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The Allerton Hotel

April 10, 2014 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings8
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE PREP COOLER NEXT TO THE COOK'S LINE WITH AN AIR TEMPERATURE OF 47.8F, AND THE PREP COOLER NEXT TO THE STEAM TABLE WITH AN AIR TEMPERATURE OF 45.3F. BOTH UNITS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHICKEN AND CUT FRUITS. BOTH COOLERS WERE TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN BOTH COOLERS BELOW 40F. CRITICAL VIOLATION 7-38-005A.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CHICKEN AT 43.5F, SALMON AT 43.7F, CUT FRUIT AT 46.2F, YOGURT AT 47.4F, CHEESE AT 45.8F, AND SHRIMP AT 46.0F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH APPROXIMATELY $70. CRITICAL VIOLATION 7-38-005A.
code 3Priority
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: OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE PREP AREAS AND DISHROOM. APPROXIMATELY 35 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
code 18
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REPLACE THE TORN AND LOOSE DOOR GASKETS FOR THE PREP COOLERS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: DETAIL CLEAN THE COOKING EQUIPMENT AND PREP COOLERS, PREP TABLES AND COUNTERTOPS ALONG THE COOK'S LINE AND DISH STORAGE SHELVING NEAR THE STAIRS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: DETAIL CLEAN THE FLOOR THROUGHOUT THE PREP AREA ESPECIALLY AROUND WALLS AND UNDER EQUIPMENT. DETAIL CLEAN THE FLOOR DRAINS AND REMOVE FOOD DEBRIS TO PREVENT PEST HARBORAGE. REPAIR THE FLOORING IN THE WALK-IN FREEZER.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: DETAIL CLEAN THE CEILING TILES IN THE PREP AREA WITH FOOD DBERIS.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: INSTALL A DRAIN LINE HOSE FOR THE SODA GUN HODLER AT THE BAR AREA.
code 38

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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.