MAY 14
2012
PASSED
6 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
THE TALBOTT HOTEL.
EAT. 96/100
10-20 E DELAWARE PL · STREETERVILLE, CHICAGO
Last inspected May 14, 2012 · passed
Passed all 4 inspections, but 1 critical violation on file.
THE NUMBERS
INSPECTIONS
4
3 passed · 1 w/ conditions
VIOLATIONS
10
includes 1 critical
RECORDS COVER
1 YEAR
since Aug 2010
INSPECTION HISTORY
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
SPICES AND BULK FOOD CONTAINERS NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
GARBAGE CONTAINERS STORED TOO CLOOSE TO ICE BIN IN BAR AREA. MISSING LIDS AT ICE BINS AT BAR AREA. INSTRUCTED TO PROVIDE.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
RAW PLYWOOD PANEL IS USED UNDER CUTTING BOARDS. INSTUCTED TO USE ONLY NON-ABSORBANT SURFACES THATS EASILY CLEANABLE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR OF ICE MAKER NOT CLEAN. ORANGE FILM NOTED ON UPPER SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
MUST PROVIDE THERMOMETER TO ALL COOLER IN WARMEST PART IN A CLEAR VIEW.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
EMPLOYEES PERSONAL ITEMS STORED NEXT TO FOOD SHELVES, FLY TRAP MOUNTED ON KITCHEN WALL. OPEN CUPS OF EMPLOYEES DRINKS IN PREP AREA. INSTRUCTED TO KEEP AWAY FROM FOOD PREP AND STOREAGE FACIITIES.
AUG 112010PASS W/ CONDITIONS4 violations1 CRITICALDETAILS
AUG 11
2010
PASS W/ CONDITIONS
4 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. LOW TEMPERATURE DISHMACHINE NOT MAINTAINED, SANITIZING AT 0 PPM CHOLRINE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN DISHMACHINE, MUST SANITIZE AT 100 PPM CHLORINE. INSTRUCTED MANAGER TO TEMPORARILY WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS IN 3-COMPARTMENT SINK. CITATION ISSUED. TICKET #H000062269 18.
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. PREP COOLERS DOOR RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE ALL DAMAGED COOLER DOOR GASKETS.
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. MUST DETAIL CLEAN ALL UNCLEAN SHELVES THROUGHOUT PREP AREA 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. OBSERVED PAINT CHIPPING FROM WALL BEHIND SHELF RACKS ABOVE POT WASH 3-COMPARTMENT SINK AND DUST BUILD UP ON CEILING TILES AT PREP AREA. MUST REMOVE ALL PEELING PAINT FROM WALL AND CLEAN ALL UNCLEAN CEILING TILES.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →