PASS W/ CONDITIONS
Risk 1 (High)
CHICAGO HILTON & TOWERS Gets Conditional Pass on Health Inspection - Chicago Restaurant
December 18, 2024
Complaint
License #2621361
4
Total Violations
3
Critical
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND FOOD CONTACT SURFACE OF ICE MACHINE FILLED WITH A MINIMAL AMOUNT OF FOOD CONTACT SURFACE. MUST CLEAN AND MAINTAIN.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) AT IMPROPER HOT HOLDING TEMPERATURE OF 104F LOCATED IN HOT HOLDING AREA. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 2 LBS $30. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH BELOW VIOLATION.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF, IMPOSSIBLE MEAT) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 47F - 50F LOCATED IN THE REACH IN COOLER. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 20 LBS $100. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF, IMPOSSIBLE MEAT) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 47F - 50F LOCATED IN THE REACH IN COOLER. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 20 LBS $100. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection