HOTEL CHICAGO

333 N DEARBORN ST, CHICAGO, IL 60654 · Restaurant

45 inspections

1. Canvass Re-InspectionMay 20, 2025

   0 infractions

2. ComplaintMay 14, 2025

   12 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED THE HANDWASHING SINK NEXT TO THE DISHWASHING 3-COMPARTMENT SINK NOT ACCESSIBLE FOR USE.MANAGER IMMEDIATELY NOTIFIED ENGINEER STAFF.OBSERVED THE HOT WATER SHUT-OFF VALVE WAS TURNED OFF UNDERNEATH SAID SINK WHILE EMPLOYEE WERE' ACTIVELY WASHING DISHES AT THIS TIME OF INSPECTION.INSTRUCTED THAT ALL HAND WASHING SINKS MUST BE (ACCESSIBLE) FOR USE AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE (2) TWO ICE MACHINES.MUST REMOVE DEBRIS,DETAIL CLEAN INSIDE BOTH ICE MACHINES/HAVE SERVICED AND MAINTAIN ICE MACHINES AT ALL TIMES.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE 2-DOOR PREP LINE COOLER LOCATED IN THE MAIN KITCHEN FOOD PREP AREA.OBSERVED CUT SLICED HAM AT 50.0F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 2.5#'S OF FOOD WORTH $20.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
   • 23. PROPER DATE MARKING AND DISPOSITION
     • OBSERVED READY-TO-EAT,(TCS FOODS)STORED IN WALK-IN-COOLER HELD OVER 24 HOURS (PASTA,BEANS AND BEAN SOUP ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED.INSTRUCTED MANAGEMENT TO DATE MARK ALL READY-TO-EAT,TCS FOODS HELD MORE THAN 24 HOURS.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • OBSERVED GAP OPENING APPROX:1/4" AT BOTTOM RIGHT CORNER OF THE REAR EXIT DOOR LEADING TO THE OUTSIDE GARBAGE DUMPSTERS.INSTRUCTED TO PEST PROOF SAID DOOR TO PREVENT PEST ENTRY AND TO MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE LOCATED IN THE PREP LINE COOLER IN THE MAIN KITCHEN FOOD PREP AREA AND MAINTAIN.
   • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
     • INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP ON THE SIDES OF HOT COOKING EQUIPMENTS AND INTERIOR BOTTOM COMPARTMENT OF THE DEEP FRYERS ALSO,EXTERIOR SURFACES OF THE DISHMACHINES AND FAN COVERS INSIDE THE WALK-IN-COOLERS IN NEED OF A DETAIL CLEANING AND MAINTAIN.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED WATER LEAK AT BASE OF FAUCET AT THE DISHWASHING 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED MISSING CEILING TILE AT ENTRANCE OF THE MAIN KITCHEN PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN. INSTRUCTED TO DETAIL CLEAN WALLS THROUGHOUT THE DISHWASHING ROOM TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN.
   • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
     • INSTRUCTED TO DETAIL CLEAN CEILING TILES/VENTILATION COVERS ABOVE THE MAIN KITCHEN PREP/COOKING AREAS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED 1 (ONE) CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
3. CanvassMay 14, 2025

   2 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED THE LOW TEMPERATURE DISHMACHINE IN THE BAR AREA (NOT-IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).(** SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-025,TECHNICIAN ON SITE, NO CITATION ISSUED.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED DIRTY FLOOR WITH EXCESS LITTER STRAWS AND BROKEN GLASS DEBRIS ETC. UNDERNEATH THE DISHMACHINE AREA AT THE BAR AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.
4. Canvass Re-InspectionAug 14, 2024

   1 infraction

   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • 5-205.15: OBSERVED LEAKING DRAINPIPE UNDERNEATH THE RINSE COMPARTMENT OF THREE COMPARTMENT SINK IN FOURTH FLOOR DISHWASHING AREA. INSTRUCTED TO REPAIR DRAINPIPE UNDERNEATH THE RINSE COMPARTMENT OF THREE COMPARTMENT SINK IN FOURTH FLOOR DISHWASHING AREA.
5. CanvassAug 14, 2024

