WESTERN HOST, INC..

CLEAN UTENSILS RACK AT DISH WASHING AREA TOO CLOSE TO FLOOR, INSTRUCTED TO KEEP 6" OFF FLOOR.

REUSABLE BOTTLES WITH NICK FOR WATER SERVICE, INSTRUCTED NOT TO USE, MUST USE UTENSILS THAT CAN BE WASHED EASILY.

MEAT SLICER NOT CLEANED PROPERLY BEHIND BLADE AND HOUSING, INSTRUCTED TO CLEAN AND SANITIZE MACHINE PROPERLY.

INADEQUATE LIGHTING INSIDE MAIN KITCHEN WALK-IN COOLER, INSTRUCTED TO PROVIDE.

NO HAND WASH SINK AT COFFEE STATION, INSTRUCTED TO INSTALL.

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PASTRY PREP COOLER ACROSS FROM THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 43.5F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS HAM AND CUT FRUIT. UNIT WAS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED RANCH DRESSING AT 44.0F, SALSA AT 46.4F, ROASTED POTATOES AT 52.4F, PROSCIUTTO AT 48.3F, MASHED POTATOES AT 48.3F, AND SOUP AT 43.2-43.3F. MANAGEMENT VOLUNTARILY DISCARDED 25# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.

FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. OBSERVED A VACUUM PACKAGING MACHINE WITH THE POWER ON IN THE PREP AREA AND VACUUM PACKAGED FOODS SUCH AS SHORT RIBS, SAUSAGES, PORK CHOPS, DUCK AND CHARCUTERIE MEATS STORED IN THE WALK-IN COOLER AND WALK-IN FREEZER WITHOUT WRITTEN CERTIFICATION FROM IDPH OR CDPH. MANAGEMENT INSTRUCTED THAT WRITTEN CERTIFICATION OF A HACCP PROGRAM IS NEEDED IN ORDER TO VACUUM PACKAGE ANY FOOD ON PREMISES. MANAGEMENT DISCARDED ALL VACUUM PACKAGED FOODS IN THE COOLER AND FREEZER AND THE VACUUM PACKAGING MACHINE WAS TAGGED HELD FOR INSPECTION. APPROXIMATELY 50# OF FOOD WORTH $650 WAS DISCARDED. SERIOUS VIOLATION 7-38-005A.

NO CERTIFIED FOOD MANAGER PRESENT WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SAUSAGE AND EGGS, ETC.) WERE BEING PREPARED AND SERVED. THE CERTIFIED FOOD MANAGER WAS CALLED ON THE PHONE BY THE STAFF AND ARRIVED ONSITE AT 11:00AM. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

REPAIR THE END PANEL OF THE HIGH TEMPERATURE DISHMACHINE IN THE 33RD FLOOR PREP AREA THAT IS CAUSING THE MACHINE TO LEAK WATER ONTO THE FLOOR.

DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM AND FLOOR OF THE WALK-IN FREEZER.

MUST SCRAPE AND REPAINT THE AREAS OF CHIPPED PAINT ON THE CEILING OF THE 33RD FLOOR DISHWASH AREA.

REPLACE ANY CRACKED LIGHT SHIELDS IN THE 33RD FLOOR PREP AREA.

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. PAPER CUPS AREA USED AS A BULK FOOD CONTAINERS, INSTRUCTED TO USE PROPER UTENSILS.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MISSING COVERS AT ICE BIN IN BAR AREA, INSTRUCTED TO PROVIDE.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. ICE MAKER INTERIOR SURFACES NOT CLEAN, MEAT SLICER NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.

The walls and ceilings shall be in good repair and easily cleaned. PEELING PAINT NOTED AT 33RD FLOOR KITCHEN CEILING, BROKEN INSULATION AROUND PIPE IN WALK-IN COOLER, INSTRUCTED TO REPAIR.

None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. MISSING HAND WASHING SIGNS INSIDE TOILET ROOM, INSTRUCTED TO PROVIDE.

(7-38-030) INADEQUATE WASTE WATER DISPOSAL. FOUND BAR 3-COMP. SINK WITH WASTE WATER BACKED-UP & CLOGGED. INSTRUCTED TO UNCLOG, THEN CLEAN & SANITIZE AFTER FIXING. 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.

(7-38-020) EVIDENCE OF PESTS ON PREMISES. FOUND 10-SMALL/FRUIT FLIES ON CEILING ABOVE THE BAR COUNTER; 11-ON CEILING TILES BY THE ELEVATOR AREA IN REAR OF KITCHEN; 12-ON WALLS AT REAR HALLWAY TO THE DOCK AREA. INSTRUCTED TO ELIMINATE SOURCE & CLEAN ALL AFFECTED AREAS. 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.

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.

MISSING FLOOR TILES BY THE 33-rd FLOOR STORAGE ROOM & INSIDE WALK-IN COOLER AT SAME KITCHEN; BAR FLOOR DRAINS & UNDER SINKS AT SAME BAR AREA-MUST BE KEPT CLEAN & FREE OF DEBRIS/DIRT. POOR FLOOR GROUTING AT THE BAR, MAIN KITCHEN DISHROOM & AROUND SOME FLOOR DRAINS MUST BE ADDRESSED ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS AROUND THE COFFEE STATION BY THE LOBBY BAR, AROUND GARBAGE BINS AT THE BAR, WALLS AROUND THE PASTRY PREP AREA NEED CLEANING. ANY DUSTY CEILING VENTS IN KITCHENS MUST BE KEPT CLEANED ALSO. MISSING WALL TILES BEHIND DISHMACHINE AT 33-rd FL DISHROOM MUST BE REPLACED OR WALL MUST BE MADE SMOOTH/EASILY CLEANABLE. The walls and ceilings shall be in good repair and easily cleaned.

CRACKED/BROKEN LIGHT SHIELDS AT MAIN KITCHEN DISHROOM & AT 33-rd FLOOR KITCHEN MUST BE REPLACED & KEPT CLEAN ALSO. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.

FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK UNDER SCRAPER SINK AT DISHROOM (33-rd FL); LEAK AT PIPES UNDER 3-COMP. SINK IN MAIN KITCHEN DISHROOM; FAUCET LEAT AT 2-COMP. SINK IN PREP AREA. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.

ANY MILK CRATES USED FOR DRY OR COLD STORAGE RACKS THRU-OUT PREMISES 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 establishment shall be kept neat and clean and should not produce any offensive odors.