Sofitel Chicago Water Tower

November 3, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings17
critical findings8

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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. FOUND THE USE OF A VACCUMN PACKAGING MACHINE ON SITE AT TIME OF INSPECTION. MACHINE BEING HELD FOR INSPECTION AT THIS TIME. MUST DICONTINUE THE USE OF MACHINE UNTIL PROPER PERMISSION IS GRANTED FROM THE STATE OF ILLINOIS. INFORMATION GIVEN TO BEGIN PROCEDURE. FOOD ITEMS THAT HAVE BEEN PREPARED AND VACCUMN PACKAGED HAVE BEEN DISCARDED. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED.
code 1Priority
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: Adequate and convenient hand washing facilities shall be provided for all employees. LE BAR AND RESTAURANT BAR HANDSINKS WITH NO SOAP AND PAPER TOWELS. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.
code 12Priority
No Evidence Of Rodent Or Insect Infestation, No Birds, Turtles Or Other Animalscritical

Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin/insect infestations. ROACH INFESTATION AT MAIN KITCHEN HOT LINE. FOUND LIVE ROACH ACTIVITY UNDER AND AROUND MAIN HOT AND COLD UNIT. UNIT IS ONE PIECE THAT HOLDS ALL HOT UNITS. APPOXIMATELY 30 LIVE ROACHES AT UNIT. OPERATION HAS BEEN MOVED FROM MAIN KITCHEN TO ALTERNATIVE KITCHEN PER OFFICE. MUST CORRECT AND MAINTAIN ISSUE. CRITICAL VIOLATION 7-38-020 CITATION ISSUED
code 13Priority
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. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND A WALK IN COOLER AT THE 3RD FLOOR BANQUET KITCHEN AT IMPROPER TEMPERATURE OF 45.6 DEGREES. UNIBEING TAGGED HELD FOR INSPECTION AT THIS TIME. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED
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. All hot food shall be stored at a temperature of 140F or higher.FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: 8 GALLONS OF MILK, 1 QUART OF CREAM, 3 GALLONS FRESH GRAPEFRUIT JUICE, 9.5 GALLONS OF FRESH ORANGE JUICE ALL AT IMPROPER TEMPERATURE. 45.3 DEGREES ALL PRODUCT WAS DISCARDED AT THIS TIME OF INSPECTION. TOTAL VALUE OF PRODUCT $60.00 CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED.
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. FOUND ICE MACHINE AT 3RD FLOOR KITCHEN WITH LARGE AMOUNTS OF BUILD-UP of MOLD AT ICE SHOOT. BUILD-UP DRIPPING ON TO ICE FOR SERVICE. MACHINE BEING TAGGED HELD FOR INSPECTION AT THIS. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED
code 4Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED 2 EMPLOYEES EATING AND DRINK WHILE AT THE HOT FOOD LINE. INSTRUCTED EMPLOYEES TO REMOVE THEMSELVES FROM THE LINE TO EAT AND DRINK. WHEN RETURNING TO THE LINE MUST WASH HANDS. CRITICAL VIOLATION 7-38-010(A) CITATION ISSUED.
code 6Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. BAR AT RESTAURANT AREA NOT PROPERLY SANITIZING. 0 PPM AT RINSE. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN AT ALL TIMES. MUST PROVIDED TEST STRIPS FOR MACHINE. UNIT BEING TAGGED HELD FOR INSPECTION AT THIS TIME. CRITICAL VIOLATION 7-38-030 CITATION ISSUED
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. OBSERVED THE FOLLOWING: FRONT AND RECIEVING DOORS NOT RODENT PROOFED 1/4 IN GAP AT BOTTOM OF DOORS. MUST HAVE ALL OUTER OPENINGS TIGHT FITTING NO LIGHT AVAILABLE. OBSERVER FRUIT FLY ACTIVITY AT LE BAR, AND BANQUET KITCHEN. 25 FLIES ON SITE. MUST CLEAN, REPAIR AND MAINTAIN AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.
code 18
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: One copy of the Food Inspection Report Summary must be displayed and visible to all customers. MUST POST SUMMARY IN SIGHT OF CUSTOMERS AT ALL TIMES. THE LAST ISPECTION SUMMARY ONLY. 2008 SUMMARY POSTED AT LE BAR AND 2008 AND 2009 SUMMARY POSTED AT SIDE OF BAR, NOT VISIBLE. SERIOUS VIOLATION 7-42-010(B) CITATION ISSUED.
code 28
toxic chemicals mishandled

Official wording: Previous Minor Violation(S) Corrected 7-42-090
Inspector note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.THE FOLLOWING VIOLATIONS NOT CORRECTED FROM PREVIOUS INSPECTION 160368 6-1-09 INSPECTOR #389. VIOLATIONS #33 ICE MACHINE IN NEED OF CLEANING, #34 FLOORS IN NEED OF CLEANING, #35 WALLS IN NEED OF CLEANINF TO REMOVE SPLATTER, #40 THERMOMETERS NEED IN ALL REACH-IN COOLERS. MUST CORRECT ALL VIOLATIONS AND MAINTAIN.SERIOUS VIOLATION 7-42-090 CITATION ISSUED
code 29
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. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN, DISCOLORED OR IN POOR REPAIR. RUBBER GASKET AT REACH-IN COOLER ON MAIN LINE IN NEED OF REPAIR. ICE BIN AT LE BAR IN NEED OF COVERING.
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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING: MAIN KITCHEN ALL COOKING EQUIPMENT TO REMOVE GREASE AND FOOD BUILD-UP, BANQUET KITCHEN COOKING EQUIPMENT AND COUNTERS, COFFEE AREAS, INTERIOR OF REACH-IN COOLERS, ALL PAN RACKS AND HOT HOLDING BOXES. ALL IN NEED OF CLEANING TO REMOVE BUILD-UP. MUST CLEAN AND MAINTAIN CLEAN.
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. FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. GROUT LINES AT DISH AREAS IN NEED OF CLEANING AND REGROUTING. MUST CLEAN AND MAINTAIN AT ALL TIMES.
code 34
food improperly labeled

Official wording: Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters
Inspector note: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. EMPLOYEE BATHROOM AT 1ST FLOOR IN NEED OF VENTILATION. MUST INSTALL AND MAINTAIN.
code 37
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. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. DIPPER WELL NEEDED AT DESSERT STATION IN MAIN KITCHEN. MUST INSTALL AND MAINTAIN.
code 38
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL ICE UTENSILS MUST BE STORED IN A CLEAN SANITIZED CONTAINER AT ALL TIMES. MUST PROVIDE AND MAINTAIN.
code 43

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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.