Main Kitchen, Employees Cafeteria
720 S Michigan Ave, Chicago, IL 60605
Restaurant ZIP 60605 Risk 1 (High)
Passed · as of Feb 26, 2026
Main Kitchen, Employees Cafeteria was last inspected on February 26, 2026 with a result of “Pass”. Inspectors found 2 violations.
Latest inspection
February 26, 2026 · Canvass
Result: Pass
1 general1 paperwork-
GeneralFacility upkeep
Equipment and surfaces were dirty.
Inspector’s note: Observed fryer cabinet next to oven with accumulation of grease. Instructed to clean and maintain.
Official wording (code 49)
Non-food/food contact surfaces clean
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PaperworkManagement & training
Required allergen training was missing.
Inspector’s note: Observed about six certified food service managers without allergen training. All certified foodservice managers must complete allergen training and maintain at all times.
Official wording (code 58)
Allergen training as required
Inspection history
9 inspections on record
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Conditional
Canvass · Pass w/ Conditions
1 critical1 general Show violations
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CriticalFood temperature
Cold food was held above a safe temperature.
Inspector’s note: Observed tcs foods held at improper internal temperatures in the walk-in cooler cold holding unit, such as 5lbs of fish at 46.2f-48 and 5lbs of cooked oatmeal at 48.4f-50f. Manager discarded and denatured a total 10lbs at $100. All cold tcs food must maintain 41f or below . Priority violation. Citation issued 7-38-005.
Official wording (code 22)
Proper cold holding temperatures
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GeneralFood handling
Food wasn’t labeled or wasn’t in its original container.
Inspector’s note: Observed some dry storage containers not labeled with the product name. Such as rice, bread crumbs and pasta. Instructed to provide.
Official wording (code 37)
Food properly labeled; original container
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Conditional
Canvass · Pass w/ Conditions
2 critical2 general Show violations
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CriticalFood temperature
Prepared food wasn’t date-marked, or was kept past its discard date.
Inspector’s note: Found 10 lbs of deli meat in walk-in cooler with discard date 3-17-24 and 4-1-24. instructed manager not to keep TCS for than 7 days in refrigerator. Priority foundation violation 7-38-005.
Official wording (code 23)
Proper date marking and disposition
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CriticalFood handling
Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.
Inspector’s note: refer to violation #32.
Official wording (code 29)
Compliance with variance/specialized process/haccp
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GeneralFood handling
No approval obtained for a specialized processing method.
Inspector’s note: No variance provided for vacuum packaging that is performed on site for TCS foods that is held for more than 48hrs in walk-in cooler. machine is tagged. Instructed to discontinue such process. Priority foundation violation 7-38-005.
Official wording (code 32)
Variance obtained for specialized processing methods
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GeneralFood handling
Food wasn’t labeled or wasn’t in its original container.
Inspector’s note: Bulk food containers not labeled ( flour, sugar...) instructed to label.
Official wording (code 37)
Food properly labeled; original container
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Pass
Canvass · Pass
3 general Show violations
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GeneralFood handling
Food wasn’t labeled or wasn’t in its original container.
Inspector’s note: 3-302.12 observed some dry storage containers not labeled with the product name. Instructed to provide.
Official wording (code 37)
Food properly labeled; original container
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GeneralPests
Insects, rodents, or animals were present, or the building wasn’t sealed against them.
Inspector’s note: 6-202.13 observed the facility has fly traps hanging from the ceiling in the food prep area. Instructed to remove and only allow pest control to install all insect control devices.
Official wording (code 38)
Insects, rodents, & animals not present
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: 6-201.11 observed holes in the walls in various areas of the food prep area (banquet area). Instructed to seal all holes and make surfaces smooth and easily cleanable.
Official wording (code 55)
Physical facilities installed, maintained & clean
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Pass
Canvass Re-Inspection · Pass
No violations
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Fail
Canvass · Fail
3 critical3 general Show violations
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CriticalFood temperature
Hot food was held below a safe temperature.
Inspector’s note: 3-501.16(a:1) observed inadequate hot holding temperatures of time/temperature control for safety foods (cooked pork, cooked pasta) in a hot holding unit located in the employee dining serving area. Observed about 10 lbs of cooked pork at 90f and about 10 lbs of cooked pasta and grilled cheese at 107f. Instructed to discard and denature said items and always maintain all hot holding tcs foods at 135f or above at all times. Employee discarded said foods during the inspection. Priority violation. Citation issued 7-38-005.
Official wording (code 21)
Proper hot holding temperatures
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CriticalFood handling
No warning to customers about raw or undercooked food.
Inspector’s note: 3-603.11 observed no consumer advisory disclosure (with footnote) or reminder on the menu for all items that can be ordered undercooked or raw (eggs, oysters, beef). Instructed to post a consumer advisory (when serving) and add a disclosure (with footnote) and reminder on the menu for all items that can be ordered undercooked or raw. Priority foundation 7-38-005.
