HAMPTON INN/HILTON GARDEN INN/HOME 2 SUITES Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED IMPROPER CLEANING PROCEDURE FOR HANDS IN THE REAR FOOD PREP AREA ON THE SECOND FLOOR. OBSERVED A FOOD HANDLER WASH AND DRY THEIR HANDS WITH GLOVES ON. INSTRUCTED MANAGER TO ENSURE FOOD HANDLERS WASH AND DRY THEIR BARE HANDS AND PUT ON A NEW SET OF GLOVES. PRIORITY VIOLATION 7-38-010, CITATION ISSUED

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT RUNNING WATER AT THE WOMEN'S TOILET ROOM HANDWASHING SINKS ON THE SECOND FLOOR. ALSO, NO HOT RUNNING WATER AT THE HANDWASHING SINKS IN THE WOMEN'S EMPLOYEE TOILET ROOM ON THE THIRD FLOOR. TEMPERATURE OF WATER ON THE SECOND FLOOR WAS 48.0 AND FOR THE THIRD FLOOR THE TEMPERATURE OF THE WATER WAS 55.0F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT (100F) AND COLD RUNNING AT ALL HANDWASHING SINKS. MAINTENANCE ON SITE WAS ABLE TO RESTORE THE HOT WATER ON THE THIRD FLOOR WOMEN'S TOILET ROOM. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETER INSIDE OF THE YOGURT AND MILK MINI COOLER ON THE SECOND FLOOR, AT THE SELF-SERVICE BREAKFAST FOOD LINE ON THE HAMPTON INN SIDE. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS IN THE FOOD PREP AREA ON THE SECOND FLOOR WITHOUT HAIR RESTRAINTS. INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE IN FOOD PREP AREAS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS IN THE FOOD PREP AREA ON THE SECOND FLOOR WITHOUT HAIR RESTRAINTS. INSTRUCTED FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE IN FOOD PREP AREAS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.