MAR 27
2014
PASSED
3 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
THE ALLERTON HOTEL.
YOUR CALL. 76/100
701 N MICHIGAN AVE · STREETERVILLE, CHICAGO
Last inspected March 27, 2014 · passed
6 of 9 inspections passed, 2 failed, 1 passed with conditions. 6 critical violations across the record.
THE NUMBERS
INSPECTIONS
9
6 passed · 1 w/ conditions · 2 failed
VIOLATIONS
35
includes 6 critical
RECORDS COVER
3 YEARS
since Dec 2010
INSPECTION HISTORY
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
UNFINISHED PIECES OF WOOD AT ICE MAKER DOOR LATCH, INSTRUCTED TO USE NON-ABSORBANT MATERIAL.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
BOTTOM SHELVES OF FRONT PREP KITCHEN WITH GREASE AND FOOD DEBRIS, INSTRUCTED TO CLEAN AND MAINTAIN.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
FOOD HANDLER WITH BEARD NOT WEARING BEARD HAIR RESTRAINT. INSTRUCTED TO WEAR.
MAY 92013PASSED2 violationsDETAILS
MAY 9
2013
PASSED
2 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE HANDSINK NEAR THE PANTRY COOLER, 2 COMPARTMENT PREP SINK AND DRAINBOARD, INTERIOR AND EXTERIOR OF PANTRY COOLERS, INTERIOR OF MICROWAVES, INTERIOR OF BANQUET OVENS, STAND MIXER, PREP TABLES AND STORAGE SHELVES.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
MUST REMOVE AND STORE IN A CLEAN CONTAINER OUTSIDE OF THE ICE BIN. OBSERVED WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE IN A SANITIZER BUCKET.
APR 302013PASS W/ CONDITIONS8 violations2 CRITICALDETAILS
APR 30
2013
PASS W/ CONDITIONS
8 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PANTRY PREP COOLER AT 52.1F, AND PREP COOLER NEXT TO COOK'S LINE OVENS AT 48.5F. BOTH COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS AND HAMBURGERS. BOTH COOLERS WERE TAGGED HELD FOR INSPECTION. MUST REPAIR COOLERS AND MAINTAIN BELOW 40F. CRITICAL VIOLATION 7-38-005A.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED EGGS AT 51.0F, BLUE CHEESE AT 46.0F, SLICED TURKEY AT 51.2F, SHRIMP AT 52.7F, CHEESE AT 48.7F, CHICKEN AT 51.8F, SALMON AT 50.7F, HAMBURGERS AT 48.9F, CRAB CAKES AT 50.0F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH APPROXIMTAELY $450. CRITICAL VIOLATION 7-38-005A.
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
OBSERVED UTENSILS STORED IN A CONTAINER OR STANDING WATER AT THE COOK'S LINE. MUST REMOVE.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED DUCT TAPE HOLDING TOGETHER THE PREP SHELF ABOVE THE PANTRY PREP COOLER. MUST REMOVE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
DETAIL CLEAN THE HANDSINK NEAR THE PANTRY COOLER, 2 COMPARTMENT PREP SINK AND DRAINBOARD, INTERIOR AND EXTERIOR OF PANTRY COOLER, INTERIOR OF MICROWAVES, INTERIOR OF BANQUET OVENS, STAND MIXER.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
DETAIL CLEAN THE WALL BEHIND THE COOKING EQUIPMENT AT THE COOK'S LINE.
REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
NO THERMOMETER WAS OBSERVED INSIDE OF THE PANTRY COOLER. MUST PROVIDE VISIBLE THERMOMETERS INSIDE OF ALL COOLERS.
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
OBSERVED THE ICE SCOOP STORED INSIDE OF THE ICE BIN AT THE SERVICE STATION. MUST REMOVE AND STORE IN A CLEAN CONTAINER OUTSIDE OF THE ICE BIN. OBSERVED WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE IN A SANITIZER BUCKET.
show all 9 inspections →
MAR 122012FAILED6 violations1 CRITICALDETAILS
MAR 12
2012
FAILED
6 violations1 CRITICALDETAILS
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. INADEQAUTE INSECTS CONTROL, FOUND ABOUT 40 LIVE FRUIT FLIES SCATTERED THRU-OUT KITCHEN, DISH WASHING AREAS. INSTRUCTED TO ELIMINATE INSECTS IN ALL AFFECTED AREAS, PEST CONTRO SERVICE RECOMMENDED.
