Holiday Inn/Bar Louie

June 1, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings15
critical findings4

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: FOUND NO SOAP AND PAPER TOWEL AVAILABLE AT (2) EXPOSED HAND SINK BEHIND BAR. INSTRUCTED TO PROVIDE. (CORRECTED DURING INSPECTION) CRITICAL VIOLATION 7-38-030
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND FACILITIES (COOLERS) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. NOTED 4 UNIT DRAWER DOOR COOLER UNDERNEATH GRILL WITH AN AIR TEMPERATURE OF 45.9F, 2 DOOR PREP COOLER UNDERNEATH PREP LINE (FAR RIGHT) WITH AN INTERNAL TEMPERATURE OF 65.2F. INSTRUCTED MANAGEMENT COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. THE SAID COOLERS ARE TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL REPAIRED. WHEN FIXED, MUST FAX A REQUEST FOR RE INSPECTION FORM AT 312-746-4240 OR EMAIL FORM AT CDPHFOOD@CITYOFCHICAGO.ORG TO PROPERLY ENSURE THAT THE SAID EQUIPMENT IS REPAIRED AND THE ‘HELD FOR INSPECTION’ TAG CAN BE REMOVED PRIOR TO USE. CRITICAL VIOLATION 7-38-005 (A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE 4 DRAWER DOOR COOLER UNDERNEATH GRILL AND 2 DOOR PREP COOLER UNDERNEATH PREP LINE. THE FOLLOWING INTERNAL TEMPERATURE OF FOODS STORED INSIDE 4 DRAWER DOOR COOLERS ARE: FISH AT 44.9F, PORK AT 50.4F. ROAST BEEF AT 52.8F, HAM AT 51.3F, CHICKEN AT 49.5F, CHEESE AT 52.8F. INTERNAL TEMPERATURE OF FOOD PRODUCTS STORED INSIDE 2 DOOR PREP COOLER UNDERNEATH PREP LINE ARE: GUACAMOLE AT 47.2F, SOUR CREAM AT 47.6, SPINACH DIP AT 52.8F, HUMMUS AT 54.1F, CHICKEN AT 52.2F, TURKEY AT 49.8F, TUNA AT 50.1F, CHEESE AT 49.9F/48.9F, EGGS AT 49.9F, RICE AT 48.7F. INSTRUCTED MANAGEMENT, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $409.00 TOTAL WEIGHT 20 LBS. CRITICAL VIOLATION 7-38-005 (A)
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: FOUND HIGH TEMPERATURE DISH MACHINE (IN REAR PREP AREA) FINAL SANITIZING RINSE AT IMPROPER TEMPERATURE OF 170F AND LOW TEMPERATURE DISH MACHINE (BEHIND BAR) FINAL SANITIZING RINSE AT IMPROPER (CHEMICAL-IODINE) CONCENTRATION OF 0 PPM. INSTRUCTED TO REPAIR. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 12.5 PPM – 25 PPM IODINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). MUST PROVIDE ADEQUATE SANITIZER CONCENTRATION OF 25 PPM AT 120F, 50 PPM AT 75F, 100 PPM AT 55F. CORRECTED DURING INSPECTION - SERVICE TECHNICIAN ON SITE. (HIGH TEMPERATURE DISH MACHINE IN REAR PREP FINAL SANITIZING TEMPERATURE NOW AT 180F AND LOW TEMPERATURE DISH MACHINE BEHIND BAR FINAL RINSE CONCENTRATION NOW AT 25 PPM IODINE CONCENTRATION). CRITICAL VIOLATION 7-38-030
code 8Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOUND FOOD (ICE) NOT PROTECTED DURING STORAGE AND PRODUCTION INSIDE ICE MACHINE. NOTED VISIBLE PINK AND BLACK SLIMY SUBSTANCE IN THE INTERIOR SURFACES OF ICE MACHINE BEHIND UPPER PANEL. INSTRUCTED TO WASH, RINSE AND SANITIZE THE AFFECTED AREAS.--------FOUND FOOD NOT PROPERLY PROTECTED DURING STORAGE INSIDE WALK-IN COOLER. NOTED UNCOVERED BUCKETS OF SOUPS AND GRAVY STORED IN STORAGE RACKS ENCRUSTED WITH EXCESSIVE GREASE, FOOD DEBRIS AND WHITE MOLD LIKE BUILD-UP. INSTRUCTED TO COVER ALL FOOD CONTAINERS TO PREVENT CONTAMINATION. SERIOUS VIOLATION 7-38-005(A)
code 16
Outside Garbage Waste Grease And Storage Area; Clean, Rodent Proof, All Containers Covered

