CHICAGO HILTON & TOWERS Fails Health Inspection - Chicago Restaurant

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED INADEQUATE HOT HOLDING TEMPERATURES OF TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED PORK, COOKED PASTA) IN A HOT HOLDING UNIT LOCATED IN THE EMPLOYEE DINING SERVING AREA. OBSERVED ABOUT 10 LBS OF COOKED PORK AT 90F AND ABOUT 10 LBS OF COOKED PASTA AND GRILLED CHEESE AT 107F. INSTRUCTED TO DISCARD AND DENATURE SAID ITEMS AND ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. EMPLOYEE DISCARDED SAID FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE (WITH FOOTNOTE) OR REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (EGGS, OYSTERS, BEEF). INSTRUCTED TO POST A CONSUMER ADVISORY (WHEN SERVING) AND ADD A DISCLOSURE (WITH FOOTNOTE) AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED A HOT HOLDING UNIT, WITH TCS FOODS INSIDE, ONLY MAINTAINING 107F DURING THE INSPECTION DUE TO THE FACILITY USING STERNOS TO MAINTAIN HOT HOLDING TEMPERATURES. INSTRUCTED ALL EQUIPMENT MUST BE ABLE TO MAINTAIN ADEQUATE TEMPERATURES USING A MECHANICAL METHOD. UNIT TAGGED AND HELD FOR INSPECTION BY CDPH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-204.115 OBSERVED TEMPERATURE MEASURING DEVICES NOT OPERABLE FOR THE HIGH-TEMPERATURE DISH MACHINE LOCATED IN THE MAIN KITCHEN DISHWASHING AREA (RINSE TEMPERATURE AND WASH TEMPERATURE GAUGES). INSTRUCTED TO REPAIR. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED ACCUMULATED FOOD DEBRIS IN BETWEEN COOKING EQUIPMENT. INSTRUCTED TO CLEAN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED ACCUMULATED FOOD DEBRIS IN BETWEEN COOKING EQUIPMENT. INSTRUCTED TO CLEAN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.