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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK AT MAIN PREP AREAS NOT ACCESSIBLE FOR HANDWASHING. OBSERVED FOOD CARTS(WITH FOOD ON TOP IT) BLOCKING THE HANDSINKS IN TWO DIFFERENT LOCATION: PIZZA PREP AREA AND MAIN KITCHEN. UPON MY REQUEST BOTH CARTS WERE REMOVED FROM IN FRONT OF SAID SINKS AND ACCESSIBLE FOR HAND WASHING . PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP PROVIDED AT HANDWASHING SINK AT "REVOLUTION" COFFEE AREA. UPON MY REQUEST SOAP WAS PROVIDED. PRIORITY FOUNDATION VIOLATION:7-38-030(C) "CONSOLIDATED WITH ABOVE CITATION"

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK AT "CLUCK" PREP AREA NOT ACCESSIBLE. ONE HANDWASHING SINK HAS DISCHARGE HOSE INSTALLED FROM CEILING AT INSIDE THE BOWL,THE OTHER SINK IS USED TO DUMP ICE FROM DISPLAY PREP COOLER. INSTRUCTED TO REMOVE AND RELOCATE SAID HOSES, ALSO INSTALL ONE COMPARTMENT SINK TO ACCOMMODATE THE NEEDS OF THE EMPLOYEE/WORKING AREA PRIORITY FOUNDATION VIOLATION:7-38-030(C) "CONSOLIDATED WITH ABOVE CITATION"

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOOD AT IMPROPER TEMPERATURE IN DIFFERENT COOLER OF PREMISES: 16oz OF HALF AND HALF CREAM AT TEMP OF 54.3F; THREE KIND OF CREAM CHEESES AT TEMP OF 54F AND WHIPPED CREAM AT TEMP OF 54F,MENTIONED PRODUCTS WERE STORED INSIDE THE DISPLAY COOLER AT BREAKFAST LINE. ALSO MARINATE RAW CHICKEN AT TEMP OF 44.6F TO 46F STORED INSIDE THE WALK-IN COOLER .PASTA SALAD WITH CHEESE AT TEMP OF 48.7F TO 52F STORED AT DISPLAY COOLER AT TRAY LINE OF "CLUCK" PLACE AREA.COLD FOOD MUST MAINTAIN TEMP OF 41F OR BELOW. FOOD DISCARDED AND DENATURED. POUND 10,VALUE 20. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND DISPLAY COOLER AT SERVING BREAKFAST LINE AT IMPROPER AIR TEMPERATURE 50F TO 54F.TCS FOOD WERE STORED INSIDE AND ON TOP MENTIONED UNIT: CREAM CHEESES,HALF AND HALF. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST PROVIDE COMMON NAME AT DRY FOOD STORED INSIDE CONTAINERS AT STORAGE AREA.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MISSING HANDLE AT DOOR OF 4-BURNER STOVE IN THE KITCHEN ,NEED TO REPLACE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CONDENSER UNIT AT WALK-IN FREEZER IN CATERING AREA AT FIRST FLOOR WITH EXCESS ICE BUILD UP ON UNIT AND SHELVES INSTRUCTED TO REPAIR CAUSE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: BLACK CRATES USED FOR FOOD ELEVATION INSIDE THE WALK-IN COOLER MUST REMOVE AND REPLACE WITH RAISED SHELVES.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NOTED PREMISES USING A HIGH TEMPERATURE DISH WASHER WITH GAUGE READING 195F; HOWEVER NOTED NO TEMPERATURE TEST STRIPS. INSTRUCTED TO PROVIDE AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR,STRIPS/STICKERS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN UNDER THE CHARCOAL GRILL AND REMOVE ALUMINUM FOIL IN THE KITCHEN

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: HOT WATER PROVIDED AT METERED WASHBOWLS AT TEMP OF 79.5F INSIDE THE STAFF WASHROOMS IN THE KITCHEN AND WASHROOM AT CATERING AREA AT FIRST FLOOR AT TEMP OF 69.7F. ISSUE WAS RESOLVED AND HOT WATER PROVIDED ON BOTH MENTION LOCATIONS: WASHROOM IN THE KITCHEN PRESENTLY HOT WATER TEMP OF 100.5F AND AT WASHROOM BY THE CATERING AREA WATER TEMP OF 113F. PRIORITY VIOLATION:7-38-030(C),CITATION ISSUED

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: ADDITIONAL STOPPERS ARE NEEDED AT 3 COMPARTMENT SINK IN "BROWNSTONE" COFFEE AREA -

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MECHANICAL DRAIN STOPPERS AT WASH COMPARTMENT SINK IN DISH ROOM IS LEAKING,REPAIR CAUSE

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NO LID PROVIDED AT RECEPTACLE INSIDE THE STAFF WASHROOM IN THE KITCHEN,INSTRUCTED TO PROVIDED

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WALK-IN COOLER AT CATERING AREA DEBRIS ON FLOOR UNDER SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: EXCESS SPILLAGE/RUST AT CEILING TILES AT CATERING AREA AT SECOND FLOOR, INSTRUCTED TO REPLACE SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: EXCESS SPILLAGE/RUST AT CEILING TILES AT CATERING AREA AT SECOND FLOOR, INSTRUCTED TO REPLACE SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.