Wyndham Chicago Hotel

• official resultPass
• resultPass
• inspection typeCanvass
• failed findings4
• critical findings0

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Failed findings

• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: 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. ALL COOKING EQUIPMENT IN NEED OF CLEANING IN PASTRY, REAR PREP AND FRONT LINE. INTERIOR OF ALL HOT HOLDING BOXES, DRINK DISPENSOR IN EMPLOYEE CAFE, AND COFFEE AREA IN REAR WAIT STATION IN NEED OF DETAIL CLEANING. MUST CLEAN AND MAINTAIN.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT PASTRY AND EMPLOYEE CAFE IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES. GREASE ON FLOORS IN FRONT LINE AREA IN NEED OF REMOVING. MUST CLEAN AND MAINTAIN.
  code 34
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILING IN MAIN KITCHEN IN NEED OF CLEANING TO REMOVE ALL DUST BUILD-UP AND FOOD SPLATTERS. MUST CLEAN AND MAINTAIN.
  code 35
• 🪳pests in the house
  Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
  Inspector note: 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 UNITS ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE DUST AND GREASE BUILD-UP. (PASTRY, MAIN, AND FRONT LINE) MUST CLEAN AND MAINTAIN. ALL FLOOR DRAINS IN EMPLOYEE CAFE IN NEED OF DETAIL CLEANING TO REMOVE BUILD-UP. ICE CREAM MACHINE IN PASTRY IN NEED OF HOT AND COLD WATER TO THE TOP OF MACHINE. MUST INSTALL TO PROPERLY WASH, RINSE AND SANITIZE.
  code 38

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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.