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HOTEL CHICAGO

333 N DEARBORN ST, CHICAGO, IL 60654 · Restaurant

Résumé des inspections

HOTEL CHICAGO a été inspecté 47 fois par Chicago Department of Public Health depuis le 4 février 2010. La dernière inspection, le 16 juin 2026, a relevé 1 infraction.

13 des 47 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 2 inspections et 4 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Contrôle de la température des aliments et Protection des aliments contre la contamination.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé 9 fois dans 6 inspections distinctes, la plus récente le 16 juin 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 8 fois dans 7 inspections distinctes, la plus récente le 14 mai 2025. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Protection des aliments contre la contaminationRisque élevé

    Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 5 août 2024. Par exemple : CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé une fois le 14 mai 2025. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé une fois le 9 janvier 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

47 inspections

  1. Toiles

    1 infraction

    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED LEAKING PIPE INSIDE WALK-IN COOLER. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
  2. Toiles

    3 infractions

    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • OBSERVED NO THERMOMETER INSIDE "MARKET" GRAB-AND-GO COOLER. INSTRUCTED TO PROVIDE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED LEAK AT LOW TEMPERATURE DISH MACHINE LOCATED IN BAR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED HEAVY BUILD UP OF FOOD DEBRIS, DIRT, AND GRIME ON FLOOR OF BAR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
  3. Réinspection des toiles

    0 infraction

  4. Toiles

    2 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED THE LOW TEMPERATURE DISHMACHINE IN THE BAR AREA (NOT-IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).(** SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-025,TECHNICIAN ON SITE, NO CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED DIRTY FLOOR WITH EXCESS LITTER STRAWS AND BROKEN GLASS DEBRIS ETC. UNDERNEATH THE DISHMACHINE AREA AT THE BAR AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.
  5. Plainte

    12 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED THE HANDWASHING SINK NEXT TO THE DISHWASHING 3-COMPARTMENT SINK NOT ACCESSIBLE FOR USE.MANAGER IMMEDIATELY NOTIFIED ENGINEER STAFF.OBSERVED THE HOT WATER SHUT-OFF VALVE WAS TURNED OFF UNDERNEATH SAID SINK WHILE EMPLOYEE WERE' ACTIVELY WASHING DISHES AT THIS TIME OF INSPECTION.INSTRUCTED THAT ALL HAND WASHING SINKS MUST BE (ACCESSIBLE) FOR USE AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE (2) TWO ICE MACHINES.MUST REMOVE DEBRIS,DETAIL CLEAN INSIDE BOTH ICE MACHINES/HAVE SERVICED AND MAINTAIN ICE MACHINES AT ALL TIMES.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE 2-DOOR PREP LINE COOLER LOCATED IN THE MAIN KITCHEN FOOD PREP AREA.OBSERVED CUT SLICED HAM AT 50.0F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 2.5#'S OF FOOD WORTH $20.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY-TO-EAT,(TCS FOODS)STORED IN WALK-IN-COOLER HELD OVER 24 HOURS (PASTA,BEANS AND BEAN SOUP ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED.INSTRUCTED MANAGEMENT TO DATE MARK ALL READY-TO-EAT,TCS FOODS HELD MORE THAN 24 HOURS.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 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).
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • 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.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 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.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • 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.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED WATER LEAK AT BASE OF FAUCET AT THE DISHWASHING 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 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.
    • 56. VENTILATION ADEQUATE ET LIGHTING; ZONES DÉSIGNÉES UTILISÉES
      • INSTRUCTED TO DETAIL CLEAN CEILING TILES/VENTILATION COVERS ABOVE THE MAIN KITCHEN PREP/COOKING AREAS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED 1 (ONE) CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
  6. Réinspection des toiles

    1 infraction

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 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.
  7. Toiles

    1 infraction

    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED NO SINK AT THIRD FLOOR BAR IN LOBBY USED FOR OBTAINING WATER OR DISCARDING LIQUID WASTE. INSTRUCTED TO INSTALL A MINIMUM OF ONE SINK USED FOR OBTAINING WATER OR DISCARDING LIQUID WASTE AT THIRD FLOOR BAR IN LOBBY.
  8. Réinspection des toiles

