The Silversmith Hotel & Suites

Insects, rodents, & animals not present

6-202.15 : observed a gap along bottom double door left side corner of dining room entry door must make tight fitting to prevent insect entry.

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

4-501.12 : must repair or replace worn cutting board in beverage area to be good repair.

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

4-501.11 : must repair or replace worn walk in cooler door gasket to be good repair.

Non-food/food contact surfaces clean

4-601.11(b) : must clean grease and food debris build up from beverage area-storage shelves,prep area-grill table,fryer cabinets, storage shelves.dish racks.

Plumbing installed; proper backflow devices

5-205.15 : observed low cold water pressure at both faucets at 3- compartment sink must repair and maintain.

Physical facilities installed, maintained & clean

6-501.13 : must clean dirt and debris build up from floor under,around,along wall bases in walk in cooler & floor drains

Physical facilities installed, maintained & clean

6-201.13 : must repair or replace damaged and missing wall trim and hole in lower wall in prep area.

Physical facilities installed, maintained & clean

6-501.114 : must elevate,remove and organize articles off of floor and away from walls in bar area.

Adequate ventilation & lighting; designated areas used

6-202.11 : must replace burntout lights on cookline and cracked light shield in rear prep area.

All food employees have food handler training

2-102.13 : observed some missing food handlers training for employees must provide and maintain.

No bare hand contact with rte food or a pre-approved alternative procedure properly allowed

Observed bare hand contact with ready to eat foods such as toasted bagels being removed from toaster by male food handler and proceeded to put on plated food. Product was discarded by employee.must provide a barrier (deli paper,gloves,utensils)to handle ready to eat foods.(priority 7-38-010)(citation issued)(cos)

Adequate handwashing sinks properly supplied and accessible

Observed hand washing sink in beverage prep area without any running water,observed dumpsink being used for hand washing.instructed to repair hand sink with hot running water at 100.0f and maintain.(priority 7-38-030(c)(citation issued)

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing signage at bar area hand sink must provide and maintain.

Food-contact surfaces: cleaned & sanitized

Observed inadequate food protection of ice machine with excessive yellowish slimy build up on shoot dispenser inside of machine and a pinkish build up on interior plate touching the ice and on metal plates where ice is being held in bin.must discard ice,clean and sanitize ice machine.a held for inspection tag has been placed on unit.once repaired and maintain ,email:food@cityofchicago.org(priority foundation 7-38-005)(cos(citation issued)

Food properly labeled; original container

Must label food storage containers when food is not in original package with common name (shakers,etc)

Insects, rodents, & animals not present

Observed a gap along bottom double door left side corner of dining room entry door must make tight fitting to prevent insect entry.

Contamination prevented during food preparation, storage & display

Must provide a splash guard at hand sink next to cup staging in bar area.

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

Must invert multi-use utensils on storage shelves.

Gloves used properly

Observed improper no usage of gloves/barrier by food handler with ready to eat foods.(cos)

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

Must repair or replace damaged bulk food storage container in dry food storage area.

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

Must repair or replace worn cutting board in beverage area to be good repair.

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

Must repair or replace worn walk in cooler door gasket to be good repair.

Warewashing facilities: installed, maintained & used; test strips

4-204.113: observed faded and unreadable data plate on low temperature dish machine in dishwashing area. Instructed to provide an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications.

Allergen training as required

2-102.13: no proof of allergen awareness training provided for employee with city of Chicago food service sanitation certificate. Instructed to provide proof of allergen training for all employees with city of Chicago food service sanitation certificates.

Proper cold holding temperatures

Observed cold tcs foods, held at improper temperatures ranging between 53.0-63.2f. Observed cold tcs foods, rice(56.8f), pepperoni(57.4f), salami(55.4f), spinach dip(56.7f), half n half(55.6-55.9f), cheese(62.1f), butter(63.2f) and milk(53.0f) held at improper temperature. Instructed all cold tcs food must be held at 41f or below. Corrected on site manager voluntarily discarded and denatured food valued at $20 weighing 8lbs. Priority violation 7-38-005 citation issued.

