JUN 8
2015
PASSED
2 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
INTERCONTINENTAL HOTEL CHICAGO.
EAT. 85/100
505 N MICHIGAN AVE · STREETERVILLE, CHICAGO
Last inspected June 8, 2015 · passed
7 of 8 inspections passed, with 4 critical violations on file.
THE NUMBERS
INSPECTIONS
8
7 passed · 1 failed
VIOLATIONS
30
includes 4 critical
RECORDS COVER
5 YEARS
since Feb 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN/SANITIZE INTERIOR BOTTOM OF REFRIGERATION UNITS OF SPILLS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOOR BEHIND FRONT SERVICE COUNTER.
NOV 202014PASSED1 violationDETAILS
NOV 20
2014
PASSED
1 violationDETAILS
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
OBSERVED THE 3 COMPARTMENT SINK LEFT BASIN PLUMBING LEAKING IN THE KITCHEN BEHIND THE STARBUCKS KITCHEN ON THE 1ST FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
FEB 102014PASSED5 violationsDETAILS
FEB 10
2014
PASSED
5 violationsDETAILS
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
BULK FOOD CONTAINERS IN DRY STORAGE MUST BE LABELED.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
WALL MOUNTED FRY SLICER WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
ALL STORED ITEMS IN DRY FOODS AND IN WALK-IN RECEIVING FREEZER MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MISSING CEILING TILES IN STARBUCKS REAR MOP SINK AREA. MUST REPLACE. MOLDY WALL CAULKING AT CAFETERIA DISH MACHINE. MUST REPLACE.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
WIPING CLOTHS MUST BE STORED IN THEIR BUCKETS CONTAINING SANITIZING SOLUTION.
JUN 132013FAILED6 violations4 CRITICALDETAILS
JUN 13
2013
FAILED
6 violations4 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 4 DOOR PREP COOLER IN THE EMPLOYEE CAFETERIA AT 50.0F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESES AND CUT FRUIT. UNIT TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED EGGS AT 57.0F, BLUE CHEESE AT 45.3F, COOKED CORN AT 45.3F, CUT FRUIT AT 46.5F, CHEESE AT 46.4F, HAM AT 45.8F. MANAGEMENT VOLUNTARILY DISCARDED 45# OF FOOD WORTH $116. CRITICAL VIOLATION 7-38-005A.
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
OBSERVED THE HIGH TEMPERATURE DISHMACHINE WITH AN IMPROPER FINAL RINSE TEMPERATURE. THE TEMPERATURE GAUGE FOR THE HIGH TEMPERATURE DISHMACHINE READ 174F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE TEMPERATURE ABOVE 180F. MACHINE WAS REPAIRED AND IS NOW MAINTAINING A FINAL RINSE TEMPERATURE OF 194F. CRITICAL VIOLATION 7-38-030.
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 IN THE BANQUET KITCHEN PREP AREAS. APPROXIMATELY 25 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THE PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST MAINTAIN THE FLOORS DRY BEHIND EQUIPMENT IN THE PREP AREAS.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
REPAIR THE LEAK BELOW THE LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK.
show all 8 inspections →
JAN 122012PASSED4 violationsDETAILS
JAN 12
2012
PASSED
4 violationsDETAILS
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 REMOVE DELI SLICER FROM THE TOP OF BAR TABLE OR PROVIDE A SURROUND SNEEZE GAURD. MUST REPLACE CRACKED ICE MAKER INERIOR SURFACES. MUST REMOVE ALL RUSTY UTESILS. ONLY RUST FREE UTENSILS CAN BE USED.
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. FLOOR UNDER BLASTER STEP TRAPPING WASTE WATER. INSTRUCTED TO REPAIR AND SEAL EDGES.
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. CRACKS AND CREVICEDS NOTED ON WALL BEHIND LARGE DISH MACHINE. INSTRUCTED TO SEAL.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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. LEAK UNDER 3 COMP SINK. INSTRUCTED TO REPAIR.
FEB 162011PASSED5 violationsDETAILS
FEB 16
2011
PASSED
5 violationsDETAILS
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 RE-CAULK AROUND SPLASH GUARD OF SINKS AT STARBUCKS AREA; REPLACE SOME COLORED CUTTING BOARDS IN MAIN KITCHEN.
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 REPLACE BROKEN/MISSING FLOOR TILES AROUND DRAINS AT STEAM KETTLES, INSIDE WALK-IN COOLER IN BASEMENT RECEIVING AREA.
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. MISSING WALL TILES BY STEAM JACKETED KETTLE & AT DISHROOM MUST BE REPLACED; DUSTY COMPRESSORS/FAN GUARDS OF COOLERS MUST BE CLEANED; MISSING CEILING TILES IN STORAGE ROOMS MUST BE PROVIDED; ANY SCRAPES ON WALL BY DISHROOM & STORAGE ROOMS MUST BE RE-SEALED.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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. LEAK AT ELBOW PIPE OF HANDSINK AT STARBUCKS SECTION MUST BE FIXED.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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. MUST REMOVE ANY UNNECESSARY ARTICLES IN STORAGE ROOM AT RECEIVING AREA & ELEVATE ALL STOCK OFF THE FLOOR; MUST CLEAN FLOOR INSIDE LIQUOR WALK-IN COOLER IN BASEMENT.
FEB 172010PASSED7 violationsDETAILS
FEB 17
2010
PASSED
7 violationsDETAILS
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. NEW CUTTING BOARDS NEED AT MAIN KITCHEN. MUST REPLACE AND MAINTAIN.
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. All utensils shall be thoroughly cleaned and sanitized after each usage. COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN.
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 CLEANIUNG TO REMOVE BUILD-UP UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN.
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. Use dustless cleaning methods. WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE ALL BUILD UP, FOOD SPLATTERS. AIR VENTS IN NEED OF CLEANING TO REMOVE DUST. MUST CLEAN AND MAINTAIN.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILD IN MAIN KITCHEN DAMAGED. MUST REPLACE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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. The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. WALK-IN FREEZERS WITH ICE BUILD UP AT DRAIN/FANS MUST BE CORRECTED AND REMOVED.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ANY UNNECESSARY ARTICLES OR EQUIPMENT MUST BE REMOVED.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →