Hyatt Chicago Magnificent Mile — Level 2/ Employees Cafe
Last inspected: Sep 24, 2019
82
Score
Public records show 12 inspections at Hyatt Chicago Magnificent Mile — Level 2/ Employees Cafe stretching back to 2012. Inspectors last stopped by on Sep 24, 2019. A low risk tier reflects an inspection that turned up minimal issues. Note that Hyatt Chicago Magnificent Mile — Level 2/ Employees Cafe's inspection history hasn't been updated since Sep 24, 2019; current conditions may have shifted from what the file shows.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Looking across the full record, “approved thawing methods used” is the recurring theme, flagged seven times.
The city-wide average is 81, putting Hyatt Chicago Magnificent Mile — Level 2/ Employees Cafe squarely in typical territory. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Sep 24, 2019
Routine
4 minor violations.
View 4 violations
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: MISSING A SPLASH GUARD AT FRONT PREP AREA HAND WASH SINK, INSTRUCTED TO INSTALL.
47
Non-food/food contact surfaces clean
Inspector notes: ICE SCOOP HOLDERS AND SODA GUN DISPENSERS NOT CLEAN INSIDE, INSTRUCTED TO CLEAN AND MAINTAIN.
49
Physical facilities installed, maintained & clean
Inspector notes: MUST INSTALL A BARRIER BETWEEN BROOMS HOLDER AND CLEAN DISHES RACK NEXT TO MOP SINK
55
Physical facilities installed, maintained & clean
Inspector notes: MISSING GROUT WITH AT FLOOR TILES NEXT TO DISH MACHINE, INSTRUCTED TO REPAIR AND MAINTAIN.
55
82
Dec 13, 2018
Complaint
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Proper cold holding temperatures
Inspector notes: 3-501.16(A:2,&B)- OBSERVED TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER TEMPERATURE IN COOLER AT LVL 2 BREAKFAST HOT LINE: 48.7F, 3LBS OF RAW EGGS, $7.00 46.5F, 4LBS OF POTATO HASH $6.00 47.7F, 2LBS OF CHOPPED COOKED POTATOES, $ 4.00 INFORMED MANAGER THAT TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE 41F OR LESS FOR COLD FOODS AND 135F OR MORE FOR HOT FOODS. MANAGER VOLUNTARILY DISCARDED AND DENATURED 9LBS, AT A TOTAL COST OF $17.00 PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22
Consumer advisory provided for raw/undercooked food
Inspector notes: 3-603.11 (A)- OBSERVED NO CONSUMER ADVISORY DISCLOSURE/REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION # 7-38-005 NO CITATION ISSUED.
25
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14 (N)- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2-501.11- FOUND NO PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
5
Approved thawing methods used
Inspector notes: 3-501.13- OBSERVED INTACT VACUUMED SEALED PACKAGES OF FISH THAWING IN COOLER. INFORMED MANAGER THAT VACUUMED SEALED PACKAGES OF FISH MUST BE REMOVED FROM VACUUM PACKAGE AND THAWED UNDER REFRIGERATION OUT OF PACKAGE. INSTRUCTED MANAGER TO REMOVE FISH FROM VACUUMED SEALED PACKAGES AND THAW OUTSIDE OF PACKAGING UNDER REFRIGERATION. MAINTAIN AT ALL TIMES.
35
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: 4-904.13- OBSERVED PRE SET GLASS WARE STORED UPRIGHT ON TABLES THROUGHOUT DINNING ROOM AREA NOT PROTECTED. INFORMED MANAGER THAT PRE SET CUTLERY AND GLASS WARE STORED UPRIGHT ON TABLES MUST BE PROTECTED DURING STORAGE FROM CONTAMINATION. INSTRUCTED MANAGER TO STORE SAID ITEMS ON TABLES INVERTED OR UPSIDE DOWN TO PREVENT CONTAMINATION. MAINTAIN AT ALL TIMES.
44
58
Apr 5, 2018
Routine
3 minor violations.
