Hotel Monaco — South Water Kitchen
Last inspected: Feb 19, 2013
82
Score
Hotel Monaco — South Water Kitchen appears in inspection records four times, starting in 2011. Inspectors last stopped by on Feb 19, 2013. Low risk means the most recent visit produced few or no significant findings. The file hasn't been updated since Feb 19, 2013, so take the current picture with that in mind.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
When inspectors have written things up, “food and non-food contact equipment utensils clean” has been the most frequent reason, cited three times.
Among Chicago restaurants, this is a fairly standard result. The full picture is one of consistent compliance.
4
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 19, 2013
Reinspection
4 minor violations.
View 4 violations
Previous serious violation corrected, 7-42-090
Inspector notes: PREVIOUS SERIOUS VIOLATION FROM REPORT #1321743 ON 2/6/13 NOT CORRECTED: 18/01 - OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF ALL PREP AREAS AND DISHWASH AREA, AND ALSO IN THE DINING ROOM ON THE WALLS, CEILING AND BOOTHS. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. MANAGEMENT HAD PEST CONTROL SERVICE FROM ANDERSON ON 2/13/13. MANAGEMENT USED A VACUUM TO ELIMINATE MOST OF THE FLIES ON THE WALLS, CEILING AND DINING BOOTHS IN THE DINING ROOM. CRITICAL VIOLATION 7-42-090.
14
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: SEE VIOLATION #14.
18
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE PREP AREAS, DISHWASH AREA AND BAR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE WALLS OF THE COOK'S LINE ESPECIALLY IN THE BACK CORNER, AND WALLS OF THE DISHWASH AREA ESPECIALLY AROUND THE WALL MOUNTED DISHRACKS AND BELOW THE STAINLESS STEEL COUNTERS.
35
82
Feb 6, 2013
Complaint
7 minor violations.
View 7 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED SHELL EGGS AT 49.1F, CANADIAN BACON AT 50.7F, SALMON AT 51.2F, CREAM CHEESE AT 51.9F, EGG WHITES AT 51.0F, EGG YOLKS AT 46.7F, BACON AT 50.5, SAUTEED MUSHROOMS AT 50.5F, GARLIC IN OIL MIXTURE AT 47.1F, SALAMI AT 51.0F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: OBSERVED NO SANITIZING RINSE AT THE LOW TEMPERATURE DISHMACHINE IN THE DISHROOM. NO CHLORINE SANITIZER WAS DETECTED AT THE FINAL RINSE FOR THE DISHMACHINE. MACHINE TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE FINAL RINSE OF THE DISHMACHINE AT 100 PPM CHLORINE AND USE THE 3 COMPARTMENT SINK TO WASH AND SANITIZE DISHES UNTIL THE TAG IS REMOVED FROM THE DISHMACHINE. CRITICAL VIOLATION 7-38-030.
8
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO PAPER HAND TOWELS WERE PROVIDED AT THE HANDWASHING SINK AT THE COOK'S LINE. MANAGEMENT PROVIDED PAPER TOWELS AT MY REQUEST. MANAGEMENT INSTRUCTED TO KEEP ALL HANDSINKS SUPPLIED WITH SOAP AND PAPER TOWELS AT ALL TIMES TO PROPERLY WASH HANDS. CRITICAL VIOLATION 7-38-030.
12
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF ALL PREP AREAS AND DISHWASH AREA, AND ALSO IN THE DINING ROOM ON THE WALLS, CEILING AND BOOTHS. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. ALSO, THE PEST CONTROL LOG BOOK WAS NOT AVAILABLE FOR REVIEW DURING THE INSPECTION. ACCORDING TO THE MANAGER, IT WAS KEPT INSIDE OF A LOCKED OFFICE. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK AVAILABLE FOR REVIEW AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
18
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE PREP AREAS, DISHWASH AREA AND BAR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: DETAIL CLEAN THE WALLS OF THE COOK'S LINE ESPECIALLY IN THE BACK CORNER, AND WALLS OF THE DISHWASH AREA ESPECIALLY AROUND THE WALL MOUNTED DISHRACKS AND BELOW THE STAINLESS STEEL COUNTERS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR THE LEAKING DRAIN LINE UNDER THE DISHWASH 3 COMPARTMENT SINK.
38
70
Nov 5, 2012
Routine
4 minor violations.
View 4 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FAN COVER AND INSULATION NOT CLEAN INSIDE WALK-IN COOLER. MUST CLEAN AND MAINTAIN.
33
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: LARGE CAN OPENER BLADE IN KITCHEN PREP AREA NOT CLEAN. MUST CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS UNDERNEATH 3-COMPARTMENT SINK IN PREP AREA NOT CLEAN. MUST CLEAN AND MAINTAIN.
34
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: FOUND ICE SCOOP INSIDE ICE MACHINE. MUST PROPERLY STORE OUTSIDE MACHINE ON A CLEAN SURFACES.
43
82
May 11, 2011
Routine
5 minor violations.
View 5 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: 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. FOUND MAIN KITCHEN LOW TEMP DISH MACHINE NOT DISPENSING ANY SANITIZER WHILE USING THE MACHINE. INSTRUCTED TO PROVIDE PROPER SANITIZER CONCENTRATION AND MAINTAIN.
8
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BROKEN RUBBER GASKET AT PREP COOLERS, INSTRUCTED TO REPLACE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. INSIDE PREP COOLERS NOT CLEAN, FOUND HEAVY DUST BUILD-UP ON INSIDE SURFACES, WALK-IN COOLER INSULATION LINE NOT CLEAN, DIRT BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING GROUT BETWEEN KITCHEN TILES AT FRONT PREP AREA, DEEP GROOVES TRAPPING WASTE WATER AND FOOD DEBRIS, INSTRUCTED TO GROUT.
34
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS TO ALL COOLERS WHERE PERISHABLES ARE HELD.
40
78
Frequently Asked Questions
When was Hotel Monaco — South Water Kitchen last inspected?
The most recent health inspection at Hotel Monaco — South Water Kitchen on file is from Feb 19, 2013. The public record contains four inspections in total.
What is the most common violation at Hotel Monaco — South Water Kitchen?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited three times, more than any other issue at Hotel Monaco — South Water Kitchen.
Has Hotel Monaco — South Water Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Hotel Monaco — South Water Kitchen have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hotel Monaco — South Water Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
Nearby Restaurants