TRUMP INTERNATIONAL HOTEL Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE, FOUND 4 LBS OF COOKED SAUSAGE AT 103.4F STORED ON PREP TABLE. 60LBS OF COOKED BEEF WITH BEEF BROTH AT 55.3F STORED IN WALK-IN COOLER IN A TIGHT CLOSED CONTAINERS. INSTRUCTED MGR TO KEEP SAUSAGE IN HOT OR COLD HOLDING AND TO COOL DOWN FOOD PROPERLY. CRITICAL CITATION ISSUED 7-38-005(A). FOOD DISCARDED VALUED AT $ 200.

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: HIGH TEMPERATURE DISH WASHING MACHINE WITH FINAL RINSE AT 140F, MACHINE WAS BEING USED DURING INSPECTION , INSTRUCTED MGR TO PROVIDE 180F MINIMUM FOR FINAL RINSE, MACHINE IS TAGGED NOT ALLOWED TO USE. MUST CONTACT THE OFFICE OF CDPH WHEN REPAIRED. CRITICAL CITATION ISSUED 7-38-030.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS AROUND DISH MACHINE NOT CLEAN, MOLD LIKE SUBSTANCE NOTED, INSTRUCTED TO CLEAN 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS AROUND DISH MACHINE NOT CLEAN, MOLD LIKE SUBSTANCE NOTED, INSTRUCTED TO CLEAN 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.