View 3 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND POTENTIALLY HAZARDOUS FOOD BEEF CHILI HELD AT BETWEEN 51.0 F AND 53.0 F INSIDE LARGE PLASTIC CONTAINERS IN MEAT WALK IN COOLER. HOWEVER MEAT WALK IN COOLER AMBIENT AIR TEMPERATURE AT 33.1 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED FOOD DEBRIS/DUST BUILD UP ON SHELVES OUTSIDE OF MEAT WALK IN COOLER. MUST CLEAN SHELVES AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED ACCUMULATED DUST BUILD UP/FOOD SPLATTERS ON CEILING TILES AT PREP AREA AND DISHWASH AREA. INSTRUCTED MANAGER TO CLEAN/REPLACE UNCLEAN CEILING TILES.
35
86
May 15, 2017
Routine
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: BULK-FOOD CONTAINERS NOT LABELED ( SUGAR ) INSTRUCTED TO LABEL.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: BREAD KNIVES TETHERED WITH A CABLE, INSTRUCTED TO KEEP FREE FOR PROPER WASHING. MOP SINK TOO CLOSE TO CLEAN UTENSILS RACK. INSTRUCTED TO INSTALL A BARRIER.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: BOTTOM SHELF OF DRAWER COOLERS NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MISSING GROUT AT DISH WASHING AREA FLOOR, INSTRUCTED TO RE-GROUT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: PEELING PAINT AND DAMAGED WALLS OF ROOM SERVICE/ BEHIND UTENSILS SHELF AT BANQUET STATION
35
78
Aug 8, 2016
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED A CLEAN CUTTING BOARD IMPROPERLY STORED BEHIND THE 2-COMPARTMENT PREP SINK. INSTRUCTED TO RELOCATE CUTTING BOARD TO A CLEAN AREA TO AVOID SPLASH CONTAMINATION.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE MEAT SLICER AND THE CAN OPENER ATTACHED TO THE PREP TABLE IN THE BANQUET KITCHEN TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOORS UNDER THE FOOD STORAGE RACKS IN THE WALK-IN FREEZER LOCATED ON THE 3RD FLOOR PASTRY KITCHEN.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INSTRUCTED TO MOVE THE MINI DEEP FRYER OVER A FEW FEET UNDER THE HOOD VENT TO PROVIDE PROPER VENTILATION DURING USE IN THE FRONT FOODSERVICE KITCHEN.
38
82
Sep 29, 2015
Routine
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED THE INTERIOR OF THE BANQUET AREA ICE MACHINE WITH BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED THE FLOOR GROUT OF THE FRONT COOKLINE WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.
34
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED THE FLOOR UNDER THE PREP TABLES OF THE REAR PREP AREA WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.
34
86
Jul 15, 2014
Reinspection
2 minor violations.
View 2 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED CEILING VENTS INSIDE OF THE 4TH FLOOR EMPLOYEE MENS RESTROOMS WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.
35
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED WALLS AT THE THRESHOLD FROM THE SERVERY AREA TO THE GRAND BALLROOM IN SEVERE DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN WALLS.
35
90
Jun 30, 2014
Routine
4 minor violations.
View 4 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED 11 LIVE FFRUIT FLIES FLYING AROUND THE SERVERY STATION AND ON THE WALLS, 10 IN SALAD PREP AREA ON THE WALLS AND 55 IN THE DISH WASHING ROOM ON THE CEILING AND WALLS. INSTRUCTED TO PROVIDE ADDITIONAL PEST CONTROL TO ELIMINATE FRUIT FLY ACTIVITY. SERIOUS VIOLATION 7-38-020
18
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED ACCUMULATED GREASE ON THE FLOOR UNDER THE FRYERS IN THE FRONT COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED WALLS AT THE THRESHOLD FROM THE SERVERY AREA TO THE GRAND BALLROOM IN SEVERE DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN WALLS.
35
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED CEILING VENTS INSIDE OF THE 4TH FLOOR EMPLOYEE MENS RESTROOMS WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.
35
82
Nov 13, 2013
Reinspection
No violations found.
