CONRAD CHICAGO Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED A 2 DOOR PREP COOLER ON THE MAIN COOK LINE WITH NO POTENTIALLY HAZARDOUS FOOD INSIDE WITH AN INTERNAL TEMPERATURE OF 50.9F. INSTRUCTED TO PROVIDE AND MAINTAIN AN INTERNAL TEMPERATURE OF 40.0F. CRITICAL VIOLATION. NO CITATION ISSUED. EQUIPMENT TAGGED HELD FOR INSPECTION.

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE IN THE BASEMENT CAFETERIA IN USE SANITIZING AT 0PPM CHLORINE. INSTRUCTED TO REPAIR, PROVIDE AND MAINTAIN 50PPM CHLORINE. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLY ACTIVITY THROUGHOUT THE FACILITY. 2 FRUIT FLIES FLYING ALONG THE MAIN COOK LINE, 1 FLYING IN THE DISH WASHING ROOM ON THE 5TH FLOOR, 1 FLYING IN THE PASTRY PREP AREA, 2 FLYING IN THE BASEMENT CAFETERIA PREP AREA AND 4 ON THE WALLS AND CEILINGS. INSTRUCTED TO PROVIDE ADDITIONAL PEST CONTROL TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION. 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CUTTING BOARDS ON THE MAIN COOK LINE WITH DEEP DARK GROOVES. INSTRUCTED TO REMOVE AND MAINTAIN CUTTING BOARDS IN GOOD CONDITION.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR DRAIN AT THE HIGH TEMPERATURE DISH WASHER AND THE FLOOR DRAIN AT THE COLD PREP LINE PREP SINK ON THE 5TH FLOOR WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOOR DRAINS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE HOOD VENTS AT THE MAIN COOK LINE AND THE CEILING VENTS IN THE PASTRY DISH WASHING AREA WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN VENTS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BROKEN LIGHT SHIELDS INSIDE OF THE WALK IN COOLER ON THE 5TH FLOOR AND INSIDE OF THE WALK IN FREEZER IN THE BASEMENT. INSTRUCTED TO PROVIDE AND MAINTAIN LIGHT SHIELDS IN GOOD CONDITION.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED BLOWN LIGHT BULBS IN THE PASTRY PREP AREA UNDER THE HOOD AND INSIDE OF THE BASEMENT WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

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: OBSERVED THE FOLLOWING PLUMBING LEAKS: 5TH FLOOR 3 COMPARTMENT SINK BOTH FAUCET BASES AND THE PLUMBING UNDER THE LEFT AND MIDDLE COMPARTMENTS. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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: OBSERVED THE FOLLOWING PLUMBING LEAKS: 5TH FLOOR 3 COMPARTMENT SINK BOTH FAUCET BASES AND THE PLUMBING UNDER THE LEFT AND MIDDLE COMPARTMENTS. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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.