⚠️ Recent Failed Inspections ⚠️
PASS W/ CONDITIONS Risk 1 (High)

OMNI CHICAGO HOTEL Gets Conditional Pass on Health Inspection - Chicago Restaurant

OMNI CHICAGO HOTEL (AKA: BANQUETS) 674-678 N MICHIGAN AVE, CHICAGO 60611 Restaurant
June 15, 2021 Canvass License #33156
3
Total Violations
2
Critical
1
Major

Violations Cited by Chicago Health Inspector

3
Violation #2
CRITICAL
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES NOR CITY OF CHICAGO CERTIFICATE POSTED WHILE TCS FOODS (CHICKEN TACOS) ARE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012.
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
Violation #10
CRITICAL
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND PAPERTOWEL DISPENSER AT DUMPSINK IN COFFEE AREA. INSTRUCTED TO REMOVE PAPERTOWELS AND TO ONLY USE DUMPSINK FOR INTENDED PURPOSE (DISPOSING OF LIQUIDS, ETC.).
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
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.
Violation #10
CRITICAL
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND PAPERTOWEL DISPENSER AT DUMPSINK IN COFFEE AREA. INSTRUCTED TO REMOVE PAPERTOWELS AND TO ONLY USE DUMPSINK FOR INTENDED PURPOSE (DISPOSING OF LIQUIDS, ETC.).
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
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.

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
Data sourced from Chicago Open Data Portal - Chicago Department of Public Health inspections