   1 infraction

   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED NO SINK AT THIRD FLOOR BAR IN LOBBY USED FOR OBTAINING WATER OR DISCARDING LIQUID WASTE. INSTRUCTED TO INSTALL A MINIMUM OF ONE SINK USED FOR OBTAINING WATER OR DISCARDING LIQUID WASTE AT THIRD FLOOR BAR IN LOBBY.
6. Canvass Re-InspectionAug 5, 2024

   3 infractions

   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • 3-603.11: OBSERVED NO ASTERSIK ON MENU IDENTIFYING SOME ANIMAL DERIVED FOODS THAT ARE SERVED COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED COOKED TO ORDER. INSTRUCTED TO ADD ASTERISK IDENTIFYING ALL ANIMAL DERIVED FOODS THAT ARE SERVED COOKED TO ORDER AND TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • 4-904.11: OBSERVED KNIVES, FORKS AND SPOONS IN SELF SERVICE DINING AREA FOR GUESTS ON THIRD FLOOR THAT ARE NOT PREWRAPPED LAYING IN SEPARATE COMPARTMENTS OF CONTAINER. INSTRUCTED KNIVES, FORKS AND SPOONS THAT ARE NOT PREWRAPPED SHALL BE PRESENTED SO THAT ONLY THE HANDLES ARE TOUCHED BY EMPLOYEES AND BY CONSUMERS.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • 5-205.15: OBSERVED LEAKING DRAINPIPES UNDERNEATH THE WASH AND RINSE COMPARTMENTS OF THREE COMPARTMENT SINK IN FOURTH FLOOR DISHWASHING AREA. INSTRUCTED TO REPAIR DRAINPIPES UNDERNEATH THE WASH AND RINSE COMPARTMENTS OF THREE COMPARTMENT SINK IN FOURTH FLOOR DISHWASHING AREA.
7. CanvassAug 1, 2024

   8 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 73.2-97.2F AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURE AT HANDWASHING SINKS IN THIRD FLOOR WOMEN'S WASHROOM AND FOURTH FLOOR WOMEN'S WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED BLACK MOLDLIKE SPOTS ON SHIELD OF ICE MACHINE IN THIRD FLOOR INNER DINING PREP AREA AND BLACK MOLDLIKE SPOTS ON EDGE OF SHIELD OF ICE MACHINE IN HALLWAY ON THIRD FLOOR. SHIELDS OF BOTH ICE MACHINES CLEANED AND SANITIZED BEFORE CONCLUSION OF INSPECTION.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED IMPROPER FRESH HOT WATER SANITIZING RINSE FOR A HIGH TEMPERATURE DISH MACHINE AT 170F. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE, THE TEMPERATURE OF THE FRESH HOT WATER SANITIZING RINSE AS IT ENTERS THE MANIFOLD MAY NOT BE LESS THAN 180F. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
   • 22. PROPER COLD HOLDING TEMPERATURES
     • OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 47.6-58.6F(HEAVY WHIPPING CREAM 47.8F, SALMON 53.6F, PASTA 47.6F, YOGURT 51.6F, FRENCH TOAST 55.2F, CHEESE 53.1F, LOBSTER 47.7F, COOKED MUSHROOMS 58.6F, CHICKEN SAUSAGE 57.7F, TURKEY SAUSAGE 57.6F, DICED TOMATOES 50.9F, PORK SAUSAGE 53.1F, PICO DE GALLO(DICED TOMATOES)54.1F AND HAM 50.9F). INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $50 WEIGHING 12LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • OBSERVED NO ASTERSIK ON MENU IDENTIFYING SOME ANIMAL DERIVED FOODS THAT ARE SERVED COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED COOKED TO ORDER. INSTRUCTED TO ADD ASTERISK IDENTIFYING ALL ANIMAL DERIVED FOODS THAT ARE SERVED COOKED TO ORDER AND TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • OBSERVED SMALL THREE DOOR COLD HOLDING UNIT USED TO HOLD COLD TCS FOODS AT IMPROPER AMBIENT TEMPERATURE OF 50.5F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE SMALL THREE DOOR COLD HOLDING UNIT REPAIRED BEFORE CONCLUSION OF INSPECTION OBSERVED SMALL THREE DOOR COLD HOLDING UNIT AT PROPER AMBIENT TEMPERATURE OF 37.3F AFTER REPAIR. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • OBSERVED KNIVES, FORKS AND SPOONS IN SELF SERVICE DINING AREA FOR GUESTS ON THIRD FLOOR THAT ARE NOT PREWRAPPED LAYING IN SEPARATE COMPARTMENTS OF CONTAINER. INSTRUCTED KNIVES, FORKS AND SPOONS THAT ARE NOT PREWRAPPED SHALL BE PRESENTED SO THAT ONLY THE HANDLES ARE TOUCHED BY EMPLOYEES AND BY CONSUMERS.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • OBSERVED LEAKING DRAINPIPES UNDERNEATH THE WASH AND RINSE COMPARTMENTS OF THREE COMPARTMENT SINK IN FOURTH FLOOR DISHWASHING AREA. INSTRUCTED TO REPAIR DRAINPIPES UNDERNEATH THE WASH AND RINSE COMPARTMENTS OF THREE COMPARTMENT SINK IN FOURTH FLOOR DISHWASHING AREA.
8. CanvassDec 13, 2023