100
Oct 17, 2013
Reinspection
2 minor violations.
View 2 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: REPLACE LOOSE AND SOILED FLOOR TILES BELOW THE SINK IN THE 3RD FLOOR BEVERAGE SERVICE STATION.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR THE HANDLE FOR THE DIPPER WELL AT THE COOK'S LINE.
38
90
Oct 9, 2013
Routine
6 minor violations.
View 6 violations
Adequate number, convenient, accessible, designed, and maintained
Inspector notes: OBSERVED AN IMPROPERLY DESIGNED EXPOSED HANDSINK AT THE SUSHI PREP BAR. THE EXPOSED HANDSINK IS NOT PLUMBED TO RECEIVE AND DRAIN WATER. THE HANDSINK USES PLASTIC CONTAINERS TO SUPPLY AND DRAIN WATER TO AND FROM THE HANDSINK. MANAGEMENT INSTRUCTED THAT ALL HANDSINKS MUST BE PROPERLY PLUMBED TO WATER SUPPLY AND DRAIN LINES. MANAGEMENT INSTRUCTED NOT TO PREPARE SUSHI IN THIS AREA WITHOUT A PROPERLY PLUMBED EXPOSED HANDSINK. CRITICAL VIOLATION 7-38-030.
11
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION AND STORAGE. OBSERVED A VACUUM PACKAGING MACHINE IN THE FOOD PREP AREA AND VARIOUS TYPES OF MEATS, SAUCES AND VEGETABLES IN THE WALK-IN COOLER AND WALK-IN FREEZER THAT WERE VACUUM PACKAGED ONSITE WITHOUT A HACCP PLAN APPROVED BY THE CITY OF CHICAGO OR STATE OF ILLINOIS. MANAGEMENT STATED THAT FOODS CANNOT BE VACUUM PACKAGED ONSITE WITHOUT AN APPROVED HACCP PLAN. APPROXIMATELY 284# OF CHICKEN, BEEF AND ITALIAN SAUSAGE WAS TAGGED HELD FOR INSPECTION AND PLACED IN A LOCKED SECTION OF THE WALK-IN FREEZER. SERIOUS VIOLATION 7-38-005A.
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED LIVE FRUIT FLIES ON THE WALLS, CEILING AND EQUIPMENT OF THE 3RD FLOOR PASTRY PREP AREA AND BEVERAGE SERVICE STATION OUTSIDE OF THE PASTRY PREP AREA. APPROXIMATELY 20 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
18
* inspection report summary displayed and visible to all customers
Inspector notes: NO INSPECTION REPORT SUMMARY WAS POSTED ON THE PREMISES. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
28
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOOR DRAINS IN THE 3RD FLOOR PASTRY PREP AREA AND BEVERAGE SERVICE STATION TO PREVENT PEST HARBORAGE. REPLACE LOOSE AND SOILED FLOOR TILES BELOW THE SINK IN THE 3RD FLOOR BEVERAGE SERVICE STATION. CLEAN THE DEBRIS ON THE FLOOR BEHIND THE ICE MACHINE IN THE 3RD FLOOR BEVERAGE SERVICE STATION.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPAIR THE HANDLE FOR THE DIPPER WELL AT THE COOK'S LINE.
38
74
Jul 24, 2012
License
No violations found.
100
Frequently Asked Questions
When was Hyatt Chicago Magnificent Mile — Level 2/ Employees Cafe last inspected?
The most recent health inspection at Hyatt Chicago Magnificent Mile — Level 2/ Employees Cafe on file is from Sep 24, 2019. The public record contains 12 inspections in total.
What is the most common violation at Hyatt Chicago Magnificent Mile — Level 2/ Employees Cafe?
Across the inspection record, “approved thawing methods used” has been cited seven times, more than any other issue at Hyatt Chicago Magnificent Mile — Level 2/ Employees Cafe.
Has Hyatt Chicago Magnificent Mile — Level 2/ Employees Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Hyatt Chicago Magnificent Mile — Level 2/ Employees Cafe have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hyatt Chicago Magnificent Mile — Level 2/ Employees Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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