COURTYARD BY MARRIOTT

165 E ONTARIO ST, CHICAGO, IL 60611 · Restaurant

23 inspections

1. Canvass9 févr. 2026

   3 infractions

   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED 1/4 INCH GAPS AT RESTAURANT SIDE REVOLVING DOOR SWEEPS. MUST RODENT PROOF SAID DOOR.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED SODA SYRUP SPILLS ON FLOOR UNDER SODA SYRUP. MUST CLEAN AND MAINTAIN FLOOR.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • SOME FOOD MANAGERS WITHOUT FOOD ALLERGEN TRAINING CERTIFICATES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE VALID FOOD ALLERGEN TRAINING CERTIFICATES.
2. Canvass Re-Inspection4 mars 2025

   3 infractions

   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • NOTED  FACILITY DID NOT PROVIDE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE FOR EMPLOYEES WORKING ON SITE. INFORMED A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES AND A VALID MUST REMAIN POSTED ON SITE WHENEVER TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE BEING PREPARED, HANDLED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED WATER-STAINED CEILING TILES AT THE DISH AND PREP AREA. INSTRUCTED TO REPAIR, REPLACE THE STAINED CEILING TILES
3. Canvass24 févr. 2025

   6 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED HANDSINK IN PREP AREA NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • NOTED LOW TEMPERATURE DISH WASHING MACHINE AT BAR NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ON MAIN PREP REACH IN COOLER TO BE IMPROPER: SLICED TOMATO 48.3F, SLICED CUCUMBER 46.9F, SLICED HAM 45.8F, GROUND PORK SAUSAGE 50.8F AND SLICED TURKEY SANDWICH 49.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 6 LBS OF PRODUCTS WORTH $150.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
   • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
     • EXTERIOR TEMPERATURE MEASURING GAUGE NOT WORKING FOR THE WASH AND SANITIZING CYCLES OF COMMERCIAL WAREWASHING MACHINE AT BAR. PRIORITY FOUNDATION VIOLATION # 7-38-005. CITATION ISSUED
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED WATER-STAINED CEILING TILES AT THE DISH AND PREP AREA. INSTRUCTED TO REPAIR, REPLACE THE STAINED CEILING TILES.
4. Canvass12 mars 2024

   1 infraction

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • No paper towels provided at Starbucks prep station hand wash sink, instructed to provide. Priority foundation violation 7-38-030(C)
5. Plainte8 mars 2023

   2 infractions

   • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
     • No certified food service manager on site while handling and serving TCS foods ( eggs, beef....) instructed to obtain. Priority foundation violation 7-38-012.
   • 40. PERSONAL CLEANLINESS
     • Food handler not wearing a hair restraint, instructed to wear.
6. Canvass6 déc. 2022

   1 infraction

   • 43. IN-USE UTENSILS: PROPERLY STORED
     • In-use utensils stored in standing water, instructed to store utensils according to health code, ie.
7. Canvass Re-Inspection14 déc. 2021

   2 infractions

   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FOUND OLD BEER RESIDUE, TRASH, AND OTHER DIRT BUILD UP ON THE FLOOR INSIDE THE STARBUCKS/KEG WALK-IN COOLER IN THE BASEMENT. MUST CLEAN AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED A LARGE GAP BETWEEN THE BAFFLE FILTERS IN THE REAR KITCHEN VENTILATION HOOD. MUST REPLACE MISSING FILTERS.
8. Canvass7 déc. 2021

