Public Chicago Hotel

April 20, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense-Task Force
failed findings8
critical findings2

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Failed findings

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. FOUND UNDER THE COUNTER COOLER AT IMPROPER TEMPERATURES. FOUND COOLER WITH AN AIR TEMPERATURE OF 50 DEGREES F. MUST REPAIR OR ADJUST COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW.
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. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 3 LBS OF EGGS AT AN IMPROPER TEMPERATURE OF 51.3 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A.
code 3Priority
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. PREMISES USING KITCHEN PANS AS ICE BIN COVERS BEHIND PUMP ROOM BAR. MUST PROVIDE THE PROPER LIDS. SEAL BOTTOM OF KITCHEN DOOR LEADING TO REAR HALLWAY. REPAIR BROKEN VANITY TOP IN SMALL EMPLOYEE WOMENS WASHROOM. MUST REPAIR RUBBER GASKETS,HINGE AND ALL WORN AREAS OF WALK IN FREEZER DOOR. MUST SCRAPE AND REPAINT ALL RUSTY STORAGE RACKS OR REPLACE.
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 INTERIOR OF FRYER AND REMOVE GREASE BUILD UP. (ALSO WHEELS)
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. MUST REPLACE ALL BROKEN FLOOR TILES IN PREP AND STORAGE AREAS. (KITCHEN PLATFORM, AROUND FLOOR DRAINS,BASEMENT STORAGE ROOMS,BEER COOLER AND HALLWAYS). MUST REPAIR BROKEN BASEBOARD IN WOMENS EMPLOYEE SMALL WASHROOM AND IN SUPPLY CLOSET. DETAIL CLEAN FLOORS IN ALL BASEMENT STORAGE AREAS AND COMPRESSOR ROOMS AND REMOVE DEAD ROACHES AND OTHER DEBRIS. MUST REPAIR CONCRETE THRESHOLD AT WALK IN FREEZER. MUST SEAL OPENINGS ALONG FLOOR BASE UNDER MAIN BAR 3 COMPARTMENT SINK.
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. MUST REPAIR DAMAGED WOOD WORK AND CEILING OVER DINING AREAS AND MAKE SMOOTH AND EASILY CLEANABLE. SCRAPE AND REPAINT CEILING OVER 1ST FLOOR PREP AREA BETWEEN ICE MACHINE AND EMPTY STORAGE CLOSET. CLEAN OR REPLACE STAINED CEILING TILES OVER BASEMENT PREP AREA. MUST REPAIR DAMAGED/ROTTING WALL BASE UNDER DISH MACHINE PRE-SOAK TABLE. REPAIR TILE ACROSS FROM 1ST FLOOR TWO COMPARTMENT SINK. SEAL ALL HOLES IN CEILING IN CHEFS STORAGE ROOM OUTSIDE OF COOKING LIQUOR STORAGE.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST INSTALL A BACK FLOW PREVENTER ON ALL ICE MACHINES, COFFEE,TEA AND ESPRESSO MAKERS AND ANY EQUIPMENT DIRECTLY CONNECTED TO THE WATER SUPPLY OR PROVIDE PROOF OF EXISTENCE. MUST REPAIR LEAKY PIPES UNDER BOTH 3 COMPARTMENT SINKS AND HAND SINK BEHIND MAIN BAR. MUST ALSO REPAIR LEAKY FAUCET BASE TO DUMP SINK AT COFFEE STATION.
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. MUST STORE ALL ITEMS IN GLASSWARE STORAGE ROOM AND THROUGHOUT 6 INCHES OFF FLOOR. MUST DISCARD ALL UNUSED EQUIPMENT BEHIND BAR, IN KITCHEN AND THROUGHOUT PREMISES. (IF ANY UNUSED ITEM REMAINS ON SITE IT MUST BE MAINTAINED AND DESIGNATED AS UNUSED WITH SIGNAGE)
code 41

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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.