Sheraton Mesa Hotel at Wrigleyville West

Inspector's notes

Observed chemical dishwasher in kitchen with a chlorine concentration of 0 ppm chlorine at the time of inspection. Person in charge (PIC) ran the machine additional times; no chlorine was observed from any of the runs. PIC called repairman who came onsite and fixed the machine at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed thawed ROP fish products in the package inside a prep table at time of inspection. Chef took thawed fish out of the package at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple holes in the walls throughout the facility. Observed multiple broken baseboards throughout the facility at time of inspection. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed thawed ROP fish products in the package inside a prep table at time of inspection. Chef took thawed fish out of the package at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed live German cockroach in the dish area at time of inspection. Establishment must be maintained free of pests, and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection by 6/10.

Inspector's notes

Observed multiple holes in the walls throughout the facility. Observed multiple broken baseboards throughout the facility at time of inspection. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, observed open deli ham with date mark of 2/17, a small open container of salsa with date mark of 2/17 and a small container of salsa with a date mark of 2/9. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the shelves between the walk in cooler and freezer, observed container of butane being stored above fresh bananas. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several red onions with visible signs of organic debris stored in mesh bag along with other onions in food preparation area. Manager discarded during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken cold holding at internal temperature of 56 deg F in reach in unit on food preparation line. Chef informed the chicken had been placed in unit earlier in day and placed in walk in unit during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken wings with a date mark of 8/9/2025 that chef informed was actually placed in walk in on 8/23/2025 and corrected date mark during inspection. Corrective Action: Corrected at time of inspection.