The Marq

Proper cold holding temperatures

Observed improper temperatures of 15lbs. Cooked carnitas at 45.0f dated 8/3/26 in a large plastic container in walk in cooler.product was discarded by manager. Must have cold holding foods at 41.0f or below.appx. 15lbs. $60.(priority 7-38-005)(cos)(citation issued)

Physical facilities installed, maintained & clean

Must clean dust build up from upper wall vents in 1st fl dining area.

Adequate ventilation & lighting; designated areas used

Must clean debris build up from filters at hood of cooking equipment in basement.

Previous core violation corrected

Previous core violations from report #2631006 2/9/26 not corrected- #37-3-302.12 : must label food storage containers when food is not in original package.4-#47-501.12 : must repair or replace worn and pitted cutting boards on topside of prep coolers in 1st fl prep area.#49-4-601.11(c) : must clean debris build up from dish racks .#55-6-201.13 : must grout floor in 1st fl. Dish washing area.(priority 7-42-090)(citation issued)

Hands clean & properly washed

Observed poor hygienic practices by two male employees observed male employee with plastic gloves on picked up the phone twice then handled food and bread without washing hands and the male dish washer handling dirty and then clean dishes without washing hands instructed to wash hands after every possible contamination.(priority 7-38-010)(cos)(citation issued)

Food properly labeled; original container

Must label food storage containers when food is not in original package.

Gloves used properly

Observed improper usage of plastic gloves by employee.(cos)

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

Must repair or replace worn and pitted cutting boards on topside of prep coolers in 1st fl prep area.

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

Must repair or replace worn door gasket on 2- door prep cooler.

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

Must eliminate crates used for storage in liquor storage room and place on adequate shelving units.must apply a sealant or paint raw wood wine rack in liquor storage area.

Non-food/food contact surfaces clean

Must clean debris build up from dish racks and interior panel of ice machine.

Plumbing installed; proper backflow devices

Must repair or replace leaky sprayer at 3- compartment sink & leaky stopper handle at middle compartment of 3- compartment sink in basement .

Physical facilities installed, maintained & clean

Must grout floor in 1st fl. Dish washing area.

All food employees have food handler training

Observed some expired food handlers training for employees must provide and maintain.

Allergen training as required

Observed expired food allergen training for food manager must provide and maintain.

Plumbing installed; proper backflow devices

5-205.15: observed leaking faucet at three compartment sink. Instructed to repair leaking faucet at three compartment sink and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

5-501.17: observed no covered receptacle in all gender employee washroom in office. Instructed to provide covered receptacle in all gender employee washroom in office for sanitary products

Adequate handwashing sinks properly supplied and accessible

Observed improper minimum water temperature of 86.0f at first floor prep area handwashing sink. Instructed a handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet. Priority violation 7-38-030(c) citation issued.

Food-contact surfaces: cleaned & sanitized

Observed low temperature dish machine in bar improperly santizing at a concentration of 0ppm chlorine. Corrected on site 'held for inspection' tag placed on low temperature dish machine in bar. Instructed once low temperature dish machine in bar has been repaired and is sanitizing at a minimum concentration of 50ppm chlorine e-mail food@cityofchicago.org to request tag removal prior to using unit. Priority violation 7-38-025 citation issued

Plumbing installed; proper backflow devices

Observed leaking faucet at three compartment sink. Instructed to repair leaking faucet at three compartment sink and maintain.

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered receptacle in all gender employee washroom in office. Instructed to provide covered receptacle in all gender employee washroom in office for sanitary products.

Food properly labeled; original container

Observed salt and pepper out of original containers without labels containing what it was. Instructed manager to laber anything that comes out of original container.

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered receptacles inside of unisex employees toilet room in basement. Instructed to provide.

Physical facilities installed, maintained & clean

Observed soiled mop head not properly stored. Instructed manager to hang mop head to prevent insect breeding.

Physical facilities installed, maintained & clean

Observed unused equipment in basement storage area. Instructed manager to remove all unused, unnecssary equipment and articles to prevent pest harborage.

Allergen training as required

Observed no allergen training on site at time of inspection. Instructed all employees holding city of Chicago foodservice manager certificates must complete allergen training and maintain records thereof on site at all times.

In-use utensils: properly stored

Utensils in-use stored in standing water room temperature, instructed to keep in a clean container or under cold running water.

