Hotel Chicago

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed bulk containers in rear without a label.instructed to provide the common name on all bulk containers to properly identify item (salt, sugar, flour etc).

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed gap opening approx:1/4" at bottom right corner of the rear exit door leading to the outside garbage dumpsters.instructed to pest proof said door to prevent pest entry and to maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Instructed to transfer food products from an open original can container into food grade container for proper food storage located in the prep line cooler in the main kitchen food prep area and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to detail clean the grease buildup on the sides of hot cooking equipments and interior bottom compartment of the deep fryers also,exterior surfaces of the dishmachines and fan covers inside the walk-in-coolers in need of a detail cleaning and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed water leak at base of faucet at the dishwashing 3-compartment sink area.instructed to repair plumbing leak and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing ceiling tile at entrance of the main kitchen prep area.instructed to provide and maintain. Instructed to detail clean walls throughout the dishwashing room to remove food splashed debris and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to detail clean ceiling tiles/ventilation covers above the main kitchen prep/cooking areas to remove accumulation of dusts and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15: observed leaking drainpipe underneath the rinse compartment of three compartment sink in fourth floor dishwashing area. Instructed to repair drainpipe underneath the rinse compartment of three compartment sink in fourth floor dishwashing area.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: 4-904.11: observed knives, forks and spoons in self service dining area for guests on third floor that are not prewrapped laying in separate compartments of container. Instructed knives, forks and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15: observed leaking drainpipes underneath the wash and rinse compartments of three compartment sink in fourth floor dishwashing area. Instructed to repair drainpipes underneath the wash and rinse compartments of three compartment sink in fourth floor dishwashing area.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed knives, forks and spoons in self service dining area for guests on third floor that are not prewrapped laying in separate compartments of container. Instructed knives, forks and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking drainpipes underneath the wash and rinse compartments of three compartment sink in fourth floor dishwashing area. Instructed to repair drainpipes underneath the wash and rinse compartments of three compartment sink in fourth floor dishwashing area.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Must properly label food storage containers when food is not in the original container in rear kitchen food prep area located on the 4th floor.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths stored on top of prep tables in main kitchen prep area. Must properly store when not in use.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no sanitizer test kit available for chlorine. Instructed to provide chemical test strips and maintin at all times to monitor sanitizing levels at the low temperature dish machines. Priority foundation violation 7-38-005. Citation issued.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dirt and debris on floor underneath hand waswing sink in fron bar area located in the 1st floor and under around and behind heavy equipment in main kitchen food prep area. Must clean and maintain.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no irreversible thermometer on site at time of inspection. Instructed to provide. Priority foundation violation 7-38-005. Citation issued.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leakcoming from pipe underneath exposed handwashing sink located in first floor dish area. Instructed to repair or replace and maintain in good condition.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting boards along prep line in main kitchen covered with deep grooves and dark stains. Instructed to repair or replace and maintain smooth, cleanable cutting surfaces.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed and exposed hand wash sink on end of prep line in 4th floor main kitchen with less than average water pressure. Instructed to repair or replace.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed black slime in the caulk around the low temperature dish machine located in the room service area on the 4th floor. Instructed to remove, clean, sanitize, re-caulk, and maintain in good condition.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Bulk food container( flour ) not labeled, instructed to label and maintain.

Single-use items weren’t stored or used properly.

Inspector’s note: Using paper cups as a food scoop for bulk food, instructed to use proper scoops.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Self service food line at employees cafeteria with short sneeze guard, instructed to install an affective food shield.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Observed open containers of food (oatmeal toppings, cheese for eggs, cut fruit, pastries) at the maxwell lounge not protected from potential contamination. Instructed that all foods must be protected at all times during storage, prep display and service. Instructed to provide sneeze guards for these items. Serious violation: 7-38-005(a)

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Found slight grimme build-up at the interior panel of the ice machine located across from the walk-in cooler on the 4th floor.must clean, sanitize and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Found dirty ceiling above the hand washing sink next to the grill station.found exhaust hood ceiling vents at the cooking linegrimmy with grease accumualtion.must clean, sanitize and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Found a leaking hot water faucet handle base and the middle faucet at the 3-comp sink .must repair and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed slight calcium build up inside ice machine. Instructed manager to clean and maintain interior of ice machine.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed slight calcium build up inside ice machine. Instructed manager to clean and maintain interior of ice machine.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed food build up on floor along walls at bar. Instructed manager to clean floor and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed standing water inside bar gun holders. Must clean and sanitize bar gun holders.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed food stained ceiling tiles above rear prep area. Must replace/clean all food stained ceiling tiles at rear prep.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Interior of bar reach in coolers thermometers missing/broken. Must provide working thermometers for bar coolers.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Rusted wire rack shelvings of the 2 door each in cooler in the prep area lobby. Must remove rust or replace. Raw wood of the dry good shelvings in the lobby. Must seal the wood or paint .

