WESTIN RIVER NORTH CHGO HOTEL - EMBER Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE DOES NOT HOLD A FOOD AND SANITATION CERTIFICATE, INSTRUCTED TO OBTAIN.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: NO DISCLAIMER NO ADVISORY FOR RAW AND UNDER COOKED FOODS ON MENU, INSTRUCTED TO PROVIDE. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OUT DATED SUSHI RICE LAB TEST ( MORE THAN 5 YEARS), MUST OBTAIN A NEW PH TEST FOR SUSHI RICE

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: BULK FOOD ITEMS ( SUGAR, SALT NOT LABELED, INSTRUCTED TO LABEL.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

IN-USE UTENSILS: PROPERLY STORED - Comments: BREAD KNIFE TETHERED TO A CHAIN, MUST KEEP UTENSIL FREE FOR PROPER WASHING.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: SUSHI STATION EMPLOYEE NOT HOLDING FOOD HANDLERS CERTIFICATE, INSTRUCTED TO OBTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: SUSHI STATION EMPLOYEE NOT HOLDING FOOD HANDLERS CERTIFICATE, INSTRUCTED TO OBTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.