THE FOUR SEASONS HOTEL CHICAGO

120 E DELAWARE PL, CHICAGO, IL 60611 · Restaurant

20 inspections

1. Short Form ComplaintMar 25, 2026

   4 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED SLIGHT BUILD UP INSIDE SOME ICE MACHINES UPPER PORTIONS AND ICE CHUTES. MUST CLEAN INTERIOR OF ALL ICE MACHINES AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED PASTRY PREP AREA COOLER DOOR RUBBER GASKET RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKETS.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • GRILL SIDE 1-COMPARTMENT SINK FAUCET LEAKING. MUST REPAIR.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE A VALID FOOD ALLERGEN TRAINING CERTIFICATE.
2. CanvassMar 4, 2026

   4 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED SLIGHT BUILD UP INSIDE SOME ICE MACHINES UPPER PORTIONS AND ICE CHUTES. MUST CLEAN INTERIOR OF ALL ICE MACHINES AND MAINTAIN.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED PASTRY PREP AREA COOLER DOOR RUBBER GASKET RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKETS.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • GRILL SIDE 1-COMPARTMENT SINK FAUCET LEAKING. MUST REPAIR.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • OBSERVED ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE A VALID FOOD ALLERGEN TRAINING CERTIFICATE.
3. Canvass Re-InspectionFeb 19, 2025

   5 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED AT PANTRY THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CUTTING BOARDS ON 7TH AND 8TH FLOOR IN PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED IN COLD KITCHEN AND BANQUETS WITH ENCRUSTED FOOD DEBRIS, INSTRCUTED TO CLEAN AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT 7TH FLOOR PREP AREAS AND WALK-IN COOLERS & 8TH FLOOR BANQUET PREP AREA AND WALK IN COOLERS. NOTED ALL PREP AREAS ON 7TH AND 8TH FLOOR IN NEED OF GROUT. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED IN 3 COMPARTMENT SINKS IN THE FOLLOWING AREAS LEAKING: PASTRY 3 COMP SINK LEAKING FROM 1ST BASIN, IN MAIN DISH LEAKING FROM 3RD BASIN, AND IN 8TH FLOOR BANQUEST LEAKING FROM 1ST AND 3RD BASIN. INSTRUCTED TO REPAIR AND MAINTAIN.
4. CanvassFeb 10, 2025

   10 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT BAR HANDSINK 72.9F, AND HANDSINK IN PANTRY/PREP 70.5. INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SITE AND NOW ALL SINKS ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED AT PANTRY THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • OBSERVED IN PASTRY NOT MEETING CHEMICAL TEST KIT CONCENTRATION LEVEL REQUIREMENTS IN SETUP 3-COMPARTMENT SINK FOR COMPARTMENT WITH QUATS SANITIZER. NOTED CONCENTRATION LEVEL OF COMPARTMENT WITH QUATS SANITIZING SOLUTION MEASURED AT 0PPM. PERSON IN CHARGE WAS INFORMED OF PROPER SANITIZING CONCENTRATION LEVELS. SINK WAS EMPTIED. PRIORITY VIOLATION #7-38-025. CITATION ISSUED
   • 22. PROPER COLD HOLDING TEMPERATURES
     • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS IN COLD HOLD IN REAR PREP TO BE IMPROPER: EGGS 73.8F. EGGS IN BAR COOLER AT 45F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 LBS OF PRODUCTS WORTH $40.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS . INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX. RAW OYSTERS, RAW TUNA, SALMON ETC.). (REFER TO ONLINE CDPH CONSUMER ADVISORY GUIDE). PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED CUTTING BOARDS ON 7TH AND 8TH FLOOR IN PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
   • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
     • OBSERVED IN COLD KITCHEN AND BANQUETS WITH ENCRUSTED FOOD DEBRIS, INSTRCUTED TO CLEAN AND MAINTAIN.
   • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
     • OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATE ENSURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT 7TH FLOOR PREP AREAS AND WALK-IN COOLERS & 8TH FLOOR BANQUET PREP AREA AND WALK IN COOLERS. NOTED ALL PREP AREAS ON 7TH AND 8TH FLOOR IN NEED OF GROUT. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • OBSERVED IN 3 COMPARTMENT SINKS IN THE FOLLOWING AREAS LEAKING: PASTRY 3 COMP SINK LEAKING FROM 1ST BASIN, IN MAIN DISH LEAKING FROM 3RD BASIN, AND IN 8TH FLOOR BANQUEST LEAKING FROM 1ST AND 3RD BASIN. INSTRUCTED TO REPAIR AND MAINTAIN.
5. CanvassMar 6, 2024

