WESTIN RIVER NORTH CHGO HOTEL- MAIN KITCHEN Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-102.11(A) PERSON IN CHARGE DIDNT DEMONSTRATE KNOWLEDGE BY HAVING PRIORITY AND PRIORITY FOUNDATION VIOLATIONS.PRIORITY FOUNDATION. NO CITATION

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 NO EMPLOYEE HEALTH POLICY CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION NO CITATION

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2)(A) OBSERVED APPROX 10-LB PIECE OF PRIME RIB BEEF INSIDE WALK IN COOLER AND IMPEROPER TEMPERATURE RANGING FROM 45.9F-49.8F. INSTRUCTED THAT SAFETY FOODS MUST BE MAINTAINED AT 41.F OR BELOW. MANAGER REMOVED AND DISCARDED FOOD AT COST APPROX $ 30.00,COS. PRIORITY VIOLATION 7-38-005

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11(A)OBSERVED NO DISCLOSURE ON MENU FOR UNDERCOOKED OR RAW FOODS. INSTRUCTED TO ADD DISCLOSURE ON MENU FOR ALL RAW OR UNDERCOOKED FOODS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 OBSERVED EXTERIOR OF BULK DRY STORAGE BINS NOT CLEAN OF DEBRIS IN MAIN KITCHEN. INSTRUCTED TO CLEAN/MAINTAIN.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-301.12(A) OBSERVED 3- COMPARTMENT SINK SET UP FOR USE NOT MAINTAINED IN MAIN KITCHEN. THE FIRST FAUCET( LEFT) IN POOR REPAIR,( IE CANNOT BE CUT ON AND OFF FROM FAUCET HANDLE FOR HOT AND COLD WATER). INSTRUCTED TO USE THE CLOSET 3- COMPERTMENT SINK UNTIL REINSPECTED.MUST REPAIR OR REPLACE FAUCET. PRIORITY FOUNDATION VIOLATION 7-38-025

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED INTERIOR UPPER PANEL OF BOTH ICE MACHINES WITH SLIGHT BUILD UP IN MAIN KITCHEN. INSTRUCTED TO CLEAN/MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UNABLE TO LOCATE BACKFLOW PREVENTER DEVICE ON COFFE MACHINES IN MAIN KITCHEN AND IN EMPLOYEE CAFE IN R-1. INSTRUCTED THAT BACKFLOW DEVICE MUST BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-501.17 OBSERVED EMPLOYEE WASHROOM ON MAIN KITCHEN FLOOR USED BY FEMALES WITHOUT A COVERED RECEPTACLE FOR SANITARY NAPKINS. MUST INSTALL.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.16(A) OBSERVED IN MAIN KITCHEN MISSING LOWER WALL TILES UNDER 3- COMPARTMENT GARBAGE DISPOSABLE ALL ON FLOOR. INSTRUCTED TO RE- INSTALL BACK ON WALL. ALSO MISSING COVING IN MAIN KITCHEN

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13. MUST PROVIDE ALL FOOD HANDLER TRAINING FOR ALL EMPLOYEES WHO DONT HAVE CITY OF CHICAGO FOOD SANITATION CERTIFICATE.

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: 2-102.13. MUST PROVIDE ALL FOOD HANDLER TRAINING FOR ALL EMPLOYEES WHO DONT HAVE CITY OF CHICAGO FOOD SANITATION CERTIFICATE.

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.