THE DRAKE HOTEL Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID CERTIFICATE WHILE PREPARING TCS FOODS (TUREKY SALAD, EGGS, MILK, DELI MEAT, ETC) INSTUCTED TO PROVIDE AND MANTAIN AT LEAST ONE CFM ON SITE AT ALL TIMES DURING TIMES OF OPERATION AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS @IMPROPER TEMPERATURES DURING TIME OF THE INSPECTION... THEY ARE AS FOLLOWS APPROXIMATELY 25 LBS TURKEY STUFFING AT 50F, AND ABOUT 50LBS MASHED POTATOES RANGING BETWEEN 48F-@52.5F. BOTH SAID ITEMS WERE STORED INSIDE OF WALK IN COOLER AT THIS TIME. INSTRUCTED TO HOLD ALL COLD TCS FOODS @ 41F AND BELOW AT ALL TIMES AND MAINTAIN.PERSON IN CHARGE VOLUNTARILY DISCARDED SAID FOOD ITEMS. 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED REFRIGERATION UNITS IN BAKERY PREP WITH TORN GASKETS. INSTRUCTED TO REPLACE.

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 LOWER GRILL COVERED WITH ALUMINUM FOIL. INSTRUCTED TO REMOVE AND PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES.

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: OBSERVED STAND IN PLACE MIXER LOCATED IN BAKERY PREP AREA WITH HEAVY DRIED FOOD DEBRIS BUILT UP ON SURFACES. INSTRUCTED TO CLEAN.

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: OBSERVED DRAINPIPE ON DISHWASHING MACHINE IN DISREPAIR WITH WATER POOLING ONTO FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN EQUIPMENT, REMOVE WATER AND MAINTAIN.

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: OBSERVED BASEBOARDS THROUGHOUT MAIN KITCHEN AREA IN DISREPAIR INSIDE REAR WALK IN COOLER AND BY COOK LINE/GRILLS NEAR LARGE ROASTERS. INSTRUCTED TO REPAIR AND MAINTAIN.

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: OBSERVED WALLS IN DISREPAIR CONNECTED TO WALK IN COOLER IN COQ PREP AREA OF THE MAIN KITCHEN, NOTED WALL CHIPPING ABOVE PREP SINK ACROSS FROM SALAD COOLERS. INSTRUCTED TO REPAIR TO BE SMOOTH AND EASILY CLEANABLE.

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: OBSERVED ALL FLOORS THROUGHOUT ALL WALK IN COOLERS/FREEZERS, CHEMICAL, LIQUOR, AND DRY STORAGE WITH EXCESSIVE AMOUNTS OF TRASH AND FOOD DEBRIS THROUGHOUT. INSTRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED ALL FLOORS THROUGHOUT ALL WALK IN COOLERS/FREEZERS, CHEMICAL, LIQUOR, AND DRY STORAGE WITH EXCESSIVE AMOUNTS OF TRASH AND FOOD DEBRIS THROUGHOUT. INSTRUCTED TO CLEAN AND MAINTAIN.

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.