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HOTEL INIDGO CHICAGO GOLD COAST

1244 N DEARBORN ST, CHICAGO, IL 60610 · Restaurant

3 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING: COOKING EQUIPMENT AND PREP COOLERS, COFFEE STATION COUNTERS AND CABINETS IN THE PREP AREA, WIRE STORAGE RACKS IN THE WALK-IN COOLER AND WIRE RACKS IN THE BEER COOLER USED TO STORE CLEAN GLASSES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR BEHIND THE BAR AND IN THE PREP AREA ALONG WALLS AND UNDER EQUIPMENT, IN THE STORAGE ROOM BEHIND THE BAR AND IN THE BASEMENT LIQUOR STORAGE ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE WATER LEAK UNDER THE DISHMACHINE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. PROVIDE FOR ALL FOOD HANDLERS.
  3. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • 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. INVERT ALL MULTI USE ITEMS TO PREVENT CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL SMALL OPENING BETWEEN TWO FRONT ENTRANCE DOORS. MUST ALSO, SCRAPE AND REPAINT RUSTY SHELVING RACKS IN DISHWASHING AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN UNUSED PREP COOLER STATIONS AND PROPERLY MAINTAIN TO PREVENT INSECT HARBORAGE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS UNDER BAR AND REMOVE BROKEN GLASS, IN BAR STORAGE AREA ALONG SIDE COOLERS AND UNDER SHELVING AND REMOVE DEBRIS. CLEAN FLOORS IN BASEMENT LIQUOR STORAGE ROOM,FLOORS UNDER DISH MACHINE AND FLOORS UNDER COOLERS AND PREP STATIONS IN PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND REPAINT STAINED WALLS BEHIND OVENS IN PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST PROVIDE VENTILATION IN MENS CUSTOMER WASHROOM AND REPAIR VENTILATION IN WOMENS CUSTOMER WASHROOM.