HYATT PLACE Fails Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED 2 HOT WATER DISH MACHINES SANITIZING AT INADEQUATE TEMPERATURES OF 105 F AND 130 F. INSTRUCTED MANAGER TO ENSURE ALL HOT WATER DISH MACHINES SANITIZED WITH A FINAL SURFACE TEMPERATURE OF 160 F AND ABOVE. DISH MACHINES NOT IN USE. DISH MACHINES TAGGED. PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SALSA WITH CUT TOMATOES HELD AT AN INADEQUATE TEMPERATURE OF 50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 5 POUNDS OF SALSA ($10), AND A PRIORITY VIOLATION 7-38-005 CITATION WAS ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SALSA WITH CUT TOMATOES HELD AT AN INADEQUATE TEMPERATURE OF 50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 5 POUNDS OF SALSA ($10), AND A PRIORITY VIOLATION 7-38-005 CITATION WAS ISSUED.

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.