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COURTYARD BY MARRIOTT

12 E HUBBARD ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

COURTYARD BY MARRIOTT has been inspected 8 times by Chicago Department of Public Health since November 9, 2010. The most recent inspection, on May 12, 2022, found no infractions.

3 of 8 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: Pests, Food source, labelling and allergens and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on July 2, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 7, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 once on June 7, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on June 7, 2012. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 13 times across 5 separate inspections, most recently on July 5, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE RUSTED WIRE STORAGE RACKS IN THE WALK-IN COOLER.
  4. Canvass

    2 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE REAR FOOD PREP AREA. 11 FRUIT FLIES WERE OBSERVED IN THIS AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE RUSTED WIRE STORAGE RACKS IN THE WALK-IN COOLER.
  5. Canvass

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MISSING LABEL ON FOOD AND SPICE CONTAINERS, INSTRUCTED TO LABEL AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER NOT CLEAN AROUND AND BEHIND BLADE, INSTRUCTED MGR TO CLEAN SLICER PROPERLY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HEAVY ICE BUILD-UP IN WALK-IN FREEZER, DIRTY GASKETS AT PREP COOLER DOORS, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PASTRY DISPLAY CASE LIGHT NOT SHEILDED AT STARBUCKS AREA, INSTRUCTED TO PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST KEEP THERMOMETER INALL COOLERS WHERE PERISHABLES ARE STORED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MOP BUCKETS STORED TOO CLOSE TO CLEAN UTENSILS SHELVES, INSTRUCTED TO KEEP AWAY.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ICE SCOOP HOLDER NOT CLEAN, ALSO UPPER PANEL OF ICE MAKER INTERIOR SURFACES NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • (7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. FOUND 18-SMALL/FRUIT FLIES ON WEST WALL OF THE DISHROOM; ABOUT 10-AROUND THE FOOD GRINDER UNDER THE SAME MACHINE; 15-ON CEILING TILES ABOVE THE DISHMACHINE; 9-ON WALL ABOVE THE ICE MACHINE (FURTHER AWAY FROM DISHMACHINE). INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CAULKING AROUND SINKS AT 'STARBUCKS', AT SINK IN SERVING AREA AT FRONT THE OF RESTAURANT, UNDER THE DISHMACHINE DRAINBOARDS MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAINS AT BAR, UNDER HEAVY COOKING EQUIPMENT UNDER SODA DISPENSER & AT ICE MACHINE-NEED DETAILED CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS UNDER DISHMACHINE MUST BE KEPT CLEAN DUE TO EVIDENCE OF MILDEW FOOD STAINS; ANY OPENINGS ON WALLS AT DISHROOM MUST BE SEALED; CEILING TILES & WALLS AFFECTED BY PESTS MUST BE CLEANED/SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT SHIELD MISSING BY PREP TABLE IN REAR PREP AREA-MUST PROVIDE. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK ON VACUUM BREAKER TO THE LEFT OF MOP SINK, ON PIPE UNDER DIPPER WELL AT 'STARBUCKS'-MUST FIX. 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.
  8. Canvass

    7 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL SINGLE SERVE UTENSILS MUST BE INDIVIDUALLY WRAPPED. MUST CORRECT AND MAINTAIN.
    • 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. RUBBER GASKETS IN NEED OF REPAIR OR REPLACEMENT. MUST CORRECT AND MAINTAIN. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN AND DISCOLORED. MUST REPLACE 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. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT IN MAIN KITCHEN IN NEED OF CLEANING, ALL DRINK DISPENSORS IN NEED OF CLEANING TO REMOVE BUILD UP, BANQUET ICE MACHINE IN NEED OF DETAIL CLEANING, ALL HOT HOLDING CABINETS FOR BANQUETS IN NEED OF CLEANING, INTERIOR OF REACH-IN COOLERS AND RUBBER GASKETS IN NEED OF CLEANING IS AND BUILD REMOVE ALL IS AND BUILD-UP. MUST CLEAN AND MAINTAIN ALL AREAS.
    • 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. FLOORS IN BANQUET AREA, STARBUCKS, DRY STORAGE, MAIN KITCHEN AND EMPLOYEE AREA IN NEED OF CLEANING TO REMOVE ALL BUILD-UP AND DEBRIS. MUST 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. Use dustless cleaning methods. WALLS IN BANQUET AND STARBUCKS IN NEED OF DETAIL CLEANING TO REMOVE ALL DRINK SPLATTERS. MUST CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS IN EMPLOYEE AREA, AND BAR STORAGE IN NEED OF SHEILDING. MUST CORRECT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. ALL FLOOR DRAINS IN NEED OF CLEANING TO REMOVE DEBRIS AND BUILD UP, ALL AIR VENT IN NEED OF CLEANING TO REMOVE DUST AND DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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