Crowne Plaza Chicago Metro Gets Conditional Pass on Health Inspection - Chicago Restaurant

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Observed no soap at exposed hand sink at front secondary buffet cook line area and hand sink in employee restroom in rear, adjacent to maintain dish washing area. Informed manager that soap is required at all exposed hand sinks whenever foods are prepared and or served. Manager corrected violations during. Observed intermittent hot running water 55f to 85f temperature, in employee rest room, adjacent to main dish washing area. Informed manager that hot and cold running water, under city pressure is required, whenever foods are prepared or served. Instructed manger to repair hot water heater and provide hot running water at all times. Manager corrected violation during inspection. Water temperature at end of inspection maintained/registered at 88.3f. Critical violation # 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed slight yellow substance buildup, on interior ice curtain of ice machines in room service prep area and banquet prep area. Instructed manager to detail clean and maintain at all times. Observed black mold like substance embedded in caulk line a three-compartment sink in kosher sink. Instructed manager to reseal and maintain at all times.

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: Observed food and debris at floor and wall junction, underneath 3 compartment sink in and 1 compartment sink, in kosher kitchen prep area. Instructed manager to detail clean and maintain at all times.

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 dirt and debris in light shields located above kitchen prep area in rear main kitchen. Instructed manager to detail clean and maintain at all times. Observed grease build up on walls throughout kosher kitchen prep area. Instructed manager to detail clean and maintain at all times.

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: Observed dirt and debris in light shields located above kitchen prep area in rear main kitchen. Instructed manager to detail clean and maintain at all times. Observed grease build up on walls throughout kosher kitchen prep area. Instructed manager to detail clean and maintain at all times.

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.