Skip to content
Loading map…

CHICAGO GETAWAY HOSTEL

616 W ARLINGTON PL, CHICAGO, IL 60614 · HOSTEL

Inspection summary

CHICAGO GETAWAY HOSTEL has been inspected 4 times by Chicago Department of Public Health since November 7, 2019. The most recent inspection, on October 6, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

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

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 5 times across 3 separate inspections, most recently on January 31, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 5 times across 2 separate inspections, most recently on January 23, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded 4 times across 2 separate inspections, most recently on January 31, 2020. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on January 23, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on January 23, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

4 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED. -
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED CUSTOMERS USING PREP AREA,COOKING AND REHEATING FOOD: NO HAIR RESTRAINT,NO HAND WASHING, SERVING UTENSIL ARE HANDLED AND IF NOT USED FOR WHAT IS NEEDED IS RE-STORED WITH CLEAN UTENSILS ETC. SOURCE OF CONTAMINATION. INSTRUCTED TO PROVIDE AN AUTHORIZED SIGN FOR THE KITCHEN AREA "EMPLOYEES ONLY"
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • A SPLASH GUARD IS NEED AT HANDWASHING SINK BY THE METAL SHELF. PROVIDE SPLASH GUARD BETWEEN SAID SINK AND PREP COUNTER TOP. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • UNIT ON SITE IS A HIGH TEMP DISHMACHINE. INSTRUCTED TO PROVIDE AND IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR,STRIPS/STICKERS. PRIORITY FOUNDATION VIOLATION:7-38-005.NO CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT LOW TEMP DISHMACHINE ,ICE MACHINE AND COFFEE UNIT WATER LINE. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN OR KNOW THE LOCATION
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • NO GREASE TRAP PROVIDED UNDER THREE COMPARTMENT SINK/DISH MACHINE ,INSTRUCTED TO INSTALL
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN FLOOR IN REAR FOOD STORAGE AREA AND THROUGHOUT THE PREP AREA SPECIALLY UNDER EQUIPMENT(EGGS,FOOD DEBRIS PAPER ACCUMULATION OF GRIMES INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE.INSTRUCTED TO PROVIDE INFORMATION
  3. Complaint

    21 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED. -
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP SUPPLIES OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE SUPPLIES AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION. 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST POST HAND-WASHING SIGNAGE AT HAND SINK IN PREP AREA. INSTRUCTED TO MAINTAIN.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST DESIGNATE (EXISTING COMPARTMENT SINKS) HAND WASHING SINK AT PREP AREA,TO BE USED IN THE KITCHEN/DISHROOM. PRIORITY FOUNDATION VIOLATION:7-38-030(C)NO CITATION ISSUED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • WE OBSERVED EXCESS BLACK SLIME SUBSTANCE AT INTERIOR OF ICE MACHINE ( TOP AND ICE DISPENSER), ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT. PRIORITY FOUNDATION VIOLATION:7-38-005,CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • A STEM THERMOMETER IS NEEDED ON SITE TO BE ABLE TO CHECK TCS FOOD (COLD),INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION:7-38-005,NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOOD IN PLASTIC BOTTLES ON TOP SERVING COUNTER FOR CUSTOMER MUST HAVE A COMMON LABEL WITH NAME OF THE PRODUCT
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • REAR EXIT DOOR/WINDOW OVERLOOKING PATIO WITH 1/4" GAP INSTRUCTED TO REPAIR
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED CUSTOMERS USING PREP AREA,COOKING AND REHEATING FOOD: NO HAIR RESTRAINT,NO HAND WASHING, SERVING UTENSIL ARE HANDLED AND IF NOT USED FOR WHAT IS NEEDED IS RE-STORED WITH CLEAN UTENSILS ETC. SOURCE OF CONTAMINATION. INSTRUCTED TO PROVIDE AN AUTHORIZED SIGN FOR THE KITCHEN AREA "EMPLOYEES ONLY"
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • A SPLASH GUARD IS NEED AT ONE COMPARTMENT SINK IF SAID SINK IS USED FOR HANDWASHING. PROVIDE SPLASH GUARD BETWEEN SAID SINK AND PREP COUNTER TOP. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • UTENSILS STORED ON TOP PREP COUNTER MUST BE INVERTED, HANDLE UP.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INTERIOR OF BOTH STOVES WITH A BUILD-UP OF BURNED FOOD DEBRIS.CLEAN AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST STAIN OR PAINT UNTREATED WOOD STORAGE RACK IN REAR FOOD STORAGE AREA. INSTRUCTED TO MAINTAIN. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND LOW TEMP DISHMACHINE NOT OPERABLE AND NOT IN USE AT PRESENT TIME.AWAITING FOR TECHNICIAN.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-025,NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL DIRTY EQUIPMENT STORED INSIDE THE COUNTER TOP CABINET MUST BE CLEANED OR REMOVE FROM PREMISES. MUST CLEAN EXCESS BLACK SLIME FROM INSIDE THE THREE COMPARTMENT SINK AROUND MECHANICAL DRAIN STOPPER
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 NO BACK FLOW PREVENTION DEVICE PROVIDED AT LOW TEMP DISHMACHINE ,ICE MACHINE AND COFFEE UNIT WATER LINE. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN OR KNOW THE LOCATION
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • NO GREASE TRAP PROVIDED UNDER THREE COMPARTMENT SINK/DISH MACHINE, INSTRUCTED TO INSTALL
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • STAFF WASHROOM DOOR NOT SELF CLOSING DEVICE IN BASEMENT AREA,INSTRUCTED TO PROVIDE SAID DEVICE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN WALL BY THE LOW TEMP DISHMACHINE,INSTRUCTED TO REPAIR. ALSO BROKEN WALL AT REAR SMALL STORAGE AREA,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. MISSING FLOOR TILES AT REAR STORAGE AREA WERE MILK IS SORED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN FLOOR IN REAR FOOD STORAGE AREA AND THROUGHOUT THE PREP AREA SPECIALLY UNDER EQUIPMENT(EGGS,FOOD DEBRIS PAPER ACCUMULATION OF GRIMES INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATE PROVIDED ON SITE.INSTRUCTED TO PROVIDE. INFORMATION PROVIDED.
  4. Complaint

    10 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED MANAGER ONSITE DURING THE INSPECTION WHILE TCS FOODS; RTE/TCS FOODS (MILK, FRUIT) ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TIMES WHEN RTE/TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP SUPPLIES OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE SUPPLIES AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION. 7-38-005 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST POST HAND-WASHING SIGNAGE AT HAND SINK IN PREP AREA. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST DETAIL CLEAN DRIED DEBRIS FROM MOUNTED CAN OPENER IN PREP AREA. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST STAIN OR PAINT UNTREATED WOOD STORAGE RACK IN REAR FOOD STORAGE AREA. INSTRUCTED TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DRIED FOOD DEBRIS FROM INTERIOR CONTACT SURFACE OF 1-DOOR WHITE UPRIGHT REFRIGERATOR IN REAR FOOD STORAGE AREA. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN FLOOR IN REAR FOOD STORAGE AREA. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE CLUTTER STORED NEAR REAR EXIT DOOR IN BASEMENT, INSTRUCTED TO MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER REQUIREMENTS NOT MET, INFORMATION PROVIDED.

Nearby inspected facilities

Own this business? Add a badge to your website