HILTON O'HARE Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT HANDWASHING SINK IN THE REAR WAREWASHING AREA IN CAFFE MERCATO, NO PAPER TOWELS AT THE HAND WASHING SINK AT THE PREP LINE OF THE RESTAURANT AND NO PAPER TOWELS AT THE HAND WASHING SINK OF THE BAR. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL HANDWASHING SINKS ARE SUPPLIED WITH PAPER TOWELS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). CITATION ISSUED. EMPLOYEE PROVIDED PAPER TOWELS FOR HANDWASHING SINK DURING INSPECITON.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: NOTED TEMPERATURE OF SAUSAGES AT THE HOT BUFFET SERVING LINE TO BE IMPROPER AT 120.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 3 LBS OF PRODUCTS WORTH $5, THROUGH DENATURING PROCESS. NO TEMPERATURE LOG ON SITE AT THE TIME OF INSPECTION. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVING LINE COOLERS TO BE IMPROPER:-EGGS 56F, SLICED TOMATOES 46.5F, CUT LETTUCE 49F, CORN BEEF 46F,CHEESE 45.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $75.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. CONSOLIDATED WITH THE ABOVE VIOLATION.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM THERMOMETER FOR TAKING INTERNAL TEMPERATURES OF HOT AND COLD TCS FOODS ONSITE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A METAL STEM THERMOMETER FOR CHECKING INTERNAL TEMPERATURES OF HOT AND COLD TCS FOODS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 NOTED OVER 20 FLYING INSECTS ON WALL, SHELVES, CEILING AND EQUIPMENT AT THE BAR. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR IN REAR DRY STORAGE AREA IN CAFFE MERCATO. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL SANITIZING TEST STRIPS FOR THE THREE-COMPARTMENT SINK IN THE REAR WAREWASHING AREA OF ANDIAMO'S. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THE APPROPRIATE CHEMICAL SANITIZING TEST STRIPS FOR THE CHEMICAL SANITIZER THAT WILL BE USED FOR THE THREE-COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY THROUGHOUT THE DISH WASHING AREA, UNDERNEATH COOKING STOVE AND THE BAR INCLUDING THE DIRTY FLOOR DRAIN. MUST CLEAN AND SAINTIZE ALL AFFECTED AREAS WITH THE FLYING INSECTS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY THROUGHOUT THE DISH WASHING AREA, UNDERNEATH COOKING STOVE AND THE BAR INCLUDING THE DIRTY FLOOR DRAIN. MUST CLEAN AND SAINTIZE ALL AFFECTED AREAS WITH THE FLYING INSECTS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.