CHICAGO DOWNTOWN MARRIOTT Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE 4 DOOR REACH IN COOLER HOLDING IMPROPER AMBIENT TEMPERATURE OF 52 DEGREES, WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED TO STORE POTENTIALLY HAZARDOUS FOOD UNTIL THE CPDH HAS REMOVED THE TAG. INSTRUCTED TO MAINTAIN COLD HOLDING FACILITIES AT 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURES IN THE 4 DOOR REACH IN COOLER: HOUSE MADE SALAD DRESSING, 50 DEGREES, 16 LBS, $3; CHICKEN, 50 DEGREES, 2 LBS, $4.50; CHEESE, 52-54 DEGREES, 14 LBS, $12; EGGS, 52 DEGREES, 4 LBS, $2.50; YOGURT, 52 DEGREES, 20 LBS, $20; CUT MELON, 51 DEGREES, 10 LBS, $2; PASTA, 50 DEGREES, 9 LBS, $3.75; CHICKEN SALAD, 50 DEGREES, 8 LBS, $4.25; POTATO SALAD, 51 DEGREES, 8 LBS, $4.25; SHRIMP, 50 DEGREES, 8 LBS, $4.25; TUNA, 51 DEGREES, 6 LBS, $4.25. THESE PRODUCTS WERE VOLUNTARILY DISCARDED AND DENATURED BY THE OPERATOR. INSTRUCTED TO HOLD COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL CITATION ISSUED: 7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD STORED AT IMPROPER TEMPERATURES IN THE 4 DOOR REACH IN COOLER: HOUSE MADE SALAD DRESSING, 50 DEGREES, 16 LBS, $3; CHICKEN, 50 DEGREES, 2 LBS, $4.50; CHEESE, 52-54 DEGREES, 14 LBS, $12; EGGS, 52 DEGREES, 4 LBS, $2.50; YOGURT, 52 DEGREES, 20 LBS, $20; CUT MELON, 51 DEGREES, 10 LBS, $2; PASTA, 50 DEGREES, 9 LBS, $3.75; CHICKEN SALAD, 50 DEGREES, 8 LBS, $4.25; POTATO SALAD, 51 DEGREES, 8 LBS, $4.25; SHRIMP, 50 DEGREES, 8 LBS, $4.25; TUNA, 51 DEGREES, 6 LBS, $4.25. THESE PRODUCTS WERE VOLUNTARILY DISCARDED AND DENATURED BY THE OPERATOR. INSTRUCTED TO HOLD COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL CITATION ISSUED: 7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.