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THE WILLOWS HOTEL

555 W SURF ST, CHICAGO, IL 60657 · Restaurant

Inspection summary

THE WILLOWS HOTEL has been inspected 13 times by Chicago Department of Public Health since November 17, 2010. The most recent inspection, on November 7, 2024, recorded 1 infraction.

2 of 13 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 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.

  • 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 4 times across 3 separate inspections, most recently on October 21, 2024. 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 once on November 9, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 12 times across 9 separate inspections, most recently on November 7, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 6 separate inspections, most recently on November 24, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 4 separate inspections, most recently on March 24, 2020. 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.

13 inspections

  1. Canvass Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114//NOTED CLUTTER IN CLOSET ACROSS FROM STAFF BREAK ROOM AND IN BOILER ROOM. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS AND STORE KEPT ITEMS ON SMOOTH, NON-POROUS SHELVES THAT ARE A MINIMUM OF 6 INCHES OFF THE FLOOR------ 6-501.11//NOTED UNEVEN FLOOR "REPAIRED" WITH RAW WOOD UNDERNEATH MINI FRIDGE IN KITCHEN. INSTRUCTED TO REMOVE WOOD AND REPAIR, RESTORING EVEN SURFACE THAT IS SMOOTH AND EASY TO CLEAN. ALSO NOTED EAST WALLS IN LOBBY NOT SMOOTH OR EASY TO CLEAN. INSTRUCTED TO CLEAN AND RESTORE A SMOOTH AND EASY TO CLEAN SURFACE. ALSO NOTED STAINED CEILING TILES ABOVE GROUND FLOOR LAUNDRY ROOM ENTRANCE. INSTRUCTED TO ADDRESS ISSUE ABOVE TILES. STAINED TILES ARE INDICATIVE OF A LEAK.
  2. Canvass

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL TEMPERATURE OF HALF AND HALF HELD IN LOBBY COOLING UNIT AND REFRIGERATOR IN KITCHEN FOR COFFEE STATION. INSTRUCTED TO OBTAIN AND MAINTAIN PROPER THERMOMETERS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER IN CLOSET ACROSS FROM STAFF BREAK ROOM AND IN BOILER ROOM. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS AND STORE KEPT ITEMS ON SMOOTH, NON-POROUS SHELVES THAT ARE A MINIMUM OF 6 INCHES OFF THE FLOOR
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED UNEVEN FLOOR "REPAIRED" WITH RAW WOOD UNDERNEATH MINI FRIDGE IN KITCHEN. INSTRUCTED TO REMOVE WOOD AND REPAIR, RESTORING EVEN SURFACE THAT IS SMOOTH AND EASY TO CLEAN. ALSO NOTED EAST WALLS IN LOBBY NOT SMOOTH OR EASY TO CLEAN. INSTRUCTED TO CLEAN AND RESTORE A SMOOTH AND EASY TO CLEAN SURFACE. ALSO NOTED STAINED CEILING TILES ABOVE GROUND FLOOR LAUNDRY ROOM ENTRANCE. INSTRUCTED TO ADDRESS ISSUE ABOVE TILES. STAINED TILES ARE INDICATIVE OF A LEAK.
  3. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO ORIGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE POSTED ON PREMISES. INSTRUCTED MANAGER AN ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE MUST BE POSTED ON PREMISES. PRIORITY FOUNDATION 7-38-012. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 3-COMPARTMENT SINK MISSING STOPPERS (X2). INSTRUCTED MANAGER MUST PROVIDE ADDITIONAL STOPPERS FOR 3-COMPARTMENT SINK.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED TRASH RECEPTACLE IN WASHROOM. MUST PROVIDE.
  4. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 FOUND NO VOMIT AND DIARRHEA CLEAN UP POLICY. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED FOR JUICE MACHINE AND COFFEE MACHINE. MUST PROVIDE WHERE THEY CAN BE LOCATED AND SERVICED.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    4 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION #32 FROM REPORT #1975368 DATED 11/14/16 NOT CORRECTED: CRACKED/DAMAGED LID OF THE PREP ROOM BOX FREEZER REPAIRED WITH DUCT TAPE. MUST NOT USE TAPE AS A MEANS OF REPAIR. MUST BE A SMOOTH, CLEANABLE SURFACE. MUST REPLACE LID. MUST CORRECT. SERIOUS VIOLATION: 7-42-090
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR/REPLACE CRACKED AND SAGGING FLOOR TILES IN FRONT OF PREP ROOM HAND SINK AND DISH MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE WATER DAMAGED CEILING TILES ABOVE DISH MACHINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHTSHIELD OR SHATTER PROOF BULB IN LIGHT FIXTURE IN COOLER/FREEZER COMBO UNIT IN PREP ROOM.
  7. Canvass Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CRACKED/DAMAGED LID OF THE PREP ROOM BOX FREEZER REPAIRED WITH DUCT TAPE. MUST NOT USE TAPE AS A MEANS OF REPAIR. MUST BE A SMOOTH, CLEANABLE SURFACE. MUST REPLACE LID.
  8. Canvass

