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

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED FOOD HANDLER IN THE MAIN KITCHEN GRAB READY TO EAT MEDIUM COOKED BEEF AND CHERRIED TOMATOES WITH BARE HANDS AND PLACED ITEMS ON PLATE TO BE DELIVERED TO CUSTOMER, NOTED SERVER TOUCH SLICES OF BREAD COMING OUT OF TOASTER WITH BARE HANDS IN PREP AREA. INSTRUCTED PERSON IN CHARGE THAT TONGS AND OR GLOVES SHOULD BE USED WHEN HANDLING FOOD ITEMS TO PREVENT POSSIBLE CONTAMINATION. MUST MAINTAIN. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED. FOOD ITEMS WERED VOLUNTARILY DISCARDED DURING THIS TIME BY PIC.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION, THEY ARE AS FOLLOWS... 2 LBS LOBSTER @ 48.0F, 3 LBS SHRIMP @47.5F, 2.5 LBS OF DICED TOMATO @50F... ALL LOCATED INSIDE COLD HOLD UNITS OF MAIN PREP AREA. INSTRUCTED TO HOLD ALL COLD ITEMS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. PERSON IN CHARGE VOLUNTARILY DISCARDED SAID FOOD ITEMS.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION, THEY ARE AS FOLLOWS... 2 LBS LOBSTER @ 48.0F, 3 LBS SHRIMP @47.5F, 2.5 LBS OF DICED TOMATO @50F... ALL LOCATED INSIDE COLD HOLD UNITS OF MAIN PREP AREA. INSTRUCTED TO HOLD ALL COLD ITEMS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. PERSON IN CHARGE VOLUNTARILY DISCARDED SAID FOOD ITEMS.

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.