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INN OF CHICAGO

162 E OHIO ST, CHICAGO, IL 60611 · Shelter

Inspection summary

INN OF CHICAGO has been inspected 3 times by Chicago Department of Public Health since January 22, 2024. The most recent inspection, on April 23, 2024, found no infractions.

1 of 3 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: Food temperature control, Cleaning and sanitizing and Protecting food from contamination.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • 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 3 times across 2 separate inspections, most recently on January 24, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on January 24, 2024. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 2 times across 2 separate inspections, most recently on January 24, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Handwashing and staff hygieneHigher risk

    Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

    Recorded once on January 22, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on January 24, 2024. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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.

3 inspections

  1. Complaint Re-Inspection

    0 infractions

  2. Complaint Re-Inspection

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • THE PERSON IN CHARGE DOES NOT HAVE A CITY CERTIFICATION OR DOCUMENTATION OF PENDING CITY CERTIFICATE AT THE TIME OF INSPECTION WHILE TCS FOODS SUCH MILK SERVED NO OTHER ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE A LEAST ONE CERTIFIED FOOD MANAGER ON SITE WHEN TCS FOOD IS COOKED AND SERVED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • A FOOD THERMOMETER IS NOT AVAILABLE ON SITE. FOOD THERMOMETERS SHALL BE PROVIDED AND READILY ACCESSIBLE TO ENSURE PROPER FOOD TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • CUPS OF OATMEAL OPEN AT TABLE FOR GRAB-AND-GO. OATMEAL CUPS MUST BE COVERED TO PREVENT CONTAMINATION.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • TEST KITS/ TEST STRIPS OR OTHER DEVICES IS NOT AVAILABLE TO THE EMPLOYEES TO MEASURE SANITIZING SOLUTION CONCENTRATION.FACILITY MUST PROVIDE A TEST KIT OR OTHER MEASURING DEVICES FOR THE EMPLOYEES CAN MEASURE THE SANITIZER CONCENTRATION AND AVOID A CONCENTRATION THAT IS TOO HIGH, WHICH CAN BE TOXIC. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • 5-103.11(B): NO HOT WATER ON PREMISES. WATER TEMPERATURE MEASURED BELOW 84F. PRIORITY VIOLATION 7-38-030 (C) NO CITATION ISSUED.
  3. Short Form Complaint

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • THE PERSON IN CHARGE DOES NOT HAVE A CITY CERTIFICATION OR DOCUMENTATION OF PENDING CITY CERTIFICATE AT THE TIME OF INSPECTION WHILE TCS FOODS SUCH MILK SERVED NO OTHER ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE A LEAST ONE CERTIFIED FOOD MANAGER ON SITE WHEN TCS FOOD IS COOKED AND SERVED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HAND SINK TEMPERATURE MEASURED AT 90F. FACILITY MUST PROVIDE WATER OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030 (C) NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • MILK MEASURED AT 51F IN SMALL COOLER LOCATED AT ENTRANCE OF LUNCHROOM. APPROXIMATELY 10LBS OF MILK CARTONS AT AN APPROXIMATE COST OF $15 DISCARED ON SITE. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • A FOOD THERMOMETER IS NOT AVAILABLE ON SITE. FOOD THERMOMETERS SHALL BE PROVIDED AND READILY ACCESSIBLE TO ENSURE PROPER FOOD TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • CUPS OF OATMEAL OPEN AT TABLE FOR GRAB-AND-GO. OATMEAL CUPS MUST BE COVERED TO PREVENT CONTAMINATION. PRIORITY 7-38-005 NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • DRAIN STOPPERS AT 3 COMPARTMENT SINK IN KITCHEN/PREPARATION DEPARTMENT IS MISSING. OBSERVED DISPOSABLE PAPER TOWELS USED AS A DRAIN STOPPER. FACILITY MUST PROVIDE STOPPERS FOR THE 3 COMPARTMENT SINK TO ALLOW FOR PROPER WASH, RINSE, AND SANITIZER SET UP.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • TEST KITS/ TEST STRIPS OR OTHER DEVICES IS NOT AVAILABLE TO THE EMPLOYEES TO MEASURE SANITIZING SOLUTION CONCENTRATION.FACILITY MUST PROVIDE A TEST KIT OR OTHER MEASURING DEVICES FOR THE EMPLOYEES CAN MEASURE THE SANITIZER CONCENTRATION AND AVOID A CONCENTRATION THAT IS TOO HIGH, WHICH CAN BE TOXIC. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

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