SOFITEL CHICAGO MAGNIFICENT MILE Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS AND DISH WASHERS.OBSERVED MALE FOOD HANDLER TURNING HIS HAT AROUND WITH PLASTIC GLOVES ON AND THEN HANDLING FOOD TRAYS WITHOUT WASHING HANDS,THEN OBSERVED ANOTHER MALE EMPLOYEE HANDLING DIRTY DISHES AND THEN REMOVED CLEAN DISHES FROM DISH RACK WITHOUT WASHING HANDS AFTER HANDLING DIRTY TO CLEAN DISHES.MANAGER HAD EMPLOYEES TO WASH HANDS DURING INSPECTION. MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS BY A MALE EMPLOYEE SUCH AS REMOVING TOAST FROM THE TOASTER WITH HIS BARE HANDS AND PLACE IN A PAPER BAG TO BE SENT FOR ROOM SERVICE.INSTRUCTED MANAGER TO HAVE EMPLOYEES TO USE UTENSILS OR DELI PAPER TO HANDLE READY TO EAT FOODS. PRODUCT WAS DISCARDED BY EMPLOYEE DURING INSPECTION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN FRONT OF THE HOUSE BEVERAGE BAR,LE BAR,BANQUETS TOILET ROOMS FOR MEN'S & WOMEN'S,CUSTOMERS MEN'S & WOMEN'S ON 2ND. FL.MUST PROVIDE AND MAINTAIN.

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 HOT RUNNING WATER TEMPERATURES AT HAND SINKS IN BANQUETS TOILETROOMS WOMEN'S AT 65.1F,89.6F,93.7F AND 1ST SINK NOT OPERABLE AND MEN'S AT 83.9F & 89.6F.2ND FL. CUSTOMERS MEN'S 96.1F & 96.3F AND WOMEN'S 92.3F LAST RIGHT SIDE SINK.MUST HAVE HOT RUNNING WATER AT 100.0F .MUST REPAIR AND MAINTAIN.(PRIORITY 7-38-030(C)(CITATION ISSUED)HOT RUNNING WATER HAS BEEN RESTORED AT HAND SINKS AT 1:45 P.M.(COS)

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: MUST REPAIR OR REPLACE LEAKY FAUCET AT HAND WASHING SINK IN DISH MACHINE WASHING AREA MAIN KITCHEN.

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 HIGH TEMPERATURE DISH WASHING MACHINE BEING USED AND FINAL RINSE SANITIZING AT 160.0F MUST HAVE AT 180.0F. ENGINEER ARRIVED ON SITE AND MADE ADJUSTMENTS AND NOW FINAL RINSE IS AT 189.0F.MUST MONITOR & MAINTAIN.ALSO,OBSERVED IMPROPER SANITIZING OF MULTI-USE UTENSILS AT 3- COMPARTMENT SINK OBSERVED MANUEL WAREWASHING SANITIZING SOLUTION AT 0.0 PPM'S WHILE DISHES ARE BEING WASHED BY MALE EMPLOYEE.MANAGER HAD EMPLOYEE TO DRAIN SINK AND SET UP AGAIN WITH PROPER SANITIZER THAT IS AT 300 PPM'S AT THIS TIME. (COS)(PRIORITY 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE A THERMOMETER FOR BANQUET PREP COOLER.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS AND SQUEEZE BOTTLES WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN DRY FOOD STORAGE AND PREP AREAS.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED A GAP ALONG BOTTOM OF ENTRY/EXIT DOOR IN LE BAR AREA MUST MAKE DOOR TIGHT FITTING.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST ELEVATE FOOD PRODUCT OFF OF FLOOR IN PASTRY WALK IN FREEZER.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT MULTI-USE UTENSILS IN HALLWAY DISH STORAGE AREA SHELVING UNITS.

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.

GLOVES USED PROPERLY - Comments: OBSERVED IMPROPER USAGE OF PLASTIC GLOVES BY EMPLOYEE.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN 2ND FL BEVERAGE STORAGE AREA,CHEF WALK IN FREEZER,PASTRY WALK IN COOLER.

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: MUST REPAIR OR REPLACE LOOSE DOOR HANDLE IN FRONT LINE BAR AREA BEVERAGE COOLER.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM 1ST FL. MAIN KITCHEN-INTERIOR PARTS AND PANEL OF ICE MACHINE,FRYER AND SHELVING UNITS.CAFETERIA/BANQUET-ROLLING CART.LE BAR- EXTERIOR OF CABINETS.STAFF CAFETERIA-SODA MACHINE AND DRIP TRAY.BANQUET KITCHEN-COUNTER TOP,INTERIOR PARTS AND PANEL OF ICE MACHINE & CALCIUM BUILD UP ON SPRAYER AT SCRAPE SINK,WALK IN COOLER-SHELVING UNITS & FAN GUARDS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMPARTMENT SINK IN MAIN KITCHEN.CAFETERIA/BANQUET-1- COMPARTMENT SINK LEAKY FAUCET.BANQUET KITCHEN-1- COMPARTMENT LEAKY FAUCET.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE LOOSE WALL PANEL IN HALLWAY.1ST FLOOR MAIN KITCHEN-GROUT FLOOR UNDER DISH MACHINE.PASTRY-GROUT FLOOR UNDER 3- COMPARTMENT SINK.LE BAR-DAMAGED WALL BASE AT HOST AREA.BANQUET KITCHEN-LOOSE CAULKING AT HOOD OF COOKING EQUIPMENT,FLOOR TRIM IN WALK IN COOLER.DRY FOOD STORAGE AREA- DAMAGED FLOOR TILES.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN FOOD DEBRIS AND LIQUIDS FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT ALL PREP AREAS,DISH WASHING AREAS, BAR AREAS,WALK IN COOLERS AND FREEZERS INCLUDING FLOOR DRAINS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN FOOD DEBRIS AND LIQUIDS FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT ALL PREP AREAS,DISH WASHING AREAS, BAR AREAS,WALK IN COOLERS AND FREEZERS INCLUDING FLOOR DRAINS.

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.