HYATT REGENCY MCCORMICK PLACE Fails Health Inspection - Chicago Restaurant/bar

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND SELF SERVE TAYLOR SOFT SERVE ICE CREAM TOP LOADING UNIT ON COUNTER TOP NEXT TO SODA FOUNTAIN DISPENSER AT FORNO DINING AREA WITH NO HOT AND COLD RUNNING WATER NOR ACCESSIBLE TO THREE COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE NON-REMOVABLE PARTS OF UNIT. MANAGER STATES SOFT SERVE UNIT WAS INSTALL TWO MONTHS AGO. INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER ABOVE TOP LOADING SOFT SERVE UNIT AND OR REMOVE SAME. ALSO, INSTRUCTED TO NOTIFY CDPH IF ANY NEW FOOD EQUIPMENT IS INSTALLED ON PREMISES. HELD FOR INSPECTION TAG PLACED ON UNIT-FAX LETTER FOR TAG REMOVAL AT 312-746-4240. MANAGER REMOVING SOFT SERVE UNIT AT THIS TIME 08/04/10.CRITICAL 7-38-030 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND 25 FRUIT FLIES UNDER, AROUND HAND WASH SINK, ONE COMPARTMENT SINK, WALLS, CEILING AT M/X BEVERAGE PREP AREA, 10 FRUIT FLIES AT WALLS, LAMP SHADE ON LIGHT FIXTURE ON COUNTER, AROUND ICE BIN NEXT TO HAND WASH SINK AT M/X BAR, 5 FRUIT FLIES AT WALLS IN SHOR DINING AREA, 15 FRUIT FLIES AT WALLS, CEILING AT ROOM SERVICE AREA IN MAIN KITCHEN BY ELECTRICAL BOXES/OUTSIDE ROOM SERVICE OFFICE, BY RINSE SINK AT DISHMACHINE AREA, HALLWAY BY GARBAGE/CARDBOARD STORAGE AREA, AND AROUND UTILITY SINKS IN DOCK/WAREHOUSE AND UTILITY SINK ROOM IN MAIN KITCHEN. FOUND 1 COCKROACH AT HAND WASH SINK AT COOKING LINE, 4 COCKROACHES AT WLL BEHIND COOKING EQUIPMENT/DEEP FRYERS, AND 1 COCKROACH AT WALL IN UTILITY SINK ROOM IN MAIN KITCHEN. INSTRUCTED TO CLEAN, SANITIZE AFFESCTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. STRONGLY RECOMMEND UPGRADING HOUSEKEEPING AND SANITATION IN MAIN KITCHEN AND M/X BEVERAGE PREP AREA. SERIOUS 7-38-020 ISSUED.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT MULTI-USE UTENSILS, DISHES, PLATES AT BUFFET AREA AND AT MAIN KITCHEN AT PREP AREA.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DEFROST ICE CREAM CHEST FREEZER TO REMOVE EXCESSIVE ICE BUILD-UP AND AT PIPING AT COMPRESSORS INSIDE WALK-IN FREEZER AT REAR DRY STORAGE AREA. PAINT RUSTY RACKS INSIDE WALK-IN COOLER NEXT TO ROOM SERVICE PREP AREA. PROVIDE RACKS/SHELVES FOR ITEMS AT FORNO PREP AREA. REPAIR PANEL IN POOR REPAIR UNDER CABINETS IN FORNO BEVERAGE PREP AREA. PROVIDE COVERS AND OR LIDS FOR ICE BINS AT M/X BAR. REPLACE GARBAGE BINS IN POOR REPAIR AT HALLWAY LEADING TO DOCK AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE UNDER, AROUND COOKING EQUIPMENT,INTERIOR/EXTERIOR OF DEEP FRYERS/WHEELS, SMALL FRYER AT DRY FOOD STORAGE AREA, WALLS/WALL BASE UNDER AROUND THREE COMPARTMENT SINK, INTERIOR PANEL IF ICE MACHINE, CART FOR STORING SHEET PANS, MEAT WALK-IN COOLER AND CUTTING BOARD IN MAIN KITCHEN, UNDER, AROUND, INTERIOR OF HAND WASH SINKS AND ONE COMPARTMENT SINK IN FORNO AND M/X BEVERAGE PREP AREA, CLEAN SOME FAN GUARDS/WALLS/CEILINGS TO REMOVE DUST INSIDE WALK-IN COOLERS AND REACH IN COOLER AT PANTRY, CLEAN WALLS AT ALL PREP AREAS TO REMOVE STAINS/SPILLS,UNDER SODA LINES, INTERIOR CABINETS AT FORNO BEVERAGE PREP AREA, INTERIOR OF REACH-IN COOLERS AT PANTRY AND FOOD STORAGE RACKS INSIDE WALK-IN COOLERS AND DRY FOOD STORAGE AREA.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REGROUT FLOOR TILES AT DISH WASHING AREA. DETAIL CLEAN AND SANITIZE FLOORS THROUGHOUT MAIN KITCHEN AND DRY FOOD STORAGE AREA TO REMOVE HEAVY DARK STAINED BUILDUP ON FLOOR TILES. REMOVE ICE BUILD-UP FROM WALK-IN FREEZER FLOORS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. REPAIR WALLBASE SECTIONS IN POOR REPAIR IN PANTRY, MAIN KITCHEN UNDER STORAGE CABINETS NEXT TO BUFFET AREA, M/X BEVERAGE PREP AREA UNDER HAND WASH SINK/ONE COMPARTMENT SINK, SEAL OPENINGS/CRACKS/CREVICES ALONG WALL BY HALLWAY NEXT TO AND AROUND WALK-IN COOLERS IN ROOM SERVICE AREA, REPAIR WALL SECTION UNDER HAND WASH SINK IN FORNO PREP AREA AND IN UTILITY SINK ROOM IN MAIN KITCHEN. REPLACE AND OR CLEAN SOILED LIGHT SHIELDS AND CEILING PANELS IN MAIN KITCHEN AS NEEDED THROUGHOUT. SEAL OPEINGS AROUND PIPING AND CONDUITS AS NEEDED IN MAIN KITCHEN AND M/X BEVERAGE PREP AREA. WIPE DOWN WALL BASE AND WALLS IN REAR MAIN KITCHEN. CAULK WALL BASE TILES AT REAR M/X BEVERAGE PREP AREA-REMOVE DUCT TAPE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHT SHIELD WITH END CAP FOR LIGHT FIXTURE AT REAR M/X PREP AREA. REPLACE LIGHT BULB INSIDE REACH-IN COOLER IN MAIN KITCHEN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INCREASE WATER PRESSURE AT TWO OF EIGHT WASHBOWLS IN MEN AND WOMEN STAFF TOILET ROOMS, REPAIR LEAK AT HANDLE AT WASHBOWL IN MENS STAFF TOILET ROOM. PROVIDE COLD RUNNING WATER AT HAND WASH SINK AT M/X BAR. REPAIR LEAKS AT PIPING UNDER HAND WASH SINK IN REAR M/X BAR BEVERAGE PREP AREA. INSTRUCTED TO DRAIN CAMBRIO USED FOR ICE INTO FLOOR DRAIN AT ROOM SERVICE PREP AREA. REPAIR LEAKS AT BACKFLOW PREVENTION DEVICE AT DISH MACHINE IN MAIN KITCHEN.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE INTERNAL THERMOMETER INSIDE SALAD REACH IN COOLER.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE INTERNAL THERMOMETER INSIDE SALAD REACH IN COOLER.

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.