The Emily Hotel

All food employees have food handler training

2-102.13: expired food handler training certifications on site. Instd to provide food hanlder training for all and maintain on site

Food-contact surfaces: cleaned & sanitized

High temperature warewashing unit being used and unable to maintain proper utensil surface temperature. 135f surface temperature measured by irreversible registering temperature indicator after multiple cycles. Instd to repair and able to achieve utensil surface temperature of 160f and maintain. Citation issued 7-38-025 priority. Unit tagged and instd not to use until reinspected by cdph. Instd to use 3-compartment sink to properly wash, rinse and sanitize multi use equipment .

Compliance with variance/specialized process/HACCP

Premises using reduced oxygen packaging methods with machine on-site without an approved variance from cdph. Vacuum packaged blueberries, sliced turkey, and short ribs noted in walk in cooler. Vacuum packing machine tagged at this time and instd not to use until variance approved from cdph . Person-in-charge voluntarily denatured and discarded all said food items. Approximately 20lbs and $100 value . Priority foundation violation. 7-38-005 citation issued.

Variance obtained for specialized processing methods

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All food employees have food handler training

Expired food handler training certifications on site. Instd to provide food hanlder training for all and maintain on site

In-use utensils: properly stored

Ice scoop improperly stored in open wire rack mounted to wall with scoop touching wall. Instd to store ice scoop in a protected manner at all times

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Leak in 6th floor banquet walk in cooler causing standing water on floor. Instd to repair and maintain

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Plastic lining on exterior of warewashing unit in coffee prep location. Instd to remove plastic lining and maintain surface smooth, even and easily cleanable.

Plumbing installed; proper backflow devices

Loose faucet at handwash sink in coffee prep area. Instd to repair and maintain

Food-contact surfaces: cleaned & sanitized

Observed no sanitizer detected at the final rinse at the 1st floor bar low temperature dish machine and the 7th floor east bar low temperature dish machines. The machines were not in use during the inspection. Management instructed to repair and maintain both dish machines with a final rinse of 100 ppm chlorine. Priority violation 7-38-025.

Personal cleanliness

Observed food handlers prepping food without hair restraints. Instructed person in charge that all food handlers must wear a hair restraint.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed milk crates being used as shelving in the walk-in freezer must be removed, and shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

Adequate handwashing sinks properly supplied and accessible

Observed no handwashing signage in the 1st floor womens washroom, and in the 7th floor mens and womens washrooms. Must provide and maintain.

Consumer advisory provided for raw/undercooked food

Observed an incomplete consumer advisory for raw/undercooked foods - the advisory is missing a disclosure statement. Instructed management to add a disclosure statement to the current advisory: "items can be served raw or undercooked or contain undercooked ingredients. " priority foundation 7-38-005. Management updated menus at inspection time, and they now include a disclosure statement.

Allergen training as required

Observed an expired food allergen training certificate. Must provide valid, non-expired allergen training certificates for all city of Chicago food managers and maintenance.