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HYATT HOUSE/HYATT PLACE AND FOOD CT

1835 W HARRISON ST, CHICAGO, IL 60612 · Restaurant

Inspection summary

HYATT HOUSE/HYATT PLACE AND FOOD CT has been inspected 11 times by Chicago Department of Public Health since May 6, 2020. The most recent inspection, on May 5, 2023, found no infractions.

7 of 11 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: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

The last 3 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 9 times across 3 separate inspections, most recently on July 26, 2021. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • 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 3 times across 2 separate inspections, most recently on July 26, 2021. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 across 2 separate inspections, most recently on August 29, 2022. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 2 times across 2 separate inspections, most recently on July 26, 2021. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on August 29, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO CERTIFIED FOOD MANAGER AT DIMOS PIZZA WHILE PREPARING TCS FOODS (CHICKEN, PIZZA)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED FOOD MANAGER ON DUTY AT DIMO'S PIZZA BOOTH WHILE EMPLOYEES COOK AND SERVE TCS FOOD (PIZZA). PRIORITY FOUNDATION. 7-38-012. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 50 GNATS FLYING AROUND INSIDE DUMPSTER ROOM. INSTRUCTED TO ELIMINATE PEST ACTIVITY. PRIORITY FOUNDATION. 7-38-020(A). CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO DISH MACHINE PUCK OR HIGH TEMPERATURE TEST STRIPS FOR HIGH TEMPERATURE DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION. 7-38-005. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HEAVY GREASE BUILD UP UNDER COOKING EQUIPMENT IN MAHARANI AND DOPE CULINARY KITCHENS. MUST CLEAN AND MAINTAIN.
  5. Canvass

    18 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED EMPLOYEES EATING AND DRINKING FROM OPEN CUP IN FOOD PREP AREA OF VIET NOM NOM.MUST EAT IN DESIGNATED AREA AND PROVIDE A LID WITH STRAW FOR DRINING.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING DEVICES AT HAND SINKS WHILE FOODS ARE BEING PREPRED AND SERVED IN VIET NOM NOM,WHADDA JERK.PAPER TOWELS WERE PROVIDED AT THIS TIME.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CONSOLIDATED VIOLATION)(COS)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN MAHARANI,JARABE,MO MO STATION.MUST PROVIDE AND MAINTAIN.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND WASHING SINKS NOT ACCESSIBLE.OBSERVED VIET NOM NOM BOTH HAND SINKS ONE WITH A CUP AND OTHER WITH A BUCKET IN BASIN.WHADDA JERK BOXES STORED IN FRONT OF SINK IN DISH WASHING AREA AND GARBAGE CAN IN FRONT PREP AREA.MAHARANI PREP TABLE STORED IN FRONT OF FRONT SINK.ARTICLES AND ITEMS WERE REMOVED AT THIS TIME.MUST KEEP ACCESSIBLE AND MAINTAINED AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURE OF TCS FOODS SUCH AS 4LBS. COOKED DICED STEAK 85.1F IN HOT HOLDING UNIT IN VIET NOM NOM PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING AT 135.0F OR ABOVE.APPX. 4LBS. $15.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURE OF TCS FOODS SUCH AS 2LBS. SAMOSA 46.4F IN A TRAY ON PREP TABLE AT MAHARANI. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 2LBS. $10.(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN VIET NOM NOM,MAHARANI,BREKKI AND BAKE SHOP,MO MO STATION AND JARABE.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE NOT WEARING HAIR RESTRAINT WHILE HANDLING FOOD IN VIET NOM NOM.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES IN WHADDA JERK,MAHARANI,JARABE AND BREKKIE AND BAKE SHOP.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION IN MAHARANI.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM WHADDA JERK-PREP COOLER AND GRILL TABLE.MAHARANI-FRYER CABINETS AND GRILL TABLE. BREKKIE AND BAKE SHOP- FRYER CABINET. MO MO STATION-GRILL TABLE AND FRYER CABINET.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR IN VIET NOM NOM,WHADDA JERK,DISH MACHINE AREA,MAHARANI,STORAGE AREA & WALK IN COOLER,MO MO STATION AND BREKKI AND BAKE SHOP.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DERIS BUILD UP FROM WALLS IN DISH MACHINE AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNT OUT LIGHTS AT HOOD OF COOKING EQUIPMENT IN MAHARANI AND MO MO STATION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN DEBRIS BUILD UP ON FILTERS AT HOOD OF COOKING EQUIPMENT IN MAHARANI.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR ALL EMPLOYEES. MUST PROVIDE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER.MUST PROVIDE AND MAINTAIN.
  6. Complaint

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASHING SINK NEEDED AT FRONT KIOSK WHERE COBBLER IS PREPARED AND SERVED. INSTRUCTED TO INSTALL SINK WITH HOT & COLD WATER, PER CITY CODE, AND PAPER TOWELS. PRIORITY FOUNDATION 7-38-030(C) NO CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • FOUND MAHARANI RESTAURANT MAKING YOGURT ONSITE WITHOUT A APPROVED VARIANCE/HAACP PLAN. INSTRUCTED THAT A VARIANCE/HAACP PLAN IS REQUIRED FOR THE PREPARATION AND SALE OF YOGURT MADE ONSITE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED. (SEE COMMENTS)
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • SEE VIOLATION #29
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO THERMOMETERS IN HOT & COLD HOLDING UNITS IN MULTIPLE RESTAURANTS THROUGHOUT THE FOOD HALL. INSTRUCTED TO PROVIDE THERMOMETERS IN HOT & COLD UNITS AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND FOOD STORAGE CONTAINERS IN MULTIPLE RESTAURANTS NOT LABELED. MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE PREPARING FOOD IN PREP AREA WITHOUT A HAIR RESTRAINT. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHEN PREPARING FOOD. INSTRUCTED TO MAINTAIN. (MAHARANI)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND DRIED FOOD DEBRIS ON FLOORS UNDER HEAVY EQUIPMENT THROUGHOUT MULTIPLE RESTAURANTS, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE ADDITIONAL LIGHTING IN SMOKEHOUSE RESTAURANT. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER REQUIREMENTS NOT MET IN MULTIPLE RESTAURANTS, INFORMATION PROVIDED. INSTRUCTED TO KEEP CERTIFICATES ONSITE AND MAINTAIN.
  7. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA PROCEDURE OR SUPPLIES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING SINK IN THE COFFEE BAR NEAR THE 3 COMPARTMENT SINK. INSTRUCTED TO INSTALL AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATION FOR CITY OF CHICAGO FOOD SERVICE MANAGER. INSTRUCTED TO PROVIDE FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS AND MAINTAIN
  8. License

    0 infractions

  9. License

    0 infractions

  10. License

    0 infractions

  11. License

    0 infractions

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