Park Plaza

March 27, 2017 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings11
critical findings3

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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 BOTH EXPOSED HAND SINK IN THE KITCHEN WITH NO PAPER TOWELS PROVIDED AT PAPER TOWEL DISPENSERS OR BY THE SAID SINKS. PAPER TOWELS PROVIDED BY THE MANAGER UPON MY REQUEST. MUST KEEP PAPER TOWELS/HAND DRYING DEVICE AT SAID SINK FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030
code 12Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE WITH GLOVED HANDS TOUCHING NON-FOOD SURFACE AND ITEMS FROM BOXES,STORED CONTAINERS,AND WIPING WORK STATION, CUTTING BOARD AND KNIFE WITH SAME GLOVED HANDS CUT/DICED READY TO EAT PRODUCTS: FRESH TOMATOES AND FRESH RED PEPPERS. ANOTHER EMPLOYEE RETURNED TO KITCHEN/PREP AREA AND WITHOUT HAND WASHING GLOVED HANDS AND CONTINUE TO SLICE FRESH MUSHROOMS. INFORMATION ON HAND WASHING AND GLOVE PROCEDURE GIVEN TO MANAGER ON DUTY,WHICH HE CORRECTED ISSUE. CRITICAL VIOLATION:7-38-010(A)
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: BOTH HIGH TEMP DISH MACHINES NOT MAINTAINING 180F.PRESENT HOT WATER TEMPERATURE OF 147.9F AND 147F TAKEN WITH MANAGER THERMOMETER AND THE GAUGE OF THE BOTH UNITS SHOWS TEMP OF 146F. HIGH TEMP DISH MACHINE MUST MAINTAIN TEMP OF 180F.TAGGED UNITS "HELD FOR INSPECTION" DO NOT USE".INSTRUCTED TO USE THREE COMPARTMENT SINKS IN EACH DISH ROOM. CRITICAL VIOLATION:7-38-030
code 8Priority
surfaces not properly sanitized

Official wording: Food Protected During Storage, Preparation, Display, Service And Transportation
Inspector note: FOOD(ICE) NOT PROTECTED DURING STORAGE,FOUND ICE MACHINE WITH BROWNISH SLIME SUBSTANCE BY THE INTERIOR EDGE OF THE PANEL WERE ICE IS MADE/RELEASED. WE OBSERVED UNKNOWN PARTICLES WITH SUGAR INSIDE THE WHITE CONTAINER.ALSO FOUND UNCOVERED FOOD STORED UNDER THE STEAM TABLE WITH DUST AND GREASE DANGLING FROM PIPES.INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN ICE MACHINE.MUST COVER FOOD AT ALL TIME TO MINIMIZE SOURCE OF CONTAMINATION. SERIOUS VIOLATION:7-38-005(A)
code 16
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: NO CHEMICAL TEST KIT PROVIDED ON PREMISES.THREE COMPARTMENT SINK AT RED DISH ROOM WAS SET UP AND IN USE(QUATERNARY AMMONIUM WITH 100ppm INSTEAD OF 200ppm). MANAGER CORRECTED ISSUED AT THIRD COMPARTMENT SINK,PRESENTLY SANITIZER SOLUTION AT 200 PPM.INSTRUCTED TO PROVIDED CHEMICAL TEST KIT. SERIOUS VIOLATION:7-38-030
code 22
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: NEED TO LABEL DRY FOOD CONTAINERS(SUGAR,SALT ETC)
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: OBSERVED WATER BOTTLES USED TO COOL FOOD PRODUCTS WITH RED PAINT AT EXTERIOR OF THE BOTTLE. BOTTLES WILL BE FROZEN AND ARE USED TO IMMERSE TO FOOD TO COOL FOOD DOWN.INSTRUCTED TO PROVIDE INFORMATION ON THE RED PAINT(USE FOOD GRADE ONLY)OR REMOVE BOTTLES. NON-COMMERCIAL DISH MACHINE PROVIDE AT DINING ROOM #603.INSTRUCTED TO PROVIDE A COMMERCIAL UNIT OR REMOVE SAID UNIT.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: OBSERVED DIRTY KNIVES STORED INSIDE KNIFE RACKS,INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN SAID KNIVES.MUST STORE ONLY CLEAN KNIVES AT SAID RACKS. MEAT SLICER WITH SOME FOOD PARTICLES INSTRUCTED TO CLEAN AND MAINTAIN.PIPES UNDER THE PREP/STEAM TABLE WITH DUST AND GREASE INSTRUCTED TO CLEAN AND MAINTAIN
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: REMOVE DEBRIS AND WATER ON FLOOR IN DISH ROOM AREA UNDER THE DISH MACHINE UNITS.INSTRUCTED TO KEEP FLOOR DRY AND CLEAN.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: BLACK SLIME SUBSTANCE AROUND TREE COMPARTMENT SINKS(BOTH DISH ROOMS),INSTRUCTED TO REMOVE REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: NO HOT WATER PROVIDED AT WASHBOWL(BY THE DOOR) INSIDE THE WOMEN'S WASHROOM.INSTRUCTED TO PROVIDE.ANOTHER WASH BOWL IS PROVIDED WITH HOT/COLD RUNNING WATER AT SAID LOCATION. NO VENTILATION PROVIDED AT STAFF BOTH WASHROOMS(FIRST FLOOR)BY THE KITCHEN,INSTRUCTED TO PROVIDE VENTILATION. OBSERVED THREAD FAUCET AT THREE COMPARTMENT SINKS IN BOTH DISH ROOMS.NEED TO PROVIDE UNTHREAD FAUCET
code 38

What changed since the previous inspection?

Compared with Pass on July 21, 2016: 10 findings appeared for the first time. 1 finding recurred.

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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.