   7 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • No paper towels provided at cold food prep station hand wash sink, instructed to provide. Priority foundation violation 7-38-030(C).
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • Missing thermometer in dairy cooler at staff cafeteria. instructed to provide.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • Missing food label at bulk food container ( salt, sugar...) instructed to provide.
   • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
     • Placing fly trap above clean dishes, instructed to move away of clean utensils.
   • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
     • A soiled large garden hose located next to clean dishes rack at banquet kitchen dish washing area, instructed to install a barrier or move away.
   • 40. PERSONAL CLEANLINESS
     • Food handler not wearing a hair restraint in banquet kitchen. Instructed to wear.
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • Deli cups not air dried after washing, instructed to air dry all multi-use utensils after washing.
6. CanvassApr 24, 2023

   6 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • No hot running at prep kitchen hand wash sink, instructed manager to provide no less than 100 f temp at all hand wash sinks. Priority violation 7-38-030(c).
   • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
     • QUAT SANITIZER CONCENTRATION IS MEASURED ABOVE READING SCALE ON FACILITY TEST STRIP LOCATED IN DISH AREA IN 3COMPARTMENT SINK. SANITIZER IS READING ABOVE 400PPM AND IS EXCEEDING MAXIUM TOXIC LEVEL FOR USE ON A FOOD-CONTACT SURFACE, AS SPECIFIED BY MANUFACTURER. CHEMICAL SANITIZERS MUST MEET THE CONCENTRATION AND USE REQUIRMENTS BY MANUFACTURER, QUAT SANITIZER MUST BE MAINTAINED BETWEEN 150-400 PPM. DURRING INSPECTION EMPLOYEE DILUTED SANITIZER 3 COMPARTMENT SINK BASIN WITH WATER. PRIORITY VIOLATION 7-38-005.
   • 36. THERMOMETERS PROVIDED & ACCURATE
     • NO FOOD THERMOMETER IN MAIN KITCHEN, INSTRUCTED TO OBTAIN.
   • 40. PERSONAL CLEANLINESS
     • FOOD HANDLER NOT WEARING HAIR RESTRAINT DURING HANDLING OPEN FOOD ITEMS, INSTRUCTED TO WEAR.
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • DELI CUPS USED AS A MULTI-USE UTENSILS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY ALL UTENSILS AFTER WASHING.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • COOLING LINSE NOT INSULATED PROPERLY IN WALK-IN COOLER, CAUSING CONDESATION, INSTRUCTED TO INSULATE PROEPRLY.
7. CanvassFeb 7, 2022

   4 infractions

   • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
     • HIGH TEMP CONVEYOR DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE 125F, MACHINE WAS BEING USED DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE 180F AT FINAL RINSE. PRIORITY VIOLATION 7-38-025. BY THE END OF INSPECTION ENGINEER REPAIRED FINAL RINSE TEMP.
   • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
     • FOUND SEVERAL VACUUMED PACKAGED TCS FOODS IN WALK-IN COOLER STORED FOR MORE THAN 2 DAYS WITH NO APPROVAL LETTER, PACKAGES NOT DATED, FRESH RAW FISH IS VACUUMED. INSTRUCTED MANAGER TO OBTAIN A VARIANT LETTER FROM CDPH BEFORE PERFORMING ANY ROP. MACHINE IS TAGGED NOT ALLOWED TO USE. PRIORITY FOUNDATION VIOLATION 7-38-005.
   • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
     • DELI CUPS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY ALL MULTI-USE USTENSILS AFTER WASHING.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • WALK-IN COOLER LINES NOT INSULATED PROPERLY, CONDENSATION NOTED, INDTRUCTED TO REPAIR AND MAINTAIN.
8. CanvassFeb 18, 2020

   5 infractions

   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • NO HANDS WASHING SIGN IN EMPLOYEES TOILET ROOM , INSTRUCTED TO PROVIDE.
   • 22. PROPER COLD HOLDING TEMPERATURES
     • FOUND 6 LARGE TUBS OF CHICKEN STOCK STORED IN WALK-IN COOLER FROM A DAY BEFORE AT TEMPERATURE RANGING 52.4F-58.4F, INSTRUCTED MANAGER TO KEEP SUCH FOODS AT 41F OR LOWER. PRIORITY VIOLATION 7-38-005, 120 LBS OF CHICKEN STOCK DISCARDED VALUED AT $300.
   • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
     • IMPROPER COOLING METHOD USED, FOUND LARGE TUBS (20 QUARTS) USED TO COOL DOWN CHICKEN STOCK, INSTRUCTED TO USE SMALLER CONTAINERS TO FACILITATE FASTER COOLING DOWN, PRIORITY FOUNDATION VIOLATION 7-38-005.
   • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
     • BULK-FOOD CONTAINERS ( SUGAR ) NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
   • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
     • BROKEN AND MISSING TILES NEXT TO DISH WASHING AREA AT PASTRY STATION, INSTRUCTED TO REPAIR AND MAINTAIN.
9. CanvassFeb 8, 2019

