MAJESTIC HOTEL Fails Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURE CHLORINE CHEMICAL SANITIZING DISH MACHINE NOT DISPENSING SANITIZER WHILE DISHES WERE BEING WASHED. FOUND 0 PPM AFTER SEVERAL ATTEMPTS. INSTRUCTED TO WASH ALL DISHES AT THE COMPARTMENT SINK. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES SANITIZER TO 100 PPM. AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-030.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP OR PAPER TOWELS AT THE KITCHENETTE EXPOSED HAND SINK. SINK ALSO BEING USED TO STORE DIRTY DISHES. INSTRUCTED MUST USE THE SINK FOR HAND WASHING PURPOSES ONLY AND PROVIDE SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM #1497263 ON 9-29-14 NOT CORRECTED. #36- FOUND MISSING LIGHT SHIELD ABOVE THE 3-COMPARTMENT SINK IN THE DISH WASHING AREA. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE THREE COMPARTMENT SINK.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELDS IN THE DRY FOOD STORAGE ROOM. MUST PROVIDE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELDS IN THE DRY FOOD STORAGE ROOM. MUST PROVIDE.

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.