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Hotel Chicago

March 7, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings2
critical findings1

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES AT THE MAXWELL BREAKFAST BUFFET. NOTED CUT MELON AT 50 DEGREES F; YOGURT, 55 DEGREES F; CHEESE, 65 DEGREES F; OPERATOR VOLUNTARILY DISCARDED 5 LBS OF PRODUCT WORTH $50. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE, PREP, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)
code 3Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: OBSERVED OPEN CONTAINERS OF FOOD (OATMEAL TOPPINGS, CHEESE FOR EGGS, CUT FRUIT, PASTRIES) AT THE MAXWELL LOUNGE NOT PROTECTED FROM POTENTIAL CONTAMINATION. INSTRUCTED THAT ALL FOODS MUST BE PROTECTED AT ALL TIMES DURING STORAGE, PREP DISPLAY AND SERVICE. INSTRUCTED TO PROVIDE SNEEZE GUARDS FOR THESE ITEMS. SERIOUS VIOLATION: 7-38-005(A)
code 16

What changed since the previous inspection?

Compared with Pass on July 28, 2017: 2 findings appeared for the first time. 3 previous findings did not recur.

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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.