RITZ-CARLTON WATER TOWER Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING FOOD ITEMS STORED AT IMPROPER TEMPERATURE IN DRAWER COOLER AT MAIN COOK LINE. 5 LBS OF RAW FISH 62.2F, 3 LBS OF COOKED POTATOES AT 62.3, 3 LBS OR RAW SHRIMP AT 61.0F, 1LBS OF SLICED HAM AT 60.4F, AND 2 LBS OF OF COOKED CHICKEN AND SAUSAGE AT 60.4F. FOODS STORED IN COOLER A DAY BEFORE. INSTRUCTED TO KEEP ALL TCS FOODS STORED AT 40F OR LOWER. PRIORITY VIOLATION 7-38-005. FOOD DISCARDED VALUED AT $70.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND DRAWER COOLER AT MAIN COOK LINE AT 62.5F WHERE PERISHABLE ARE STORED, INSTRUCTED MANAGER TO KEEP ALL COOLERS AT 41F OR LOWER. PRIORITY VIOLATION 7-38-005. COOLER IS TAGGED, NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: CLEAN UTENSILS NOT AIR DRIED AFTER WASHING, USING CARD BOARD TYPE SURFACE AS SHELF FOR CLEAN UTENSILS, INSTRUCTED TO AIR DRY AND USE PROPER RACK TO ALLOW AIR CIRCULATION.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: SNEEZE GUARD TOO SHORT AT SELF SERVICE HOT AND COLD FOOD BUFFET AT EMPLOYEES CAFETERIA, INSTRUCTED TO EXTEND FOR PROPER FOOD PROTECTION.

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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: NOTED 2 LINES FOR CONDENSATION DRAINING IN PASTRY HAND WASH SINK, INSTRUCTED TO RE-ROUT TO FLOOR DRAIN.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: NOTED 2 LINES FOR CONDENSATION DRAINING IN PASTRY HAND WASH SINK, INSTRUCTED TO RE-ROUT TO FLOOR DRAIN.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.