OMNI CHICAGO HOTEL Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND THE MILK COOLER-SELF-DISPENSING UNIT (IN THE CAFETERIA), WITH AMBIENT AIR TEMP OF 50.2F, DURING INSPECTION. UNIT TAGGED AT THIS TIME. ALL COLD HOLDING UNITS MUST BE KEPT AT 40F OR LOWER. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 2-GALLONS OF MILK (FOR SELF-DISPENSING MACHINE) AT 54.9F DURING INSPECTION. INSTRUCTED TO PROPERLY DISPOSE OF PRODUCT & ALWAYS MAINTAIN COLD FOOD AT 40F OR BELOW. (AMT.=$8.00) All cold food shall be stored at a temperature of 40F or less.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR PANEL OF ICE MACHINE & INTERIOR OF VENTS AT BOTH ENDS OF THE DISHMACHINE MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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: FLOORS AT EAST WALL OF THE DRY STORAGE ROOM MUST BE MAINTAINED CLEAN (IN MAIN KITCHEN) & ALSO UNDER THE SODA/MILK DISPENSING EQUIPMENT IN THE CAFETERIA. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

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: WALLS AROUND THE GARBAGE CANS IN CAFETERIA, UNDER THE 3-COMP SINK IN DISHROOM (WEST WALL) MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

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: WALLS AROUND THE GARBAGE CANS IN CAFETERIA, UNDER THE 3-COMP SINK IN DISHROOM (WEST WALL) MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.

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.