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HOTEL INDIGO CHICAGO GOLD COAST

1244 N DEARBORN ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

HOTEL INDIGO CHICAGO GOLD COAST has been inspected once by Chicago Department of Public Health, on May 24, 2012. The most recent inspection, on May 24, 2012, recorded 5 infractions.

No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 4 times on May 24, 2012. 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 once on May 24, 2012. 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.

1 inspection

  1. License

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING/WORN-OUT CAULKING AROUND THE KITCHEN HANDSINK & AROUND THE COUNTERTOP WHERE THIS SINK IS LOCATED, 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.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: INTERIOR FLOORS OF SMALL COOLERS AT BAR & COFFEE STATION, DRAINS ON ALL SINKS, FAN GUARDS OF MOST COOLERS, CABINETS AT COFFEE STATION. 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
      • MISSING TILES AT COOK'S LINE; POOR FLOOR GROUTING AT DISHROOM, 3-COMP SINK AREA & AT COOK'S LINE MUST BE ADDRESSED. FLOORS AROUND CORNERS & AROUND HEAVY EQUIPMENT THRU-OUT MUST BE KEPT CLEAN. 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
      • WORN-OUT INSULATION BY THE ICE MACHNE/SODA DISPENSER AREA MUST BE ADDRESSED. MISSING WALL TILES AT STORAGE ROOM BEHIND BAR & WATER-STAINED CEILING TILES IN THIS ROOM MUST BE REPLACED ALSO. The walls and ceilings shall be in good repair and easily cleaned.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY MILK CRATES USED FOR DRY/COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS. ALL UNUSED, OLD EQUIPMENT/UNNECESSARY ARTICLES/CLUTTER STORED IN ROOM BEHIND BAR OR INSIDE CABINETS-MUST BE REMOVED & IF NEEDED, MUST BE CLEANED & COVERED. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.

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