   8 infractions

   • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
     • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.
   • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
     • NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
   • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
     • MUST PROVIDE A HANDWASH SINK FOR THE BANQUET KITCHEN DISH MACHINE AREA, AND FOR THE BANQUET KITCHEN MEAT PREP AREA. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED.
   • 23. PROPER DATE MARKING AND DISPOSITION
     • MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPERATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
   • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
     • MUST PROVIDE CONSUMER ADVISORY DISCLOSURE, AND REMINDER. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
   • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
     • OBSERVED FACILITY HAS ROP (REDUCED OXYGEN PACKAGING) FOOD PRODUCTS (STEAK AND CHICKEN), THAT ARE PACKAGED IN HOUSE, WITHOUT A HACCP PLAN, AND HELD OVER 48HRS. MUST PROVIDE HACCP PLAN FOR ALL ROP PRODUCTS HELD OVER 48HRS. HACCP PLAN REQUIREMENT INFORMATION HAS BEEN GIVEN. FACILITY CORRECTED VIOLATION ON SITE BY DISCARDING THE ROP PRODUCTS HELD OVER 48HRS. WITH A REPORTED TOTAL WEIGHT OF 4# AND TOTAL VALUE OF $65. PRIORITY FOUNDATION VIOLATION#:7-38-005. CITATION ISSUED.
   • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
     • MUST INSTALL A PREP SINK IN THE BAR, AND IN THE ROOM SERVICE PREP AREA.
   • 58. ALLERGEN TRAINING AS REQUIRED
     • MUST PROVIDE ALLERGEN TRAINING CERTIFICATION.
10. CanvassFeb 22, 2018

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SOME BULK CONTAINERS NOT LABELED AT PASTRY PREP AREA. MUST LABEL BULK CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINES. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINES AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FOOD/DIRT BUILD UP INSIDE LARGE ROUND FLOOR DRAINS IN PREP AREAS. MUST CLEAN INTERIOR OF FLOOR DRAINS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PASTRY PREP AREA 3-COMPARTMENT SINK MIDDLE AND RIGHT SIDE COMPARTMENTS PIPES LEAKING. MUST REPAIR AND MAINTAIN SINK.
11. CanvassMar 27, 2017

    7 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • INADEQUATE UTENSILS SANITIZING, FOUND LOW TEMP DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE,CHLORINE TEST STRIP AT 0PPM WHILE MACHINE BEING USED, ALSO NO TEST STRIPS ON SITE. INSTRUCTED TO PROVIDE PROPER SANITIZER CONCENTRATION AT FINAL RINSE, CRITICAL CITATION ISSUED 7-38-030. BY THE END OF INSPECTION MACHINE WAS REPAIRED AND DISPENSING PROPER SANITIZER.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INADEQUATE FOOD PROTECTION, FOUND SEVERAL FOOD ITEMS IN WALK-IN COOLER THAT WERE VACUUM PACKAGED ON SITE WITHOUT HAVING PROEPR APPROVAL DOCUMENTS FROM THE OFFICE OF CHICAGO DEPT OF PUBLIC HEALTH. MACHINE IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR FURTHER INQUIRY. SERIOUS CITATION ISSUED 7-38-005(A).
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SPRAY BOTTLES NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE BUILD UP IN PREP COOLER AT EMPLOYEES CAFETERIA, INSTRUCTED TO REPAIR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • KITCHEN FLOOR TILES MISSING GROUT IN SEVERAL SECTIONS, INSTRUCTED TO RE-GROUT
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED PAINT NOTED BEHIND CLEAN POTS STORAGE, INSTRUCTED TO REMOVE AND INSTALL A DURABLE SURFACE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • SEVERAL REFRIGRATORS MISSING ATHERMOMETER, INSTRUCTED TO OBTAIN.
12. Canvass Re-InspectionSep 14, 2016

