Skip to content
Loading map…

MAJESTIC HOTEL

528 W BROMPTON AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

MAJESTIC HOTEL has been inspected 10 times by Chicago Department of Public Health since November 1, 2010. The most recent inspection, on October 18, 2024, recorded 5 infractions.

None of the 10 inspections on record were free of infractions. 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 number of infractions per inspection has stayed roughly the same over time.

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 3 times across 3 separate inspections, most recently on October 18, 2024. 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 2 times across 2 separate inspections, most recently on December 4, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on October 18, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 20, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 10 times across 7 separate inspections, most recently on October 18, 2024. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

10 inspections

  1. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HANDWASH SIGNAGE IN LOBBY BATHROOM AND AT COFFEE STATION. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED ICE MACHINE LOCATED IN GROUND LEVEL ICE MACHINE ROOM WITH A BUILD-UP OF BLACK AND BROWN SUBSTANCE ON ICE DISPENSER SHIELD THAT IS IN DIRECT CONTACT WITH ICE, AND ON THE TOP INTERIOR OF THE BIN AND BLACK DEBRIS ON ICE CUBES STORED BELOW. ICE IS USED FOR HUMAN CONSUMPTION. PERSON IN CHARGE REMOVED ICE AND TURNED OFF MACHINE AND CLEANED MACHINE. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED MICROWAVE IN LOBBY FOR GUEST USE NOT CLEAN. INSTRUCTED TO DEEP CLEAN AND SANITIZE AND MAINTAIN AT ALL TIMES.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NOTED DEBRIS UNDERNEATH OUTSIDE RECEPTACLE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED UNUSED COOLING EQUIPMENT IN BREAK ROOM AND SNACK STORAGE AREA. INSTRUCTED TO REMOVE ALL UNUSED AND UNNECESSARY ITEMS TO PREVENT POTENTIAL PEST HARBOAGE
  2. Canvass

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED TRASH RECEPTACLE IN WASHROOM. MUST PROVIDE.
  3. Canvass

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO STEM THERMOMETER ON PREMISES. MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACK FLOW PREVENTION DEVICES NOT LOCATED ON THE COFFEE AND ICE MACHINE. MUST PROVIDE BACK FLOW PREVENTION DEVICES FOR ICE MACHINE AND COFFEE MACHINE WHERE THEY CAN BE LOCATED AND SERVICED.
  4. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL BACKFLOW PREVENTION DEVICE ON ICE MACHINE.
  5. Canvass

    6 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOOD NOT PROTECTED DURING STORAGE: OBSERVED SLIMY MOLD-LIKE SUBSTANCE DANGLING FROM THE DROP CUTE OF THE ICE MACHINE, WHERE THE MOLD-LIKE SUBSTANCE IS COMING IN CONTACT WITH ICE CUBES. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREA AND PROTECT ALL FOOD FROM POSSIBLE SOURCES OF CONTAMINATION AT ALL TIMES. SERIOUS VIOLATION: 7-38-005(A)
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, NO CERTIFICATES POSTED, WHILE POTENTIALLY HAZARDOUS FOODS (MILK, HALF & HALF) ARE PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE, WITH ORIGINAL CERTIFICATE POSTED, AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION:7-38-012
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN COFFEE BEAN SPILLAGE ON COUNTER TO RIGHT OF COFFEE GRINDER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FOOD DEBRIS AND GARBAGE FROM FLOOR UNDER SHELVING IN DRY STORAGE AND IN THE CLOSET IN DRY STORAGE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST INSTALL BACKFLOW PREVENTION DEVICE ON ICE MACHINE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED EMPLOYEE REFILLING MILK DISPENSER WITHOUT WEARING PROPER HAIR RESTRAINT. MUST PROVIDE.
  6. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE THREE COMPARTMENT SINK.
  7. Canvass

    6 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • LOW TEMPERATURE CHLORINE CHEMICAL SANITIZING DISH MACHINE NOT DISPENSING SANITIZER WHILE DISHES WERE BEING WASHED. FOUND 0 PPM AFTER SEVERAL ATTEMPTS. INSTRUCTED TO WASH ALL DISHES AT THE COMPARTMENT SINK. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES SANITIZER TO 100 PPM. AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. CRITICAL VIOLATION 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • NO SOAP OR PAPER TOWELS AT THE KITCHENETTE EXPOSED HAND SINK. SINK ALSO BEING USED TO STORE DIRTY DISHES. INSTRUCTED MUST USE THE SINK FOR HAND WASHING PURPOSES ONLY AND PROVIDE SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM #1497263 ON 9-29-14 NOT CORRECTED. #36- FOUND MISSING LIGHT SHIELD ABOVE THE 3-COMPARTMENT SINK IN THE DISH WASHING AREA. SERIOUS VIOLATION 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE THREE COMPARTMENT SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELDS IN THE DRY FOOD STORAGE ROOM. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXTREMELY SLOW DRAINING EXPOSED HAND SINK IN THE KITCHEN. MUST REPAIR.
  8. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND FOOD DEBRIS IN THE CABINET UNDER THE TOASTER AT THE CONTINENTAL BREAKFAST SERVING AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND MISSING LIGHT SHIELD ABOVE THE 3-COMPARTMENT SINK IN THE DISHWASHING AREA.
  9. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN BY JUICE MACHINE AREAS.(SPILLAGE)
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND MISSING LIGHT SHIELD AT MAIN KITCHEN.
  10. Canvass

    2 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. DETAIL CLEAN THE INTERIOR OF THE MICROWAVES AND REFRIGERATORS IN THE FOOD STORAGE AREA.
    • 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. DETAIL CLEAN THE WALLS OF THE DISHWASH AREA.

Nearby inspected facilities

Own this business? Add a badge to your website