   7 infractions

   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • OBSERVED AN INCOMPLETE CONSUMER ADVISORY FOR RAW/UNDERCOOKED FOODS; ADVISORY IS MISSING DISCLOSURE STATEMENT. INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD A STATEMENT THAT SAYS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS". PRIORITY FOUNDATION 7-38-005.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED APPROXIMATELY 30 LIVE SMALL FLIES IN THE 1ST FLOOR REAR KITCHEN AREA; 15 ON THE DISH MACHINE AND WALLS SURROUNDING THE DISH AREA, AND ANOTHER 15 ON THE EQUIPMENT AND THE WALLS SURROUNDING THE COFFEE PREP AREA/ICE MACHINE. INSTRUCTED MANAGEMENT TO CONTACT PEST CONTROL FOR SERVICE TO ELIMINATE ALL PEST ACTIVITY FROM THE PREMISES. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.
   • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
     • FOUND NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR HOT WATER SANITIZING DISH MACHINE. INSTRUCTED MANAGEMENT TO PROVIDE AND HAVE READILY ACCESSIBLE. PRIORITY FOUNDATION 7-38-005.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FOUND BROKEN FLOOR TILES INSIDE THE WALK-IN COOLER, IN FRONT OF THE WALK-IN FREEZER DOOR. MUST REPAIR TILES AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • FOUND OLD BEER RESIDUE, TRASH, AND OTHER DIRT BUILD UP ON THE FLOOR INSIDE THE STARBUCKS/KEG WALK-IN COOLER IN THE BASEMENT. MUST CLEAN AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • OBSERVED A LARGE GAP BETWEEN THE BAFFLE FILTERS IN THE REAR KITCHEN VENTILATION HOOD. MUST REPLACE MISSING FILTERS.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS AND KEEP CERTIFICATES ON SITE.
9. Canvass22 oct. 2019

   3 infractions

   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED SPATULAS IN FRONT COOK LINE WITH BURNT HANDLES. INSTRUCTED TO REPLACE AND MAINTAIN CLEAN SPATULAS.
   • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
     • OBSERVED NO COVERED TRASH CAN IN WOMEN'S EMPLOYEE RESTROOM IN REAR KITCHEN PREP AREA. INSTRUCTED TO INSTALL AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED BUILD UP OF BLACK SLIME ON WALLS AND BLACK DUST ON CEILING PANELS NEAR HIGH TEMPERATURE DISH MACHINE IN REAR PREP AREA. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN.
10. Canvass Re-Inspection26 nov. 2018

    0 infraction

11. Canvass9 mai 2018

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP AREA STAND UP 1-DOOR REACH IN COOLER (PEPSI COOLER) NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 52.1 F, FOUND CREAM CHEESE, MILK INSIDE SAID COOLER. INSTRUCTED MANAGER TO REPAIR COOLER, AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES- CREAM CHEESE AT 50.5 F, CHEESE AT 46.5 F, HAM AT 46.9 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS (MILK, EGGS, CHEESE, ETC.) ARE PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH VALID CERTIFICATE MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. SERIOUS VIOLATION 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREP AREA CUTTING BOARDS SURFACES PITTED/DARK GROOVES ALSO OBSERVED SOME PREP AREA COOLERS DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER TO REPLACE DAMAGED CUTTING BOARDS AND COOLERS DOOR GASKETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD DEBRIS/DIRT BUILD UP ON FLOOR AT BAR AND STORAGE ROOM. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOOR AND INTERIOR OF FLOOR DRAINS THROUGHOUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ONE CEILING LIGHT BULB BURNED OUT ABOVE FRONT PREP AREA HAND WASH BOWL. MUST PROVIDE WORKING LIGHT BULB.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED NO BACKFLOW PREVENTION DEVICE ON ICE MACHINE WATER LINE. MUST PROVIDE/MAKE VISIBLE BACKFLOW PREVENTION DEVICE FOR ICE MACHINE.
12. Réinspection de la plainte15 août 2017

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND VARIOUS TALL GLASS BOTTLES HOLDING JUICES AND SYRUPS NOT LABELED. All food not stored in the original container shall be stored in properly labeled containers.MUST PROVIDE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND CRACKED AND BROKEN FLOOR TILES IN FRONT OF THE LARGE ICE MACHINE IN THE REAR KITCHEN AREA AND AROUND VARIOUS LARGE FLOOR DRAINS IN THE REAR KITCHEN AREA. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN SO AS TO BE SMOOTH AND EASILY CLEANABLE.FOUND ALL LARGE FLOOR DRAINS THROUGHOUT KITCHEN PREP AREA AND BAR AREA DIRTY WITH EXCESS GRIME AND FOOD BUILD-UP. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN TO PREVENT PEST BREEDING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NON-WORKING VENTS INSIDE EMPLOYEE TOILET ROOMS LOCATED ON THE 1ST FLOOR REAR AREA AROUND THE CORNER FROM THE KITCHEN AREA. MUST REPAIR MECHANICAL VENTILATION AT ABOVE MENTIONED.ALSO FOUND A LOOSE HOT WATER FAUCET HANDLE AT THE HAND WASHING SINK NEXT TO THE LARGE ICE MACHINE IN THE REAR AREA. MUST REPAIR AND MAINTAIN.
13. Plainte7 août 2017

