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Hostelling International - Chicago

24 E CONGRESS PKWY, CHICAGO, IL 60605 · HOSTEL

Inspection summary

Hostelling International - Chicago has been inspected 4 times by Chicago Department of Public Health since March 2, 2012. The most recent inspection, on September 12, 2017, 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: Pests, Protecting food from contamination and Food temperature control.

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

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.

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 5, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on November 4, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 March 2, 2012. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 4 times across 3 separate inspections, most recently on September 5, 2017. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • Building, plumbing and upkeepLower risk

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

    Recorded once on September 5, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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 Re-Inspection

    0 infractions

  2. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND SMALL LIVE FLIES ON SITE. 20 SMALL LIVE FLIES ON THE WALLS, CEILING AND PILLAR IN THE FOOD PREPARATION AREA. INSTRUCTED TO ELIMINATE ALL FLIES, CLEAN THE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED NOR A CERTIFIED FOOD MANAGER ON SITE WHILE SERVING/PREPARING POTENTIALLY HAZARDOUS FOODS (I.E. MILK, YOGURT, CHEESE ETC.). INSTRUCTED TO HAVE BOTH (ORIGINAL CERTIFICATE MUST BE POSTED) ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS AND THE FLOORS IN THE CORNERS NEED TO BE CLEANED. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE WALLS AND CEILING HAS SMALL BUGS AND DIRT/DUST ON THEM. INSTRUCTED TO CLEAN THE WALLS AND CEILING. MAINTAIN SAME.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO PROOF THAT ALL OF THE FOOD HANDLERS HAVE MET THE ILLINOIS DEPARTMENT OF PUBLIC HEALTH FOOD HANDLERS REQUIREMENTS. INSTRUCTED TO PROVIDE AND MAINTAIN.
  3. Complaint

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • Inadequate food protection, open food items for self service at guest breakfast area not placed under a sneeze guard, instructed mgr to install a sneeze guard to prevent customers contamination. also customers have access to facility foods where guest are placing their own food in same cooler that is for continental breakfast. instructed mgr to keep facility food a way from customers reach and contamination. serious citation issued 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • No certified food and sanitation mgr, no certificate posted when potentially hazardous foods ( yogurt, cheese ) handled. serious citation issued 7-38-012
  4. Complaint

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED STUDENTS WASHING DISHES AT A 3COMPARTMENT SINK NOT USING A SANITIZING SOLUTION. CRITICAL VIOLATION. NO CITATION ISSUED. MANAGEMENT INSTRUCTED TO SETUP 3COMPARTMENT SINK USING 100 PPM CHLORINE TO SANITIZE.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. SERIOUS VIOLATION. CITATION ISSUED. OBSERVED FOODHANDLER CUTTING/HANDLING CHEESE.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • OBSERVED STUDENTS INSIDE MAIN KITCHEN WASHING DISHES. INSTRUCTED MANAGEMENT TO NOT ALLOW UNAUTHORIZED PERSONNEL INSIDE KITCHEN.

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