CHICAGO, IL - Health inspectors documented violations at SHERATON CHICAGO HOTEL/TOWERS during a routine inspection conducted on 04/11/2023.
The facility operates from 301 E NORTH WATER ST in River North, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.
The inspection identified 5 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.
The first violation related to temperature control. Inspectors documented: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Weak hot and cold water pressure at dish room hand wash sink, instructed to provide adequate pressure.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.
The second violation involved hand sanitation. Inspectors documented: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: No hands washing signs in employees men's toilet room, instructed to provide.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.
The third violation related to hand hygiene and handwashing facilities. Inspectors documented: FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: High temp conveyor dish washing machine not sanitizing at final rinse 130f, instructed manager to provide 180f at final rinse, machine was being used during inspection, machine is tagged not allowed to use, must contact the office of CDPH for tag removal request. Priority violation 7-38-025.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands.
The fourth violation involved food storage. Inspectors documented: FOOD PROPERLY LABELED. Improper storage can lead to cross-contamination between raw and ready-to-eat foods.
The fifth violation concerned food storage. Inspectors documented: ORIGINAL CONTAINER - Comments: Bulk food bins (sugar) not labeled, instructed to label and maintain.. Allergen cross-contact during storage can trigger severe reactions in sensitive individuals.
The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/11/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.; PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED POT & PAN HIGH TEMP DISH MACHINE EXCESSIVLY LEAKING FROM PIPES, INSTRUCTED TO REPAIR AND MAINTAIN.; TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN WOMEN WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CHIPPED & BUBBLING PAINT IN THE CEILING IN THE DISHROOMS ON 2ND & 5TH FLOOR AND CHEMICAL STORAGE AREA IN 2ND FLOOR CHEMICAL STORAGE AREA. NOTED CHEMICAL STORAGE AREA IN DISH ROOM CEILING HAS BLACK MOLD LIKE SUBSTANCE. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: DISPOSABLE PAPER TOWELS MISSING AT DISH AREA HANDSINK. MANAGER PROVIDED WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.; FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED DELI SLICERS IN DELI PREP AREA SLIGHTLY SOILED WITH FOOD DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.; FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: HOT WATER RINSE AT HIGH TEMPERATURE DISH MACHINE IS LESS THAN 180F AND IS MEASURED AT 130.3F. FACILITY MUST REPAIR UNIT SO THAT HOT RINSE IS MAINTAINED BETWEEN 180-194F. UNIT WAS TAGGED AND HELD FOR INSPECTION. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT AT CDPHFOOD@CITYOFCHICAGO.ORG TO HAVE TAG REMOVED BY A HEALTH INSPECTOR ONCE DISH MACHINE IS PROPERLY REPAIRED. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.; PROPER COLD HOLDING TEMPERATURES - Comments: MEASURED IMPROPER COLD HOLDING TEMPERATURES OF GROUND BEEF IN THE WALK-IN COOLER. 10LBS OF GROUND BEEF MEASURED AT 52F. APPROXIMATELY 10LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $40. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.; PROPER DATE MARKING AND DISPOSITION - Comments: PREPARED FOOD (SHREDDED BEEF) IN BANQUET WALK-IN COOLER NOT MARKED WITH A USE-BY/DISCARD DATE. FOOD PREPARED AND HELD IN A FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS MUST BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD MUST BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7DAYS. APPROXIMATELY 10LBS AT AN APPROXIMATE COST OF $41 DISCARDED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.; THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED BROKEN THERMOMETERS AT WALK-IN COOLER NEAR OFFICE. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 30 RODENT DROPPINGS IN BANQUET DISH STORAGE AREA AND APPROXIMATELY 6 LIVE ROACHES IN EMPLOYEE KITCHEN. FACILITY MUST ELIMINATE RODENT DROPPINGS AND ROACH INSECTS IN THE FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-020 (a) CITATION ISSUED.; WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR/TEST STRIPS IS NOT PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE FOR THE HOT TEMPERATURE DISHWASHER. FACILITY MUST PROVIDE HOT WATER TEMPERATURE-SENSATIVE THERMOMETER/TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: FAN GUARDS IN THE WALK-IN COOLERS SOILED WITH DUST. FACILITY MUST CLEAN AND MAINTAIN.; TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: EMPLOYEE RESTROOMS LACKS A COVERED RECEPTACLE FOR DISPOSAL OF FEMININE HYGIENE PRODUCTS. PROVIDE AT LEAST ONE COVERED TRASH RECEPTACLE IN RESTROOM.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED STAGNANT PUDDLE WATER ON THE FLOORS IN THE DISH AREA. FACILITY MUST CLEAN AND MAINTAIN.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS AND CEILINGS SOILED WITH DUST, BLACK GRIME, AND FOOD DEBRIS. FACILITY MUST DETAIL CLEAN AND MAINTIAN.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Weak hot and cold water pressure at dish room hand wash sink, instructed to provide adequate pressure.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: No hands washing signs in employees men's toilet room, instructed to provide.; FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: High temp conveyor dish washing machine not sanitizing at final rinse 130f, instructed manager to provide 180f at final rinse, machine was being used during inspection, machine is tagged not allowed to use, must contact the office of CDPH for tag removal request. Priority violation 7-38-025.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: Bulk food bins (sugar) not labeled, instructed to label and maintain..
The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use. Cross-contamination from raw foods to ready-to-eat items often occurs through unwashed hands. Improper storage can lead to cross-contamination between raw and ready-to-eat foods. Allergen cross-contact during storage can trigger severe reactions in sensitive individuals.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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