    3 infractions

    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • 3-603.11: OBSERVED NO ASTERSIK ON MENU IDENTIFYING SOME ANIMAL DERIVED FOODS THAT ARE SERVED COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED COOKED TO ORDER. INSTRUCTED TO ADD ASTERISK IDENTIFYING ALL ANIMAL DERIVED FOODS THAT ARE SERVED COOKED TO ORDER AND TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 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.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 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.
  9. Toiles

    8 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 73.2-97.2F AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURE AT HANDWASHING SINKS IN THIRD FLOOR WOMEN'S WASHROOM AND FOURTH FLOOR WOMEN'S WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED BLACK MOLDLIKE SPOTS ON SHIELD OF ICE MACHINE IN THIRD FLOOR INNER DINING PREP AREA AND BLACK MOLDLIKE SPOTS ON EDGE OF SHIELD OF ICE MACHINE IN HALLWAY ON THIRD FLOOR. SHIELDS OF BOTH ICE MACHINES CLEANED AND SANITIZED BEFORE CONCLUSION OF INSPECTION.
    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED IMPROPER FRESH HOT WATER SANITIZING RINSE FOR A HIGH TEMPERATURE DISH MACHINE AT 170F. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE, THE TEMPERATURE OF THE FRESH HOT WATER SANITIZING RINSE AS IT ENTERS THE MANIFOLD MAY NOT BE LESS THAN 180F. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 47.6-58.6F(HEAVY WHIPPING CREAM 47.8F, SALMON 53.6F, PASTA 47.6F, YOGURT 51.6F, FRENCH TOAST 55.2F, CHEESE 53.1F, LOBSTER 47.7F, COOKED MUSHROOMS 58.6F, CHICKEN SAUSAGE 57.7F, TURKEY SAUSAGE 57.6F, DICED TOMATOES 50.9F, PORK SAUSAGE 53.1F, PICO DE GALLO(DICED TOMATOES)54.1F AND HAM 50.9F). INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $50 WEIGHING 12LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO ASTERSIK ON MENU IDENTIFYING SOME ANIMAL DERIVED FOODS THAT ARE SERVED COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED COOKED TO ORDER. INSTRUCTED TO ADD ASTERISK IDENTIFYING ALL ANIMAL DERIVED FOODS THAT ARE SERVED COOKED TO ORDER AND TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 33. MÉTHODES DE COUPEMENT DES PROPERS UTILISÉES; MATÉRIEL D ' ADEQUATE POUR LE CONTRÔLE DE LA TEMPÉRATURE
      • OBSERVED SMALL THREE DOOR COLD HOLDING UNIT USED TO HOLD COLD TCS FOODS AT IMPROPER AMBIENT TEMPERATURE OF 50.5F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE SMALL THREE DOOR COLD HOLDING UNIT REPAIRED BEFORE CONCLUSION OF INSPECTION OBSERVED SMALL THREE DOOR COLD HOLDING UNIT AT PROPER AMBIENT TEMPERATURE OF 37.3F AFTER REPAIR. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • 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.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 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.
  10. Toiles

    0 infraction

  11. Réinspection des toiles

    0 infraction

  12. Toiles

    5 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AVAILABLE AT THE EXPOSED HAND WASHING SINK LOCATED IN REAR DISHWASHING AREA/SERVING STATION AREA IN THE 1ST FLOOR. INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PERSON IN CHARGE PROVIDED PAPER TOWELS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 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.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN MAIN KITCHEN PREP AREA. MUST PROPERLY STORE WHEN NOT IN USE.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 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.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 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.
  13. Réinspection des toiles

    1 infraction

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
  14. Toiles

    0 infraction

  15. Toiles

    6 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED NO EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HAND WASHING SINK LOCATED IN LOBBY BAR. INSTRUCTED TO PROVIDE.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED EXPOSED HANDWASHING SINK IN 4TH FLOOR DISH AREA AND MAIN COOK LINE RENDERED INACCESSIBLE DUE TO WATER BEING SHUT OFF. INSTRUCTED TO REPAIR BOTH SINKS SO THAT THEY ARE CAPABLE OF DELIVERING HOT AND COLD RUNNING WATER UNDER PRESSURE. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
    • 25. CONSULTATION DES CONSOMMATEURS POUR LES ALIMENTS RAW/UNDERCOOKED
      • OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS. INSTRUCTED TO IDENTIFY (DISCLOSURE) SUCH FOODS BY ASTERISKING THEM TO A FOOTNOTE THAT STATES: "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD A STATEMENT (REMINDER) THAT SAYS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED NO IRREVERSIBLE THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • OBSERVED LEAKCOMING FROM PIPE UNDERNEATH EXPOSED HANDWASHING SINK LOCATED IN FIRST FLOOR DISH AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
  16. Non-inspection

