JW MARRIOTT HOTEL CHICAGO Fails Health Inspection - Chicago Restaurant

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO HOT WATER AT THE EMPLOYEE'S WASHROOM WASH BOWL LOCATED ON THE 2ND FLOOR FOOD PREP AREA. HOT WATER TEMPERATURE AT THE TIME OF THE INSPECTION WAS 60F. ENGINEER ON SITE REPAIR HOT WATER AND BY THE END OF THE INSPECTION HOT WATER AT SAID WASH BOWL WAS AT 85F. INSTRUCTED TO MAINTAIN WASH BOWL HOT WATER AT A MINIMUM OF 85F AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED A HEAVY LEAK UNDER THE 2ND FLOOR 3 COMPARTMENT SINK WHEN THE MIDDLE COMPARTMENT IS DRAINING LOCATED IN THE 2ND FLOOR FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED HOSES FOR SANITIZER SUBMERGED INSIDE THE 3 COMPARTMENT SINK LOCATED ON THE 2ND FLOOR FOOD PREP AREA AND THE 1 COMPARTMENT SINK LOCATED ON THE 1ST FLOOR FOOD PREP AREA. INSTRUCTED TO CUT HOSE SO THEY ARE NOT SUBMERGED INSIDE OF THE WATER OF SAID SINKS AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS UNDER THE FRYERS WITH ACCUMULATED GREASE AND FOOD DEBRIS. OBSERVED ACCUMULATED DEBRIS IN THE FLOOR DRAINS LOCATED UNDER THE 1ST FLOOR BAR. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

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: OBSERVED A BLACK SUBSTANCE ON THE WALL LOCATED BY THE 3 COMPARTMENT SINK. OBSERVED ACCUMULATED DUST ON THE VENT LOCATED ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO ALL CLEAN AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED A BLACK SUBSTANCE ON THE WALL LOCATED BY THE 3 COMPARTMENT SINK. OBSERVED ACCUMULATED DUST ON THE VENT LOCATED ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO ALL CLEAN AND MAINTAIN.

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.