Whitehall Hotel/Kirei

December 22, 2025 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings13
critical findings2

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Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: NOTED NO PAPER TOWELS AT HAND WASH SINKS OF THE KITCHEN PREP/DISH WASHING AREA,WAITERS STATION AND BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.
code 10Priority
Food In Good Condition, Safe, & Unadulteratedcritical

Inspector note: NOTED HEAVY BUILD UP ON CONDENSATION UNIT AND SHELVES DRIPPING ONTO FOOD ITEMS STORED ON SHELVES INSIDE THE FREEZER. MANAGER IMMEDIATELY AND VOLUNTARILY THROUGH DENATURING PROCESS.INSTRUCTED DEFROST AND REPAIR THE CONDENSATION UNIT AND MAINTAIN. PRIORITY VIOLATION #7-38-005. CITATION ISSUED
code 13Priority
surfaces not properly sanitized

Official wording: Food-Contact Surfaces: Cleaned & Sanitized
Inspector note: NOTED UPPER COMPARTMENT OF ICE MACHINE NOT CLEANED. INSTRUCTED TO SANITIZE, CLEAN AND MAINTAIN.
code 16
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLER AND WALK IN COOLER TO BE IMPROPER:-SALMON 48.9F, CHEESE 59.3F, LIQUID EGGS 45F,MILK 53.1F, EGGS 48.7F CHEESE 50.7F/49.8F, HOLLANDAISE SAUCE 46.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 91 LBS OF PRODUCTS WORTH $900.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
code 22
toxic chemicals mishandled

Official wording: Compliance With Variance/Specialized Process/Haccp
Inspector note: NOTED SUSHI RICE INSIDE THE 2 DOOR REFRIGERATION UNIT WITH NO SUSHI LAB ANALYSES LETTER ON SITE OR TEST KIT FOR ONSITE TESTING AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN THE LAB ANALYSES LETTER OR OBTAIN A TEST KIT. PRIORITY FOUNDATION VIOLATION#7-38-005. CITATION ISSUED.
code 29
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF WALK IN COOLER TO BE IMPROPER AT 48.5F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED
code 33
thermometers missing

Official wording: Thermometers Provided & Accurate
Inspector note: NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETER
code 36
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: NOTED FOOD CONTAINERS STORED ON FLOOR IN INSIDE THE WALK-IN FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
code 39
In-Use Utensils: Properly Stored

Inspector note: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND BUFFET STATION AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION.
code 43
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIIT AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE. • NOTED SOME USE OF MILK CRATES FOR ELEVATION INSIDE THE WALK IN COOLER. 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
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE ICE CABINET AT THE BAT WITH HEAVY DIRT ACCUMULATION.
code 49
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: NOTED THE FOLLOWING --HEAVY GREASE ACCUMULATION UNDERNEATH COOKING EQUIPMENT --HEAVY DIRT AND WET FLOORS THROUGH OUT THE DISH WASHING AREA AND PREP SINK. --FLOOR DRAINS AT SAME. --PEEALING PAINT ON WALLS LEADING TO THE BASEMENT DRY STORAGE AREA. --FLOORS AT THE BAR. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
code 56

What changed since the previous inspection?

Compared with Pass on December 6, 2024: 13 findings appeared for the first time.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.