    7 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • DURING INSPECTION OBSERVED POOR HYGIENIC PRACTICES AND BARE HAND CONTACT WITH READY TO EAT FOODS.OBSERVED A FOOD PREP STAFF MEMBER TOUCH BREAD WITH HIS BARE HANDS TO MAKE A SANDWICH AT THE FOOD PREP AREA.ALSO OBSERVED ANOTHER FOOD PREP STAFF MEMBER BLOW AIR FROM HIS MOUTH INTO THE GLOVES TO PUT THE GLOVES ON AND ALSO DID NOT WASH HIS HANDS PRIOR TO PUTTING ON THE GLOVES. INSTRUCTED MANAGER THAT GOOD HYGIENIC PRACTICES MUST BE DONE AT ALL TIMES. HANDS MUST ALWAYS BE WASHED WITH SOAP, HOT AND COLD RUNNING WATER AND USE OF PAPER TOWELS TO DRY HANDS PRIOR TO PUTTING ON GLOVES. ALSO GLOVES MUST ALWAYS BE USED WHEN HANDLING, AND PREPARING READY-TO-EAT FOODS AT ALL TIMES. CRITICAL CITATION ISSUED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • DURING INSPECTION FOUND OVER 40 SMALL FLIES ON PREMISES IN BOTH FRONT AND REAR FOOD PREP AREAS ON THE WALLS AND CEILINGS. INSTRUCTED TO CLEAN AND SANITIZE ALL ABOVE MENTIONED AREAS. INSTRUCTED MANAGER THAT PREMISES MUST BE PEST/INSECT FREE AT ALL TIMES. RECOMMENDED PEST CONTROL PROVIDE SERVICE PRIOR TO AUGUST 14, 2017.SERIOUS CITATION ISSUED.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DURING INSPECTION FOUND A GUSHING LEAKING UNDER THE PIPE SEAL AT THE FIRST COMPARTMENT OF THE 3-COMPARTMENT SINK ON THE RIGHT HAND SIDE IN THE DISH WASHING ROOM AREA. INSTRUCTED MANAGER THAT ALL PLUMBING FIXTURES MUST ALWAYS BE WELL MAINTAINED AND IN WORKING ORDER. SERIOUS CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND VARIOUS TALL GLASS BOTTLES HOLDING JUICES AND SYRUPS NOT LABELED. All food not stored in the original container shall be stored in properly labeled containers.MUST PROVIDE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND CRACKED AND BROKEN FLOOR TILES IN FRONT OF THE LARGE ICE MACHINE IN THE REAR KITCHEN AREA AND AROUND VARIOUS LARGE FLOOR DRAINS IN THE REAR KITCHEN AREA. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN SO AS TO BE SMOOTH AND EASILY CLEANABLE.FOUND ALL LARGE FLOOR DRAINS THROUGHOUT KITCHEN PREP AREA AND BAR AREA DIRTY WITH EXCESS GRIME AND FOOD BUILD-UP. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN TO PREVENT PEST BREEDING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND EXTREMELY DIRTY AND GRIME FILLED GROUT ALONG THE TOP OF THE WALL BASE WHERE IT MEETS WITH THE DISH MACHINE TABLE RACK. INSTRUCTED TO DETAIL CLEAN, SANITIZE, RE-GROUT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NON-WORKING VENTS INSIDE EMPLOYEE TOILET ROOMS LOCATED ON THE 1ST FLOOR REAR AREA AROUND THE CORNER FROM THE KITCHEN AREA. MUST REPAIR MECHANICAL VENTILATION AT ABOVE MENTIONED.ALSO FOUND A LOOSE HOT WATER FAUCET HANDLE AT THE HAND WASHING SINK NEXT TO THE LARGE ICE MACHINE IN THE REAR AREA. MUST REPAIR AND MAINTAIN.
14. Canvass20 mars 2017

