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CITY SUITES HOTEL

933 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

CITY SUITES HOTEL has been inspected 12 times by Chicago Department of Public Health since September 3, 2010. The most recent inspection, on November 15, 2024, recorded 1 infraction.

2 of 12 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: Food temperature control, Pests 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 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.

  • 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 7 times across 6 separate inspections, most recently on March 26, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on November 15, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 3, 2010. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 10 times across 4 separate inspections, most recently on December 8, 2016. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on November 15, 2018. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

12 inspections

  1. Canvass

    1 infraction

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED NORTHWEST DOOR OF REAR EXIT/ENTRY FROM HOUSEKEEPING AREA TO DUMPSTER WITH LARGE GAPS AT THE BOTTOM CORNERS. INSTRUCTED TO PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
  2. Canvass

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • REFRIGERATOR THERMOMETER BROKEN. MUST REPLACE WITH WORKING THERMOMETER.
  3. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED FOR JUICE MACHINE AND COFFEE MACHINE. MUST PROVIDE BACKFLOW PREVENTION DEVICES FOR JUICE MACHINE AND COFFEE MACHINE WHERE THEY CAN BE LOCATED AND SERVICED.
  4. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN PARTICULATE MATTER FROM FLOORS IN KITCHEN STORAGE AREA.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SHELVING UNDER THE COFFEE MAKERS DIRTY. MUST CLEAN AND MAINTAIN. SHELVING ALSO IN POOR REPAIR WITH CHIPPING PAINT AND PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE. MUST NOT USE CLOTH MATS AS LINER FOR SHELVING THROUGHOUT THE KITCHEN. MUST BE SMOOTH AND CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXTREMELY LOW WATER PRESSURE AT THE EXPOSED HAND WASHING SINK. MUST REPAIR TO PROVIDE ADEQUATE WATER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST REPLACE THE BROKEN/INACCURATE INTERNAL THERMOMETER IN THE REFRIGERATOR.
  6. Canvass

    0 infractions

  7. Consultation

    0 infractions

  8. Canvass Re-Inspection

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO THERMOMETER INSIDE REACH IN COOLER.
  9. Canvass

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND LOW TEMPERATURE DISHMACHINE NOT SANITIZING. OPPM CHLORINE. TAGGED DISHMACHINE. CRITICAL VIOLATION. CITATION ISSUED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO THERMOMETER INSIDE REACH IN COOLER.
  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR DAMAGED CABINET DRAWER UNDER COFFEE MACHINE TO BE SMOOTH AND EASILY CLEANABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR BROKEN FLOOR TILE IN FRONT OF THE REAR FIRE EXIT DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPAIR AND REPAINT PEELING PAINT AND HOLES IN WALLS AT THE HALLWAY LEADING TO THE REAR FIRE EXIT DOOR.
  11. Tag Removal

    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. DETAIL CLEAN THE INTERIOR OF THE MICROWAVE.
    • 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. DETAIL CLEAN THE COBWEBS BETWEEN THE WALL OF THE PREP AREA AND THE JUICE DISPENSER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKING WATER VALVE UNDER THE 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE A THERMOMETER INSIDE OF THE REFRIGERATOR.
  12. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR SURFACES OF THE MACHINE. UNIT TAGGED BY CDPH. INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE UNIT CLEANED AND SANITIZED. FAX REINSPECTION LETTER TO (312) 746-4240 WHEN UNIT IS READY FOR REINSPECTION. SERIOUS VIOLATION 7-38-005A.
    • 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. DETAIL CLEAN THE INTERIOR OF THE MICROWAVE.
    • 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. DETAIL CLEAN THE COBWEBS BETWEEN THE WALL OF THE PREP AREA AND THE JUICE DISPENSER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAKING WATER VALVE UNDER THE 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE A THERMOMETER INSIDE OF THE REFRIGERATOR.

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