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SHERATON HOTEL/TOWERS

301 E NORTH WATER ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

SHERATON HOTEL/TOWERS has been inspected 15 times by Chicago Department of Public Health since July 22, 2010. The most recent inspection, on May 13, 2024, found no infractions.

1 of 15 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, Pests and Protecting food from contamination.

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.

  • 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 on April 11, 2023. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on May 21, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 July 17, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 13 times across 11 separate inspections, most recently on January 26, 2022. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

  • 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 8 separate inspections, most recently on July 29, 2016. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

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.

15 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • Found several TCS food items held at improper temperature, 3 lbs Deli meat at 55.4f, 6 half gallon milk jugs at 54.3f. food items stored in prep cooler at cafe prep station. instructed manager to keep such foods held at 41f or lower. food discarded valued at $40. Priority violation 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • Found Prep cooler for dairy and deli sandwiches air temperature at 57.1f, instructed manager to keep all coolers that is used for TCS food storage at 41f or lower. Cooler is tagged not allowed to use. priority violation 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • Missing thermometer in dairy prep cooler, instructed to provide.
  3. Canvass

    2 infractions

    • 30. PASTEURIZED EGGS USED WHERE REQUIRED
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
  4. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN FLOOR UNDER AND AROUND 3-COMPARTMENT SINK.
  5. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT BUILD UP ON FLOOR ALONG WALLS/CORNERS AT THE MAIN BAR AREA. MUST DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT/ALONG WALLS AND MAINTAIN.
  6. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR ALONG WALLS/CORNERS AT REAR PREP AREA. MUST DETAIL CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT/ALONG WALLS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BAR EXPOSED HAND WASH BOWL (LEFT SIDE OF BAR) WATER PRESSURE IS LOW. MUST INCREASE BOTH HOT/COLD WATER PRESSURE AT HAND WASH BOWL.
  7. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE THE PROPER COVERS FOR ALL CONSUMABLE ICE BINS BEHIND THE BAR.
  8. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NOTED EVIDNECE OF INSECTS ON SITE. NOTED APPROXIMATELY 30 LIVE SMALL FLIES RESTING ON WALLS AND FLYING THROUGHOUT THE BAR AREA. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE THE PROPER COVERS FOR ALL CONSUMABLE ICE BINS BEHIND THE BAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SEAL THE OPENING ALONG THE FLOOR NEXT TO THE BAR ENTRANCE DOOR FROM THE REAR PREP AREA INTO THE BAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY PIPES UNDERNEATH THE HAND SINK IN THE REAR PREP AREA.
  9. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOOR TILES AT THE BAR DOOR LOOSE AND BROKEN. INSTRUCTED TO REPAIR AND MAINTAIN ALL FLOOR TILES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE WALL IN DISREPAIR NEXT TO THE ICE MACHINE IN THE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.
  10. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE GARBAGE AND FOOD DEBRIS FROM THE FLOOR UNDER THE BAR ALONG THE EDGES OF THE WALLS. REMOVE THE DEAD INSECTS FROM THE FLOOR BAHIND THE BAR.
  11. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLIES AND LIVE COCKROACHES BEHIND THE BAR AREA. OBSERVED 3 LIVE COCKROACHES ON THE FLOOR UNDER THE LOW TEMPERATURE DISHMACHINE AND 10 LIVE FRUIT FLIES ON THE WALLS AND CEILING AROUND THE BAR. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A PROPER TOP COVER FOR THE ICE MACHINE THAT IS FREE FROM OPEN GAPS OR SEALS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE GARBAGE AND FOOD DEBRIS FROM THE FLOOR UNDER THE BAR ALONG THE EDGES OF THE WALLS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE THE CRACKED LIGHT SHIELD IN THE WALK-IN COOLER.
  12. Complaint

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • HEAVY BUILD-UP OF WHAT APPEARS TO BE DARK MOLD ON ICE MAKER INTERIOR UPPER SURFACES, INSTRUCTED MGR TO CLEAN ICE MAKER AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER BAR AREA NOT CLEAN, TRASH AND FOOD DEBRIS TRAPPED ALONG WALL BASE, INSTRUCTED MGR TO CLEAN FLOORS AND MAINTAIN.
  13. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MISSING COVERS FOR ICE BIN AT BAR AREA, INSTRUCTED TO PROVIDE.
  14. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: INTERIOR PANEL OF ICE MACHINE, CONDENSER/FAN GUARDS OF ALL COOLERS (FRONT & REAR) DUE TO DUST OR SLIME. 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 FLOOR TILES BY THE DOOR TO THE BAR MUST BE REPLACED. MUST CLEAN FLOORS BEHIND ICE MACHINE & INSIDE WALK-IN COOLER DUE TO DEBRIS/CLUTTER. ALL STOCK/SUPPLIES MUST BE ELVATED OFF THE FLOOR, IN DRY OR COLD STORAGE AREAS. MUST SEAL/GROUT AROUND THE ROUND POST IN THE MIDDLE OF THE BAR AREA, TO PREVENT DEBRIS BUILD-UP OR PEST HARBORAGE AREAS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ANY CLUTTER BEHIND ICE MACHINE TO PREVENT PEST HARBORAGE. 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.
  15. Canvass

    3 infractions

    • 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. FLOORS IN NEED OF CLEANING AND REGROUTING ALONG BAR WALL. MUST CLEAN AND CORRECT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN COFFEE AREA IN NEED OF SHEILDING. MUST CORRECT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. FAUCET IN NEED OF REPAIR AT FRONT BAR. NOZZLE LEAKING. 1 COMPARTMENT AND 2 COMPARTMENT SINKS HAVE BEEN COVERED UP WITH PLASTIC AND TAPE. MUST REMOVE ALL DEBRIS AND CLEAN. REMAIN OPEN.

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