PASS W/ CONDITIONS
Risk 1 (High)
DOUBLETREE BY HILTON CHICAGO-MAGNIFICENT MILE Gets Conditional Pass on Health Inspection - Chicago Restaurant
DOUBLETREE BY HILTON CHICAGO-MAGNIFICENT MILE
(AKA: HOT HOUSE/ MADE MARKET)
300 E OHIO ST, CHICAGO 60611
Restaurant
October 2, 2023
Canvass
License #2622245
4
Total Violations
1
Critical
3
Minor
Violations Cited by Chicago Health Inspector
4
Violation #2
CRITICAL
Violation Details
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFICATE POSTED DURING TIME OF INSPECTION WHILE PREPARING AND SERVING, EGGS, MILK, DICED HAM, COOKED CHICKEN, SLICED TOMATOES. INSTRUCTED TO PROVIDE AND MAINTAIN AT LEAST ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #36
MINOR
Violation Details
THERMOMETERS PROVIDED & ACCURATE - Comments: UNABLE TO LOCATE THERMOMETERS IN COOLING UNITS THROUGHOUT PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVE SOILED BLACK CRATES USED IN ALL PREP AREAS , WALK IN COOLERS, AND STORAGE SPACES FOR ELEVATION. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SHELVING UNITS
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVE SOILED BLACK CRATES USED IN ALL PREP AREAS , WALK IN COOLERS, AND STORAGE SPACES FOR ELEVATION. INSTRUCTED TO PROVIDE A SMOOTH AND EASILY CLEANABLE SHELVING UNITS
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
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