Western Host, Inc. — Current
Last inspected: May 15, 2014
78
Score
Public records show six inspections at Western Host, Inc. — Current stretching back to 2010. Western Host, Inc. — Current was last inspected on May 15, 2014. Low risk means the most recent visit produced few or no significant findings. The most recent inspection at Western Host, Inc. — Current is from May 15, 2014, and nothing newer appears in the public record.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Food and non-food contact surfaces properly designed” comes up most often, recorded five times in the inspection record.
Compared to other Chicago restaurants (averaging 81), there's room to close the gap. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
May 15, 2014
Routine
5 minor violations.
View 5 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: CLEAN UTENSILS RACK AT DISH WASHING AREA TOO CLOSE TO FLOOR, INSTRUCTED TO KEEP 6" OFF FLOOR.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REUSABLE BOTTLES WITH NICK FOR WATER SERVICE, INSTRUCTED NOT TO USE, MUST USE UTENSILS THAT CAN BE WASHED EASILY.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MEAT SLICER NOT CLEANED PROPERLY BEHIND BLADE AND HOUSING, INSTRUCTED TO CLEAN AND SANITIZE MACHINE PROPERLY.
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: INADEQUATE LIGHTING INSIDE MAIN KITCHEN WALK-IN COOLER, INSTRUCTED TO PROVIDE.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NO HAND WASH SINK AT COFFEE STATION, INSTRUCTED TO INSTALL.
38
78
Jan 15, 2013
Routine
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PASTRY PREP COOLER ACROSS FROM THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 43.5F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS HAM AND CUT FRUIT. UNIT WAS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED RANCH DRESSING AT 44.0F, SALSA AT 46.4F, ROASTED POTATOES AT 52.4F, PROSCIUTTO AT 48.3F, MASHED POTATOES AT 48.3F, AND SOUP AT 43.2-43.3F. MANAGEMENT VOLUNTARILY DISCARDED 25# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. OBSERVED A VACUUM PACKAGING MACHINE WITH THE POWER ON IN THE PREP AREA AND VACUUM PACKAGED FOODS SUCH AS SHORT RIBS, SAUSAGES, PORK CHOPS, DUCK AND CHARCUTERIE MEATS STORED IN THE WALK-IN COOLER AND WALK-IN FREEZER WITHOUT WRITTEN CERTIFICATION FROM IDPH OR CDPH. MANAGEMENT INSTRUCTED THAT WRITTEN CERTIFICATION OF A HACCP PROGRAM IS NEEDED IN ORDER TO VACUUM PACKAGE ANY FOOD ON PREMISES. MANAGEMENT DISCARDED ALL VACUUM PACKAGED FOODS IN THE COOLER AND FREEZER AND THE VACUUM PACKAGING MACHINE WAS TAGGED HELD FOR INSPECTION. APPROXIMATELY 50# OF FOOD WORTH $650 WAS DISCARDED. SERIOUS VIOLATION 7-38-005A.
16
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED FOOD MANAGER PRESENT WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SAUSAGE AND EGGS, ETC.) WERE BEING PREPARED AND SERVED. THE CERTIFIED FOOD MANAGER WAS CALLED ON THE PHONE BY THE STAFF AND ARRIVED ONSITE AT 11:00AM. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPAIR THE END PANEL OF THE HIGH TEMPERATURE DISHMACHINE IN THE 33RD FLOOR PREP AREA THAT IS CAUSING THE MACHINE TO LEAK WATER ONTO THE FLOOR.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM AND FLOOR OF THE WALK-IN FREEZER.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST SCRAPE AND REPAINT THE AREAS OF CHIPPED PAINT ON THE CEILING OF THE 33RD FLOOR DISHWASH AREA.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPLACE ANY CRACKED LIGHT SHIELDS IN THE 33RD FLOOR PREP AREA.
36
67
Mar 13, 2012
Routine
5 minor violations.
View 5 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. PAPER CUPS AREA USED AS A BULK FOOD CONTAINERS, INSTRUCTED TO USE PROPER UTENSILS.
31
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. MISSING COVERS AT ICE BIN IN BAR AREA, INSTRUCTED TO PROVIDE.
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. ICE MAKER INTERIOR SURFACES NOT CLEAN, MEAT SLICER NOT CLEAN. 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. PEELING PAINT NOTED AT 33RD FLOOR KITCHEN CEILING, BROKEN INSULATION AROUND PIPE IN WALK-IN COOLER, INSTRUCTED TO REPAIR.
