Canvass
Apr 7, 2026
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 7, 2026 · Original Source
Restaurant · Chicago, IL
Courtyard By Marriott
30 E Hubbard St
Last inspected Apr 7, 2026 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsCanvass
May 5, 2025
Pass w/ Conditions
4 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE UPON ARRIVAL WHILE TCS FOODS WERE PREPARED AND SERVED. INSTRUCTED MANAGER TO ENSURE A CITY OF CHICAGO CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 48-50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED THE FOLLOWING ITEMS: 2 POUNDS SWISS CHEESE, 2 POUNDS DICED HAM, 1/4 POUND CUT LEAFY GREENS, AND 1/4 POUND CHOPPED TOMATOES ($55) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED FOOD EMPLOYEE WITH NO HAIR RESTRAINTS. INSTRUCTED MANAGER TO ENSURE ALL FOOD EMPLOYEES WEAR HAIR RESTRAINTS.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED STICKY DEBRIS BUILD UP ON FLOORS IN THE FOLLOWING AREAS: BAR AREA NEAREST KITCHEN, WINE/ LIQUOR STORAGE AREA, AND IN CORNERS OF SERVICES AREA NEAR HOT WATER DISH MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, May 5, 2025 · Original Source
Canvass Re-Inspection
May 3, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 3, 2024 · Original Source
Canvass
Apr 29, 2024
Pass w/ Conditions
5 recorded violations
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
NOTED FOOD SERVICE MANAGER WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
FOUND TCS FOOD AT IMPROPER TEMPERATURE: 5# OF SHELLED EGGS AT TEMP OF 56.8F; 4# OF LIQUID EGG WHITE AT TEMP OF 54.3, AND 2# OF SCRAMBLED EGGS AT TEMP OF 53.2F, MENTIONED STORED PRODUCTS WERE INSIDE THE COLD HOLDING UNIT IN REAR PREP. FOOD DISCARDED AND DENATURED BY MANAGER. 11 POUNDS, $45.00 IN VALUE. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING TEMPERATURE OF 57.9F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND DO NOT USE REACH IN COOLER. INSTRUCTED COLD HOLDING COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. COLD HOLDING UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
FACILITY USES HIGH TEMPERATURE SANITIZING DISH MACHINE AND DOESN'T HAVE PROPER TEMPERATURE MEASURING IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR OR THERMOMETER THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE DURING HOT WATER SANITATION. 5 DAY GRACE PERIOD. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Apr 29, 2024 · Original Source