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

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: INADEQUATE UTENSILS SANITIZING, FOUND LOW TEMP DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE,CHLORINE TEST STRIP AT 0PPM WHILE MACHINE BEING USED, ALSO NO TEST STRIPS ON SITE. INSTRUCTED TO PROVIDE PROPER SANITIZER CONCENTRATION AT FINAL RINSE, CRITICAL CITATION ISSUED 7-38-030. BY THE END OF INSPECTION MACHINE WAS REPAIRED AND DISPENSING PROPER SANITIZER.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: INADEQUATE FOOD PROTECTION, FOUND SEVERAL FOOD ITEMS IN WALK-IN COOLER THAT WERE VACUUM PACKAGED ON SITE WITHOUT HAVING PROEPR APPROVAL DOCUMENTS FROM THE OFFICE OF CHICAGO DEPT OF PUBLIC HEALTH. MACHINE IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR FURTHER INQUIRY. SERIOUS CITATION ISSUED 7-38-005(A).

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: SPRAY BOTTLES NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ICE BUILD UP IN PREP COOLER AT EMPLOYEES CAFETERIA, INSTRUCTED TO REPAIR.

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: KITCHEN FLOOR TILES MISSING GROUT IN SEVERAL SECTIONS, INSTRUCTED TO RE-GROUT

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CHIPPED PAINT NOTED BEHIND CLEAN POTS STORAGE, INSTRUCTED TO REMOVE AND INSTALL A DURABLE SURFACE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CHIPPED PAINT NOTED BEHIND CLEAN POTS STORAGE, INSTRUCTED TO REMOVE AND INSTALL A DURABLE SURFACE.

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.