35
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. MISSING HAND WASHING SIGNS INSIDE TOILET ROOM, INSTRUCTED TO PROVIDE.
37
78
Aug 29, 2011
Reinspection
No violations found.
100
Aug 22, 2011
Routine
8 minor violations.
View 8 violations
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: (7-38-030) INADEQUATE WASTE WATER DISPOSAL. FOUND BAR 3-COMP. SINK WITH WASTE WATER BACKED-UP & CLOGGED. INSTRUCTED TO UNCLOG, THEN CLEAN & SANITIZE AFTER FIXING. In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.
10
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: (7-38-020) EVIDENCE OF PESTS ON PREMISES. FOUND 10-SMALL/FRUIT FLIES ON CEILING ABOVE THE BAR COUNTER; 11-ON CEILING TILES BY THE ELEVATOR AREA IN REAR OF KITCHEN; 12-ON WALLS AT REAR HALLWAY TO THE DOCK AREA. INSTRUCTED TO ELIMINATE SOURCE & CLEAN ALL AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MISSING FLOOR TILES BY THE 33-rd FLOOR STORAGE ROOM & INSIDE WALK-IN COOLER AT SAME KITCHEN; BAR FLOOR DRAINS & UNDER SINKS AT SAME BAR AREA-MUST BE KEPT CLEAN & FREE OF DEBRIS/DIRT. POOR FLOOR GROUTING AT THE BAR, MAIN KITCHEN DISHROOM & AROUND SOME FLOOR DRAINS MUST BE ADDRESSED ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS AROUND THE COFFEE STATION BY THE LOBBY BAR, AROUND GARBAGE BINS AT THE BAR, WALLS AROUND THE PASTRY PREP AREA NEED CLEANING. ANY DUSTY CEILING VENTS IN KITCHENS MUST BE KEPT CLEANED ALSO. MISSING WALL TILES BEHIND DISHMACHINE AT 33-rd FL DISHROOM MUST BE REPLACED OR WALL MUST BE MADE SMOOTH/EASILY CLEANABLE. The walls and ceilings shall be in good repair and easily cleaned.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: CRACKED/BROKEN LIGHT SHIELDS AT MAIN KITCHEN DISHROOM & AT 33-rd FLOOR KITCHEN MUST BE REPLACED & KEPT CLEAN ALSO. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAK UNDER SCRAPER SINK AT DISHROOM (33-rd FL); LEAK AT PIPES UNDER 3-COMP. SINK IN MAIN KITCHEN DISHROOM; FAUCET LEAT AT 2-COMP. SINK IN PREP AREA. 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.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ANY MILK CRATES USED FOR DRY OR COLD STORAGE RACKS THRU-OUT PREMISES MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
41
67
Aug 30, 2010
Routine
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. DIARY WALK IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 48.0 F. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CITATION ISSUED, TICKET #H000062275 15.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 45.3 F AND 47.0 F- MILK, LIQUID EGGS, CHEESE, ROAST BEEF AND TURKEY. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. CITATION ISSUED.
3
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. CABINET DOOR IN POOR REPAIR AT EMPLOYEES CAFETERIA UNDER STEAMTABLE. MUST REPAIR AND MAINTAIN EQUIPMENT.
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. THE FOLLOWING NOT CLEAN- OBSERVED MOLD BUILD UP INSIDE UNUSED REACH IN COOLERS AT ROOM SERVICE AND SLIGHT LIME BUILD UP INSIDE ICE MACHINES. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
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. MUST CLEAN ALL UNCLEAN WALLS BY 1ST FLOOR ICE MACHINE.
35
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. 1ST FLOOR PREP AREA 2-COMPARTMENT SINK HOT WATER FAUCET LEAKING. MUST REPAIR AND MAINTAIN.
38
74
Frequently Asked Questions
When was Western Host, Inc. — Current last inspected?
The most recent health inspection at Western Host, Inc. — Current on file is from May 15, 2014. The public record contains six inspections in total.
What is the most common violation at Western Host, Inc. — Current?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited five times, more than any other issue at Western Host, Inc. — Current.
Has Western Host, Inc. — Current's inspection record improved over time?
Results have been roughly steady. Inspections at Western Host, Inc. — Current have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Western Host, Inc. — Current 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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