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SPRING HILL SUITES

410 N DEARBORN ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

SPRING HILL SUITES has been inspected 12 times by Chicago Department of Public Health since April 9, 2010. The most recent inspection, on May 9, 2024, recorded 3 infractions.

2 of 12 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: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

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.

  • 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 3 times across 2 separate inspections, most recently on May 9, 2024. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 3 separate inspections, most recently on October 15, 2018. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on September 5, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 October 15, 2018. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 8 times across 7 separate inspections, most recently on October 15, 2018. For example: IN-USE UTENSILS: PROPERLY STORED

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.

12 inspections

  1. Canvass

    3 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTH NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE FAN COVERS INSIDE THE WALK IN COOLER WITH DIRT/DUST BUILD UP. INSTRUCTED THE MANAGER TO CLEAN FAN COVERS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS IN THE CORNERS AND UNDER/AROUND THE STORAGE RACKS, COOKING/COOLING EQUIPMENT AND WALK IN COOLER/FREEZER WITH DIRT, FOOD SPILLS AND DEBRIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS.
  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDS WASHING SIGNS IN EMPLOYEES TOILET ROOMS. INSTRUCTED TO PROVIDE.
  5. Canvass

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND LOW TEMP DISH WASHING MACHINES BOTH IN KITCHEN AND BAR NOT SANITIZING AT FINAL RINSE 0PPM OBTAINED ON CL TEST STRIPS, KITCHEN DISH MACHINE BEING USED AT TIME OF INSPECTION, PRIORITY VIOLATION ISSUED 7-38-025
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING THERMOMETER IN PREP COOLER, INSTRUCTED TO INSTALL
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MISSING LABELS ON FOOD CONTAINER WITH WHITE POWDER( SALT, SUGAR ), INSTRUCTED TO LABEL
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • SODA GUNS STORED IN STANDING WATER OVERNIGHT, INSTRUCTED TO NOT KEEP ANY UTENSILS IN STANDING WATER.
  6. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND SMALL PLASTIC CONTAINERS HOLDING HUMMUS NOT LABELED. All food not stored in the original container shall be stored in properly labeled containers. MUST PROVIDE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND NO SMALL BOOTLE BRUSHER FOR THE TALL GLASS WATER BOTTLES ON PREMISES. MUST PROVIDE SMALL BOTTLE BRUSHER TO PROPERLY WASH, RINSE AND SANITIZE TALL GLASS WATER BOTTLES.
  7. Canvass

    2 infractions

    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NOTED NO CURRENT INSPECTION REPORT SUMMARY POSTED AND VISIBLE TO ALL CUSTOMERS. INSTRUCTED THAT THE MOST RECENT INSPECTION REPORT SUMMARY MUST BE DISPLAYED AND VISIBLE TO ALL CUSTOMERS AT ALL TIMES. SERIOUS CITATION ISSUED: 7-42-010(B)
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT SHIELD MISSING FROM THE BULB IN THE 2 DOOR UPRIGHT COOLER. INSTRUCTED TO PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULBS.
  8. Canvass

    2 infractions

    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • FOUND NO HAND SOAP ON THE EXPOSED HAND SINK. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST BE PROVIDED WITH HAND SOAP AND PAPER TOWEL ALL THE TIMES. CRITICAL VIOLATION 7-38-030. MANAGER PROVIDED HAND SOAP ON THE EXPOSED HAND SINK DURING INSPECTION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST THE SMALL FREEZER WITH ICE ACCUMULATED AND MAINTAIN.
  9. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DUST ACCUMULATION ON LIGHTING AND CEILING AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NOTED SOME REFRIGERATION UNITS WITH NO STEM THERMOMETERS FOR TEMPERATURE MONITORING. INSTRUCTED TO PROVIDE ACCURATE THERMOMETERS ON ALL REFRIGERATORS AND MAINTAIN.
  10. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN UTENSILS STORED UNDER 3-COMP SINK, INSTRUCTED TO STORE AWAY FROM POSSIBLE CONTAMINATION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLEANING EQUIPMENT STORED NEXT TO ICE MAKER, INSTRUCTED TO KEEP AWAY.
  11. 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 CABINETS UNDER THE BUFFET STATIONS.
    • 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. MUST STORE ALL FOOD OFF OF THE FLOOR IN THE WALK-IN FREEZER AND ALL STOCK OFF OF THE FLOOR IN THE STORAGE AREAS AND HALLWAYS.
  12. 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. Observed food build inside prep coolers rubber door gaskets. Must clean and maintain gaskets.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. Must provide thermometers for all coolers.

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