Official wording (code 25)
Consumer advisory provided for raw/undercooked food
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CriticalFood temperature
Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.
Inspector’s note: 4-301.11 observed a hot holding unit, with tcs foods inside, only maintaining 107f during the inspection due to the facility using sternos to maintain hot holding temperatures. Instructed all equipment must be able to maintain adequate temperatures using a mechanical method. Unit tagged and held for inspection by cdph and may not be used. Priority violation. Citation issued 7-38-005.
Official wording (code 33)
Proper cooling methods used; adequate equipment for temperature control
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GeneralFacility upkeep
Dishwashing equipment wasn’t set up, maintained, or used correctly.
Inspector’s note: 4-204.115 observed temperature measuring devices not operable for the high-temperature dish machine located in the main kitchen dishwashing area (rinse temperature and wash temperature gauges). Instructed to repair. Priority foundation. Citation issued 7-38-005.
Official wording (code 48)
Warewashing facilities: installed, maintained & used; test strips
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GeneralFacility upkeep
Equipment and surfaces were dirty.
Inspector’s note: 4-601.11(c) observed accumulated food debris in between cooking equipment. Instructed to clean.
Official wording (code 49)
Non-food/food contact surfaces clean
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: 6-501.12 observed floors with accumulated debris in various areas of the maintained kitchen and employee serving areas. Instructed to clean.
Official wording (code 55)
Physical facilities installed, maintained & clean
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Conditional
Canvass · Pass w/ Conditions
1 critical3 general Show violations
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CriticalHygiene & sanitation
Hand sinks were missing, blocked, or not stocked with soap and towels.
Inspector’s note: 5-203.11 observed no hand sink in prep kitchen area 2nd & 3rd floor (pastry near oven and main kitchen salad/hnk station) of facility. Facility must obtain and install a hand sink under city water pressure and maintain in both areas of facility. Priority foundation violation. 7-38-030(c). No citation issues
Official wording (code 10)
Adequate handwashing sinks properly supplied and accessible
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GeneralFacility upkeep
Dishwashing equipment wasn’t set up, maintained, or used correctly.
Inspector’s note: Observed facility high temperature ware washing machine gauge/ measuring device in disrepair, gauge does not move non functional for wash cycle. Must repair and maintain.
Official wording (code 48)
Warewashing facilities: installed, maintained & used; test strips
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GeneralFacility upkeep
Plumbing problems, or missing protection against backflow.
Inspector’s note: Observed hand sink in main kitchen in disrepair (faucet leaking). Must repair and maintain.
Official wording (code 51)
Plumbing installed; proper backflow devices
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: Observed accumulation of food debris under equipment and in corners of facility. Must detail clean and maintain.
Official wording (code 55)
Physical facilities installed, maintained & clean
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Pass
Canvass · Pass
1 general Show violations
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GeneralMinor (pre-2018 form)
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector’s note: Observed a leak at the faucet of the 3 compartment sink located on the 2nd floor. Observed 2 of 7 washbowls not working in the men's employee washroom located on the 12th floor. Observed 1 out of 6 washbowls not working in the women's employee washroom located on the 13th floor. Observed a leak at the bottom on the middle compartment of the 3 compartment located in the pastry prep area. Instructed to repair all and maintain.
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Pass
License · Pass
6 general Show violations
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GeneralMinor (pre-2018 form)
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector’s note: Instructed to remove the rust from the grease trap under the dish machine on the 14th fl.
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GeneralMinor (pre-2018 form)
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector’s note: Instructed to clean and maintain the exterior surface of the grease traps under the dish machine on the 14th fl.
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GeneralMinor (pre-2018 form)
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector’s note: Instructed to clean and maintain the floors under the dish machine on the 14th fl., under/around all heavy equipment and in all corners in all prep and storage areas.
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GeneralMinor (pre-2018 form)
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector’s note: Instructed to clean and maintain the vents, walls, light shields and ceiling tiles in the 2nd and 3rd fl. Prep areas, storage and dish washing areas. Remove food spills, water stains, dirt and dust build up. -must seal the openings around the pipes/conduits above the 1-compartment sink in the prep area on the 3rd fl and on the 2nd fl various pipes in the prep area. -fix the damaged walls in the rear by the large walk in cooler. Maintain all.
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GeneralMinor (pre-2018 form)
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector’s note: Instructed to fix and maintain the following plumbing issues: -reroute the waste pipes draining into the 1-comp. Sink in the rear 3rd fl prep area to a floor drain. -fix the leak on the left faucet and the loose neck on the right faucet of the pot wash 3-compartment sink. -the leak at the hot water knob on the exposed hand washing sink (located by the 3-compartment sink) in the prep area.
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GeneralMinor (pre-2018 form)
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector’s note: Instructed to properly store the ice scoop in the rear storage area on the 2nd fl. Either with the handles up in the ice or in a sanitized bin/container. Maintain same.
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More in ZIP 60605
Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 8 months ago. Always confirm with the official record.