COURTYARD BY MARRIOTT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD (36 RAW EGGS) IN PAN OF FRONT SERVICE COLD HOLDING UNIT AT IMPROPER INTERNAL TEMPERATURE RANGING FROM 52.8F-61.3F. MANAGER VOLUNTARILY DENATURED AND DISCARDED EGGS. APPROX. WT. 4LBS,AND VALUE $8.00. INSTRUCTED TO KEEP COLD FOOD ITEMS AT 40 F OR LOWER. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 10 SMALL FLYING INSECTS IN ROOM SERVICE AREA RESTING ON WALL AND CEILING, 7 SMALL FLYING INSECTS ON WALL IN DISHROOM AND PREP AREA AT REAR, ALONG WITH 15 ON WALL/CEILING LEADINDG TO GARBAGE AREA AND EMPLOYEE CHANGING AREA. MUST REMOVE. 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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR BOTTOM OF DEEP FRYER OF GREASE BUILD-UP, AND FILTERS IN HOOD ABOVE GRILL AT FRONT OF SAME.

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: CLEAN FLOOR AT FRONT SERVICE LINE OF FOOD SPILLS AND DEBRIS. ALSO CLEAN FLOOR IN WALK-IN COOLER ALONG WALLBASE AND AT CORNERS UNDER SHELVING.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR AT FRONT SERVICE LINE OF FOOD SPILLS AND DEBRIS. ALSO CLEAN FLOOR IN WALK-IN COOLER ALONG WALLBASE AND AT CORNERS UNDER SHELVING.

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.