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Fan guard one out of two fan guard of the two door reach in cooler in the room service,with dust build up. Must clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must repair the ventilation in both customer's washroom in the lobby. Ventilation not working.

Food handler requirements met

Inspector’s note: No food handler's certificate on site. Must provide next routine inspection.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: Noted no certified food manager on duty while potentially hazardous foods are prepared and served (chicken, fish,beef, soups etc). Instructed to always have a food manager on site at all times. Citation issued for serious violation #7-38-012.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Instructed to label all bulk food items at the kitchen prep area.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Instructed to clean and maintain shelving racks at the main kitchen with rust and dirt.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Instructed to clean shelves underneath prep table.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Instructed to clean floors along wall base and underneath equipment especially behind the stove. Must also clean and maintain all floor drains at the first floor by the dish washing areas.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Instructed to seal all holes and opening on walls base especially at the rear hallway/dry storage of first floor.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Noted multi-use utensils (plates,cups,bowls etc) on shelves at the kitchen and storage rooms not properly stored. Instructed to invert all serving utensils during storage at all times to prevent dust accumulation and contamination.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Noted holes and openings,stains and dirt accumulation on ceiling especially at the dish washing room of main kitchen. Instructed to seal holes, clean and maintain ceiling walls.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Noted multi-use utensils (plates,cups,bowls etc) on shelves at the kitchen and storage rooms not properly stored. Instructed to invert all serving utensils during storage at all times to prevent dust accumulation and contamination.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Noted rusty shelves with dirt and peeling paint inside walk in cooler (4 floor). Instructed to detail clean, replace or repaint with a non toxic food grade paint and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Noted holes and openings,stains and dirt accumulation on ceiling especially at the dish washing room of main kitchen. Instructed to seal holes, clean and maintain ceiling walls.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Previous minor violation not corrected from report # 679688, dated on 3-9-12 for violation #34(walk-in cooler floors are buckling-up, must fix). Instructed mgr to correct violations within given time frame.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Spice containers not labeled, instructed to label and maintain.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Ice scoop stored on top of dusty ice maker, instructed mgr to store in a clean utensil.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Plastic sheets used to stuff up drain at 3-comp sink to hold the water, instructed to use proper sink stoppers.

Adequate number, convenient, accessible, properly designed and installed

Inspector’s note: (7-38-030) FOUND THE DISHROOM HANDSINK CLOGGED & FULL OF CLEAR WASTEWATER, DURING INSPECTION-MUST FIX. (ENGINEER WAS ABLE TO FIX ISSUE BEFORE EXIT INTERVIEW). When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.

* inspection report summary displayed and visible to all customers

Inspector’s note: (7-42-010B) LAST INSPECTION SUMMARY REPORT NOT POSTED FOR CUSTOMER VIEW (FROM 3/8/11-VISIT)-MUST POST CONSPICOUSLY FOR PLAIN VIEW OF GUESTS/CUSTOMERS. One copy of the Food Inspection Report Summary must be displayed and visible to all customers.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: INTERIOR OF SMALL COOLER ACROSS COOKING EQUIPMENT MUST BE KEPT CLEAN; ALSO MUST CLEAN BUFFET TABLES AT CAFETERIA. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: WALK-IN COOLER FLOORS ARE BUCKLING-UP, MUST FIX. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: FOOD STAINS ON WALLS AROUND COFFEE STATION & AROUND DIRTY LINEN BINS MUST BE CLEANED. The walls and ceilings shall be in good repair and easily cleaned.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION BY CDPH. MUST TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR SURFACES CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-0005A.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOOD (ROAST BEEF) WAS BEING PREPARED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE WIRE RACKS IN THE WALK-IN COOLER, STORAGE SHELVES ABOVE THE PREP TABLES, INTERIOR OF REACH IN COOLER ACROSS FROM COOK LINE.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR IN THE WALK-IN FREEZER/WALK-IN COOLER COMBO. REMOVE FOODS OFF OF THE FLOOR IN THE WALK-IN FREEZER.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: 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. MUST PROVIDE A WORKING THERMOMETER INSIDE OF THE REACH-IN COOLER.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Observed food build up inside prep coolers rubber gaskets. Must clean and maintain gaskets.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. Must clean dust build up on walls by electrical box and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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. Handwash bowl draining slowly in dishmachine area. Instructed manager to repair.