Cooked?✕
Wyndham Chicago Hotel
October 6, 2011 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeCanvass
- failed findings10
- critical findings2
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: (7-38-030) FOUND NO SOAP AT FOLLOWING HANDSINKS; FRONT OF THE HOUSE COOKING AREA & WAIT STAFF STATION, AT BANQUET KITCHEN HANDSINK & AT HANDSINK AT MAIN KITCHEN DISHROOM, (NOTED DRIED-OUT SOAP IN MOST DISPENSERS). PAPER TOWEL DISPENSERS WERE JAMMED-UP AT COFFEE- (BANQUETS) STATION & FRONT OF THE HOUSE COOKING AREA ALSO. INSTRUCTED TO PROVIDE AT ALL TIMES & MONITOR EQUIPMENT. Adequate and convenient hand washing facilities shall be provided for all employees.
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: (7-38-030) INADEQUATE EQUIPMENT/UTENSIL SANITATION. FOUND 0-PPM CHLORINE SANITIZER AT LOW-TEMP. DISHMACHINE IN THE BAR AREA. OBSERVED THE MAIN KITCHEN HIGH-TEMP. DISHMACHINE'S FINAL TEMPERATURE RINSE AT 158.8F-DURING INSPECTION. INSTRUCTED TO KEEP CHLORINE LEVELS AT 100 PPM & FINAL RINSE TEMP. AT 180F, AT ALL TIMES & MONITOR WITH TEMPERATURE LOGS DAILY. 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.
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surfaces not properly sanitizedOfficial wording: Food Protected During Storage, Preparation, Display, Service And TransportationInspector note: (7-38-005A) INADEQUATE FOOD PROTECTION. FOUND NO SNEEZEGUARDS AROUND THE BREAKFAST BUFFET TABLE (SELF-SERVICE PASTRIES, CUT-UP FRUITS ON PLATTERS), TO PROTECT OPEN FOOD FROM CONTAMINANTS-MUST PROVIDE AN ADEQUATE SNEEZEGUARD PER REQUIRED STANDARDS. All food should be properly protected from contamination during storage, preparation, display, service, and transportation.
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toxic chemicals mishandledOfficial wording: Previous Minor Violation(S) Corrected 7-42-090Inspector note: (7-42-090) PREVIOUS MINOR VIOLATION FROM 5/4/11 VISIT NOT CORRECTED. FOUND WATER LEAKING FROM UNDER DISHMACHINE (ABOVE THE BOOSTER HEATER)-MUST FIX. 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.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: ICE BIN LIDS NEEDED AT BAR AREA & ICE SCOOP HOLDERS MUST BE PROVIDED AT ICE MACHINES. TONGS OR UTENSILS MUST BE PROVIDE AT BREAD STATIONS, TO BE USED BY SERVERS WHEN DISHING OUT BREAD FROM CONTAINERS TO BASKETS OR PLATES. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: FOLLOWING NEED CLEANING: INTERIOR PANELS OF ICE MACHINES, INTERIOR OF ALL SINKS AT BAR AREA, ICE CREAM CHEST FREEZER, INTERIOR VENTS OF DISHMACHINE, INTERIOR FLOORS OF COOLERS AT FRONT COOKING AREA & AT CAFETERIA-DUE TO FOOD STAINS/DEBRIS BUILD-UP. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: FLOOR DRAINS & AREAS ALONG WALLS OF THE BAR AREA NEED DETAILED CLEANING, ESPECIALLY UNDER EQUIPMENT. FLOORS UNDER ICE MACHINE AT BANQUETS AREA, UNDER CAFATERIA SERVING LINE, & DRAINS AT FRONT COOKING STATION MUST KEPT CLEAN ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: MISSING WALL TILES TO THE LEFT OF BIG OVEN AT FRONT PREP STATION MUST BE REPLACED, TO MAKE SURFACE SMOOTH/EASILY CLEANABLE. ANY GREASE/DUST ON WALLS AROUND THE COOKING EQUIPMENT AT FRONT COOKING STATION & DUSTY VENTS AROUND PREP AREAS MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: NOTED A WATER LEAK UNDER OR BEHIND THE ICE MACHINE AT BANQUETS AREA-MUST ADDRESS. 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.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: MOP ROOM BEHIND THE DISHROOM AREA MUST BE KEPT CLEAN & ORGANIZED, WITH ALL SUPPLIES/EQUIPMENT ELEVATED OFF THE FLOOR. ALL DUST PANS MUST BE CELANED & HUNG TO DRY. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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.
What changed since the previous inspection?
Compared with Pass on May 11, 2011: 8 findings appeared for the first time. 2 findings 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.