RADISSON BLU AQUA Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DURING INSPECTION FOUND A 2DR REFRIGERATOR WITH A TOP COLD HOLDING UNIT NOT MAINTAINING PROPER TEMPERATURE. UNIT WAS FOUND AT 50.8F DURING INSPECTION. ALL REFRIGERATION MUST ALWAYS MAINTAIN 40F AND BELOW AT ALL TIMES.UNIT WAS TAGGED AT THIS TIME.

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: DURING INSPECTION FOUND VARIOUS POTENTIALLY HAZARDOUS FOODS INCLUDING SAUSAGE(48.6F), CHEESE(50F), FISH(47.5F)AND RED MEAT SAUCE AT 50.8F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE 40F AND BELOW AT ALL TIMES. APPROXIMATELY 150LBS OF FOOD WERE DISCARDED AND DENATURED BY MANAGEMENT AT A COST OF $300.00 DOLLARS.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: DURING INSPECTION FOUND NO PAPER TOWELS AT 4 HAND SINKS ON PREMISES ON THE 17TH FLOOR, FILINI BAR AREA, MEZZ BAR AREA AND MEZZ SATELLITE KITCHEN. INSTRUCTED MANAGEMENT TO ALWAYS PROVIDE PAPER TOWELS OR HAND DRYING DEVICES AT ALL HAND SINKS AT ALL TIMES. MANAGEMENT PROVIDED PAPER TOWELS DURING INSPECTION.CDI.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE ICE BOX BIN COVERS AT THE MEZZ BANQUETS BAR AREA AND AT THE FILINI BAR AREA AS WELL. MUST PROVIDE A DIPPER WELL BY THE GELATO FREEZER/COFFEE AREA AT THE FILINI BAR AREA OR MOVE GELATO FREEZER TO THE FILINI RESTAURANT AREA DIPPER WELL ON THE 2ND LEVEL. MUST REPAIR COUNTER TOP OF 1DR REFRIGERATOR LOCATED ON THE 2ND LEVEL FILINI RESTAURANT COOKING LINE AREA. ABOVE STATED IN POOR REPAIR. MUST REPAIR THE LEFT REFRIGERATOR DOOR AT THE FILINI RESTAURANT SO AS TOPROPERLY CLOSE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE INTERIOR PANEL OF ICE MACHINES ON PREMISES AT THE MAIN KITCHEN, MEZZ SATELLITE KITCHEN AREA TO REMOVE SLIGHT GRIME BUILD-UP.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE INTERIOR PANEL OF ICE MACHINES ON PREMISES AT THE MAIN KITCHEN, MEZZ SATELLITE KITCHEN AREA TO REMOVE SLIGHT GRIME BUILD-UP.

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.