   0 infractions

9. Canvass Re-InspectionOct 26, 2023

   0 infractions

10. CanvassOct 16, 2023

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AVAILABLE AT THE EXPOSED HAND WASHING SINK LOCATED IN REAR DISHWASHING AREA/SERVING STATION AREA IN THE 1ST FLOOR. INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PERSON IN CHARGE PROVIDED PAPER TOWELS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER IN REAR KITCHEN FOOD PREP AREA LOCATED ON THE 4TH FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN MAIN KITCHEN PREP AREA. MUST PROPERLY STORE WHEN NOT IN USE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO SANITIZER TEST KIT AVAILABLE FOR CHLORINE. INSTRUCTED TO PROVIDE CHEMICAL TEST STRIPS AND MAINTIN AT ALL TIMES TO MONITOR SANITIZING LEVELS AT THE LOW TEMPERATURE DISH MACHINES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH HAND WASWING SINK IN FRON BAR AREA LOCATED IN THE 1ST FLOOR AND UNDER AROUND AND BEHIND HEAVY EQUIPMENT IN MAIN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
11. Canvass Re-InspectionNov 22, 2022

    1 infraction

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
12. CanvassNov 15, 2022

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED EXPOSED HANDWASHING SINK IN 4TH FLOOR DISH AREA AND MAIN COOK LINE RENDERED INACCESSIBLE DUE TO WATER BEING SHUT OFF. INSTRUCTED TO REPAIR BOTH SINKS SO THAT THEY ARE CAPABLE OF DELIVERING HOT AND COLD RUNNING WATER UNDER PRESSURE. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HAND WASHING SINK LOCATED IN LOBBY BAR. INSTRUCTED TO PROVIDE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS. INSTRUCTED TO IDENTIFY (DISCLOSURE) SUCH FOODS BY ASTERISKING THEM TO A FOOTNOTE THAT STATES: "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD A STATEMENT (REMINDER) THAT SAYS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO IRREVERSIBLE THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKCOMING FROM PIPE UNDERNEATH EXPOSED HANDWASHING SINK LOCATED IN FIRST FLOOR DISH AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
13. CanvassNov 15, 2022

    0 infractions

14. Non-InspectionMar 22, 2021

    0 infractions

15. Non-InspectionMar 22, 2021

    0 infractions

16. Canvass Re-InspectionFeb 14, 2020

    0 infractions

17. CanvassJan 17, 2020

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED LOW TEMPERATURE CHEMICAL DISH MACHINE LOCATED IN ROOM SERVICE DISH AREA LOCATED ON 4TH FLOOR IMPROPERLY SANITIZING GLASSES AND DISH WARE AT A CHLORINE CONCENTRATION OF 0PPM. MACHINES WERE TAGGED. INSTRUCTED MANAGEMENT TO ENSURE BOTH MACHINES SANITIZE AT A MINIMUM CONCENTRATION OF 50PPM AND TO CONTACT CDPH FOR TAG REMOVAL BEFORE USING AGAIN. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS ALONG PREP LINE IN MAIN KITCHEN COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED AND EXPOSED HAND WASH SINK ON END OF PREP LINE IN 4TH FLOOR MAIN KITCHEN WITH LESS THAN AVERAGE WATER PRESSURE. INSTRUCTED TO REPAIR OR REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BLACK SLIME IN THE CAULK AROUND THE LOW TEMPERATURE DISH MACHINE LOCATED IN THE ROOM SERVICE AREA ON THE 4TH FLOOR. INSTRUCTED TO REMOVE, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN IN GOOD CONDITION.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED AN EMPLOYEE WITH A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES WITH A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST OBTAIN ALLERGEN TRAINING AND MAINTAIN RECORD ON SITE AT ALL TIMES.
18. CanvassJan 17, 2020

    0 infractions

19. CanvassJan 9, 2019

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT/ DIARRHEA CLEANUP PROCEDURE SITE, INSTRUCTED TO OBTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK FOOD CONTAINER( FLOUR ) NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • USING PAPER CUPS AS A FOOD SCOOP FOR BULK FOOD, INSTRUCTED TO USE PROPER SCOOPS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SELF SERVICE FOOD LINE AT EMPLOYEES CAFETERIA WITH SHORT SNEEZE GUARD, INSTRUCTED TO INSTALL AN AFFECTIVE FOOD SHIELD.
20. CanvassJan 9, 2019

    0 infractions

21. Complaint Re-InspectionMar 15, 2018

    0 infractions

22. CanvassMar 7, 2018

    0 infractions

23. ComplaintMar 7, 2018

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES AT THE MAXWELL BREAKFAST BUFFET. NOTED CUT MELON AT 50 DEGREES F; YOGURT, 55 DEGREES F; CHEESE, 65 DEGREES F; OPERATOR VOLUNTARILY DISCARDED 5 LBS OF PRODUCT WORTH $50. INSTRUCTED THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 DEGREES OR BELOW AT ALL TIMES DURING STORAGE, PREP, DISPLAY AND SERVICE. CRITICAL VIOLATION: 7-38-005(A)
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED OPEN CONTAINERS OF FOOD (OATMEAL TOPPINGS, CHEESE FOR EGGS, CUT FRUIT, PASTRIES) AT THE MAXWELL LOUNGE NOT PROTECTED FROM POTENTIAL CONTAMINATION. INSTRUCTED THAT ALL FOODS MUST BE PROTECTED AT ALL TIMES DURING STORAGE, PREP DISPLAY AND SERVICE. INSTRUCTED TO PROVIDE SNEEZE GUARDS FOR THESE ITEMS. SERIOUS VIOLATION: 7-38-005(A)
24. CanvassJul 28, 2017

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND SLIGHT GRIMME BUILD-UP AT THE INTERIOR PANEL OF THE ICE MACHINE LOCATED ACROSS FROM THE WALK-IN COOLER ON THE 4TH FLOOR.MUST CLEAN, SANITIZE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND DIRTY CEILING ABOVE THE HAND WASHING SINK NEXT TO THE GRILL STATION.FOUND EXHAUST HOOD CEILING VENTS AT THE COOKING LINEGRIMMY WITH GREASE ACCUMUALTION.MUST CLEAN, SANITIZE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LEAKING HOT WATER FAUCET HANDLE BASE AND THE MIDDLE FAUCET AT THE 3-COMP SINK .MUST REPAIR AND MAINTAIN.
25. CanvassJul 28, 2017

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND SLIGHT GRIME BUILD-UP AT THE INTERIOR PANEL OF THE ICE MACHINE LOCATED ACROSS FROM THE WALK-IN COOLER ON THE 4TH FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND DIRTY CEILING ABOVE THE HAND WASHING SINK NEXT TO THE GRILLS STATION.MUST CLEAN AND SANITIZE. FOUND EXHAUST HOOD CEILING VENTS AT THE COOKING LINE GRIMMY WITH GREASE ACCUMULATION. M UST CLEAN, SANITIZE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LEAKING HOT WATER FAUCET HANDLE BASE AND THE MIDDLE FAUCET AT THE 3-COMP SINK. MUST REPAIR AND MAINTAIN.
26. Canvass Re-InspectionDec 13, 2016

