MARRIOTT HOTEL SERVICES, INC. Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: 2-301.14 (I)- OBSERVED FOOD HANDLER PULL UP AND ADJUST PANTS AT WAIST SIDE, AT BREAKFAST HOT LINE, THEN PUT ON/DONNED SINGLE USE GLOVES AND BEGAN TO PREP HOT BREAKFAST ITEM. FOOD HANDLER FAILED TO WASH HANDS AFTER TOUCHING THE BODY AND BEFORE PUTTING ON SINGLE USE GLOVES. INFORMED MANAGER THAT HANDS MUST BE WASHED AFTER ENGAGING IN ACTIVITIES THAT CONTAMINATE THE HANDS AND BEFORE PUTTING ON SINGLE USE GLOVES AND INITIATING A TASK THAT INVOLVES WORKING WITH FOODS. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY VIOLATION #7-38-010 CITATION 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.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.11- OBSERVED NO HAND SOAP AT HAND SINK, IN FRONT COUNTER PREP AREA. INFORMED MANAGER THAT SOAP MUST BE PROVIDED AT HAND SINK. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION # 7-38-030(c) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.12 (A-D)- OBSERVED NO PAPER TOWELS AT 2ND HAND SINK, AT BACK COUNTER PREP AREA. INFORMED MANAGER THAT PAPER TOWELS MUST BE PROVIDED AT HAND SINK. MANAGER CORRECTED VIOLATION DURING INSPECTION. PRIORITY FOUNDATION VIOLATION # 7-38-030(c) COMBINED WITH ABOVE VIOLATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

This violation was corrected during the inspection.

PROPER COOLING TIME AND TEMPERATURE

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 (A)- OBSERVED NO CONSUMER ADVISORY SIGNAGE POSTED IN PLAIN VIEW OF CUSTOMER. INFORMED MANAGER THAT CONSUMER ADVISORY SIGNAGE MUST BE POSTED IN PLAIN VIEW OF CUSTOMER AS WELL AS INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE. MAINTAIN AT ALL TIMES. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

WATER & ICE FROM APPROVED SOURCE

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-601.11 (A) (B 1-3, 4-7) (A)- OBSERVED PRE PACKAGED CHOCOLATE CHIP COOKIES, FRUIT CUPS, YOGURT PARFAITS, ETC., FOR SALE TO PUBLIC, STORED IN FRONT COUNTER DISPLAY AREA WITHOUT PROPER LABELS OR DATES. INSTRUCTED MANAGER TO PROVIDE PROPER LABELS, WITH COMMON NAME, LISTED INGREDIENTS, MANUFACTURE, ALLERGENS, EXPIRATION DATES, ETC. MUST BE PROVIDED. MAINTAIN AT ALL TIME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PERSONAL CLEANLINESS - Comments: 2-402.11 (A) (B) (A)- OBSERVED ONE FOOD HANDLER AT FRONT COUNTER AREA WITHOUT HAIR RESTRAINT. INFORMED MANAGER THAT FOOD HANDLER MUST WEAR PROPER HAIR RESTRAINTS, TO PREVENT POSSIBLE CONTAMINATION. INSTRUCTED MANAGER TO ENSURE PROPER HAIR RESTRAINTS. MAINTAIN SAID.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11 (A) (A)- OBSERVED 2 MISSING SINK STOPPERS AT 3 COMPARTMENT SINK IN DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11 (A) (A)- OBSERVED 2 MISSING SINK STOPPERS AT 3 COMPARTMENT SINK IN DISH WASHING AREA. INSTRUCTED MANAGER TO PROVIDE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.