Holiday Inn Mart Plaza

February 22, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings4

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Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: All food shall be from sources approved by health authorities and safe for human consumption. OBSERVED SEVERAL EXPIRED FOODS STORED IN THE COOLERS. OBSERVED CONTAINERS OF POTATO SALAD, COTTAGE CHEESE AND HEAVY CREAM ALL WITH EXPIRED DATES ON THEM. MANAGEMENT DISCARDED 1 GALLON OF FOOD WORTH $15. CRITICAL VIOLATION 7-38-005B.
code 1Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN THE PROPER TEMPERATURE. OBSERVED 3 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 50.7F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE UNIT BELOW 40F. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. OBSERVED FOODS IN THE COOLER AND SALAD BAR AT IMPROPER TEMPERATURES. OBSERVED COTTAGE CHEESE AT 46F, CUT FRUIT AT 53F, YOGURT AT 56F, CONTAINERS OF ORANGE JUICE AND GRAPEFRUIT JUICE AT 49F, CREAM CHEESE AT 50F. MANAGEMENT VOLUNTARILY DISCARDED 10# AND 11.5 GALLONS OF FOOD WORTH $230. CRITICAL VIOLATION 7-38-005A.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: LOW TEMPERATURE GLASSWASHER AT THE BAR IS NOT OPERATING AT THIS TIME ACCORDING TO MANAGEMENT. UNIT TAGGED HELD FOR INSPECTION. ALL GLASSES ARE WASHED IN THE PREP AREA HIGH TEMPERATURE MACHINE AT THIS TIME. BAR ALSO HAS A 3 COMPARTMENT SINK. BAR IS NOT OPEN OR OPERATING AT THIS TIME. CRITICAL VIOLATION 7-38-030. NO CITATION ISSUED FOR NON-OPERATING EQUIPMENT.
code 8Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. PEST ACTIVITY WAS OBSERVED IN THE PREP AND BAR AREAS. OBSERVED OVER 50 LIVE FRUIT FLIES ON THE WALLS, CEILING AND EQUIPMENT IN THE PREP AREAS, DISHWASH AREAS AND BAR AREAS. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE EQUIPMENT, WALLS AND CEILING WHERE FLIES ARE PRESENT. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPLACE THE TORN RUBBER DOOR GASKETS INSIDE OF THE SALAD PREP COOLER. REPLACE THE DRIP PAN THAT IS LEAKING WATER IN THE SMALL PRODUCE WALK-IN COOLER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING: INTERIOR OF PREP COOLERS ON BOTH SIDES OF THE COOK LINE, MIXER UNIT, WIRE RACKS AND DRY STORAGE CONTAINERS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR BEHIND THE STANDUP OVENS, BEHIND THE BAR, PRODUCE WALK-IN COOLERS. MAINTAIN THE FLOOR DRY IN THE BAR AREA AND AROUND THE MOP SINK AND UNDER THE WIRE STORAGE RACKS IN POTWASH AREA. REGROUT THE FLOOR TILES WHERE NEEDED.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. REPAIR THE WALL OPENINGS IN THE DRYWALL. REPLACE MISSING WALL TILES BEHIND THE COOKING EQUIPMENT BOTH SIDES. CLEAN CEILING TILES WITH EXCESS DUST. REPLACE CEILING TILES WITH EXCESS STAINS. DETAIL CLEAN THE WALLS IN THE SALAD PREP AREA. CLEAN AND REPAINT THE WALLS AND CEILING IN THE DRY STORAGE ROOM.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: THE EXPOSED HAND SINK IN THE POTWASH AREA IS SLOW DRAINING. MUST REPAIR.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. CLEAN THE WALL BEHIND THE GREASE DUMPSTER AND THE FLOORS IN THE GARBAGE DISPOSAL AREA.
code 41

What changed since the previous inspection?

Compared with Pass on March 4, 2010: 11 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.