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

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED REAR KITCHEN AREA WALK-IN COOLER (LABELED COOLER R42) AND DINNER COOK LINE AREA MAIN LINE COOLER AT IMPROPER TEMPERATURES FOR COLD-HOLDING TCS FOOD ITEMS (INTERNAL AMBIENT AIR TEMPERATURES BETWEEN 60.4F AND 71.2F). PERSON-IN-CHARGE AWARE OF INSUFFICIENT COLD-HOLDING UNITS AND DISCARDED ALL OUT-OF-TEMPERATURE TCS FOOD ITEMS STORED IN UNITS PRIOR TO INSPECTION. TAGGED BOTH COLD-HOLDING UNITS ON-SITE WITH INSTRUCTIONS TO CONTACT CDPH. INSTRUCTED TO REPAIR OR REPLACE COLD-HOLDING UNITS AND CONTACT CDPH FOR RE-INSPECTION PRIOR TO USE FOR STORING TCS FOOD ITEMS. PRIORITY VIOLATION. 7-38-005 NO CITATION ISSUED.

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.

APPROVED THAWING METHODS USED - Comments: OBSERVED REDUCED OXYGEN PACKAGED FISH BEARING LABEL INDICATING THAT IT IS TO BE KEPT FROZEN UNTIL TIME OF USE FOUND THAWING UNDER REFRIGERATION IN THE FRONT KITCHEN AREA HALLWAY COOLER, WHILE STILL IN REDUCED OXYGEN PACKAGING. INSTRUCTED TO REMOVE FISH BEARING SUCH LABEL FROM REDUCED OXYGEN PACKAGING PRIOR TO, OR IMMEDIATELY UPON COMPLETION OF, APPROVED THAWING PROCEDURE AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED INSECT CONTROL DEVICE (UV LIGHT/ZAPPER) INSTALLED ABOVE CLEAN EQUIPMENT STORAGE ALONG FRONT KITCHEN AREA HALLWAY. INSTRUCTED TO RELOCATE INSECT CONTROL DEVICE OR RELOCATE CLEAN EQUIPMENT STORAGE AND MAINTAIN INSECT CONTROL DEVICES SUCH THAT THERE IS NO RISK OF CONTAMINATION OF FOOD OR CLEAN EQUIPMENT.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED COOLER AND CABINET HANDLES AT THE BREAKFAST BAR AREA (CAFE ON OAK) TO BE IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE COOLER AND CABINET HANDLES AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.

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 NONFOOD-CONTACT SURFACES OF STEAMER IN FRONT KITCHEN AREA HALLWAY AND OTHER COOKING EQUIPMENT IN REAR KITCHEN AREA TO BE SOILED WITH DRIED FOOD DEBRIS OR GREASE STAINS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

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 COLD WATER FAUCET HANDLE AT REAR KITCHEN COLD PREP AREA HANDWASHING SINK TO BE LOOSE AND IN POOR REPAIR, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE COLD WATER FAUCET HANDLE AT HANDWASHING SINK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED SEVERAL HANDWASHING LAVATORIES THROUGHOUT THE MAIN KITCHEN AREA WITH DISPOSABLE PAPER TOWELS PROVIDED WITH NO WASTE RECEPTACLE PROVIDED IN CLOSE PROXIMITY. INSTRUCTED TO PROVIDE AT LEAST ONE WASTE RECEPTACLE AT EACH HANDWASHING LAVATORY AND MAINTAIN AT ALL TIMES.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED SEVERAL HANDWASHING LAVATORIES THROUGHOUT THE MAIN KITCHEN AREA WITH DISPOSABLE PAPER TOWELS PROVIDED WITH NO WASTE RECEPTACLE PROVIDED IN CLOSE PROXIMITY. INSTRUCTED TO PROVIDE AT LEAST ONE WASTE RECEPTACLE AT EACH HANDWASHING LAVATORY AND MAINTAIN AT ALL TIMES.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.