Embassy Suites Hotel Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: IMPROPER FINAL RINSE TEMPERATURE OBSERVED FOR THE HIGH TEMPERATURE DISHMACHINE NEXT TO THE OMELETTE STATION. FINAL RINSE TEMPERATURE AT 125F. THE MACHINE WAS BEING USED AT THE TIME OF THE INSPECTION TO SANITIZE DISHES. MUST REPAIR TEMPERATURE GAUGES AND MAINTAIN THE MACHINE WITH A FINAL RINSE TEMPERATURE ABOVE 180F. ALSO, THE LOW TEMPERATURE DISHMACHINE AT THE BAR AREA WAS NOT OPERATIONAL. MUST REPAIR AND MAINTAIN WITH A FINAL RINSE OF 100PPM 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 FLIES ON THE WALLS AND CEILING OF THE FOOD PREPARATION AREAS AND BAR. APPROXIMATELY 150 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS AND CEILING AT THE OMELETTE STATION, DISHWASHING AND FOOD STORAGE AREA NEXT TO THE OMELETTE STATION AND THE HALLWAY BEHIND THE PREP AREA. APPROXIMATELY 40 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS AND CEILING OF THE MAIN KITCHEN AREA. APPROXIMATELY 15 LIVE FRUIT FLIES WERE OBSERVED BEHIND THE BAR. ADDITIONAL PEST CONTROL SERVICE IS NEEDED 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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE INTERIOR OF THE PREP LINE COOLER IN THE MAIN KITCHEN AND STORAGE SHELVES IN THE DRY STORAGE ROOM.

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: DETAIL CLEAN THE FLOOR IN THE WALK-IN FREEZER, FLOOR OF BOTH DISHWASH AREAS. ELIMINATE STANDING WATER FROM THE FLOOR OF THE FOOD PREP AREAS. DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE FOOD PREP AREAS.

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: DETAIL CLEAN THE FLOOR IN THE WALK-IN FREEZER, FLOOR OF BOTH DISHWASH AREAS. ELIMINATE STANDING WATER FROM THE FLOOR OF THE FOOD PREP AREAS. DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE FOOD PREP AREAS.

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.