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HOTEL CHICAGO

1622 W JACKSON BLVD, CHICAGO, IL 60612 · Restaurant

Inspection summary

HOTEL CHICAGO has been inspected once by Chicago Department of Public Health, on January 23, 2025. The most recent inspection, on January 23, 2025, recorded 6 infractions.

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 Food temperature control.

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.

  • 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 2 times on January 23, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 January 23, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 January 23, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times on January 23, 2025. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

1 inspection

  1. License

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH FOOD HANDLING EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO EXPOSED HAND WASHING SINK AT THE 3-COMPARTMENT SINK LOCATED IN THE COFFEE STATION. MANAGEMENT INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK IN THIS AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED NO DISH DETERGENT ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE DISH DETERGENT AT THE 3-COMPARTMENT SINK. PRIORITY VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER IN THE MILK REFRIGERATOR. MANAGEMENT INSTRUCTED TO PROVIDE A THERMOMETER INSIDE OF ALL REFRIGERATORS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO SANITIZER TEST STRIPS ON THE PREMISES TO MEASURE THE SANITIZER CONCENTRATION AT THE 3-COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES FOR FOOD HANDLING EMPLOYEES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.

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