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CARLTON INN MIDWAY

4944 S ARCHER AVE, CHICAGO, IL 60632 · Restaurant

Inspection summary

CARLTON INN MIDWAY has been inspected 8 times by Chicago Department of Public Health since June 14, 2013. The most recent inspection, on December 5, 2025, recorded 6 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on December 5, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on December 5, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 2 separate inspections, most recently on July 1, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on December 5, 2025. For example: PROPER HOT HOLDING TEMPERATURES

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 7 times across 4 separate inspections, most recently on December 5, 2025. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Canvass

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO CERTIFIED FOOD MANAGERS CERTIFICATE VISIBLE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY NOR A CERTIFICATE POSTED IN VIEW WHILE TCS FOODS (SAUSAGE, HASHBROWNS, COFFEE, MILK) ARE BEING PREPARED, HANDLED, AND SERVED MUST PROVIDE AND BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: PORK SAUSAGE AT 99.6-100.2 DEGREES F, POTATOES 99.7-100.2. AN EMPLOYEE OF THE FACILITY IMMEDIATELY AND VOLUNTARILY DISPOSED OF APPROXIMATELY 3 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED SMALL GAP AT FRONT DOOR. INSTRUCTED TO PROVIDE A TIGHT-FITTING SEAL TO PREVENT ENTRY OF PESTS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS ON PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR EMPLOYEES HANDLING FOOD. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
  2. License

    2 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN THE WASHROOM FOR EMPLOYEES. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN COVERED RECEPTACLE AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GRIME BUILD UP ON WALL BEHIND 3-COMPARTMENT SINK. OBSERVED BUILD-UP OF RESIDUE ON FLOOR NEAR GREASE TRAP. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  3. Canvass

    0 infractions

  4. Canvass Re-Inspection

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O): NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY AND MAINTAIN. PRIORITY FOUNDATION. 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11: NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION 7-38-005.
  5. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY AND MAINTAIN. PRIORITY FOUNDATION. 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE PROCEDURE AND NECESSARY SUPPLIES EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASH SINK IN PREP/WAREWASHING SINK NOT ACCESSIBLE, BLOCKED BY TABLE. INSTD TO HAVE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING FOOD TEMPERATURE MEASURING DEVICE (EX METAL STEM THERMOMETER). INSTD TO PROVIDE AND MAINTAIN SAME. PRIORITY FOUNDATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • INCOMPLETE LOGBOOK, NO SERVICE RECEIPTS LOCATED. INSTD TO HAVE UPDATED PEST CONTROL SERVICE RECEIPT. PRIORITY FOUNDATION 7-38-020(C)
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZER TEST KIT AVAILABLE FOR QUATERNARY AMMONIUM SANITIZER ON SITE. INSTD TO PROVIDE QUAT TEST KIT AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING FOR EMPLOYEES. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION
  6. Canvass

    0 infractions

  7. License Re-Inspection

    0 infractions

  8. License

    4 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL A HANDSINK IN DESIGNATED FOOD PREP AREA FOR HANDWASHING WITH SOAP AND HANDTOWELS, HOT AND COLD RUNNING WATER.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • MUST PROVIDE NECESSARY DOCUMENTS FOR PEST CONTROL LOG BOOK AS DISCUSSED. (MSDS SHEETS, A COPY OF STATE OF ILLINOIS LICENSE AND A MAP).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • MUST ENROLL FOR OR PROVIDE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • MUST INSTALL A THREE COMPARTMENT SINK FOR WASH, RINSE AND SANITIZING OF UTENSILS AND OR ANY DISHWARE THAT WILL BE USED. SINK MUST HAVE AN ATTACHED DRAINBOARD, AND A GREASE RECEPTOR ATTACHED. ALSO PROVIDE THREE DRAIN STOPPERS FOR PROPER SET UP.

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