CHARTWELL'S DINING Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. HIGH TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING WHILE DISHES BEING WASHED. FINAL RINSE GAUGE READING 158F, WITH C.D.P.H. INTERNAL THERMOMETER USED DURING FINAL RINSE @ 149.5F. LICENSEES DISHMACHINE TEMPERATURE LOGS RECORDED A FINAL RINSE TEMPERATURE OF 140F @ 7:30 AM AND CORRECTIVE ACTION NOTED OF CALLING FOR REPAIR. INSTRUCTED MANAGEMENT PROPER CORRECTIVE ACTION WOULD BE TO STOP USAGE OF MACHINE, SET THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE AND HAND WASH ALL DISHWARE. MANAGEMENT DID SO DURING INSPECTION. SERVICE REPAIR ARRIVED DURING INSPECTION AND UNABLE TO REPAIR DURING INSPECTION DUE TO LACK OF PARTS NEEDED. MACHINE TAGGED HELD FOR INSPECTION, MUST NOT USE UNTILL REPAIRED AND MAINTAINS FINAL RINSE OF 180F OR ABOVE. FAX REQUEST FOR INSPECTION AND TAG REMOVAL TO 312-746-4240 AND CONTACT SUPERVISOR SALAZAR @ 312-497-0047.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR OF BAKERY FREEZER WITH DEBRIS, MUST CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. WATER DAMAGED CEILING TILE IN 1ST FLOOR MAIN DRY STORAGE ROOM MUST REPLACED.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. WATER DAMAGED CEILING TILE IN 1ST FLOOR MAIN DRY STORAGE ROOM MUST REPLACED.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.