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ACE HOTEL CHICAGO

311-319 N MORGAN ST, CHICAGO, IL 60607 · Restaurant

7 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED IMPROPER WATER TEMPERATURE AT 71.4F AT HAND WASHING SINK AT SOUTH KITCHEN 1ST FLOOR. ALSO OBSERVED WATER TEMPERATURE AT 96.8F AT HAND SINK AT NORTH KITCHEN 1ST FLOOR. MINIMUM WATER TEMPERATURE MUST BE AT 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. ENGINEER FIXED PLUMBING ISSUE ON SITE.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED MINOR MINERAL BUILD UP INSIDE OF ICE MACHINES. MUST DETAIL CLEAN AND MAINTAIN.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED NO APPROVED HACCP PLAN ON SITE. OBSERVED ROP BEING USED FOR MUSHROOMS, BANANA PUREE, COCKTAIL SAUCE AND FRANGI PANE ALL WHICH WAS STORED IN WALK IN FREEZER. MUST PROVIDE HACCP PLAN WHICH IS APPROVED BY CDPH. FOOD HAS BEEN TAGGED AND HELD FOR INSPECTION. FOOD WEIGHING APPROXIMATELY 30 LBS POUNDS AT A COST OF APPROXIMATELY $100.00. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH TRASH PREVENTING LID CLOSURE. INSTRUCTED TO STORE ALL ITEMS INSIDE RECEPTACLE WITH LID SHUT TIGHT TO PREVENT ENTRY POINTS FOR PESTS. PRIORITY FOUNDATION VIOLATION. 7-38-020(b). CITATION ISSUED.
  3. Canvass

    4 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLATES, PANS AND POTS STORED IN KITCHEN PREP ARE NOT INVERTED. INSTRUCTED MANAGEMENT TO INVERT AFTER SANITIZING AND AIR DRYING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAK AT BASE OF HIGH TEMPERATURE DISH MACHINE LOCATED ON 1ST FLOOR MAIN KITCHEN PREP AREA; NOT MACHINE IN CATERING PREP AREA. INSTRUCTED TO REPAIR.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED NO WASTE RECEPTACLE AT HANDWASHING SINKS WHERE DISPOSABLE PAPER TOWELS ARE PROVIDED. INSTRUCTED TO PROVIDE AT WASTE RECEPTACLE FOR PROPER DISPOSAL.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NOTED SEVERAL EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
  4. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE FOR REVIEW FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED TWO HANDSINKS IN 1ST FLOOR BAR WITHOUT PAPER TOWELS, AND ALSO HANDSINK NEAR FLAT TOP GRILL AREA IN PREP AREA WITHOUT SOAP. MUST PROPERLY SUPPLY HANDSINKS WITH SOAP AND PAPER TOWELS AT ALL TIMES FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED IN USE LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN 1ST FLOOR BAR AREA NOT PROPERLY SANITIZING. NOTED CHLORINE SANITIZER STRENGTH @0PP DURING TIME OF INSPECTION.INSTRUCTED TO DISCONTINUE USE UNTIL EQUIPMENT IS PROPERLY SANITIZING @ AT LEAST 50PPM. EQUIPMENT WAS SERVICED DURING THIS TIME. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED APPROXIMATELY 20 LBS OF BEANS @160F AND 10 LBS CHICKEN FAJITA @ 144.0F LOCATED IN WALK IN COOLER SHELVES IN MAIN PREP AREA. NOTED APPROXIMATLEY 18 BROWN EGGS ON PREP TABLE @ 69.7F. INSTRUCTED FACILITY MANAGER TO HOLD ALL COLD HELD TCS FOOD ITEMS AT 41F AND BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID ITEMS DURING THIS TIME.PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED IMPROPER LABELS ON ALL REFRIGERATED TCS FOODS (BOILED EGGS,CHILE BUTTER,MARINATED MEATS,FRESH CHEESE, ETC)LOCATED IN ALL WALK IN COOLERS IN FACILITY WITH IMPROPER LABELS. MUST PROVIDE AND MAINTAIN DISCARD OR USE BY DATES ON ITEMS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BLACK FAN ABOVE PREP AREA WITH EXCESSIVE ACCUMULATED DUST AND DIRT DEBRIS. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN COMPLETION CERTIFICATES ON SITE FOR REVIEW FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. INSTRUCTED TO MEET REQUIREMENT.
  5. Canvass

    8 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL FOOD CONTAINERS IN PREP AREAS WHEN FOOD HAS BEEN REMOVED FROM ITS ORIGINAL PACKAGING, INSTRUCTED TO MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE COVERS FOR ICE BINS BEHIND BAR ON 1ST FLOOR, INSTRUCTED TO MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DRIED FOOD DEBRIS OR LIQUIDS FROM INTERIOR CONTACT SURFACES OF REACH IN COOLERS THROUGHOUT PREP AREAS. INSTRUCTED TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN WATER AND FOOD DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT ON 1ST & 7TH FLOOR PREP AREAS, AND FROM BEHIND THE BAR ON THE 1ST FLOOR. ALSO, FLOORS IN ALL WALK-IN COOLERS & FREEZER. INSTRUCTED TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN GREASE AND DUST ACCUMULATION FROM KITCHEN FILTERS IN 7TH FLOOR PREP AREA. INSTRUCTED TO MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REMOVE DUST AND/OR UNKNOWN DEBRIS FROM LIGHT SHIELDS IN 1ST PREP AREA. INSTRUCTED TO MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED STAFF NOT WEARING HAIR OR BEARD RESTRAINTS WHILE PREPARING FOOD. IF BEARD IS LONGER THAN 1/4", RESTRAINT IS REQUIRED. INSTRUCTED TO MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOP BEING STORED DIRECTLY IN ICE BEHIND THE BAR (ICE FOR HUMAN CONSUMPTION) INSTRUCTED TO PROPERLY STORE AND MAINTAIN.
  6. License Re-Inspection

    0 infractions

  7. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • COOLERS ON 7TH FLOOR NOT TURNED ON, READING 65'F, INSTRUCTED TO HAVE ALL COOLERS UP AND OPERATING,
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • NO EXPOSED HAND SINK IN MEAT PREP COOLER, INSTRUCTED TO PROVIDE,
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER DOORS NOT SEALED, INSTRUCTED TO PROVIDE RODENT PROOF STRIPES AT ALL DOORS,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ALL EQUIPMENT IN BAR AREAS NEEDS CLEANING AND SANITIZED,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL FLOORS IN HOTEL AREA NEEDS DETAILED CLEANING AND DUST FREE,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • ALL THERMOMETERS INSIDE COOLER MUST BE CONSPICUOUS, MUST REPAIR VENTILATION 7TH FLOOR KITCHEN EXHAUST, MUST ADJUST HOT WATER MIXING VALVE IN LADIES BATHROOM ON LADIES 6TH FLOOR,
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN SOME BAR AREAS NEEDS REMOVED, ALL AREAS MUST BE CLEAN AND CLUTTER CLUTTER FREE,