PASS W/ CONDITIONS
Risk 2 (Medium)
HUNTINGTON BANK PAVILION AT NORTHERLY ISLAND Gets Conditional Pass on Health Inspection - Chicago Special event
May 27, 2025
License
License #3026476
2
Total Violations
2
Critical
Inspection Summary
This special event was inspected by the Chicago Department of Public Health on May 27, 2025. The inspection type was "License" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED SOME OF THE HAND WASHING SINKS IN THE TOILET ROOMS H AND G NOT MAINTAINING AN ADEQUATE HOT WATER TEMPERATURE OF 100F. INSTRUCTED TO MAINTAIN ADEQUATE HOT RUNNING WATER AT ALL HAND WASHING SINKS AT ALL TIMES. MANAGER ABLE TO FIX HOT WATER TO 105.4F PRIORITY VIOLATION. NO CITATION ISSUED 7-38-030(C).
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED SOME OF THE HAND WASHING SINKS IN THE TOILET ROOMS H AND G NOT MAINTAINING AN ADEQUATE HOT WATER TEMPERATURE OF 100F. INSTRUCTED TO MAINTAIN ADEQUATE HOT RUNNING WATER AT ALL HAND WASHING SINKS AT ALL TIMES. MANAGER ABLE TO FIX HOT WATER TO 105.4F PRIORITY VIOLATION. NO CITATION ISSUED 7-38-030(C).
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
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