    0 infractions

13. CanvassSep 9, 2016

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 4-DOOR REACH-IN REFRIGERATOR UNABLE TO MAIN PROPER TEMPERATURE OF 40F OR LESS AT TIME OF INSPECTION: REFRIGERATION UNIT WAS 48.8F BY MY THERMOMETER AT TIME OF INSPECTION. INSTRUCTED TO HAVE UNIT SERVICED TO MAINTAIN A TEMPERATURE OF 40F OR LESS AT ALL TIMES. UNIT WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. CRITICAL VIOLATION 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES INSIDE THE 4-DOOR REACH-IN REFRIGERATOR: 2 CONTAINERS OF PORK AT 51.1F, SLICED ASPARAGUS AT 49.9F, 5 CONTAINERS OF CHEESE AT 49.8F, ARTICHOKE HEARTS AT 50.7F, AND VARIOUS SAUCES AT 49.0-51.1F. MANAGER VOLUNTARILY DISCARDED 20# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE RIPPED GASKETS AT THE 4-DOOR REACH-IN RERIGERATOR THAT WAS TAGGED TO PROVIDE A TIGHT FITTING SEAL TO MAINTAIN PROPER TEMPERATURE INSIDE OF THE UNIT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN AND MAINTAIN THE ICE CREAM FREEZER GASKETS AND INTERIOR SURFACE TO REMOVE PINK AND BLACK MOLD-LIKE SUBSTANCE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE CAN OPENER AND INTERIOR MICROWAVE TO REMOVE FOOD DEBRIS BUILDUP AT THE EMPLOYEE CAFETERIA AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO SWEEP FLOORS IN THE ROOM SERVICE PREP AREA TO REMOVE DEBRIS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INCREASE WATER PRESSURE AT THE EXPOSED HAND SINK IN THE PASTRY KITCHEN AND MAINTAIN. REMOVE PLASTIC WRAP FROM THE FAUCET HEAD AT THE 3-COMPARTMENT SINK IN THE PASTRY KITCHEN AND REPAIR THE GASKET TO REPAIR LEAKING FAUCET.
14. Canvass Re-InspectionNov 20, 2015

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE COVERS FOR THE CONSUMABLE ICE BINS IN THE BAR AREA. PROVIDE A COVER FOR THE ELECTRICAL OUTLET UNDER THE PRE-RINSE SINK AT THE DISH MACHINE IN THE BANQUET AREA.
15. CanvassNov 16, 2015

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED THE REACH IN COOLER AT 52 DEGREES F. MUST REPAIR OR ADJUST REFRIGERATION UNIT SO IT MAINTAINS 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 1LB OF COOKED GNOCCHI AT 50.1 DEGREES F, 3LBS OF COOKED FISH AT AT 51.2 DEGREES F, 8LBS OF CHICKEN AT 49 DEGREES F, 5LBS OF PORK STOCK AT 50.1 DEGREES F, 4LBS OF WHIP CREAM AT 54 DEGREES F, 2LBS OF CHEESE AT 47 DEGREES F, 1LB OF COOKED SQUASH AT 50 DEGREES F, 3LBS OF PORK JUS AT 52.7 DEGREES,1LB OF CREAM SAUCE AT 49 DEGREES F AND 4LBS OF RAW EGGS AT 59-80 DEGREES. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • NOTED FOOD ITEMS BEING STORED THAT WERE VACUUM PACKAGED ON SITE.(DUCK SAUSAGE,PANCETTA,ETC) NOTED A VACUUM PACKAGING MACHINE ON SITE WITHOUT CDPH APPROVAL AVAILABLE. MUST PROVIDE THE PROPER CDPH APPROVAL. SERIOUS CITATION ISSUED 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE COVERS FOR THE CONSUMABLE ICE BINS IN THE BAR AREA. PROVIDE A COVER FOR THE ELECTRICAL OUTLET UNDER THE PRE-RINSE SINK AT THE DISH MACHINE IN THE BANQUET AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN COOKING EQUIPMENT AND PREP TABLES IN PREP AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN PREP AREAS AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE ALL STAINED CEILING TILES IN THE HALLWAY OUTSIDE OF THE BANQUET PREP AREA. MUST DETAIL CLEAN THE CARPETING IN THE REAR STORAGE HALLWAY OUTSIDE OF THE BANQUET PREP AREA. MUST REMOVE PEELING PAINT IN THE CHINA STORAGE ROOM IN THE MAIN KITCHEN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT SHIELD IN THE CHINA STORAGE ROOM IN THE MAIN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED A LEAK AT THE BASE OF THE HAND SINK NEAR THE ENTRANCE TO THE MAIN KITCHEN. MUST REPAIR. ALSO NOTED A LEAK AT THE LEFT FAUCET AND LEAKY PIPES UNDER THE 3 COMPARTMENT SINK IN THE BANQUET PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST PROVIDE A SANITARY CONTAINER TO STORE ICE DISPENSING UTENSILS IN THE BAR AREA.
16. CanvassApr 24, 2014

