Marriott Chicago O’Hare

8535 W Higgins Rd., Chicago, IL
Manager: Maz Ismael, [email protected]

Issues

The following issues were reported by state and local governments responsible for inspecting hotels and/or food service establishments. In some cases, there is an indication that the reported violation was corrected by the time of a follow-up inspection; in other cases, no information was available as to whether a follow-up inspection was conducted. Accordingly, this blog should be understood to describe circumstances that existed on the date of the referenced inspection only. Should you have questions about the ongoing status of any situation described herein, you may contact the general manager of the respective establishment.

  • During a routine inspection of the restaurant at Marriott Chicago O’Hare on December 17, 2018, an inspector from the Chicago Department of Public Health–Food Protection Division “observed ready to eat, TCS (time/temperature control for safety) foods such as pasta etc not date marked to indicate the date in which the food must be consumed or discarded. Food must be discarded within 7 days after the date it was prepared, with the date of preparation counting as day 1.”
  • During a routine inspection of the restaurant at Marriott Chicago O’Hare on October 11, 2017, an inspector “Observed slight pink buildup inside left side prep area ice machine upper portion.”
  • During a routine inspection of the restaurant at Marriott Chicago O’Hare on July 3, 2017, an inspector “Observed pest activity on site: found 10 live roaches under the soda dispenser/ice bin in the restaurant kitchen directly adjacent to the server station. Also found 5 small flies near the main dishwasher and 20 small flies at the bar.”
  • During a routine inspection of the restaurant at Marriott Chicago O’Hare on July 3, 2017, an inspector “Observed grease trap not maintained: when water is released from the three-compartment sink wastewater seeps/leaks out of adjacent in-floor grease trap and access point.”
  • During a routine inspection of the restaurant at Marriott Chicago O’Hare on October 18, 2016, an inspector “Observed two coolers at improper temperatures. The 6 door tall reach-in cooler at 46.7F with food such as cooked pulled pork at 53.4F. Tall 4 door reach-in cooler in the buffet hallway found at 50.8F with yogurt at 46.6F.”
  • During a routine inspection of the restaurant at Marriott Chicago O’Hare on October 18, 2016, an inspector observed “The following potentially hazardous foods found held in the above mentioned coolers at improper temperatures. Pulled pork at 53.4F, cooked chicken at 54.7, cheese at 53.1F, mashed potatoes at 63.7F., In the 4 door cooler: cottage cheese at 45.9F, yogurt at 46.6F, eggs at 46.4F, cut fruit at 46.7F. Estimated total pounds discarded to be 270 lbs. Management states estimated value to be $730.”
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *