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

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: NOTED DICED HAM IN "312" KITCHEN AREA AT COOKSLINE COOLER WITH WHITE AND GREEN MOLD. APPROXIMATELY 2 LBS AT $7. PERSON IN CHARGE DISCARDED AND DENATURED PRODUCT. PRIORITY VIOLATION 7-40-050(A) CITATION ISSUED

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS DICED SAUSAGE IN FOUR CONTAINERS AT 43 F STORED IN "312" KITCHEN AND VEGAN CHILI 53 F AND BEEF CHILI 51.9 F IN THE MEAT AND DAIRY WALK-IN COOLER. AT APPROXIMATELY 30 LBS VALUED $70 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED DRY SEASONSINGS IN ABSURD BIRD KITCHEN, BAKERY, 312 KITCHEN PREP AREA AND IN HOMESTYLE KITCHEN IN UNLABELED CONTAINERS. INSTRUCTED TO PROVIDE LABELS OF ITEMS' COMMON NAME WHEN REMOVED FROM ITS ORIGINAL CONTAINER.

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: NOTED CUTTING BOARDS AT ABSURD BIRDS COOK STATION AND STORED ON SHELVES IN KITCHEN WITH DEEP CUTS AND STAINED.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NOTED NO COVERED RECEPTACLE IN UNISEX KITCHEN EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NOTED NO COVERED RECEPTACLE IN UNISEX KITCHEN EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.