MARRIOTT MARQUIS CHICAGO Fails Health Inspection - Chicago Restaurant

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED FOOD HANDLER WEARING 1 GLOVE TO PREPARE CUSTOMER FOOD. WHILE PREPARING FOOD SHE TOUCHED HER HAIR WITH THE NON GLOVED HAND AND PROCEEDED TO CONTINUE PREPARING SALAD FOR GUEST. INSTRUCTED MANAGER TO CORRECT FOOD HANDLER, INSTRUCT PROPER GLOVEUSAGE AND TIE BACK LOOSE HAIR. PRIORITY VIOLATION 7-38-010 CITATION ISSUED

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 50-55 FRUIT FLIES LOCATED IN FRONT BAR AREA, COFFEE HOUSE, FOOD HALL AND DISH AREA. INSTRUCTED MANAGER TO CLEAN ALL AFFECTED AREAS AND CONTACT PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED

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.

PERSONAL CLEANLINESS - Comments: ALL FOOD HANDLERS IN NEED OF HAIR RESTRAINTS. ALL LONG HAIR MUST BE TIED UP AND HAIR NET USED. INSTRUCTED TO CORRECT AND MAINTAIN.

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.

GLOVES USED PROPERLY - Comments: PROPER GLOVE USAGE MUST BE PERFORMED WHEN ASSEMBLING ALL READY TO EAT FOOD ITEMS. INSTRUCTED TO CORRECT AND MAINTAIN.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS IN NEED OF CLEANING TO REMOVE ALL DARK BUILD UP. INSTRUCTED TO CORRECT AND MAINTAIN.

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: ALL LARGE CAN OPENERS IN ALL PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN CLEAN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS IN FRONT BAR, COFFEE HOUSE AND TO DO AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. CLEAN UNDER ALL EQUIPMENT TO REMOVE OLD FOOD ITEMS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: AIR VENTS IN VARIOUS PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN DUST FREE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: AIR VENTS IN VARIOUS PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN DUST FREE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.