CHARTWELLS Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REAR CHEST COOLER NEAR WALK-IN FREEZER NOT MAINTAINING PROPER TEMPERATURE 67.4F. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: ICE MACHINE NOT PROPERLY MAINTAINED. OBSERVED BLACK AND RED SLIMY SUBSTANCE ON INTERIOR PANEL OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ICE MACHINE. SERIOUS VIOLATION 7-38-005A

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: ONSERVED 15 RAT DROPPINGS ON FLOOR NEAR WALK-IN FREEZER. REAR EXIT DOOR NEAR LUNCHROOM STAFF WASHROOM NOT RODENT-PROOFED, 1/4" GAP ON LEFT BOTTOM AND CORNER OF DOOR. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SEAL ALL OUTER OPENINGS ON EXIT DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED. INSTRUCTED MANAGER TO PROVIDE ORIGINAL CHICAGO FOOD SANITATION CERTIFICATE. SERIOUS VIOLATION 7-38-012A

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN ELECTRICAL ROOM AND DRY STORAGE AREAS IN KITCHEEN.

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: REPLACE MISSING BASEBOARDS AND WALL TILES ALONG WALLS IN DRY STORAGE AREA. SEAL LOOSE BASEBOARDS UNDER 3-COMPAPRTMENT SINK IN KITCHEN. REMOVE PEELING PAINT AND REPAINT BACK WALL IN DRY STORAGE AREA. SEAL ALL OPENINGS ALONG CEILING ABOVE STORAGE SHELVES IN DRY STORAGE 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE MISSING BASEBOARDS AND WALL TILES ALONG WALLS IN DRY STORAGE AREA. SEAL LOOSE BASEBOARDS UNDER 3-COMPAPRTMENT SINK IN KITCHEN. REMOVE PEELING PAINT AND REPAINT BACK WALL IN DRY STORAGE AREA. SEAL ALL OPENINGS ALONG CEILING ABOVE STORAGE SHELVES IN DRY STORAGE 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.