ROBEY HOTEL Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDSINK IN DISH AREA BLOCKED. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). 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: OBSERVED NO PAPER TOWEL IN THE WASHROOM AT THE WASHBOWL SINK, NOR THE HAND-SINK IN THE PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION COMBINED WITH VIOLATION ABOVE

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: OBSERVED SERVER FILLING WATERCRAFTS AT HAND SINK. INSTRUCTED TO STOP THAT PRACTICE. HAND SINK IS ONLY FOR HAND WASHING AND REMOVAL OF WATERCRAFTS FROM THE HAND SINK. PRIORITY FOUNDATION VIOLATION #7-38-030(C). 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN THE 1ST FLOOR BAR, AND THE EVENT SPACE IS NOT PROPERLY SANITIZING DISHES. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT CHLORINE AT 0PPM AT TIME OF INSPECTION. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZED AT A MINIMUM OF 50 PPM. TECHNICIAN ARRIVED ON SITE. DISH MACHINE NOW READING 50 PPM. RECORDED ON INSPECTION# 2618667 PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN THE 2ND FLOOR PREP KITCHEN NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT CHLORINE AT 0PPM AT TIME OF INSPECTION. TECHNICIAN ON SITE DISH MACHINE NOW READING 50 PPM PRIORITY VIOLATION #7-38-025. CITATION COMBINED WITH THE ABOVE VIOLATION

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.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD COLD HOILDING UNIT TO BE IMPROPER: DICED CHICKEN AT 57.6F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 4 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005.ON INSPECTION REPORT#2618667 CITATION COMBINED WITH ABOVE VIOLATION

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 COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLDING UNIT TO BE IMPROPER: SHREDDED PORK 56.8F, HOLLANDISE SAUCE AT 88.7F, SAUSAGE PATTY AT 46.7F COOKED HASBROWN POTATOES AT 48.9F, MUSHROOM SOUP AT 53.6F, SHELLED EGGS AT 79.9F, COOKED POTATOES AT 48.9F, GROUND BEEF BURGERS PATTYS AT 47.7F, DUCK CONFIT AT 48.2F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $250.00 THROUGHTHE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS; FACILITY IN (ROP) REDUCE OXYGEN PACKAGING OF COOKED MEAT, IN KITCHEN AREA. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN.. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $100.00 THROUGH THE DENATURING PROCESS PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS; FACILITY IN (ROP) REDUCE OXYGEN PACKAGING OF COOKED & RAW MEATS IN KITCHEN WALK-IN COOLER AND WALK-IN FREEZER AREA. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN.. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 75 LBS OF PRODUCTS WORTH $500 THROUGH DENATURING PROCESS PRIORITY VIOLATION 7-38-005 CITATION COMBINED WITH THE ABOVE VIOLATION

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS; FACILITY IN (ROP) REDUCE OXYGEN PACKAGING OF COOKED MEAT, ETC IN PREP KITCHEN AREA. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN. PIC INDICATED ROP MACHINE IS PERSONAL & RESIDENTIAL ROP MACHINE, DURING CANVASS NO ROP WAS FOUND ON SITE FOR TAGGING. PRIORITY VIOLATION 7-38-005 CITATION COMBINED WITH ABOVE VIOLATION.

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.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS; FACILITY IN (ROP) REDUCE OXYGEN PACKAGING OF COOKED MEAT, ETC. IN PREP KITCHEN AREA. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN.. PIC INDICATED ROP MACHINE IS A PERSONAL & RESIDENTIAL ROP MACHINE. DURING CANVASS, NO ROP WAS FOUND ON SITE FOR TAGGING. PRIORITY VIOLATION 7-38-005 CITATION COMBINED WITH VIOLATION 29.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED PEST ACTIVITY WITH APPROX. 15 SMALL FLIES NOTED DURING INSPECTION. SMALL FLY ACTIVITY WAS NOTED NEAR THE DISH MACHINE, AND HANDSINK IN THE 2ND FLOOR BAR. INSTRUCTED TO CONSULT PEST CONTROL, AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY BEFORE RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED COOKING UTENSILS (TONGS & PLASTIC SPATULAS) IN WATER, INSTRUCTED TO REMOVE FROM WATER, IF STORED IN A CONTAINER OF WATER, THE WATER TEMPERATURE MUST BE AT LEAST 135�F.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: KNIVES NOTED IMPROPERLY STORED BETWEEN THE COLD HOLDING UNIT AND WALL. MUST PROPERLY STORE KNIVES.

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: OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

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.