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED FOOD (SHRIMP AND HAM) AT IMPROPER TEMPERATURES (46.8F-52.1F) STORED ON THE PREP LINE AND INSIDE OF A PREP COOLER. MANAGER VOLUNTARILY DISCARDED 5LBS OF FOOD VALUED AT $20. INSTRUCTED TO KEEP COLD FOODS AT 40.0F OR LESS. CRITICAL VIOLATION 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INSIDE THE DOOR OF FRYERS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN INSIDE DOOR OF FRYERS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR CORNERS IN DRY STORAGE WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WALLS OF DISH STORAGE WITH EXCESSIVE CHIPPED PAINT. INSTRUCTED TO REPAIR AND MAINTAIN WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING VENTS IN PREP AREA WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED DISH STORAGE ROOM WITH A BROKEN LIGHT SHIELD. INSTRUCTED TO REPAIR AND MAINTAIN LIGHT SHIELDS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN LIGHT BULB IN DAIRY WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE FOLLOWING LEAKS: COLD KNOB AT EXPOSED HAND SINK ON THE PANTRY LINE, MAIN KITCHEN 3 COMPARTMENT BOTH FAUCET BASES, MAIN KITCHEN 3 COMPARTMENT PLUMBING UNDER THE WASH BASIN, FAUCET BASE OF 1 COMPARTMENT SINK IN THE GARDE MANGER AND BANQUEST 3 COMPARTMENT PLUMBING UNDER THE WASH BASIN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
17. CanvassAug 12, 2013

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND HIGH TEMPERATURE DISHMACHINE NOT SANITIZING PROPERLY. FINAL RINSE AT 160F. TAGGED DISHMACHINE. FINAL RINSE MUST BE AT 180F MINIMUM. CRITICAL VIOLATION. CITATION ISSUED. 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND CUTTING BOARDS IN POOR REPAIR THROUGOUT KITCHENS/PREPARATION AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND LEAKY DISHMACHINE AT 8TH FLOOR BANQUET KITCHEN.
18. CanvassMar 14, 2012

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. INADEQUATE FOOD PROTECTION, FOUND A 5 GALLON VEAL STOCK CONTAINER IN WALK-IN COOLER AT 50.3F AT CENTER. CONTAINER PLACED IN WALK-IN COOLER A DAY BEFORE, INSTRUCTED MGR TO COOL DOWN HOT FOODS IN 6 HOURS OR LESS. ITEM DISCARDED VALUED AT $20.0
    • 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. MUST USE PROPER MULTI-USE CONTAINERS FOR FOOD STORAGE THAT CAN BE EASILY WASHED AND SANITIZED.
    • 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. SHELVES FOR CLEAN UTENSILS STORAGE NOT CLEAN, BROKEN INSULATION AROUND PIPES IN WALK-IN COOLER. INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN.
    • 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 NOT CLEAN UNDER PREP TABELS AND CORNERS. INSTRUCTED TO CLEANA AND MAINTAIN.
    • 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. DAMAGE SECTION AT WALL UNDER DINK, MUST REPAIR.
    • 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. METAL STEM THERMOMETR MUST BE PROVIDE TO FOOD HANDLERS.
19. CanvassApr 27, 2011

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASH GUARDS NEEDED AT THE BAR SINK & AT HANDSINK IN THE PASTRY AREA. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR PANEL OF ICE MACHINE NEED CLEANING; EXTERIOR OF ICE MACHINE & DISHMACHINES NEED DE-LIMING. 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
      • FLOOR TILES AROUND THE 7TH FLOOR COOKING AREAS MUST BE RE-GROUTED. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER STAINED CEILING TILES MUST BE REPLACED. ANY MISSING BASEBOARD TILE IN A STORAGE ROOM MUST BE REPLACED. (WEST OF DISHMACHINE-7TH FLOOR). The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: FAUCET LEAKS (WASHERS) AT MOST HANDSINKS & PREP SINKS, PIPES AT BOTTOM OF 3-COMP. SINK IN 2-DISHROOMS, UNDER PREP SINKS. A HOOK FOR THE SPRAYER FAUCETS AT 2-COOFEE STATIONS MUST PROVIDED FOR-SO THAT THE SPRAYER DOES NOT SIT ON THE SINK. WATER LINE LEAKING UNDR DISHMACHINE AT 7TH FLOOR MUST BE FIXED ALSO. 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.
20. CanvassFeb 2, 2010

    1 infraction

    • 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. vENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE DUST/GREASE BUILD-UP. ANSEL SYSTEM IN NEED OF CLEANING AS WELL.