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • INADEQUATE SANITIZING WHILE DISHES WERE BEING WASHED. OBSERVED LOW TEMPERATURE CHLORINE CHEMICAL DISH MACHINE NOT PROPERLY SANITIZING. 0 PPM CHLORINE AFTER SEVERAL ATTEMPTS AND AFTER PRIMING MACHINE. DISH MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES SANITIZER TO 100 PPM CHLORINE AND CDPH CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. INSTRUCTED TO USE THE THREE COMPARTMENT SINK FOR ALL WASHING, RINSING AND SANITIZING UNTIL TAG HAS BEEN REMOVED. CRITICAL VIOLATION 7-38-030.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING SERVED IE: HARD BOILED EGGS. INSTRUCTED TO PROVIDE AND POST A VALID CITY OF CHICAGO SANITATION CERTIFICATE AT ALL TIMES AND SUCH A PERSON MUST BE ON SITE WHILE FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • NO SUMMARY REPORT POSTED VISIBLE ON THE PREMISES FROM LAST COMPLETE INSPECTION MADE ON 9-29-14 OR TAG REMOVAL INSPECTION MADE ON 10-2-14. SERIOUS VIOLATION 7-42-010(B).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CRACKED/DAMAGED LID OF THE PREP ROOM BOX FREEZER REPAIRED WITH DUCT TAPE. MUST NOT USE TAPE AS A MEANS OF REPAIR. MUST BE A SMOOTH, CLEANABLE SURFACE. MUST REPLACE LID.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING FLOOR TILES AT THE DISH MACHINE MUST REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES ABOVE THE THREE COMPARTMENT SINK. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL AN EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN THE PREP ROOM WHERE READY TO EAT FOODS SUCH AS PASTRIES, HARDBOILED EGGS ARE PREPARED FOR SERVICE AND DISHES BEING WASHED. NEAREST EXPOSED HAND WASHING SINK IS IN THE EMPLOYEE BREAK ROOM IN A SEPARATE ROOM DOWN THE HALLWAY. MUST PROVIDE THREE STOPPERS FOR THE THREE COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE INTERNAL THERMOMETERS FOR ALL REFRIGERATION AND FREEZER UNITS.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    1 infraction

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND LOW TEMPERATURE DISHMACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (0PPM-CHLORINE). INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT PROPERLY SANITIZES. ONCE PROPERLY SANITIZING MUST FAX A LETTER TO 312-746-8040 OR EMAIL TO [email protected]. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL RE-INSPECTED BY CDPH. MUST PROPERLY SET UP THE 3-COMPARTMENT SINK FOR PROPER WASHING, RINSING, AND SANITIZING. CRITICAL VIOLATION 7-38-030
  11. Consultation

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND INTERIOR OF CABINETS NOT CLEAN AT MAIN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN.
  12. Canvass

    3 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES.(HANDLES MILK AND BAGELS/CREAM CHEESE). ALSO, FOUND NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED. SERIOUS VIOLATION. CITATION ISSUED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND INTERIOR OF CABINETS NOT CLEAN AT MAIN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN.
  13. 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 FREEZER AND THE CABINETS UNDER THE 3 COMPARTMENT SINK.
    • 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. DETAIL CLEAN THE FLOOR IN THE REAR PREP AREA/KITCHENETTE.

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