Banquet/Room Service

• resultPass
• critical violations0
• last inspectedOctober 7, 2010
• address401 N Wabash Ave, Chicago 60611

Is Banquet/Room Service clean?

Banquet/Room Service is currently Pass from Chicago Department of Public Health, from an inspection on October 7, 2010. No critical violations were recorded at that visit. On Cooked's ladder that reads clean 😇.

What did inspectors find at Banquet/Room Service?

These are the violations recorded at the most recent inspection on October 7, 2010, in plain English, with the city's own wording underneath.

• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN, DEEP CUTS AND STAINRD. MUST REPLACE AND MAINTAIN.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN, DEEP CUTS AND STAINRD. MUST REPLACE AND MAINTAIN.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. INTERIOR OF REACH-IN COOLERS, BEVERAGE STATION, STORAGE SHELVES, SINKS, ICE MACHINES, WALK-IN COOLERS AND COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP AND SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN CORNERS AND UNDER EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD-UP AND DEBRIS.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN CORNERS AND UNDER EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD-UP AND DEBRIS.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. MUST CLEAN WALLS TO REMOVE ALL FOOD SPLATTERS AND BUILD-UP. MUST CLEAN CEILING AND REPLACE CEILING TILES IN PASTRY KITCHEN. REPLACE CEILING TILE IN BANQUET KITCHEN ABOVE 3 COMPARTMENT SINK. MUST CLEAN, CORRECT AND MAINTAIN. ALL HOLES IN WALLS IN NEED OF SEALING.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. MUST CLEAN WALLS TO REMOVE ALL FOOD SPLATTERS AND BUILD-UP. MUST CLEAN CEILING AND REPLACE CEILING TILES IN PASTRY KITCHEN. REPLACE CEILING TILE IN BANQUET KITCHEN ABOVE 3 COMPARTMENT SINK. MUST CLEAN, CORRECT AND MAINTAIN. ALL HOLES IN WALLS IN NEED OF SEALING.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. VENTILATION HOOD ABOVE COOKING EQUIPMENT IN BANQUET KITCHEN IN NEED OF CLEANING TO REMOVE ALL BUILD-UP.
• ⚠️Refrigeration And Metal Stem Thermometers Provided And Conspicuous • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. ALL REACH-IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL.
  Refrigeration And Metal Stem Thermometers Provided And Conspicuous • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. ALL REACH-IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL.
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL ICE UTENSILS MUST BE KEPT IN A CLEAN SANITIZED CONTAINER.
  Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. ALL ICE UTENSILS MUST BE KEPT IN A CLEAN SANITIZED CONTAINER.

When was Banquet/Room Service last inspected?

Banquet/Room Service has 1 inspection on record going back to October 7, 2010.

Banquet/Room Service vs Loop

Loop runs 44% clean across 3,616 tracked restaurants — 1,566 clean, 332 mid, 1,687 cooked.

Against the 3,616 spots Cooked tracks in Loop, this one comes out cleaner than 59% of them.

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How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated October 7, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.