Thompson Chicago Hotel

PROPER COLD HOLDING TEMPERATURES

OBSERVED THE FOLLOWING TIME TEMPERATURE CONTROL FOR SAFETY ITEMS AT THE FOLLOWING IMPROPER TEMPERATURES: SALMON AT 50.9F, EGGS AT 46.8F, AND SAUSAGE AT 65.1F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 3LBS OF PRODUCT VALUED AT $12. INSTRUCTED TO...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

OBSERVED MENU WITH MULTIPLE COOKED ITEMS WITHOUT A DISCLOSURE DEVICE THAT LINKS TO REMINDER STATEMENT. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

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

OBSERVED CAN OPENER IN BASEMENT PREP AREA NEAR PROTEIN WALK-IN COOLER COVERED IN DIRT AND GRIME. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

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

OBSERVED A CUTTING TABLE IN REAR OF BASEMENT PREP AREA NEAR PASTRY COOLER WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED A BUILD UP OF DIRT AND GRIME ON CEILING ABOVE HIGH TEMPERATURE DISH MACHINE IN BASEMENT DISH PIT. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.

ALLERGEN TRAINING AS REQUIRED

OBSERVED EMPLOYEES WITH CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES WITH CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST OBTAIN ALLERGEN TRAINING AND MAINTAIN RECORDS ON SITE.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

- NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY AND PHYSICAL KIT, EFFECTIVE FOR ELIMINATING NOROVIRUS, ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

- MUST PROVIDE HANDWASHING SIGNAGE FOR THE HANDWASH SINKS IN THE BARS. -

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

- MUST INSTALL A SPLASH GUARD AT THE HANDWASH SINK IN THE 3RD FL PASTRY PREP AREA BETWEEN THE SINK AND THE DISH RACK, TO PREVENT POTENTIAL SOURCES OF CONTAMINATION. -

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

- MUST INVERT ALL CLEAN DISHES STORED ON THE SHELVES AND DISH RACKS TO PREVENT POTENTIAL SOURCES OF CONTAMINATION. -

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

- OBSERVED A LEAK COMING FROM THE CEILING IN THE BASEMENT EMPLOYEE WOMEN'S TOILET ROOM. MUST REPAIR AND MAINTAIN. -

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

- MUST INSTALL A DUMP SINK IN THE WINE BAR ON THE 4TH FL. -

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

- MUST PROVIDE ADDITIONAL LIGHTING EQUAL TO 20 FOOT CANDLES OR MORE IN THE PREP AREAS BY THE ICE MACHINES IN THE BASEMENT AND 2ND FL. -