FAIL
Risk 1 (High)
HYATT PLACE CHICAGO DOWNTOWN THE LOOP Fails Health Inspection - Chicago Restaurant
April 16, 2018
Canvass
License #2496218
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED, EGGS, SAUSAGE,ETC). SERIPUS VIOLATION 7-38-012.
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
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: WASH AND FINAL RINSE THERMOMETERS, (GAUGE COCK) NOT OPERABLE ON HIGH TEMPERATURE DISH MACHINE. INSTRUCTED MANAGER TO REPAIR THERMOMETERS AND MAINTAIN FINAL RINSE AT 180F. SERIOUS VIOLATION 7-38-030
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
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: WASH AND FINAL RINSE THERMOMETERS, (GAUGE COCK) NOT OPERABLE ON HIGH TEMPERATURE DISH MACHINE. INSTRUCTED MANAGER TO REPAIR THERMOMETERS AND MAINTAIN FINAL RINSE AT 180F. SERIOUS VIOLATION 7-38-030
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