    0 infraction

  17. Non-inspection

    0 infraction

  18. Réinspection des toiles

    0 infraction

  19. Toiles

    0 infraction

  20. Toiles

    5 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED LOW TEMPERATURE CHEMICAL DISH MACHINE LOCATED IN ROOM SERVICE DISH AREA LOCATED ON 4TH FLOOR IMPROPERLY SANITIZING GLASSES AND DISH WARE AT A CHLORINE CONCENTRATION OF 0PPM. MACHINES WERE TAGGED. INSTRUCTED MANAGEMENT TO ENSURE BOTH MACHINES SANITIZE AT A MINIMUM CONCENTRATION OF 50PPM AND TO CONTACT CDPH FOR TAG REMOVAL BEFORE USING AGAIN. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • 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.
    • 51. PLAQUEMENT INSTALLÉ; DISPOSITIFS DE RENFORCEMENT
      • 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.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • 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.
    • 58. FORMATION D ' ALLERGÈNE
      • OBSERVED AN EMPLOYEE WITH A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES WITH A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST OBTAIN ALLERGEN TRAINING AND MAINTAIN RECORD ON SITE AT ALL TIMES.
  21. Toiles

    0 infraction

  22. Toiles

    5 infractions

    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • NO VOMIT/ DIARRHEA CLEANUP PROCEDURE SITE, INSTRUCTED TO OBTAIN.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • BULK FOOD CONTAINER( FLOUR ) NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • USING PAPER CUPS AS A FOOD SCOOP FOR BULK FOOD, INSTRUCTED TO USE PROPER SCOOPS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • SELF SERVICE FOOD LINE AT EMPLOYEES CAFETERIA WITH SHORT SNEEZE GUARD, INSTRUCTED TO INSTALL AN AFFECTIVE FOOD SHIELD.
  23. Réinspection de la plainte

    0 infraction

  24. Plainte

    2 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES AT THE MAXWELL BREAKFAST BUFFET. NOTED CUT MELON AT 50 DEGREES F; YOGURT, 55 DEGREES F; CHEESE, 65 DEGREES F; OPERATOR VOLUNTARILY DISCARDED 5 LBS OF PRODUCT WORTH $50. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE, PREP, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • 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)
  25. Toiles

    0 infraction

  26. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • 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.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • 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.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND A LEAKING HOT WATER FAUCET HANDLE BASE AND THE MIDDLE FAUCET AT THE 3-COMP SINK .MUST REPAIR AND MAINTAIN.
  27. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • FOUND SLIGHT GRIME BUILD-UP AT THE INTERIOR PANEL OF THE ICE MACHINE LOCATED ACROSS FROM THE WALK-IN COOLER ON THE 4TH FLOOR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • FOUND DIRTY CEILING ABOVE THE HAND WASHING SINK NEXT TO THE GRILLS STATION.MUST CLEAN AND SANITIZE. FOUND EXHAUST HOOD CEILING VENTS AT THE COOKING LINE GRIMMY WITH GREASE ACCUMULATION. M UST CLEAN, SANITIZE AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • FOUND A LEAKING HOT WATER FAUCET HANDLE BASE AND THE MIDDLE FAUCET AT THE 3-COMP SINK. MUST REPAIR AND MAINTAIN.
  28. Réinspection des toiles

    1 infraction

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVÉ DE CALCIUM DE LUMIÈRE ÉTABLIE À L'ÉCOLE DE MACHINE. INSTRUCTE LE MANAGER DE CLEAN ET DE L'INTERIEUR DE LA MACHINE ICE.
  29. Toiles

    3 infractions

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED GREASE/FOOD BUILD UP ON FLOOR UNDER COOKING EQUIPMENT. MUST CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED DUST/FOOD DEBRIS ON WALLS CEILING TILES AT DISHWASH AND PREP AREA. MUST CLEAN WALLS AND CEILING TILES.
    • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
      • METAL ICE SCOOP CRACKED BY HANDLE. MUST REPLACE DAMAGED ICE SCOOP.
  30. Toiles