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
27. CanvassDec 2, 2016

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED GREASE/FOOD BUILD UP ON FLOOR UNDER COOKING EQUIPMENT. MUST CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST/FOOD DEBRIS ON WALLS CEILING TILES AT DISHWASH AND PREP AREA. MUST CLEAN WALLS AND CEILING TILES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • METAL ICE SCOOP CRACKED BY HANDLE. MUST REPLACE DAMAGED ICE SCOOP.
28. CanvassDec 2, 2016

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • BAR GLASS MACHINE NOT MAINTAINED, 0 PPM CHLORINE. MUST WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS AT 3-COMPARTMENT SINK OR AT 4TH FLOOR DISH MACHINE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN GLASS MACHINE, MUST SANITIZE AT 100 PPM CHLORINE. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD BUILD UP ON FLOOR ALONG WALLS AT BAR. INSTRUCTED MANAGER TO CLEAN FLOOR AND MAINTAIN.
29. CanvassJan 25, 2016

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED STANDING WATER INSIDE BAR GUN HOLDERS. MUST CLEAN AND SANITIZE BAR GUN HOLDERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD STAINED CEILING TILES ABOVE REAR PREP AREA. MUST REPLACE/CLEAN ALL FOOD STAINED CEILING TILES AT REAR PREP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INTERIOR OF BAR REACH IN COOLERS THERMOMETERS MISSING/BROKEN. MUST PROVIDE WORKING THERMOMETERS FOR BAR COOLERS.
30. CanvassJan 25, 2016

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SOME PREP AREA BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER TO LABEL PREP AREA BULK CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAIN BAORDS. MUST CLEAN AND MAINTAIN LOWER SIDE OF DRAIN BOARDS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED BOXES ON WALK IN FREEZER FLOOR. MUST ELEVATE ALL ITEMS 6" OFF FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD BUILD UP/DIRT BUILD UP ON WALL BEHIND DISHMACHINE. MUST CLEAN WALL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PREP AREAS EXPOSED HANDWASH BOWLS FAUCETS LEAKING ALSO COOKLINE EXPOSED HANDWASH BOWL HOT WATER HANDLE STRIPPED. MUST REPAIR AND MAINTAIN SINKS.
31. CanvassApr 9, 2015

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR OF THE MICROWAVE IN THE EMPLOYEE'S LUNCH ROOM ST LEVEL AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE STAINED CEILING PANELS INSIDE THE EMPLOYEE'S WOMEN'S WASHROOM IN THE ST LEVEL AND MAINTAIN. MUST SEAL THE GAP AROUND THE CONDUIT AND PIPES IN THE DISH WASHING AREA 4TH FLOOR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION NOT WORKING INSIDE BOTH EMPLOYEE'S WASHROOM IN ST LEVEL. MUST REPAIR.
32. CanvassApr 9, 2015

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTED WIRE RACK SHELVINGS OF THE 2 DOOR EACH IN COOLER IN THE PREP AREA LOBBY. MUST REMOVE RUST OR REPLACE. RAW WOOD OF THE DRY GOOD SHELVINGS IN THE LOBBY. MUST SEAL THE WOOD OR PAINT .
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN GUARD ONE OUT OF TWO FAN GUARD OF THE TWO DOOR REACH IN COOLER IN THE ROOM SERVICE,WITH DUST BUILD UP. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE VENTILATION IN BOTH CUSTOMER'S WASHROOM IN THE LOBBY. VENTILATION NOT WORKING.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER'S CERTIFICATE ON SITE. MUST PROVIDE NEXT ROUTINE INSPECTION.
33. ComplaintSep 5, 2014

