CHARTWELL'S DINING Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED IN REACH IN COOLER SUCH 10LBS.SLICED ROAST BEEF 46.8F 6/8/16,10LBS. SLICED HAM 46.4F 6/8/16,10LBS. SLICED TURKEY 44.4F 6/8/16.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX. 30LBS.$110.(CRITICAL 7-38-005A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED INADEQUATE,NOT ACCESSIBLE TOILET AND HAND WASHING FACILITIES FOR STAFF.OBSERVED NO HOT RUNNING WATER AT STAFF 2ND FL. TOILET ROOM HAND SINK AND 2ND FL. MAIN KITCHEN SALAD PREP AREA HAD A ROLLING CART STORED IN FRONT OF HAND SINK AND NO TOWELS.HOT RUNNING WATER WAS RESTORED AND HAND SINK IS NOW ACCESSIBLE AND TOWELS PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(CRITICAL 7-38-030)

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX.75 OR MORE LIVE SMALL FLIES FLYING AROUND PREMISES,ON WALLS, CEILINGS , AND IN FLOOR DRAINS IN BAKERY AREA,DISH MACHINE & 3- COMP AREA,COLD & HOT PREP AREA,KITCHEN PREP AREA,GARDEN PREP AREA,COFFEE SHOP PREP AREA,EMPLOYEES LOCKER AREA.LIVE SMALL FLIES CRAWLING AROUND IN FLOOR DRAIN IN DISH MACHINE AREA.REMOVE FOOD BUILD UP FROM FLOOR DRAINS AND CLEAN.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/13/16.(SERIOUS 7-38-020)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN 3- COMP DISH STORAGE AREA.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALK IN COOLER DOOR,KITCHEN PREP AREA HOT HOLDING CABINET.MUST REMOVE RUST FROM PRODUCE & DAIRY WALK IN COOLER SHELVING UNITS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM ALL PREP AREAS,WALK IN COOLERS & DISH WASHING AREAS REACH IN COOLERS,PREP COOLERS,SHELVING UNITS,STORAGE CABINETS,ROLLING & DISH CARTS,PREP TABLES,GRILL TABLES,FRYER CABINETS,EXTERIOR OF GARBAGE CANS,PROOFER ,OVENS,INTERIOR PARTS OF ICE MACHINE IN GARDEN PREP AREA,STEAMER IN HOT PREP AREA,LOWER SHELVES IN POP CABINETS IN DINING AREA,FAN GUARD COVERS IN WALK IN COOLERS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES OF EQUIPMENT THROUGHOUT ALL PREP AREA,DISH WASHING AREAS,WALK IN COOLERS & FREEZERS.

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: MUST CLEAN GREASE AND FOOD DEBRI FROM FILTERS AND HOODS OF ALL COOKING EQUIPMENT IN ALL PREP AREAS,DUST BULD UP FROM WALLS AND CEILINGS IN COLD PREP AREA & VENTS IN CONVENTIENT STORE.MUST REPAIR OR REPLACE GAP AT WALL BASE IN DRINK WALK IN COOLER,BAKERY PREP AREA DAMAGED WALL BASE,MISSING UPPER WALL PANEL AT ENTRY TO DISH MACHINE AREA & RECAULK HAND SINK IN SAME AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALL IN DELI PREP AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNTOUT LIGHT AT HOOD OF COOKING EQUIPMENT IN KITCHEN PREP AREA.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE LEAKY DRAIN LINE AT COMPRESSOR UNIT IN DRINK WALK IN COOLER,SLOW DRAIN AT HAND SINK IN DISH MACHINE AREA

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE LEAKY DRAIN LINE AT COMPRESSOR UNIT IN DRINK WALK IN COOLER,SLOW DRAIN AT HAND SINK IN DISH MACHINE AREA

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.