CHARTWELLS Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: THERE WAS NO VALID (ONLY HAD A XEROX COPY)CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED NOR ANY PERSON ON SITE WITH THE CERTIFICATE WHILE PREPARING/HANDLING POTENTIALLY HAZARDOUS FOODS (I.E. DAIRY, FISH, BEEF, CHICKEN, ETC.). INSTRUCTED TO HAVE THE ORIGINAL CERTIFICATE POSTED IN PLAIN SIGHT OF THIS ESTABLISHMENT'S CUSTOMERS AND THE CERTIFICATED HOLDER(S) MUST BE ON SITE AT ALL TIMES WHEN PREPARING OR HANDLING POTENTIALLY HAZARDOUS FOODS. SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND THE ICE CREAM FREEZER IN THE FRONT DINING AREA WITH THICK ICE BUILD UP. INSTRUCTED TO REMOVE AND MAINTAIN. THE HAND WASHING SINK (CLOSEST TO THE OFFICE) IS IN NEED OF RECAULKING. INSTRUCTED TO RECAULK. MAINTAIN SAME. THERE IS RUST ON THE STORAGE RACKS INSIDE OF THE DAIRY WALK IN COOLER. INSTRUCTED TO REMOVE THE RUST. MAINTAIN SAME.

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: FOUND THE INTERIOR/EXTERIOR OF THE KNIFE RACKS AND THE KNIVES STORED INSIDE NOT CLEAN. THE INTERIOR OF THE ICE MACHINE AND STOVES NEED TO BE CLEANED, MUST REMOVE WHITE/PINK SUBSTANCE FROM ICE MACHINE AND FOOD/DIRT BUILD UP FROM THE INTERIOR OF THE STOVE AND KNIVES AND KNIFE RACKS.

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: THE INTERIOR/EXTERIOR OF THE FLOOR DRAINS, FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT HAS FOOD, DIRT AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

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 CEILING TILES, VENTS AND WALLS IN THE REAR FOOD PREPARATION AREA HAS DIRT/DUST, FOOD BUILD UP AND SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

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 CEILING TILES, VENTS AND WALLS IN THE REAR FOOD PREPARATION AREA HAS DIRT/DUST, FOOD BUILD UP AND SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

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.