    6 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN, FISH,BEEF, SOUPS ETC). INSTRUCTED TO ALWAYS HAVE A FOOD MANAGER ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • INSTRUCTED TO LABEL ALL BULK FOOD ITEMS AT THE KITCHEN PREP AREA.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN AND MAINTAIN SHELVING RACKS AT THE MAIN KITCHEN WITH RUST AND DIRT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN SHELVES UNDERNEATH PREP TABLE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY BEHIND THE STOVE. MUST ALSO CLEAN AND MAINTAIN ALL FLOOR DRAINS AT THE FIRST FLOOR BY THE DISH WASHING AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO SEAL ALL HOLES AND OPENING ON WALLS BASE ESPECIALLY AT THE REAR HALLWAY/DRY STORAGE OF FIRST FLOOR.
34. Canvass Re-InspectionJan 21, 2014

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI-USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE KITCHEN AND STORAGE ROOMS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING UTENSILS DURING STORAGE AT ALL TIMES TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HOLES AND OPENINGS,STAINS AND DIRT ACCUMULATION ON CEILING ESPECIALLY AT THE DISH WASHING ROOM OF MAIN KITCHEN. INSTRUCTED TO SEAL HOLES, CLEAN AND MAINTAIN CEILING WALLS.
35. CanvassJan 13, 2014

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO INVERT ALL MULTI SERVICE UTENSILS DURING STORAGE ON SHELVES AT ALL TIMES TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO CLEAN, REPLACE OR REPAINT WITH NON TOXIC FOOD GRADE PAINT SHELVES INSIDE COOLER (2 DOOR).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN UPPER COMPARTMENT OF ICE MACHINE AND MAINTAIN.
36. CanvassJan 13, 2014

    5 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NOTED NO HOT AND COLD RUNNING WATER AT THE EXPOSED HAND WASH SINK BY UTENSILS STORAGE RACK OF KITCHEN PREP AREA (MISSING KNOBS)(4TH FLOOR).ALSO NOTED NO HOT OR COLD RUNNING WATER AT THE EXPOSED HAND WASH SINK OF BAR DISH WASHING ROOM (1FLOOR). INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER ON ALL EXPOSED HAND WASH SINKS AT ALL TIMES. INSTRUCTED TO USE OTHER HAND WASH SINKS WITH HOT AND COLD RUNNING WATER.PREMISES HAS OTHER HANS SINKS WITH HOT AND COLD WATER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NOTED NO HAND SOAP AND NO PAPER TOWELS AT THE EXPOSED HAND WASH SINK THROUGHOUT BAR PREP AREA ON FIRST FLOOR. INSTRUCTED TO ALWAYS HAVE SOAP AND PAPER TOWELS AT EXPOSED SINKS AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI-USE UTENSILS (PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE KITCHEN AND STORAGE ROOMS NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING UTENSILS DURING STORAGE AT ALL TIMES TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED RUSTY SHELVES WITH DIRT AND PEELING PAINT INSIDE WALK IN COOLER (4 FLOOR). INSTRUCTED TO DETAIL CLEAN, REPLACE OR REPAINT WITH A NON TOXIC FOOD GRADE PAINT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED HOLES AND OPENINGS,STAINS AND DIRT ACCUMULATION ON CEILING ESPECIALLY AT THE DISH WASHING ROOM OF MAIN KITCHEN. INSTRUCTED TO SEAL HOLES, CLEAN AND MAINTAIN CEILING WALLS.
37. Canvass Re-InspectionMar 22, 2013

    0 infractions

38. CanvassMar 14, 2013

    0 infractions

39. CanvassMar 14, 2013

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT # 679688, DATED ON 3-9-12 FOR VIOLATION #34(WALK-IN COOLER FLOORS ARE BUCKLING-UP, MUST FIX). INSTRUCTED MGR TO CORRECT VIOLATIONS WITHIN GIVEN TIME FRAME.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ICE SCOOP STORED ON TOP OF DUSTY ICE MAKER, INSTRUCTED MGR TO STORE IN A CLEAN UTENSIL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PLASTIC SHEETS USED TO STUFF UP DRAIN AT 3-COMP SINK TO HOLD THE WATER, INSTRUCTED TO USE PROPER SINK STOPPERS.
40. CanvassMar 9, 2012

