Renaissance Chicago O'hare Hotel

June 14, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings14
critical findings4

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 HAND SOAP AND HAND DRYING OR PAPER TOWEL AVAILABLE FOR 2 EXPOSED HAND SINK BEHIND BAR. INSTRUCTED TO PROVIDE. (CORRECTED DURING INSPECTION - MANAGER PROVIDED SOAP AND PAPER TOWEL). CRITICAL VIOLATION 7-38-030
code 12Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FOUND (FACILITIES) 4 DOOR REACH-IN COOLER (AIR TEMPERATURE OF 48.8F) IN MAIN PREP AREA AND 6 COOLER DRAWER DOOR (AIR TEMPERATURE OF 44.3F) IN FRONT PREP/COOKING AREA WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. INSTRUCTED MANAGER COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. THE SAID 2 COOLERS IS TAGGED "HELD FOR INSPECTION". INSTRUCTED NOT TO USE UNTIL REPAIRED. 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 STORED INSIDE 4 DOOR REACH-IN COOLER IN MAIN PREP COOLER AND INSIDE 4 DOOR DRAWER COOLER IN FRONT PREP/COOKING AREA AT IMPROPER TEMPERATURE REQUIREMENT. NOTED INTERNAL TEMPERATURE OF THE FOOD PRODUCTS ARE: SKIRT STEAK AT 44.3F, DICED CHICKEN AT 45.3F, BRAISED SHORT RIBS AT 44.2F, PORK BUTT AT 44.5F, BURGER PATTIES AT 44.3F, VEGETABLE KABOB AT 43.6F, RAW CHICKEN AT 45.1F, SALSA AT 45.8F. INSTRUCTED MANAGER, 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 $350.00, TOTAL WEIGHT 50 LBS.
code 3Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: FOUND LOW TEMPERATURE DISH MACHINE AT IMPROPER SANITIZING RINSE CONCENTRATION OF 0 PPM. INSTRUCTED TO FIX. A MECHANICAL DISH WASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (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. 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 INSIDE (2) ICE MACHINE IN REAR PREP AREA. NOTED INTERNAL SURFACES OF ICE MACHINE WITH VISIBLE MOLD LIKE SUBSTANCES (PINK/BLACK SLIMY SUBSTANCE) BUILD-UP LIKELY TO CONTAMINATE ICE. INSTRUCTED TO CLEAN, WASH, RINSE AND SANITIZE THE AFFECTED AREAS. SERIOUS VIOLATION 7-38-005 (A)
code 16
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: FOUND OVER 100 SMALL LIVE FLIES IN MAIN PREP/COOKING AREA, DISH WASHING AREA, ON WALLS AND CEILING AND OVER 100 SMALL LIVE FLIES IN BAR AREA AND APPROXIMATELY 10 LIVE SMALL FLIES IN DINING AREA. INSTRUCTED MANAGER TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE.---------FOUND FRONT ENTRANCE REVOLVING BOTTOM DOOR NOT RODENT PROOFED WITH 1/4 INCH GAP/OPENING, SIDE ENTRANCE DOOR BETWEEN BOTTOM OF 2 DOOR (LEADING TO GARAGE) WITH 1/4 INCH GAP/OPENING AND SIDE BOTTOM DOOR (HUMAN RESOURCES) WITH 1/4 INCH GAP/OPENING. INSTRUCTED TO RODENT PROOFED BOTTOM OF ALL DOORS. SERIOUS VIOLATION 7-38-020
code 18
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: SILVERWARES ON TABLE SETTINGS MUST BE WRAPPED, COVERED OR RESET WHEN CUSTOMER IS SEATED TO PREVENT PUBLIC CONTAMINATION.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: INSTRUCTED TO REFINISH OR REPLACE ALL 3 CUTTING BOARD WITH DEEP SEAMS ON TOP OF PREP COOLER IN FRONT PREP/COOKING AREA.
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 STORAGE RACKS WITH DRIED FOOD DEBRIS AND GREASE ACCUMULATION INSIDE ALL 3 WALK-IN COOLER IN MAIN PREP AREA, INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, INTERIOR CABINETS UNDERNEATH HOT AND COLD HOLDING BUFFET TABLE.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS BEHIND BAR INCLUDING INTERIOR SURFACES OF ALL DRAIN FLOORS IN BAR AND IN MAIN PREP/COOKING AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: INSTRUCTED TO CLEAN AND MAINTAIN WALL AND CEILING WITH BLACK MOLD LIKE BUILD-UP INSIDE 3 WALK-IN COOLERS.---------MUST CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH GREASE AND DUST ACCUMULATION IN FRONT PREP/COOKING AREA.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: INSTRUCTED TO REPLACE MISSING LIGHT BULBS INSIDE 4 DOOR REACH-IN COOLER IN PREP/COOKING AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTRUCTED TO INSTALL BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER IN ALL COFFEE MACHINE IN PREP AREA.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL 5 COOLERS IN FRONT PREP/COOKING AREA.
code 40

What changed since the previous inspection?

Compared with Pass on August 21, 2015: 10 findings appeared for the first time. 4 findings recurred. 1 previous finding 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.