Porters Steak House — Hotel 71
Last inspected: Nov 9, 2012
86
Score
The health department has logged five inspections at Porters Steak House — Hotel 71, the earliest from 2010. On Nov 9, 2012, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings. No fresh inspection data is available: the latest entry for Porters Steak House — Hotel 71 dates to Nov 9, 2012.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
“Walls, ceilings, attached equipment constructed per code” comes up most often, recorded four times in the inspection record.
The city-wide average for Chicago sits at 81, putting Porters Steak House — Hotel 71 on the better side of that line. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Nov 9, 2012
Routine
3 minor violations.
View 3 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: INADEQUATE FOOD PROTECTION, FOUND ABOUT 20 LBS OF DAIRY BASE SAUCE IN A LARGE 5 GALLON CONTAINER AT 56.9F STORED IN WALK-IN COOLER A DAY BEFORE. INSTRUCTED MGR TO PROPER COOL DOWN POTENTIALLY HAZARDOUS FOODS AND HOLD AT 40F OR LOWER, ITEM DISCARDED VALUED AT $60.
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: PREP COOLER COVERS IN POOR REPAIR, EXPOSED INSULATION, INSTRUCTED TO HAVE INSULATION PROPERLY COVERD.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: PEELING PAINT NOTED AT 1ST FLOOR KITCHEN CELING, HEAVY DUST BUILD-UP ON PIPES ABOVE PREP TABLE, FAN COVERS IN WALK-IN . INSTRUCTED MGR TO CLEAN AND MAINTAIN.
35
86
Nov 17, 2011
Routine
7 minor violations.
View 7 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: Shellfish shall be obtained from an approved source and kept in their original package until sold. Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. FOUND ABOUT 10 LBS OF FRESH SHELLFISH (MUSSELS)STORED IN WALK-IN COOLER WITHOUT SOURCE TAGS, TAGS ARE NOT SAVED ON FILE, PER MGR "TAGS ARE DISCARDED" INSTRUCTED TO KEEP TAGS WITH PRODUCT AND THEN SAVE FOR 90 DAYS. MUSSELS DISCARDED VALUED AT $30.
1
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. THE FOLLOWING NOT CLEAN: MEAT SLICER BLADE HOUSING WITH DRY FOOD STUCK ON IT, INSIDE OF MICROWAVE, SODA DISPENSERS IN EMPLOYEES LOUNGE, BAR AREA HAND SINK WITH FOOD DEBRIS IN BASIN. INSTRUCTED MGR TO CLEAN SAID AREAS 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. FLOOR BEHIND ICE MAKER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. WALL BASE COVERINGS AND DOOR FRAME FOR WALK-IN COOLER ARE IN POOR REPAIR. INSTRUCTED TO REAPAIR AND MAINTAIN. ALSO SIDE WALLS FOR MOP SINK AT 39TH FLOOR BROKEN AND COMING APART. MUST REPAIR.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CEILING LIGHT FIXTURE MISSING SHIELD, INSTRUCTED TO PROVIDE.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: 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. WEAK HOT WATER PRESSURE AT 39TH FLOOR PREP AREA HAND SINK, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.
38
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. DOUBLE DOOR CONVECTION OVEN WITHOUT VENTILATION. INSTRUCTED TO RELOCATE UNDER VENTILATION HOOD.
38
70
Nov 18, 2010
Consultation
1 minor violation.
View 1 violation
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. MUST HAVE ON PREMISES, A CITY CERTIFIED FOODHANDLER OR PROOF OF PAYMENT FOR SUCH, WHILE HANDLING P.H.F.(EX: BEEF,FISH)
21
95
Nov 10, 2010
Complaint
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN THE INTERIOR FLOORS OF SMALL COOLER AT WAIT STATION & AT THE BAR-DUE TO FOOD SPILLS/STAINS.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. WALLS BELOW THE DISHMACHINE MUST BE KEPT CLEAN & MAINTAINED.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST CLEAN MOST LIGHT SHIELDS IN MAIN KITCHEN AREA & MAINTAIN.
36
86
Aug 31, 2010
Complaint
4 minor violations.
View 4 violations
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. MUST USE PROPER SCOOPS FOR BULK FOOD CONTAINERS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FAN COVERS INSIDE WALK-IN COOLER WITH DUST BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. WALL AND WINDOWS BEHIND PREP AREAS NOT CLEAN, INSTRUCTE TO CLEAN AND MAINTAIN.
35
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 REFRIGERATION THERMOMETER TO ALL COOLERS WHERE PERISHABLES ARE STORED.
40
82
Frequently Asked Questions
When was Porters Steak House — Hotel 71 last inspected?
The most recent health inspection at Porters Steak House — Hotel 71 on file is from Nov 9, 2012. The public record contains five inspections in total.
What is the most common violation at Porters Steak House — Hotel 71?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited four times, more than any other issue at Porters Steak House — Hotel 71.
Has Porters Steak House — Hotel 71's inspection record improved over time?
Results have been roughly steady. Inspections at Porters Steak House — Hotel 71 have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Porters Steak House — Hotel 71 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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