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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.12 OBSERVED NO HAND DRYING PROVISION AT THE HAND WASHING SINK LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO ALWAYS PROVIDE A HAND DRYING PROVISION AT ALL HAND WASHING SINKS AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TCS FOODS AT INADEQUATE COLD TEMPERATURES LOCATED IN A WALK IN COOLER AND IN A COLD HOLDING UNIT; OBSERVED ABOUT 20 LBS OF COOKED SOUP AT 51F, ABOUT 30 LBS OF COOKED BEEF AT 56F, ABOUT 2 LBS OF SLICED TOMATOES AT 48F AND ABOUT 6 LBS OF CHOPPED VEGETABLES AT 52F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT A ADEQUATE COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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: 4-301.11 OBSERVED A WALK IN COOLER, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 51F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. BY THE END OF THE INSPECTION SAID WALK IN COOLER WAS MAINTAINING 41F. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED SPICES OUT OF THE ORIGINAL PACKAGING WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-904.11 OBSERVED DINING ROOM TABLES BEING PRESET AND TABLEWARE NOT PROTECTED FROM POSSIBLE CONTAMINATION. INSTRUCTED TO NOT PRESET THE DINING ROOM TABLES OR SET THE TABLES UPON CUSTOMER ARRIVAL OR PROTECT ALL TABLEWARE FROM POSSIBLE CONTAMINATION BY INVERTING AND PROVIDING PROTECTION FOR THE FORKS SPOONS AND KNIVES.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12 OBSERVED VENTS ABOVE THE COOKING EQUIPMENT WITH ACCUMULATED GREASE DEBRIS AND OBSERVED STANDING WATER UNDER A 2 COMPARTMENT SINK. INSTRUCTED TO CLEAN ALL.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALLERGEN TRAINING AS REQUIRED - Comments: 2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON DUTY. INSTRUCTED TO MEET REQUIREMENT.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC - Comments: 8-304.11(A) OBSERVED THE MOST RECENT INSPECTION REPORT SUMMARY NOT POSTED FOR PUBLIC VIEW. INSTRUCTED TO ALWAYS POST THE MOST RECENT INSPECTION REPORT SUMMARY FOR PUBLIC VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-42-010(B).

SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC - Comments: 8-304.11(A) OBSERVED THE MOST RECENT INSPECTION REPORT SUMMARY NOT POSTED FOR PUBLIC VIEW. INSTRUCTED TO ALWAYS POST THE MOST RECENT INSPECTION REPORT SUMMARY FOR PUBLIC VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-42-010(B).