Short Form Complaint
Oct 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 17, 2025 · Original Source
Restaurant · Chicago, IL
Crowne Plaza Chicago Metro
25 S Halsted St
Last inspected Oct 17, 2025 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsCanvass Re-Inspection
Sep 12, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 12, 2025 · Original Source
Canvass
Sep 4, 2025
Fail
1 recorded violation
notedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
FOUND OUTSIDE DUMPSTER AREAS NOT CLEAN.(GARBAGE SPILLAGE,PALLETS,ETC.)PRIORITY FOUNDATION.CITATION ISSUED.7-38-020B.MUST CLEAN AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Sep 4, 2025 · Original Source
Canvass Re-Inspection
May 23, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 23, 2024 · Original Source
Canvass
May 10, 2024
Pass w/ Conditions
13 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
NO PERSON-IN-CHARGE ON-SITE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING. PERSON-IN-CHARGE WITH CERTIFIED MANAGER TRAINING ARRIVE ON-SITE DURING INSPECTION. INSTRUCTED TO PROVIDE PERSON-IN-CHARGE ON-SITE WITH CERTIFIED MANAGER TRAINING AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.
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 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NO FOOD HANDLING EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR ORIGINAL CERTIFICATE ON-SITE. FOOD HANDLING EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE ARRIVED ON-SITE DURING INSPECTION. INSTRUCTED TO ENSURE AT LEAST ONE FOOD HANDLING EMPLOYEE WITH CERTIFIED MANAGER TRAINING PRESENT AT ALL TIMES IN WHICH FOOD IS PREPARED OR HANDLED AND MAINTAIN ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES. 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 issuesnotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED 2-DOOR REACH-IN COOLER AT FRONT PREP AREA IS NOT IN USE AT TIME OF INSPECTION. PERSON-IN-CHARGE AWARE THAT COOLER DOES NOT MAINTAIN SUFFICIENT TEMPERATURE TO STORE TCS FOODS AT 41.0F OR BELOW. COOLER TAGGED AND HELD FOR INSPECTION AT TIME OF INSPECTILN. CURRENT INTERNAL TEMPERATURE AT 49.0F DEGREES. INSTRUCTED NOT TO USE COOLER TO STORE TCS FOOD UNTIL ABLE TO MAINTAIN 41.0F OR BELOW AND COOLER IS RE-INSPECTED BY CDPH. PRIORITY VIOLATION. 7-38-005.
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 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED LEFT-HAND REACH-IN COOLER AT COFFEE PREP AREA MISSING INTERNAL AMBIENT AIR THERMOMETER. INSTRUCTED TO PROVIDE INTERNAL AMBIENT AIR THERMOMETER STORED IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL COOLERS USED TO STORE TCS FOODS AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED SEVERAL BULK DRY FOOD STORAGE CONTAINERS IN THE REAR PREP AREA WITHOUT ADEQUATE IDENTITY LABELS. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH THE COMMON NAME OF THE FOOD AND MAINTAIN.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED SINGLE-USE BOWLS USED AS A SCOOP IN SEVERAL BULK DRY FOOD STORAGE CONTAINERS THROUGHOUT THE REAR PREP AREAS. INSTRUCTED TO REMOVE SINGLE-USE BOWLS AND REPLACE WITH UTENSILS WITH A HANDLE TO PREVENT CONTAMINATION AND MAINTAIN.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED IN-USE TONGS AND SPATULAS IN THE FRONT PREP KITCHEN STORED ON THE STOVE IN WATER AT 85.0F. INSTRUCTED TO REMOVE IN-USE UTENSILS IN STORE IN WATER OF AT LEAST 135.0F AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED CLEAN TABLEWARE AND UTENSILS STORED IN FOOD CONTAINER WITHOUT ADEQUATE OVERHEAD PROTECTION AT THE FRONT PREP AREA. INSTRUCTED TO RELOCATE UTENSILS AND STORE SUCH THAT UTENSILS ARE PROTECTED FROM OVERHEAD CONTAMINATION AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE-SERVICE CONTAINERS STORED UNINVERTED/UN-COVERED AT THE FRONT PREP AREA. INSTRUCTED TO STORE SINGLE-SERVICE ITEMS COVERED OR INVERTED TO PREVENT CONTAMINATION AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED NONFOOD-CONTACT SURFACES ON SIDE OF DEEP FRYERS AND STOVE IN THE FRONT PREP AREA TO BE SOILED WITH GREASE AND DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND AMINTAIN.
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 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED DRAIN PLUGS AT 3-COMPARTMENT SINK TO BE IN POOR REPAIR, BUT FUNCTIONAL. FOUND FAUCET OF HANDWASHING SINK AT REAR WAREWASHING AREA TO BE LEAKING, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE 3-COMPARTMENT SINK DRAIN PLUGS AND HANDWASHING SINK FAUCET AND MAINTAIN PLUMBING FIXTURES IN GOOD REPAIR.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED NO WASTE RECEPTACLE PROVIDED AT THE REAR COFFEE PREP/ICE MACHINE AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE WASTE RECEPTACLE FOR EACH LAVATORY OR GROUP OF ADJACENT LAVATORIES WHERE DISPOSABLE PAPER TOWELS ARE USED FOR HAND DRYING AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED FLOOR BENEATH DEEP FRYERS AND OVEN IN THE FRONT PREP AREA TO BE SOILED WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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 10, 2024 · Original Source
Canvass
Oct 18, 2023
Pass w/ Conditions
9 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGNAGE AT THE HAND SINK IN THE EMPLOYEE TOILET ROOM LOCATED IN THE KITCHEN AREA AND THE MEN TOILET ROOM LOCATED UPSTAIRS. INSTRUCTED TO PROVIDE AND MAINTAIN.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED ICE SCOOPER BEING STORED ON THE WALL NEAR THE ICE MACHINE WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO PROPERLY STORE ICE SCOOP BETWEEN USES.
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 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
OBSERVED FOOD HANDLER IN THE FRONT COFFEE/PASTRY AREA HANDLING AND MAKING DRINKS WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN.
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 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED A LEAK AT THE FAUCET OF THE ONE COMPARTMENT SPRAYER NEAR THE HIGH TEMPERATURE DISH MACHINE. ALSO, OBSERVED A LEAKY PIPE WITH CLOTHS WRAPPED AROUND THE PIPES LOCATED IN THE PRODUCE WALK-IN COOLER. INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
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 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: SAUSAGE LINKS AT 120.6F AND 116.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 1/2 LBS OF PRODUCTS WORTH $20.00 THROUGH DENATURING PROCESS. 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 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE REAR DRY STORAGE AREA NEAR THE ICE MACHINE. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
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 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED NO COVERED RECEPTACLE IN THE UNISEX EMPLOYEE TOILET ROOM. INSTRCUTED TO PROVIDE 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED LOOSE DEBRIS, OIL, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
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, Oct 18, 2023 · Original Source