OMNI CHICAGO HOTEL Fails Health Inspection - Chicago Restaurant

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED FOODS IN THE WALK-IN COOLER FROM AN UNAPPROVED SOURCE. FOODS THAT WERE NOT LISTED ON THE IDPH APPROVED HACCP PLAN FOR REDUCED OXYGEN PACKAGING WERE FOUND VACUUM PACKAGED INSIDE OF THE WALK-IN COOLERS AND DRY STORAGE ROOM. OBSERVED THE FOLLOWING VACUUM PACKAGED FOODS STORED IN THE WALK-IN COOLERS: CHERRY PRESERVES, COOKED ROOT VEGATABLES, PARNSIP AND VARIOUS OTHER PUREES, APRICOT AND PLUM SAUCES, POBLANA CREAM, HUMMUS, BUTTERS AND VINEGAR BASED SAUCES, POACHED PEARS AND COOKED WHITE BEANS. OBSERVED SPICES VACUUM PACKAGED IN THE DRY STORAGE ROOM. MANAGEMENT INSTRUCTED TO ONLY VACUUM PACKAGE FOODS THAT ARE LISTED ON THE HACCP PLAN UNTIL THE OTHER FOODS ARE SUBMITTED AND APPROVED. MANAGEMENT VOLUNTARILY DISCARDED 125# OF FOOD WORTH $1250. CRITICAL VIOLATION 7-38-005B.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES AT THE BUFFET LINE. OBSERVED COOKED SAUSAGES AT 105-125.1F, SALSAS AT 68.1-69.0F, CREAM CHEESES AT 65.1F, AND YOGURT AT 48.3-57.3F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $62. CRITICAL VIOLATION 7-38-005A.

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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND DISPLAY. OBSERVED ITEMS ON THE BUFFET LINE (BREADS AND PASTRIES, JAMS AND JELLIES, FRUIT, MEATS AND CHEESES, ETC.) NOT PROTECTED BY SNEEZEGUARDS OR OTHER METHODS TO PREVENT CONTAMINATION BY THE PUBLIC. MANAGEMENT SET UP A SNEEZEGUARD AND BUFFET COVERS TO PROTECT THE FOODS. BREADS AND PASTRIES TO BE WRAPPED AND COVERED. SERIOUS VIOLATION 7-38-005A.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE FOOD PREPARATION AREA AND BAR AND DINING ROOM. APPROXIMATELY 80 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD (COOKED POTATOES AT 151.1F) WAS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT WITH THEIR ORIGINAL CERTIFICATE AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR UNDER THE OVENS AT THE COOK'S LINE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE WATER LEAK FROM THE TOILET HANDLE IN THE 4TH FLOOR MEN'S EMPLOYEE WASHROOM NEXT TO THE PREP AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE WATER LEAK FROM THE TOILET HANDLE IN THE 4TH FLOOR MEN'S EMPLOYEE WASHROOM NEXT TO THE PREP AREA.

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.