    3 infractions

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • BAR GLASS MACHINE NOT MAINTAINED, 0 PPM CHLORINE. MUST WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS AT 3-COMPARTMENT SINK OR AT 4TH FLOOR DISH MACHINE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN GLASS MACHINE, MUST SANITIZE AT 100 PPM CHLORINE. CRITICAL VIOLATION 7-38-030.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVÉ DE CALCIUM DE LUMIÈRE ÉTABLIE À L'ÉCOLE DE MACHINE. INSTRUCTE LE MANAGER DE CLEAN ET DE L'INTERIEUR DE LA MACHINE ICE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED FOOD BUILD UP ON FLOOR ALONG WALLS AT BAR. INSTRUCTED MANAGER TO CLEAN FLOOR AND MAINTAIN.
  31. Toiles

    5 infractions

    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • SOME PREP AREA BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER TO LABEL PREP AREA BULK CONTAINERS.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAIN BAORDS. MUST CLEAN AND MAINTAIN LOWER SIDE OF DRAIN BOARDS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • OBSERVED BOXES ON WALK IN FREEZER FLOOR. MUST ELEVATE ALL ITEMS 6" OFF FLOOR.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD BUILD UP/DIRT BUILD UP ON WALL BEHIND DISHMACHINE. MUST CLEAN WALL AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PREP AREAS EXPOSED HANDWASH BOWLS FAUCETS LEAKING ALSO COOKLINE EXPOSED HANDWASH BOWL HOT WATER HANDLE STRIPPED. MUST REPAIR AND MAINTAIN SINKS.
  32. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • OBSERVED STANDING WATER INSIDE BAR GUN HOLDERS. MUST CLEAN AND SANITIZE BAR GUN HOLDERS.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • OBSERVED FOOD STAINED CEILING TILES ABOVE REAR PREP AREA. MUST REPLACE/CLEAN ALL FOOD STAINED CEILING TILES AT REAR PREP.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • INTERIOR OF BAR REACH IN COOLERS THERMOMETERS MISSING/BROKEN. MUST PROVIDE WORKING THERMOMETERS FOR BAR COOLERS.
  33. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN THE INTERIOR OF THE MICROWAVE IN THE EMPLOYEE'S LUNCH ROOM ST LEVEL AND MAINTAIN.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST REPLACE STAINED CEILING PANELS INSIDE THE EMPLOYEE'S WOMEN'S WASHROOM IN THE ST LEVEL AND MAINTAIN. MUST SEAL THE GAP AROUND THE CONDUIT AND PIPES IN THE DISH WASHING AREA 4TH FLOOR AND MAINTAIN.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • VENTILATION NOT WORKING INSIDE BOTH EMPLOYEE'S WASHROOM IN ST LEVEL. MUST REPAIR.
  34. Toiles

    4 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • 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 .
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • 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.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST REPAIR THE VENTILATION IN BOTH CUSTOMER'S WASHROOM IN THE LOBBY. VENTILATION NOT WORKING.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • NO FOOD HANDLER'S CERTIFICATE ON SITE. MUST PROVIDE NEXT ROUTINE INSPECTION.
  35. Plainte

    6 infractions

    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • 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.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • INSTRUCTED TO LABEL ALL BULK FOOD ITEMS AT THE KITCHEN PREP AREA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO CLEAN AND MAINTAIN SHELVING RACKS AT THE MAIN KITCHEN WITH RUST AND DIRT.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN SHELVES UNDERNEATH PREP TABLE.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • 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.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • INSTRUCTED TO SEAL ALL HOLES AND OPENING ON WALLS BASE ESPECIALLY AT THE REAR HALLWAY/DRY STORAGE OF FIRST FLOOR.
  36. Réinspection des toiles

    2 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • 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.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • 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.
  37. Toiles

    5 infractions

    • 9. SOURCE D ' EAU: SAUVETAGE, HOT ET POUVOIR SOUS PRESSION DE LA VILLE
      • NOTED NO HOT AND COLD RUNNING WATER AT THE EXPOSED HAND WASH SINK BY UTENSILS STORAGE RACK OF KITCHEN PREP AREA (MISSING KNOBS)(4TH FLOOR).ALSO NOTED NO HOT OR COLD RUNNING WATER AT THE EXPOSED HAND WASH SINK OF BAR DISH WASHING ROOM (1FLOOR). INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER ON ALL EXPOSED HAND WASH SINKS AT ALL TIMES. INSTRUCTED TO USE OTHER HAND WASH SINKS WITH HOT AND COLD RUNNING WATER.PREMISES HAS OTHER HANS SINKS WITH HOT AND COLD WATER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • NOTED NO HAND SOAP AND NO PAPER TOWELS AT THE EXPOSED HAND WASH SINK THROUGHOUT BAR PREP AREA ON FIRST FLOOR. INSTRUCTED TO ALWAYS HAVE SOAP AND PAPER TOWELS AT EXPOSED SINKS AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • 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.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • 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.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • 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.
  38. Toiles