    8 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN POT AND PANS STORED NEXT TO MOP SINK AND HANGER, INSTRUCTED TO KEEP AWAY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CARD BOARD LINING PREP COOLER, INSTRUCTED TO REMOVE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS NOTED UNDER PREP SINKS, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • METAL SHEETS COVERING WALL AROUND DISH WASHING MACHINE NOT MOUNTED PROPERLY, GAPS AND CREVICES NOTED BEHIND, INSTRUCTED TO MOUNT AND SEL EDGES PROEPRLY. FLY TRAP NOTED ON KITCHEN'S WALL, INSTRUCTED TO REMOVE. DUSTY CEILING AT REAR SIDE OF KITCHEN, INSTRUCTED TO CLEAN.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST PROVIDE HINDS WASHING SIGNS IN TOILET REST ROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BOTH EMPLOYEES TOILET ROOMS NOT VENTED, INSTRUCTED TO INSTALL A MECHANICAL VENTILATION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES PERSONAL CLOTHINGS STORED ON CLEAN UTENSILS RACK IN DISH ROOM.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP STORED ON TOP OF DUSTY ICE MAKER IN BASEMENT, INSTRUCTED TO KEEP IN A CLEAN CONTAINER. A ROPE IS HANGING FROM ICE MAKER DOOR, INSTRUCTED TO REMOVE.
15. Canvass26 juill. 2016

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FOUND 2 COLD HOLDING UNIT REFRIGERATORS ON THE FRONT FOOD LINE UNABLE TO MAINTAIN PROPER TEMPERATURE OF 40F OR LESS AT TIME OF INSPECTION: THE INTERNAL TEMPERATURE OF THE REFRIGERATORS MENTIONED ABOVE WERE 52.7F AND 59.0F BY THEIR INTERNAL THERMOMETER AND 53.0F AND 59.0F BY MY THERMOMETER. REFRIGERATION UNITS WERE TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE THE REFRIGERATION UNITS HAVE BEEN REPAIRED AND MAINTAIN A TEMPERATURE OF 40F OR LESS PLEASE EMAIL [email protected] OR FAX A LETTER TO 312-746-4240 FOR A TAG REMOVAL. CRITICAL VIOLATION 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES: OBSERVED THE FOLLOWING FOOD ITEMS STORED IN THE 2 COLD HOLDING REFRIGERATION UNITS THAT WERE TAGGED; SLICED HAM AT 50.0F, CUBED HAM AT 53.4F, SHELLED EGGS AT 57.5, CONTAINER OF RAW SCRAMBBLED EGGS AT 58.6F, SLICED TOMATO AT 56.4F, CONTAINER OF PESTO AT 58.4F, SLICED BELL PEPPERS AT 49.8F, CONTAINER OF BEEF AT 49.9F, 3 CONTAINERS OF CHEESE AT 54.4F, 5 DIFFERENT TYPES OF SALAD DRESSINGS AT 56.0F, FRENCH TOAST BATTER AT 53.4F, AND VARIOUS SLICED VEGETABLES AT 50.F-55.6F. MANAGER VOLUNTARILY DISCARDED 50# OF FOOD WORTH $250. CRITICAL VIOLATION 7-38-005A
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ON SITE WHILE SERVING POENTIALLY HAZARDOUS FOODS I.E. CHICKEN, PORK, EGGS, BEEF, ETC. MUST HAVE ONE CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES DURING OPERATING HOURS WITH CERTIFICATE CONSPICUOSLY POSTED IN PLAIN VIEWING SITE OF CUSTOMERS. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD LINERS IN THE PREP AREA. INSTRUCTED TO USE NON ABSORBENT LINERS ONLY TO ALLOW ROUTINE CLEANING OF LINER AND EQUIPMENT.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPLACE THE CUTTING BOARD ON THE FOOD LINE AND DETAIL CLEAN AND MAINTAIN INTERIOR SURFACE OF THE ICE MACHINE LOCATED IN THE BASEMENT TO REMOVE DISCOLORATION BUILDUP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND OLD FOOD DEBRIS BUILDUP IN THE POTATO SLICER IN THE KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILDUP ON THE LIGHT SHIELD, CEILING TILES, AND VENT ABOVE THE PREP AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THEROMOMETER FOR THE 3-DOOR REFRIGERATOR IN THE REAR PREP AREA.
16. Réinspection de la plainte6 juill. 2015