Inspector note: FOUND OVERFLOWING GARBAGE AND GARBAGE ON GROUND IN REAR OUTSIDE GARBAGE AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. (CORRECTED DURING INSPECTION) SERIOUS VIOLATION 7-38-020
code 19
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: FOUND NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS (CHICKEN, BEEF, PORK, SOUPS, SALADS ETC)ARE BEING PREPARED AND SERVED. INSTRUCTED MANAGER, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODS SERVICE SANITATION CERTIFICATE MUST BE PRESENT WHEN HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: 4 COMPARTMENT SINK IN REAR PREP AREA NOT PROPERLY MAINTAINED. NOTED WASTE WATER BACKING UP FROM ONE COMPARTMENT INTO NEXT COMPARTMENT OF THE 4 COMPARTMENT SINK. ALSO NOTED FOUL/SEWER ODOR AT SAME LOCATION. INSTRUCTED TO FIX. SERIOUS VIOLATION 7-38-030
code 24
Adequate Number, Convenient, Accessible, Properly Designed And Installed

Inspector note: FOUND HAND SINK INSIDE MEN/WOMEN EMPLOYEE WASHROOM NOT MAINTAINED. NO HOT RUNNING WATER AT BOTH HAND SINK. ALSO, NO HOT RUNNING WATER AT MOP SINK DUE TO MISSING HANDLE FOR HOT WATER. NO HOT RUNNING WATER AT EXPOSED HAND SINK (CENTER) BEHIND BAR. INSTRUCTED TO REPAIR AND REPLACE MISSING HANDLE. SERIOUS VIOLATION 7-8-030
code 26
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO REFINISH OR REPLACE CUTTING BOARD WITH DEEP SEAM AT PREP/COOKING LINE.----------MUST PROVIDE TIGHT FITTING COVER/LID FOR ICE BIN BEHIND BAR.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, DISH MACHINE IN REAR AND DISH MACHINE BEHIND BAR, STORAGE RACKS WITH EXCESSIVE GREASE, FOOD AND MOLD LIKE BUILD-UP, INTERIOR SURFACES OF EXPOSED HAND SINKS, PREP SHELVES, STORAGE SHELVES, INTERIOR CABINETS UNDERNEATH BUFFET HOT AND COLD TABLE, SIDES OF ALL COOKING EQUIPMENT, INTERIOR SURFACES OF ALL COOLERS WITH EXCESSIVE FOOD DEBRIS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING FLOORS: UNDERNEATH DISH MACHINE WITH EXCESSIVE SLIMY WATERY SUBSTANCE AND FOOD ACCUMULATION, FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR PREP, STORAGE, AND MOP AREA WITH EXCESSIVE GREASE, FOOD DEBRIS AND LITTER AND FLOORS THROUGHOUT BAR WITH EXCESSIVE DRIED FOOD AND SYRUP ACCUMULATION UNDERNEATH SINKS AND COOLING EQUIPMENT, FLOORS THROUGHOUT WALK-IN COOLERS AND WALK-IN FREEZER.---------MUST REPLACE MISSING FLOOR BASEBOARD AROUND REAR PREP AREA.----------MUST RE GROUT FLOOR TILES WITH DEEP SEAMS IN PREP/COOKING LINE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO REPAIR/SEAL BROKEN WALL BEHIND MOP SINK IN REAR--------MUST DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH EXCESSIVE GREASE AND DUST BUILD-UP ABOVE COOKING EQUIPMENT.----------MUST REPLACE MISSING CEILING TILES ABOVE FOOD PREP/COOKING AREA.---------MUST CLEAN AND MAINTAIN WALLS THROUGHOUT PREP/COOKING AREA AND WALLS INSIDE WALK-IN COOLER WITH MOLD LIKE BUILD-UP.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO PROVIDE BACK FLOW PREVENTER DEVICE AT MOP SINK AND BACK FLOW PREVENTER DEVICE BEHIND COFFEE MACHINES.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
code 40

What changed since the previous inspection?

Compared with Pass on October 2, 2015: 15 findings appeared for the first time.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.