Consumer advisory provided for raw/undercooked food

Observed disclosure on menu not stating that asterisked animal derived foods are served undercooked or cooked to order. Instructed to add disclosure to menu stating that animal derived foods with an asterisk are served undercooked or cooked to order. Corrected on site disclosure corrected before conclusion of inspection disclosure now states that animal derived foods with an asterisk are served undercooked, cooked to order or contain raw or undercooked ingredients. Priority foundation violation 7-38-005 no citation issued

Proper cooling methods used; adequate equipment for temperature control

Observed two cold holding units in facility at improper ambient temperatures ranging between 57.4-61.0f. Instructed all cold holding units must be maintained at 41f or below. Corrected on site held for inspection tags placed on upright cold holding unit with two glass doors in server beverage area and two door cold holding unit across from cookline. Priority violation 7-38-005 citation issued

Warewashing facilities: installed, maintained & used; test strips

Observed faded and unreadable data plate on low temperature dish machine in dishwashing area. Instructed to provide an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications.

Plumbing installed; proper backflow devices

Observed leaking from drainpipe underneath wash and rinse compartments of three compartment sink. Instructed to repair drainpipe underneath wash and rinse compartment of three compartment sink and maintain. Observed right handwashing sink in first floor men's washroom at improper ambient temperature of 76.7f. Instructed a handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet. Note: there are two other properly functioning handwashing sinks in men's first floor washroom.

Allergen training as required

No proof of allergen awareness training provided for employee with city of Chicago food service sanitation certificate. Instructed to provide proof of allergen training for all employees with city of Chicago food service sanitation certificates.

Insects, rodents, & animals not present

6-202.15 observed the front entrance door with a one inch gap at the bottom of both doors. Instructed to make said door tight fitting and rodent proofed.

Plumbing installed; proper backflow devices

5-205.15 observed a leak under the middle compartment of the 3 compartment sink. Instructed to repair.

Allergen training as required

2-102.13 observed the city of Chicago food service sanitation manager on duty without the allergen training certificate. Instructed to meet requirement.

Adequate handwashing sinks properly supplied and accessible

Observed no hand soap available at handsink in coffee prep area. Instructed to provide handsoap at all times. (corrected on site-manager provided soap) priority foundation violation 7-38-030 (c) citation issued

Adequate handwashing sinks properly supplied and accessible

Observed no paper towels at exposed hand washing sink in coffee prep area and in both women and men employees washroom handwashing sinks. Instructed to maintain paper towels at all exposed hand washing sinks at all times. Priority foundation violation 7-38-030(c). Citation combined with above violation.

Food properly labeled; original container

Observed rice,baking powder, salt and pepper out of the original containers without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.

Contamination prevented during food preparation, storage & display

Observed food items stored on floor by liquor cabinet. Instructed manager to elevate all food six inches off floor.

Garbage & refuse properly disposed; facilities maintained

Observed debris around dumpster. Instructed to clean and maintain

Physical facilities installed, maintained & clean

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

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.

Non-food/food contact surfaces clean

Interior surfaces of ice maker not clean, dark film noted on upper pannel, instructed to clean and maintain.

Food-contact surfaces: cleaned & sanitized

Found a minimal amount of black mold like substance in top interior of ice machine. Must clean sanitize and maintain.

Food-contact surfaces: cleaned & sanitized

Found low temperature dish machine sanitizing solution at 0 parts per million while in use. Instructed to provide a chlorine sanitizing solution between 25 - 100 ppm at all times. Low temperature dish machine tagged at time of inspection. Priority violation. 7-38-025. Citation issued.

Proper cold holding temperatures

Found time/temperature control for safety foods: cheese and beef patties at improper cold holding temperatures ranging from 50f-57f. Instructed to discard and denature all said tcs foods and always maintain all cold holding tcs foods at 41f or below at all times. Manager discarded all said tcs foods, cost of all foods $30. Priority violation. 7-38-005. Citation issued.