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF DEEP FRYER OF GREASE BUILD-UP, AND FILTERS IN HOOD ABOVE GRILL AT FRONT OF SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR AT FRONT SERVICE LINE OF FOOD SPILLS AND DEBRIS. ALSO CLEAN FLOOR IN WALK-IN COOLER ALONG WALLBASE AND AT CORNERS UNDER SHELVING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING CEILING TILES IN DISH ROOM AREA.
17. Plainte24 juin 2015

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD (36 RAW EGGS) IN PAN OF FRONT SERVICE COLD HOLDING UNIT AT IMPROPER INTERNAL TEMPERATURE RANGING FROM 52.8F-61.3F. MANAGER VOLUNTARILY DENATURED AND DISCARDED EGGS. APPROX. WT. 4LBS,AND VALUE $8.00. INSTRUCTED TO KEEP COLD FOOD ITEMS AT 40 F OR LOWER. CRITICAL VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 10 SMALL FLYING INSECTS IN ROOM SERVICE AREA RESTING ON WALL AND CEILING, 7 SMALL FLYING INSECTS ON WALL IN DISHROOM AND PREP AREA AT REAR, ALONG WITH 15 ON WALL/CEILING LEADINDG TO GARBAGE AREA AND EMPLOYEE CHANGING AREA. MUST REMOVE. SERIOUS VIOLATION 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF DEEP FRYER OF GREASE BUILD-UP, AND FILTERS IN HOOD ABOVE GRILL AT FRONT OF SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR AT FRONT SERVICE LINE OF FOOD SPILLS AND DEBRIS. ALSO CLEAN FLOOR IN WALK-IN COOLER ALONG WALLBASE AND AT CORNERS UNDER SHELVING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING CEILING TILES IN DISH ROOM AREA.
18. Canvass30 janv. 2015

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FINAL RINSE TEMPERATURE OF HIGH TEMPERATURE DISH MACHINE AT 120 DEGREES F. MUST REPAIR. CITATION ISSUED 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR SANITATION CERTIFICATES POSTED ON PREMISES, WHILE POTENTIALLY HAZARDOUS FOODS (EGGS, OATMEAL AND SAUSAGES, ETC.) ARE BEING PREPARED AND SERVED. NONE AVAILABLE FOR VIEW. MUST PROVIDE. CITATION ISSUED 7-38-012.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN PREP AREA AND THROUGHOUT REAR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING LIGHT PANELS AT REAR. MUST PROVIDE WHERE NECESSARY.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST MEET FOOD HANDLER REQUIREMENTS.
19. Canvass3 janv. 2014

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATES POSTED ON PREMISES. NONE AVAILABLE FOR VIEW. REVIEWED, A VALID CITY OF OF CHICAGO SANITATION CERTIFICATE MUST BE POSTED DURING INSPECTION. SERIOUS CITATION ISSUED 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE RAW WOODEN BLOCKS AS PROPS UNDER DISH MACHINE FOOD DISPOSAL. MUST BE SMOOTH AND CLEANABLE. MUST NOT USE CARDBOARD AS LINER IN COOLERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES ABOVE THE DISH MACHINE AND IN SMALL BANQUET PREP AREA. CORK BULLETIN BOARD ON WALL AT KITCHEN PREP TABLE WITH FOOD SPLATTER. MUST CLEAN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE AN INTERNAL THERMOMETER FOR GRILL LINE DRAWER COOLER.
20. Canvass Re-Inspection25 janv. 2013

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK FOOD STORAGE CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE THE BROKEN FLOOR TILES IN FRONT OF THE COOLERS AT THE COOK'S HOT LINE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING AND DISH ROOM EMPLOYEES.
21. Canvass22 janv. 2013

