THE TALBOTT HOTEL Passes Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED BASMENT PREP HANDWASHING SINK DETERIORATING AT BASE OF FAUCET, INSTRUCTED TO REPLACE 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURE OF TCS FOODS IN COLD HOLD IN REAR PREP 1DOZEN EGGS AT 60.7F AND PORK SAUSAGE AT 57.4F, FOOD DISCARDED AND DENATURED BY MANAGER. 4 LBS 29.00 IN VALUE. 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED AND MISSING CEILING TILES AND IN BASMENT PREP AREA BASEMENT DISH AND DRY STORAGE AREA. LOOSE CEILING TILES NEXT VENTILATION HOOD IN REAR PREP AREA, BASMENT PREP BROKEN FLOOR TILES, AND CONCRETE THROUGHOUT BASMENT PREP AMD DISHWASHING AREAS MISSING ACCESS PANAL IN BASTMENT PREP.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED HANGING LIGHT SHIELD IN BASMENT PREP AREA, INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED HOOD SYSTEM IN REAR PREP WITH EXCESSIVE GREASE AND DUST ACCUMULATION, INSTRUCTED TO CLEAN AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED HOOD SYSTEM IN REAR PREP WITH EXCESSIVE GREASE AND DUST ACCUMULATION, INSTRUCTED TO CLEAN AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.