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 INSTALL A DIVIDER BETWEEN A MOP SINK AND 3-COMP SINK
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. THE FOLLOWING NOT CLEAN: SHELVES, COUNTER TOPS, PREP TABLES, INSTERIOR SURFACES OF ICE MAKER AND PREP COOLER. 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. FOOD DEBRIS NOTED ALONG WALL BASE AND CORNERS. INSTRUCTRED TO CLEAN AND MAINTAIN.
TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. NO HANDS WASHING SIGNS IN TOILET ROOMS. INSTRUCTED TO PROVIDE.
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. MISSING THERMOMETER IN PREP COOLERS, INSTRUCTED TO PROVIDE.
JUN 172011PASSED6 violationsDETAILS
JUN 17
2011
PASSED
6 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
A SPLASHGUARD IS NEEDED AT THE BAR'S HANDSINK- MUST PROVIDE. 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.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOLLOWING NEED CLEANING: INTERIOR VENTS AT BOTH ENDS OF DISHMACHINE; EXTERIOR SIDES OF COOKING EQUIPMENT; BOTTOM SHELVES OF GRILLS & PREP TABLES & WALK-IN COOLER SHELVES-DUE TO FOOD DEBRIS/DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR DRAINS, DRY STORAGE & WALK-IN COOLER FLOORS NEED CLEANING ALONG THE WALLBASES & UNDER SHELVINGS, & ALSO BEHIND COOKING EQUIPMENT-DUE TO DIRT/FOOD STAINS/DEBRIS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS UNDER DISHMACHINE & 3-COMP SINK NEED DETAILED CLEANING; FILTERS AT HOODS OF COOKING EQUIPMENT MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
FOLLOWING PLUMBING LEAKS MUST BE ADDRESSED: UNDER THE LEFT SIDE OF DISHMACHINE, BOTTOM PIPE OF 3-COMP SINK IN DISHROOM & 2-BACKFLOW VALVES (BY STEAMER & AT SODA LINES). 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.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ANY MILK CRATES USED FOR STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. 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.
DEC 62010FAILED10 violations3 CRITICALDETAILS
DEC 6
2010
FAILED
10 violations3 CRITICALDETAILS
SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. FLOOR DRAIN AT SALAD PREP NOT DRAINING. BUBBLING UP. DRAIN IN NEED OF CLEANING AND OPENING SO WATER MAY DRAIN. ENGINEER ON SITE TO REPAIR DRAIN. CRITICAL VIOLATION 7-38-030 CITATION ISSUED SEWAGE AND WASTE WATER DISPOSAL.
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees. FOUND 2 HANDSINKS IN PREP AREA WITH NO SOAP OR TOWELS TO PROPERLY WASH HANDS WHILE PREPING FOOD ITEMS. MANAGER CORRECTED ON SITE. CRITICAL VIOLATION 7-38-030 CITATION ISSUED HANDWASHING FACILITIES NOT MAINTAINED.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED 1 LIVE ROACH AT SALAD PREP AND 8 FRUIT FLIES AT SALAD PREP AND HOT LINE. OR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED EVIDENCE OF INSECT ACTIVITY. MUST CLEAN ALL AREAS AND CONTACT PEST CONTROL F
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. ALL MULTI USE UTENSILS MUST BE STORED IN A CLEAN SANITIZD LOCATION FOR SERVICE. MUST ALSO INVERT UTENSIL.
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. ANY EQUIPMENT IN POOR REPAIR MUST BE REPAIR, CLEANED AND OR REMOVED.
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. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, INTERIOR AND EXTERIOR OF REACH IN COOLERS, SHELVES AT WALK-IN COOLER, ALL HOT AND COLD HOLDING BOXES, RUBBER GASKETS, SHELVES AT PREP TABLES, TO REMOVE ALL BUILD UP OF FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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 THROUGH OUT FOOD PREP AREAS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN ALL FLOORS, FLOOR GROUT AND COVING. 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. THE WALLS THROUGHOUT MUST BE FREE FROM FOOD SPLATTERS, CEILING AREA MUST BE CLEANED TO REMOVE DUST BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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. LIGHT SHIELD IN REAR STORAGE AREA IN NEED OF REPLACING IN POOR REPAIR. ALL LIGHT SHEILD IN NEED OF CLEANING TO REMOVE DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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. POP GUNS IN NEED OF DRAIN LINES TO OPEN DRAIN SITE. VENTILATION UNITS ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD-UP. MUST CLEAN AND MAINTAIN.
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 →