    6 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • UNHYGIENIC FOOD PRACTICES OBSERVED BY FOOD HANDLING EMPLOYEE. OBSERVED THE CHEF TASTE A PIECE OF BACON BY DIPPING THEIR BARE HAND INTO THE CONTAINER OF BACON IN THE HOT HOLDING CONTAINER, TEAR OFF A PIECE OF THE BACON AND EAT IT. THE OTHER SECTION OF THE PIECE OF BACON WAS LEFT IN THE CONTAINER WITH THE OTHER COOKED PIECES OF BACON. MANAGEMENT INSTRUCTED TO FOLLOW SANITARY PROCEDURES FOR TASTING FOODS AND VOLUNTARILY DISCARDED THE CONTAINER OF BACON. CRITICAL VIOLATION 7-38-010A.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED THE HIGH TEMPERATURE DISHMACHINE IN DISREPAIR AT THE DISHWASH AREA. THE FINAL RINSE TEMPERATURE DISPLAYED BY THE TEMPERATURE GAUGE WAS AT 160F. ALSO OBSERVED NO SANITIZER DETECTED AT THE FINAL RINSE OF THE LOW TEMPERATURE DISHMACHINE LOCATED AT THE BAR. MANAGEMENT INSTRUCTED TO REPAIR BOTH DISHMACHINES SO THAT THE FINAL RINSE TEMPERATURE FOR THE HIGH TEMPERATURE DISHMACHINE IS ABOVE 180F AND THE CHLORINE SANITIZER IS AT 100PPM FOR THE BAR DISHMACHINE. BOTH DISHMACHINES WERE TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED TO USE THE 3 COMPARTMENT SINKS TO WASH AND SANITIZE ALL DISHES. CRITICAL VIOLATION 7-38-030.
    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT WATER WAS AVAILABLE AT THE 3 COMPARTMENT SINKS AT THE BAR AND PREP AREAS. OBSERVED HOT WATER TEMPERATURE OF 102-103F AT THE 3 COMPARTMENT SINKS AT THE DISHROOM, PREP AND BAR AREAS. MANAGEMENT WAS NOTIFIED OF THE ISSUE AND NOTIFIED THE ONSITE ENGINEERS TO REPAIR THE PROBLEM, WHICH WAS A BROKEN IMPELLER FOR THE WATER PUMP IN THE BASEMENT. SUPERVISOR NOTIFIED OF CRITICAL VIOLATION. WATER TEMPERATURE AT ALL 3 COMPARTMENT SINKS WAS ABOVE 110F BEFORE THE END OF THE INSPECTION. MANAGEMENT INSTRUCTED THAT HOT WATER ABOVE 110F MUST BE AVAILABLE AT ALL TIMES TO PROPERLY WASH DISHES. CRITICAL VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL ALL BULK FOOD STORAGE CONTAINERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE THE BROKEN FLOOR TILES IN FRONT OF THE COOLERS AT THE COOK'S HOT LINE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING AND DISH ROOM EMPLOYEES.
22. Canvass8 févr. 2012

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ICE SCOOP HOLDER IN POOR, CRACKED AND DIRTY, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSIDE OF ICE MAKER NOT CLEAN , INSTRUCTED MGR TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CRACKED PANEL ON WALL BEHIND FRONT PREP LINE, INSTRUCTED TO REPAIR.
23. Plainte5 janv. 2011

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAINBOARD. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED DAMAGED/CRACKED FLOOR TILES UNDER AND AROUND SHELF RACKS AT DRY STORAGE ROOM. MUST REPAIR/REPLACE ALL DAMAGED FLOOR TILES, FLOOR MUST BE SMOOTH AND EASY TO CLEAN/KEEP DRY.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. OBSERVED MISSING CEILING LIGHT COVERS/END CAPS ABOVE PREP AREA. MUST PROVIDE AND INSTALL LIGHT COVERS WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. DISHWASH 3-COMPARTMENT SINK FAUCET LEAKING(LEFT SIDE FAUCET). MUST REPAIR AND MAINTAIN SINK.