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

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11- FOUND NO PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-203-11 (A)- OBSERVED NO HAND WASHING SINK IN EMPLOYEE CAFE AREA. AT TIME OF INSPECTION 1 COMP SINK AND HAND SINK WERE COMBINED. INFORMED MANAGER THAT HAND SINKS MUST BE IMMEDIATELY ADJACENT TO SAID AREA. INSTRUCTED MANAGER TO INSTALL HAND SINK. PRIORITY VIOLATION #7-38-030 (C) NO 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-203-11 (A)- OBSERVED NO HAND WASHING SINK IN EMPLOYEE CAFE AREA. AT TIME OF INSPECTION 1 COMP SINK AND HAND SINK WERE COMBINED. INFORMED MANAGER THAT HAND SINKS MUST BE IMMEDIATELY ADJACENT TO SAID AREA. INSTRUCTED MANAGER TO INSTALL HAND SINK. PRIORITY VIOLATION #7-38-030 (C) NO 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.