La Quinta Inn And Suites

Official wording

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

Inspector’s notes

OBSERVED ALL NECESSARY ITEMS(DISINFECTANT EFFECTIVE AGAINST NOROVIRUS) NOT ON PREMISES FOR COMPLYING WITH PROCEDURE AVAILABLE ON SITE WHEN EMPLOYEES RESPOND TO VOMITTING OR DIARRHEAL EVENTS. INSTRUCTED TO FOLLOW WRITTEN PROCEDURE FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITTING OR DIARRHEAL EVENTS. PRIORITY FOUNDATION VIOLATION.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED NO HANDWASHING SIGNAGE AT BAR HANDWASHING SINK. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s notes

OBSERVED NO CHEMICAL SANITIZER INSTALLED ON LOW TEMPERATURE DISH MACHINE IN BAR. INSTRUCTED ONCE CHEMICAL SANITIZER HAS BEEN INSTALLED ON LOW TEMPERATURE DISH MACHINE IN BAR AND LOW TEMPERATURE DISH MACHINE IS SANITIZING AT A MINIMUM CONCENTRATION OF 50PPM CHLORINE AFTER CHEMICAL SANITIZER INSTALLATION E-MAIL FOOD@CITYOFCHICAGO.ORG TO REQUEST TAG REMOVAL PRIOR TO USING UNIT. PRIORITY VIOLATION

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Inspector’s notes

OBSERVED NO CHLORINE TEST KIT ON PREMISES. INSTRUCTED TO PROVIDE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF CHLORINE SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

Inspector’s notes

OBSERVED NO LID INSTALLED ON OUTSIDE RECYCLABLES DUMPSTER USED FOR CARDBOARD. INSTRUCTED TO INSTALL DUMPSTER LID ON RECYCLABLES DUMPSTER AND MAINTAIN TIGHT FITTING LID ON SAID DUMPSTER. PRIORITY FOUNDATION VIOLATION

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

FOUND NO HANDWASHING SIGN AT PREPARATION HANDSINK.MUST PROVIDE.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

FOUND RUSTY SHELVES INSIDE WALK IN COOLER.MUST PROVIDE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

ALLERGEN TRAINING AS REQUIRED

Inspector’s notes

FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING.MUST PROVIDE.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

Inspector’s notes

open cups for employees drinks placed in prep double door cooler, instructed to keep away in designated employees food section.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

Inspector’s notes

Using cloth towel in drying process for multi-use utensils at 3-comp sink, instructed not to use cloth.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

Employees personal items ( bags ) stored at kitchen food shelf, Instructed to separate.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

Leaky pipe noted under 3-comp sink, Instructed manger to repair and maintain.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.