HYATT Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED A REFRIGERATOR AT AN AMBIENT AIR TEMPERATURE OF 57.2F. AT THE TIME OF THE INSPECTION SAID REFRIGERATOR HAD POTENTIALLY HAZARDOUS FOODS (SLICED TOMATOES) INSIDE. INSTRUCTED TO MAINTAIN ALL REFRIGERATORS AT 40F OR BELOW AT ALL TIMES POTENTIALLY HAZARDOUS FOODS (SLICED TOMATOES) ARE INSIDE. MANAGER PLUGGED IN THE REFRIGERATOR DURING THE INSPECTION AND BY THE END OF THE INSPECTION SAID REFRIGERATOR WAS AT 40F. CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES RANGING FROM 59.2F-125F; 10 LBS OF SLICED TOMATOES AT 59.2F, 10 LBS OF CARNITAS (PORK) AT 125F, AND 10 LBS OF BEEF FAJITAS AT 121.5F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AND HOT HOLDING POTENTIALLY HAZARDOUS FOODS AT 140F OR ABOVE AT ALL TIMES. COST OF SAID POTENTIALLY HAZARDOUS FOODS IS $250. CRITICAL VIOLATION 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES RANGING FROM 59.2F-125F; 10 LBS OF SLICED TOMATOES AT 59.2F, 10 LBS OF CARNITAS (PORK) AT 125F, AND 10 LBS OF BEEF FAJITAS AT 121.5F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AND HOT HOLDING POTENTIALLY HAZARDOUS FOODS AT 140F OR ABOVE AT ALL TIMES. COST OF SAID POTENTIALLY HAZARDOUS FOODS IS $250. CRITICAL VIOLATION 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.