THE FOUR SEASONS HOTEL CHICAGO Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 4-DOOR REACH-IN REFRIGERATOR UNABLE TO MAIN PROPER TEMPERATURE OF 40F OR LESS AT TIME OF INSPECTION: REFRIGERATION UNIT WAS 48.8F BY MY THERMOMETER AT TIME OF INSPECTION. INSTRUCTED TO HAVE UNIT SERVICED TO MAINTAIN A TEMPERATURE OF 40F OR LESS AT ALL TIMES. UNIT WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. CRITICAL VIOLATION 7-38-005A

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES INSIDE THE 4-DOOR REACH-IN REFRIGERATOR: 2 CONTAINERS OF PORK AT 51.1F, SLICED ASPARAGUS AT 49.9F, 5 CONTAINERS OF CHEESE AT 49.8F, ARTICHOKE HEARTS AT 50.7F, AND VARIOUS SAUCES AT 49.0-51.1F. MANAGER VOLUNTARILY DISCARDED 20# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE RIPPED GASKETS AT THE 4-DOOR REACH-IN RERIGERATOR THAT WAS TAGGED TO PROVIDE A TIGHT FITTING SEAL TO MAINTAIN PROPER TEMPERATURE INSIDE OF THE UNIT.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN AND MAINTAIN THE ICE CREAM FREEZER GASKETS AND INTERIOR SURFACE TO REMOVE PINK AND BLACK MOLD-LIKE SUBSTANCE.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE CAN OPENER AND INTERIOR MICROWAVE TO REMOVE FOOD DEBRIS BUILDUP AT THE EMPLOYEE CAFETERIA AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO SWEEP FLOORS IN THE ROOM SERVICE PREP AREA TO REMOVE DEBRIS AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO SWEEP FLOORS IN THE ROOM SERVICE PREP AREA TO REMOVE DEBRIS AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.