    3 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • INSTRUCTED TO INVERT ALL MULTI SERVICE UTENSILS DURING STORAGE ON SHELVES AT ALL TIMES TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • INSTRUCTED TO CLEAN, REPLACE OR REPAINT WITH NON TOXIC FOOD GRADE PAINT SHELVES INSIDE COOLER (2 DOOR).
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • INSTRUCTED TO CLEAN UPPER COMPARTMENT OF ICE MACHINE AND MAINTAIN.
  39. Réinspection des toiles

    0 infraction

  40. Toiles

    4 infractions

    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • 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.
    • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
      • SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • ICE SCOOP STORED ON TOP OF DUSTY ICE MAKER, INSTRUCTED MGR TO STORE IN A CLEAN UTENSIL.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • PLASTIC SHEETS USED TO STUFF UP DRAIN AT 3-COMP SINK TO HOLD THE WATER, INSTRUCTED TO USE PROPER SINK STOPPERS.
  41. Toiles

    0 infraction

  42. Toiles

    2 infractions

    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • CUTTING BOARD 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.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • EVIDENCE OF MILDEW ON CAULKING AT DISHMACHINE AREA-MUST REPLACE. The walls and ceilings shall be in good repair and easily cleaned.
  43. Toiles

    5 infractions

    • 26. NUMÉRO D ' AIDE CONVENUE, ACCESSIBLE, PROPRIÉTÉ
      • (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.
    • 28. * RÉSUMÉ DU RAPPORT D ' INSPECTION ARRÊT ET VISIBLE DE TOUS LES DOUANIERS
      • (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.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • 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.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • 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.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • 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.
  44. Toiles

    6 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO HAND TOWELS WERE AVAILABLE AT THE 4 EXPOSED HANDSINKS IN THE KITCHEN PREP AREA. THE COOKS PROVIDED HAND TOWELS AT MY REQUEST. MANAGEMENT INSTRUCTED THAT ALL EXPOSED HANDSINKS MUST BE SUPPLIED WITH SOAP AND HAND TOWELS FOR HANDWASHING. CRITICAL VIOLATION 7-38-030.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • 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.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • 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.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • 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.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • 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.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • 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.
  45. Toiles

    3 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR PAPER TOWELS WERE AVAILABLE AT THE EXPOSED HANDSINK NEXT TO THE DISHMACHINE IN THE ROOM SERVICE AREA OR AT THE BAR HANDSINKS. MUST PROVIDE HANDSOAP AND PAPER TOWELS AT ALL HANDSINKS. CRITICAL VIOLATION 7-38-030.
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED FROM CONTAMINATION INSIDE OF THE ICE MACHINE AT THE 1ST FLOOR BAR AND ROOM SERVICE AREA. OBSERVED BLACK MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION BY CDPH. MUST TURN OFF AND EMPTY ICE FROM THE MACHINE AND HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.
    • 21. * MANAGER DES ALIMENTS CERTIFIÉS SUR LE SITE QUAND LES ALIMENTS POTENTIELMENT DANGERS SONT PRÉPARÉS ET SERVÉS
      • 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 DURING THE INSPECTION. 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.
  46. Toiles

    1 infraction

    • 8. RINSE DE SANITISATION POUR LES ÉQUIPEMENTS ET LES UTENSILS: CLEAN, TEMPÉRATURE PROPER, CONCENTRATION, TEMPS D ' EXPOSITION
      • 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. In Room Dining area dishmachine not sanitizing while in use, 0 ppm chlorine,low temperature dishmachine. Instructed manager low temperature dishmachine must be sanitizing at 100 ppm chlorine. Critical violation, citation issued. Ticket #H000057365 10. 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.
  47. Toiles

    3 infractions

    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • 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.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • The walls and ceilings shall be in good repair and easily cleaned. Must clean dust build up on walls by electrical box and maintain.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • 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.

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