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 AT (SIXTEEN) TWO FOOD HANDLERS PREPPING AND HANDLING WITHOUT GLOVES. OBSERVED ONE HANDLER USE BARE HAND TO ASSEMBLE TOPPING TO RTE SUSHI AND OTHER HANDLING BUGER BUN. INSTRUCTED PERSON IN CHARGE THAT FOOD HANDLER SHOULD PREVENT CONTAMINATION WHEN HANDLING FOOD. 1LBS OF SUSHI WITH COST OF $25.00OF WAS VOLUNTARILY DISCARDED AND DENATURED. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED AT (SIXTEEN AND REBAR LOUNGE) FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT WOMENS AND MENS TOILET ROOM RANGING FROM 48.9 TO 54.3F. INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. HOTEL SERVICE TECHNICIAN ON SITE CORRECTED MIXING VALVES NOW ALL SINKS ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

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.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IN (MAIN KITCHEN/BANQUETS) HANDSINK IN EMPLOYEE RESTROOM NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. STAFF OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C) CITATION ISSUED

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 AT(SIXTEEN) TIME/TEMPERATURE CONTROL FOR SAFETY FOODS VARIETY OF SLICED HAM AT 58.5F BEAN HASH AT 56.9F, SQUASH PUREEE AT 54.5F, PEPPER SAUCE AT 56.4F, LENTIL SOUP AT 56.8F AND CHICKEN SAUCE AT 59.9F. HELD AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 56.5F - 56.9F LOCATED IN REACH-IN COOLER. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. 27.6 POUNDS OF TCS FOODS DENATURED AT A VALUE OF $85.00. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED AT (SIXTEEN) IMPROPER COLD-HOLD TEMPERATURE OF 60F AT 1 REACH-IN COOLER. INFORMED ALL REFRIGERATOR UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED AT (SIXTEEN) CLEAN UTENSILS SUCH AS FORKS AND KNIVES OUT ON DISPLAY IS NOT PROTECTED FROM CONTAMINATION AT CUSTOMER TABLES. UTENSILS MUST BE COVERED AND/OR WRAPED CLEAN UTENSILS SHALL BE HANDLED, DISPLAYED, AND DISPENSED SO THAT FOOD AND LIP CONTACT SURFACES ARE PROTECTED FROM CONTAMINATION.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED FOOD ITEMS STORED ON FLOOR OF WALK-IN COOLER/ WALK-IN FREEZER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON-FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MILK CRATES AND WOOD PALLETS BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED 3 COMPARTMENT SINK LEAKING FROM FAUCET HOT & COLD-WATER HANDLES ALSO NOTED DRAINING PIPE LEAKING FROM 1ST COMPARTMENT BASIN, INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED 3 COMPARTMENT SINK LEAKING FROM FAUCET HOT & COLD-WATER HANDLES ALSO NOTED DRAINING PIPE LEAKING FROM 1ST COMPARTMENT BASIN, INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.