Consumer advisory provided for raw/undercooked food

Observed beef & ribeye steak on menu. Both items can be ordered under cooked. Instructed facility to provide disclosure and reminder for menu items that can be ordered under cooked. Priority foundation. No citation issued.7-38-005

Proper cooling methods used; adequate equipment for temperature control

Observed middle prep cooler located on cook line at an improper cold holding temperature of 60f at time of inspection. Instructed to discard all time/temperature control for safety foods and not use cold holding unit until it is fixed. Cold holding unit must maintain a proper cold holding temperature of 41 f or below at all times. Priority violation. 7-38-005. Citation issued.

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

Found cutting board attached to prep cooler on cook line with brown deep grooves. Instructed facility to replace .

Warewashing facilities: installed, maintained & used; test strips

Management, food employee and conditional employee; knowledge, responsibilities and reporting

Observed no employee health policy on site. Instructed to implement a employee health policy that includes a signed acknowledgement by each employee and maintain. Priority foundation. No citation issued.

Procedures for responding to vomiting and diarrheal events

Observed no written procedure on site for employees to follow when responding to vomiting or diarrheal events in the food establishment. Instructed to implement a written procedure for employees to follow when responding to vomiting or diarrheal events and maintain. Priority foundation. No citation issued.

Food-contact surfaces: cleaned & sanitized

Observed low temperature dish machine at 0ppm of sanitizer during the inspection located behind the bar. Said dish machine was not in use during the inspection. Bar area was closed. Low temperature dish machine tagged and held for inspection by the Chicago department of public health. Instructed to wash rinse and sanitize all bar utensils at the rear food prep area either in the 3 compartment sink or the other low temperature dish machine in the rear food prep area. Priority violation. No citation issued.

Consumer advisory provided for raw/undercooked food

Observed no consumer advisory, reminder nor disclosure provided for raw/undercooked foods. Instructed to provide and maintain. Priority foundation. No citation issued.

Food properly labeled; original container

Observed dry storage bins (flour, sugar) out of the original packaging and not labeled with product name on the storage bin. Instructed to label all dry storage and maintain.

Warewashing facilities: installed, maintained & used; test strips

Observed temperature measuring device not operable on the low temperature dish machine located behind the bar. Instructed to repair and maintain. Priority foundation. No citation issued.

Plumbing installed; proper backflow devices

Observed one out of three handsinks located in the womens washroom not working, engineer replaced battery during the inspection and by the end of the inspection said hand sink was working. Observed a leak under the middle compartment of the 3 compartment sink and a leak at the left side faucet of the 3 compartment sink. Instructed to repair and maintain.

All food employees have food handler training

Observed food handlers certificates not available for inspector's review. Instructed to provide and maintain.

Allergen training as required

Observed certified food service sanitation manager does not possess the basic allergen training. Instructed to meet requirement and maintain.

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

Observed the walk in cooler shelves with an accumulated black substance and food debris. Instructed to clean and maintain the walk in cooler shelves.

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

Observed the floors under the fryers with accumulated grease. Instructed to clean and maintain the floors.

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

Observed a dark slimy substance on the wall under the sprayer head sink. Instructed to clean and maintain all walls.

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

Observed the middle basin drain stopper not working at the 3 compartment sink. Instructed to repair and maintain all drain stoppers.

* certified food manager on site when potentially hazardous foods are prepared and served

Observed no city of Chicago certified food manager on the premises while potentially hazardous foods (chicken, eggs, sausage, etc) are being prepared. Instructed to provide a city of Chicago certified food manager on the premises while potentially hazardous foods are being prepared. Serious violation 7-38-012

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

Observed the floor under equipment at the bar and the floor drains at the bar with debris. Instructed to clean and maintain floor drains and the floors.

Food handler requirements met

Observed a food handler on the premises without proof of food handler education. Instructed to provide proof of food handler education.

* certified food manager on site when potentially hazardous foods are prepared and served

No certified food and sanitaion manager on site no certificate posted while handling and serving potentially hazardous foods( chicken, deli meat). Instructed to obtain serious citaion issued 7-38-012.

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

Bulk food containers not labeled, instructed to label and maintain.

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

Deli slicer not cleaned propery, instructed to clean behind blade and maintain.

