FAIL
Risk 1 (High)
SHERATON CHICAGO HOTEL/TOWER Fails Health Inspection - Chicago Restaurant
January 23, 2024
Canvass
License #23331
4
Total Violations
2
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED ROLLING CARTS BLOCKING HANDSINK IN BUFFET SERVICE STATION. MANAGER RELOCATED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDSINK TEMPERATURE MEASURED AT 80F LOCATED AT FRONT BUFFET PROTEIN (EGG/MEAT) SERVICE STATION. FACILITY MUST PROVIDE WATER OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD (SMOKED SALMON) ON DISPLAY NOT PROTECTED FROM CONTAIMINATION LOCATED AT BUFFET SERVICE STATION WHERE DELI/PRODUCE ITEMS STORED. FACILITY MUST RELOCATE FOOD ITEM OR PROVIDE A BARRIER TO PREVENTION CONTAMINATION FROM CONSUMERS. MANAGER REMOVED SMOKED PLATE OF SALMON AT TIME OF INSPECTION. PRIORITY 7-38-005 CITATION ISSUED.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD (SMOKED SALMON) ON DISPLAY NOT PROTECTED FROM CONTAIMINATION LOCATED AT BUFFET SERVICE STATION WHERE DELI/PRODUCE ITEMS STORED. FACILITY MUST RELOCATE FOOD ITEM OR PROVIDE A BARRIER TO PREVENTION CONTAMINATION FROM CONSUMERS. MANAGER REMOVED SMOKED PLATE OF SALMON AT TIME OF INSPECTION. PRIORITY 7-38-005 CITATION ISSUED.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection