WYNDHAM CHICAGO HOTEL.

(7-38-030) INADEQUATE EQUIPMENT/UTENSIL SANITATION. FOUND 0-PPM CHLORINE SANITIZER AT LOW-TEMP. DISHMACHINE IN THE BAR AREA. OBSERVED THE MAIN KITCHEN HIGH-TEMP. DISHMACHINE'S FINAL TEMPERATURE RINSE AT 158.8F-DURING INSPECTION. INSTRUCTED TO KEEP CHLORINE LEVELS AT 100 PPM & FINAL RINSE TEMP. AT 180F, AT ALL TIMES & MONITOR WITH TEMPERATURE LOGS DAILY. 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.

(7-38-030) FOUND NO SOAP AT FOLLOWING HANDSINKS; FRONT OF THE HOUSE COOKING AREA & WAIT STAFF STATION, AT BANQUET KITCHEN HANDSINK & AT HANDSINK AT MAIN KITCHEN DISHROOM, (NOTED DRIED-OUT SOAP IN MOST DISPENSERS). PAPER TOWEL DISPENSERS WERE JAMMED-UP AT COFFEE- (BANQUETS) STATION & FRONT OF THE HOUSE COOKING AREA ALSO. INSTRUCTED TO PROVIDE AT ALL TIMES & MONITOR EQUIPMENT. Adequate and convenient hand washing facilities shall be provided for all employees.

(7-38-005A) INADEQUATE FOOD PROTECTION. FOUND NO SNEEZEGUARDS AROUND THE BREAKFAST BUFFET TABLE (SELF-SERVICE PASTRIES, CUT-UP FRUITS ON PLATTERS), TO PROTECT OPEN FOOD FROM CONTAMINANTS-MUST PROVIDE AN ADEQUATE SNEEZEGUARD PER REQUIRED STANDARDS. All food should be properly protected from contamination during storage, preparation, display, service, and transportation.

(7-42-090) PREVIOUS MINOR VIOLATION FROM 5/4/11 VISIT NOT CORRECTED. FOUND WATER LEAKING FROM UNDER DISHMACHINE (ABOVE THE BOOSTER HEATER)-MUST FIX. A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.

ICE BIN LIDS NEEDED AT BAR AREA & ICE SCOOP HOLDERS MUST BE PROVIDED AT ICE MACHINES. TONGS OR UTENSILS MUST BE PROVIDE AT BREAD STATIONS, TO BE USED BY SERVERS WHEN DISHING OUT BREAD FROM CONTAINERS TO BASKETS OR PLATES. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOLLOWING NEED CLEANING: INTERIOR PANELS OF ICE MACHINES, INTERIOR OF ALL SINKS AT BAR AREA, ICE CREAM CHEST FREEZER, INTERIOR VENTS OF DISHMACHINE, INTERIOR FLOORS OF COOLERS AT FRONT COOKING AREA & AT CAFETERIA-DUE TO FOOD STAINS/DEBRIS BUILD-UP. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOOR DRAINS & AREAS ALONG WALLS OF THE BAR AREA NEED DETAILED CLEANING, ESPECIALLY UNDER EQUIPMENT. FLOORS UNDER ICE MACHINE AT BANQUETS AREA, UNDER CAFATERIA SERVING LINE, & DRAINS AT FRONT COOKING STATION MUST KEPT CLEAN ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

MISSING WALL TILES TO THE LEFT OF BIG OVEN AT FRONT PREP STATION MUST BE REPLACED, TO MAKE SURFACE SMOOTH/EASILY CLEANABLE. ANY GREASE/DUST ON WALLS AROUND THE COOKING EQUIPMENT AT FRONT COOKING STATION & DUSTY VENTS AROUND PREP AREAS MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

NOTED A WATER LEAK UNDER OR BEHIND THE ICE MACHINE AT BANQUETS AREA-MUST ADDRESS. 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.

MOP ROOM BEHIND THE DISHROOM AREA MUST BE KEPT CLEAN & ORGANIZED, WITH ALL SUPPLIES/EQUIPMENT ELEVATED OFF THE FLOOR. ALL DUST PANS MUST BE CELANED & HUNG TO DRY. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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.

SNEEZE GUARDS NEEDED OVER ALL PASTRIES, FRUITS & CONDIMENTS DISPLAYED, FOR SELF-SERVICE-AT THE MAIN DINING ROOM. (INADEQUATE FOOD PROTECTION 7-38-005A). All food should be properly protected from contamination during storage, preparation, display, service, and transportation.

FOLLOWING ISSUES MUST BE ADDRESSED: DE-LIME INTERIOR OF DISHMACHINE, CLEAN INTERIOR PANEL OF ICE MACHINES/BAR HANDSINK, EXTERIOR SIDES OF COOKING EQUIPMENT AT 2ND FLOOR KITCHEN, CABINETS UNDER COFFEE STATION IN VARIOUS AREAS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOOR DRAINS THRU-OUT PREP AREAS, ESPECIALLY UNDER COOKING EQUIPMENT AT 2ND FLOOR KITCHENS, ALONG WALLBASE AT BAR AREA, UNDER DUMP SINKS AT COFFEE STATIONS-NEED DETAILED CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

MOLDY & WORN-OUT WALL CAULKING AT SPLASHGUARD IN DISHROOM MUST BE REPLACED. HEAVY DUST BUILD-UP TO THE RIGHT OF THE HOOD AT FRONT RESTAURANT COOKING AREA MUST BE CLEANED. The walls and ceilings shall be in good repair and easily cleaned.

WATER LINE LEAK UNDER DISHMACHINE (ABOVE THE BOOSTER HEATER) MUST BE FIXED. SPRAYER FAUCET HOOK IS MISSING AT A PREP SINK IN A COFFEE STATION 2ND FLOOR-MUST PROVIDE. 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/SODA/BREAD CRATES USED FOR DRY OR COLD STORAGE RACKS 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.