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

Observed the plumbing leaking under the middle basin of the 3 compartment sink. Instructed to repair and maintain all plumbing.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Observed approximately 5-8 fruit flies flying throughout the dishroom and approximately 15 live fruit flies on the ceiling of the prep area and dishroom. Instructed to provide additional pest control to minimize or eliminate the activity. Serious violation 7-38-020

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

Observed the plumbing leaking under the middle basin of the 3 compartment sink. Instructed to repair and maintain all plumbing.

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

Found a vacuum packaging machine in kitchen without having the proper health department approval, found 6 lbs of chicken, sausage and beef that were vacuum packaged on site. Machine is tagged not allowed to use, manager discarded food volutarily valued at $45. Serious citation issue 7-38-005. Contact the office of cdph for further inquiry.

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

Meat slicer not clean round blade cover, instructed to clean and maintain.

Food (ice) dispensing utensils, wash cloths properly stored

Ice scoop not stored properly, instructed to store on a clean surface/ holder

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

Must properly store knives, spoons, and knives at the server coffee station area with the handles up at all times to prevent from contamination until used at all times.

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

Must recaulk around exposed hand washing sink at the front deli service area. Must repair hanging cabinet doors at the server coffee station area and the buckled counter edge at same area so as to be smooth and easily cleanable.

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

Must clean interior bottom shelf of dressing cooler located on the south side hallway of the restaurant to remove food debris.

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

Must seal cracks on floors throughout entire kitchen area so as to be smooth and easily cleanable.

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

Must provide working vents at both men's and ladies restrooms. Must repair leaky faucet base at the hand washing sink on the right side in the ladies restroom. Must repair the hot water faucet handle at 3comp sink in the front bar area. Also leaks at the faucet base and both faucet handles. Must repair leaky hot water faucet handle at the exposed hand washing sink at the front bar area.

Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.

Poor hygienic practices: found food handler slicing meats, wiping down slicer and prep table, touching garbage can then take a paper towel wipe gloves off then start touching ready to eat foods (tomatoes, onions and pickles) with out properly washing hands. Instructed to properly wash hands when multi tasking, cleaning area, handling raw foods, changing gloves,etc. After a second request food handler then removed gloves and washed hands. Critical violation 7-38-010(a)

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

Must provide a cover for the ice bin (both sides)at the bar.

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

Must recaulk around exposed hand washing sink by 3-comp. In the rear prep area.

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

Must detail clean and maintain the interior of the ice cream freezer-remove excess ice build up. Must detail clean and maintain the interior of the deep fryers.

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

Must detail clean and maintain interior of all floor drains and floors in all corners.

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

Must clean walls/ceilings in the dry storage closet area.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Must provide a shield to the light in the walk in cooler # 3.

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

Must fix the leaks at the base of the faucet (cold water knob) on the 2 comp. Sink (by walk in cooler #3)and at the pipe of the exposed hand washing sink in the front prep area.

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

Found food handler in front prep area not wearing a hair restraint. All food handlers must wear hair restraints.

Food (ice) dispensing utensils, wash cloths properly stored

Must store all wash cloths in sanitizing solution when not in use.

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

Violation still not corrected.

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

Violation still not corrected.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Rusty surfaces inside walk-in cooler shelves, deli display cooler at front service line, instructed to removed rust and maintain. Cabinets under front deli service line in poor repair, broken hinges, deteriorated wood under hand sink, instructed to repair counter and maintain.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Food debris stuck on pipes under front bar counter, sides of prep cooler at front deli line not clean, standing water and debris noted under hand sink in deli prep area. Shelves, fan covers and corners inside walk-in cooler not clean, instructed to clean and maintain.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floor drain by dish machine with rim too high, water pooling around it, rough floor under 2 comp sink trapping water, instructed to provide easy to clean surfaces.

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

The walls and ceilings shall be in good repair and easily cleaned. Cracks noted at dry food storage room, missing wall base inside walk-in cooler, frp wall coverings not mounted properly next to chemical storage shelves, instructed to repair.

Lighting: required minimum foot-candles of light provided, fixtures shielded

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Inadequate lighting inside walk-in cooler, instructed to provide.

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

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. Sink stoppers not functioning properly and leaky pipe under main 3 comp sink, also leaky pipe under bar hand sink.