CHICAGO MARRIOTT O'HARE HOTEL Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURES. OBSERVED TWO COOLERS AT IMPROPER TEMPERATURES. THE 6 DOOR TALL REACH-IN COOLER AT 46.7F WITH FOOD SUCH AS COOKED PULLED PORK AT 53.4F. TALL 4 DOOR REACH-IN COOLER IN THE BUFFET HALLWAY FOUND AT 50.8F WITH YOGURT AT 46.6.BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 40F. OR BELOW AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD IN THE ABOVE MENTIONED COOLERS AT IMPROPER TEMPERATURES. PULLED PORK AT 53.4F, COOKED CHICKEN AT 54.7F, CHEESE AT 53.1F, MASHED POTATOES AT 63.7F. IN THE 4 DOOR COOLER: COTTAGE CHEESE AT 45.9F, YOGURT AT 46.6F, EGGS AT 46.4F, CUT FRUIT AT 46.7F. ESTIMATED TOTAL POUNDS DISCARDED TO BE 270 LBS. MANAGEMENT STATES ESTIMATED VALUE TO BE $730.00. CRITICAL VIOLATION 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES. FOOD HANDLER NOTED CUTTING AND PREPARING READY TO EAT LETTUCE FOR SALAD WITH BARE HANDS. ALSO OBSERVED SEVERAL FOOD HANDLERS IMPROPERLY USING GLOVES. NOT WASHING HANDS BEFORE OR AFTER GLOVE USE AND NOT CHANGING THE GLOVES DURING CHANGES IN DUTIES AND LEAVING/ENTERING FOOD PREP AREAS, WALK-IN COOLERS, DISH AREAS. REVIEWED BARE HAND CONTACT RULE AND PROPER USE OF GLOVES. CRITICAL VIOLATION 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: CHLORINE CHEMICAL DISH MACHINE AT THE BAR NOT PROPERLY DISPENSING SANITIZER WHILE GLASSES WHERE BEING WASHED. OBSERVED 0 PPM CHLORINE NOTED AFTER SEVERAL CYCLE ATTEMPTS. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, DISPENSES CHLORINE SANITIZER TO 100 PPM AND CDPH NOTIFIED FOR TAG REMOVAL. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM 6-25-15 REPORT #1559578 NOT CORRECTED. #45-: ESTABLISHMENT HAS NOT MET REQUIREMENT FOR FOOD HANDLERS TRAINING. INSTRUCTED THAT ALL FOOD HANDLERS MUST COMPLETE FOOD HANDLERS TRAINING WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED. CERTIFICATES MUST BE MAINTAINED ON SITE FOR REVIEW.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR ICE BIN HOLDER OF THE MACHINE IN THE MAIN KITCHEN HALLWAY (RIGHT) NOT CLEAN. DIRTY WALL MOUNTED FRY SLICER DIRTY. PLASTIC ICE SHOOT DISPENSER AT THE SODA DISPENSER IN THE EMPLOYEE CAFETERIA DIRTY. UNUSED COOKING EQUIPMENT ON THE FOOD LINE OF THE EMPLOYEE CAFETERIA.MUST CLEAN AND MAINTAIN ALL.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: BANQUET KITCHEN FLOOR UNDER THE REAR COOKING KETTLE IN POOR REPAIR. FOUND CRACKED AND CHIPPING WITH POOLING LIQUID AND FOOD DEBRIS. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELD ABOVE THE FOOD SERVICE LINE AT THE EMPLOYEE CAFETERIA. MUST REPLACE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL AN EXPOSED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS AT THE DISH MACHINE ROOM WHERE DIRTY DISHES ARE HANDLED BY EMPLOYEE THEN CLEAN DISHES HANDLED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INSTALL AN EXPOSED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS AT THE DISH MACHINE ROOM WHERE DIRTY DISHES ARE HANDLED BY EMPLOYEE THEN CLEAN DISHES HANDLED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.