPARTMENT PLUMBING UNDER THE WASH BASIN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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

FOUND CUTTING BOARDS IN POOR REPAIR THROUGOUT KITCHENS/PREPARATION AREAS.

FOUND LEAKY DISHMACHINE AT 8TH FLOOR BANQUET KITCHEN.

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 FOODS IN 6 HOURS OR LESS. ITEM DISCARDED VALUED AT $20.0

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.

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, REPAIR AND MAINTAIN.

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.

The walls and ceilings shall be in good repair and easily cleaned. DAMAGE SECTION AT WALL UNDER DINK, MUST REPAIR.

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.