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD WITH DEEP, DARK GROOVES 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.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • EVIDENCE OF MILDEW ON CAULKING AT DISHMACHINE AREA-MUST REPLACE. The walls and ceilings shall be in good repair and easily cleaned.
41. CanvassMar 9, 2012

    5 infractions

    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • (7-38-030) FOUND THE DISHROOM HANDSINK CLOGGED & FULL OF CLEAR WASTEWATER, DURING INSPECTION-MUST FIX. (ENGINEER WAS ABLE TO FIX ISSUE BEFORE EXIT INTERVIEW). When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • (7-42-010B) LAST INSPECTION SUMMARY REPORT NOT POSTED FOR CUSTOMER VIEW (FROM 3/8/11-VISIT)-MUST POST CONSPICOUSLY FOR PLAIN VIEW OF GUESTS/CUSTOMERS. One copy of the Food Inspection Report Summary must be displayed and visible to all customers.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF SMALL COOLER ACROSS COOKING EQUIPMENT MUST BE KEPT CLEAN; ALSO MUST CLEAN BUFFET TABLES AT CAFETERIA. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WALK-IN COOLER FLOORS ARE BUCKLING-UP, MUST FIX. 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
      • FOOD STAINS ON WALLS AROUND COFFEE STATION & AROUND DIRTY LINEN BINS MUST BE CLEANED. The walls and ceilings shall be in good repair and easily cleaned.
42. CanvassMar 8, 2011

    3 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR PAPER TOWELS WERE AVAILABLE AT THE EXPOSED HANDSINK NEXT TO THE DISHMACHINE IN THE ROOM SERVICE AREA OR AT THE BAR HANDSINKS. MUST PROVIDE HANDSOAP AND PAPER TOWELS AT ALL HANDSINKS. CRITICAL VIOLATION 7-38-030.
    • 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 FROM CONTAMINATION INSIDE OF THE ICE MACHINE AT THE 1ST FLOOR BAR AND ROOM SERVICE AREA. OBSERVED BLACK MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION BY CDPH. MUST TURN OFF AND EMPTY ICE FROM THE MACHINE AND HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WAS PRESENT DURING THE INSPECTION. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
43. CanvassMar 8, 2011

    6 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • Adequate and convenient hand washing facilities shall be provided for all employees. NO HAND TOWELS WERE AVAILABLE AT THE 4 EXPOSED HANDSINKS IN THE KITCHEN PREP AREA. THE COOKS PROVIDED HAND TOWELS AT MY REQUEST. MANAGEMENT INSTRUCTED THAT ALL EXPOSED HANDSINKS MUST BE SUPPLIED WITH SOAP AND HAND TOWELS FOR HANDWASHING. CRITICAL VIOLATION 7-38-030.
    • 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 FROM CONTAMINATION DURING STORAGE INSIDE OF THE ICE MACHINE. OBSERVED MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION BY CDPH. MUST TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR SURFACES CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-0005A.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOOD (ROAST BEEF) WAS BEING PREPARED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
    • 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 WIRE RACKS IN THE WALK-IN COOLER, STORAGE SHELVES ABOVE THE PREP TABLES, INTERIOR OF REACH IN COOLER ACROSS FROM COOK LINE.
    • 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. DETAIL CLEAN THE FLOOR IN THE WALK-IN FREEZER/WALK-IN COOLER COMBO. REMOVE FOODS OFF OF THE FLOOR IN THE WALK-IN FREEZER.
    • 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 WORKING THERMOMETER INSIDE OF THE REACH-IN COOLER.
44. CanvassFeb 4, 2010

    3 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. Observed food build up inside prep coolers rubber gaskets. Must clean and maintain gaskets.
    • 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. Must clean dust build up on walls by electrical box and maintain.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 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. Handwash bowl draining slowly in dishmachine area. Instructed manager to repair.
45. CanvassFeb 4, 2010

    1 infraction

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. In Room Dining area dishmachine not sanitizing while in use, 0 ppm chlorine,low temperature dishmachine. Instructed manager low temperature dishmachine must be sanitizing at 100 ppm chlorine. Critical violation, citation issued. Ticket #H000057365 10. Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.