Hyatt — Hub 8 Cafe
Last inspected: Oct 8, 2024
74
Score
Hyatt — Hub 8 Cafe appears in inspection records eight times, starting in 2017. The latest inspection on file is from Oct 8, 2024. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around five violations to closer to one violation per visit over the last few inspections.
Across the inspection history, “proper cold holding temperatures” is the issue that surfaces most often, recorded two times.
Hyatt — Hub 8 Cafe's latest score of 74 falls below the Chicago average of 81. On the whole, the file is mixed but not concerning.
8
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 8, 2024
Routine
2 critical violations.
View 2 violations
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: OBSERVED REACH IN COOLER LOCATED AT COFFEE STATION AT AN IMPROPER COLD HOLDING TEMPERATURE OF 50F AT TIME OF INSPECTION. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
33
Proper cold holding temperatures
Inspector notes: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (EGG FRITTATA, AND BREAKFAST SANDWICHES) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50F - 55F LOCATED AT THE COFFEE STATION REACH IN COOLER,MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 30 LBS $100. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
22
74
Dec 28, 2023
Non-Inspection
No violations found.
100
Apr 13, 2022
Reinspection
No violations found.
100
Apr 11, 2022
Complaint
2 critical violations. 2 major violations.
View 4 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: FOUND THE FOLLOWING HANDWASHING SINK WATER TEMPERATURE RANGE FROM 50F-75F: 8TH FLOOR WOMEN AND UNISEX TOILET ROOMS,7TH FLOOR MEN'S TOILET ROOM, W & M TOILET ROOM 11TH FLOOR AND WOMEN'S 14TH FLOOR. INSTRUCTED MANAGER TO PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
10
Proper cold holding temperatures
Inspector notes: FOUND IMPROPER COLD HOLDING TEMPERATURES OF CHICKEN, SHRIMP, COOKED BROCCOLI, AND COOKED MUSHROOMS LOCATED AT SALAD BAR. FOUND FOOD ITEMS AT TEMPERATURES RANGING FROM 53F - 47F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS. MUST MAINTAIN A COLD HOLDIG TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
22
Proper date marking and disposition
Inspector notes: FOUND NO DISCARD DATE FOR READY TO EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD GYRO AND FALAFEL HELD FOR OVER 24 HOURS. MUST PROVIDE DISCARD DATE FOR ALL READY TO FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED.
23
Previous core violation corrected
Inspector notes: FOUND CONTINUED NON- COMPLIANCE THE FOLLOWING PREVIOUS CORE VIOLATION NOT CORRECTED BY THE CORRECT BY DATE FROM INSPECTION REPORT #2321115 DATED 11/6/19: OBSERVED THAT HAND WASHING SINKS IN KITCHEN AREA ARE NOT PROPERLY MARKED. MUST PROVIDE PROPER HAND WASHING SIGNS ON ALL SINKS OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT. NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
60
61
Nov 6, 2019
Routine
4 major violations. 6 minor violations.
View 10 violations
Procedures for responding to vomiting and diarrheal events
Inspector notes: OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
5
Proper date marking and disposition
Inspector notes: OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, SALSA, RICE)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
23
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
3
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: FACILITY USES HI TEMPERATURE SANITIZING DISH MACHINE AND DOESN'T HAVE PROPER TEMPERATURE MEASURING IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE.PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
48
Thermometers provided & accurate
Inspector notes: NOTED NO THERMOMETERS INSIDE HOT HOLDING UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO PROVIDE ACCURATE AMBIEN MEASURING THERMOMETERS IN ALL HOT HOLDING EQUIPMENT AND ALL REFRIGERATION UNITS
36
Food properly labeled; original container
Inspector notes: ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
37
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, DISHWASHING AREA AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
47
All food employees have food handler training
Inspector notes: OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
57
Allergen training as required
Inspector notes: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
58
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED THAT HAND WASHING SINKS IN KITCHEN AREA ARE NOT PROPERLY MARKED. MUST PROVIDE PROPER HAND WASHING SIGNS ON ALL SINKS
10
50
May 10, 2018
Routine
No violations found.
100
Aug 8, 2017
Routine
3 minor violations.
View 3 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED FOOD NOT PROTECTED. OBSERVED 3 LARGE POTS OF DIFFERENT SOUPS (TORTILLA SOUP, CHICKEN VERDE AND BEEF VEGETABLE)WITHOUT LIDS AND BREAD ROLLS SITTING ON A TABLE, IN THE CUSTOMER SERVICE AREA, WITHOUT ADEQUATE PROTECTION TO PREVENT CONTANMINATION. INSTRUCTED TO INSTALL SNEEZE GUARDS TO PROTECT POTENTIALLY HAZARDOUS FOODS FROM CONTANMINATION AT ALL TIMES. MANAGER REMOVED BREAD AND SOUP POTS FROM SAID AREA DURING THE INSPECTION. SERIOUS VIOLATION 7-38-005(A).
16
Facilities to maintain proper temperature
Inspector notes: OBSERVED A REFRIGERATOR AT AN AMBIENT AIR TEMPERATURE OF 57.2F. AT THE TIME OF THE INSPECTION SAID REFRIGERATOR HAD POTENTIALLY HAZARDOUS FOODS (SLICED TOMATOES) INSIDE. INSTRUCTED TO MAINTAIN ALL REFRIGERATORS AT 40F OR BELOW AT ALL TIMES POTENTIALLY HAZARDOUS FOODS (SLICED TOMATOES) ARE INSIDE. MANAGER PLUGGED IN THE REFRIGERATOR DURING THE INSPECTION AND BY THE END OF THE INSPECTION SAID REFRIGERATOR WAS AT 40F. CRITICAL VIOLATION 7-38-005(A).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES RANGING FROM 59.2F-125F; 10 LBS OF SLICED TOMATOES AT 59.2F, 10 LBS OF CARNITAS (PORK) AT 125F, AND 10 LBS OF BEEF FAJITAS AT 121.5F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AND HOT HOLDING POTENTIALLY HAZARDOUS FOODS AT 140F OR ABOVE AT ALL TIMES. COST OF SAID POTENTIALLY HAZARDOUS FOODS IS $250. CRITICAL VIOLATION 7-38-005(A).
3
86
Jul 25, 2017
License
No violations found.
100
Frequently Asked Questions
When was Hyatt — Hub 8 Cafe last inspected?
The most recent health inspection at Hyatt — Hub 8 Cafe on file is from Oct 8, 2024. The public record contains eight inspections in total.
What is the most common violation at Hyatt — Hub 8 Cafe?
Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at Hyatt — Hub 8 Cafe.
Has Hyatt — Hub 8 Cafe's inspection record improved over time?
Yes. Recent inspections at Hyatt — Hub 8 Cafe have averaged around one violation per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hyatt — Hub 8 Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Hyatt — Hub 8 Cafe inspected?
Based on the inspection history on file, Hyatt — Hub 8 Cafe is inspected roughly once per year on average.
Nearby Restaurants