Utensils, equipment & linens: properly stored, dried, & handled

Deli cups not air dried after washing, instructed to air dry all utensils after washing.

Proper date marking and disposition

Observed ready to eat time/temperature control for safety foods ( falafel, samosa, etc. ) held for over 24 hours with out discard date. Instructed facility to provide discard date for any rte tcs foods held for over 24 hours. Priority foundation.7-38-005. No citation issued. 7-38-005.

Consumer advisory provided for raw/undercooked food

Found disclosure and reminder on menu. Found no footnote for steak cooked to order. Must provide disclosure, reminder and footnote for food items that can be ordered raw or undercooked. Priority foundation violation. 7-38-005. No citation issued.

Compliance with variance/specialized process/HACCP

Observed reduced oxygen packaging machine on site located in work shop dry storage area. . Found the following reduced oxygen packaging in basement reach in freezer located in storage area: veal bones, ground beef, liver, potato skins and chicken. Also found a rop pureed tomato marinara in walk in cooler. Found HACCP plan on site. Must remove machine and discontinue use of the reduced oxygen packaging. Said machine tagged at time of inspection. Instructed not to use machine until cdph inspects and removes tag. Priority foundation. Violation. 7-38-005. Citation issued.

Variance obtained for specialized processing methods

Observed reduced oxygen packaging machine on site located in work shop dry storage area. . Found cooked chicken vacuum packaged (sous-vide) in hot warming found no reduced oxygen packaging variance or HACCP plan on site. Must remove machine and discontinue use of the reduced oxygen packaging. Said machine tagged at time of inspection. Instructed not to use machine until cdph inspects and removes tag. Priority foundation violation. 7-38-005. Citation consolidated with violation# 29.

Plumbing installed; proper backflow devices

Found no back flow prevention device for coffee brewer station located in first floor food preparation area. A back flow prevention device must be located, so that it may be serviced and maintained. -

Sewage & waste water properly disposed

Found bottom floor portion of grease trap rusted, a minimal amount of water has accumulated in said area. Must repair and maintain.

Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time

Observed low temperature dish machine not properly sanitizing at 0 ppm located behind the 1st floor bar. Instructed to properly sanitize all glassware at the 3 compartment sink located in the lower level or dish machines located in the food prep area. Manager corrected during inspection and by the end of the inspection said low temperature dish machine was sanitizing at 100 ppm. Critical violation 7-38-030.

Food protected during storage, preparation, display, service and transportation

Observed a "vacmaster" reduced oxygen packaging machine on site along with about 100 pounds of beef, chicken, pork and shrimp that was reduced oxygen packaged on site and located in the 2 door freezer in the lower level food prep area, and no reduced oxygen packaging variance or approved HACCP plan from the city of Chicago department of public health on site. Instructed to discontinue use of the reduced oxygen packaging "vacmaster" machine and do not served the reduced oxygen packaged beef, chicken, pork or shrimp to consumers. Reduced oxygen packaging "vacmaster" and reduced oxygen packaged potentially hazardous foods tagged and held for inspection by the city of Chicago department of public health. Please contact the department of public health to start the approval process for reduced oxygen packaging procedures or remove equipment and discard and denature reduced oxygen packaged potentially hazardous foods. Serious violation 7-38-005(a).

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Observed glassware stored at the bar not inverted to protect from possible contamination. Instructed to invert and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Observed minor accumulated dust on the vent located above the utensil shelf in the 1st floor food prep area. Instructed to clean and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Observed food handlers scooping hard packed ice cream with no dipper well. Instructed to provide a dipper well or individual portions packed ice cream.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Observed a large bag of onions stored on the floor inside of the beer walk in cooler. Instructed to store all food 6 inches above the floor.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Fan cover with heavy dust build-up noted at first floor kitchen, instructed to clean and maintain.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Food handlers with beard not wearing beard restraints, instructed to wear.

Refrigeration and metal stem thermometers provided and conspicuous

Thermometer in prep cooler not easy to view, instructed to store in warmest part of cooler easy to view.

Food in original container, properly labeled: customer advisory posted as needed

Observed unlabeled bulk food items in the basement prep area. Instructed to label all bulk food items.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Observed the 2 basement restrooms with no ventilation. Instructed to provide and maintain ventilation at all times.

Food handler requirements met

Oserved food handlers with no proof of state approved food handler education. Instructed to provide proof of state approved food handler education.