COURTYARD BY MARRIOTT Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: DURING INSPECTION OBSERVED POOR HYGIENIC PRACTICES AND BARE HAND CONTACT WITH READY TO EAT FOODS.OBSERVED A FOOD PREP STAFF MEMBER TOUCH BREAD WITH HIS BARE HANDS TO MAKE A SANDWICH AT THE FOOD PREP AREA.ALSO OBSERVED ANOTHER FOOD PREP STAFF MEMBER BLOW AIR FROM HIS MOUTH INTO THE GLOVES TO PUT THE GLOVES ON AND ALSO DID NOT WASH HIS HANDS PRIOR TO PUTTING ON THE GLOVES. INSTRUCTED MANAGER THAT GOOD HYGIENIC PRACTICES MUST BE DONE AT ALL TIMES. HANDS MUST ALWAYS BE WASHED WITH SOAP, HOT AND COLD RUNNING WATER AND USE OF PAPER TOWELS TO DRY HANDS PRIOR TO PUTTING ON GLOVES. ALSO GLOVES MUST ALWAYS BE USED WHEN HANDLING, AND PREPARING READY-TO-EAT FOODS AT ALL TIMES. CRITICAL CITATION ISSUED.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: DURING INSPECTION FOUND OVER 40 SMALL FLIES ON PREMISES IN BOTH FRONT AND REAR FOOD PREP AREAS ON THE WALLS AND CEILINGS. INSTRUCTED TO CLEAN AND SANITIZE ALL ABOVE MENTIONED AREAS. INSTRUCTED MANAGER THAT PREMISES MUST BE PEST/INSECT FREE AT ALL TIMES. RECOMMENDED PEST CONTROL PROVIDE SERVICE PRIOR TO AUGUST 14, 2017.SERIOUS CITATION ISSUED.

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: DURING INSPECTION FOUND A GUSHING LEAKING UNDER THE PIPE SEAL AT THE FIRST COMPARTMENT OF THE 3-COMPARTMENT SINK ON THE RIGHT HAND SIDE IN THE DISH WASHING ROOM AREA. INSTRUCTED MANAGER THAT ALL PLUMBING FIXTURES MUST ALWAYS BE WELL MAINTAINED AND IN WORKING ORDER. SERIOUS CITATION ISSUED.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND VARIOUS TALL GLASS BOTTLES HOLDING JUICES AND SYRUPS NOT LABELED. All food not stored in the original container shall be stored in properly labeled containers.MUST PROVIDE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND CRACKED AND BROKEN FLOOR TILES IN FRONT OF THE LARGE ICE MACHINE IN THE REAR KITCHEN AREA AND AROUND VARIOUS LARGE FLOOR DRAINS IN THE REAR KITCHEN AREA. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN SO AS TO BE SMOOTH AND EASILY CLEANABLE.FOUND ALL LARGE FLOOR DRAINS THROUGHOUT KITCHEN PREP AREA AND BAR AREA DIRTY WITH EXCESS GRIME AND FOOD BUILD-UP. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN TO PREVENT PEST BREEDING.

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: FOUND EXTREMELY DIRTY AND GRIME FILLED GROUT ALONG THE TOP OF THE WALL BASE WHERE IT MEETS WITH THE DISH MACHINE TABLE RACK. INSTRUCTED TO DETAIL CLEAN, SANITIZE, RE-GROUT AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FOUND EXTREMELY DIRTY AND GRIME FILLED GROUT ALONG THE TOP OF THE WALL BASE WHERE IT MEETS WITH THE DISH MACHINE TABLE RACK. INSTRUCTED TO DETAIL CLEAN, SANITIZE, RE-GROUT AND MAINTAIN.

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.