CHARTWELLS Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND HANDWASHING SINK WATER TEMPERATURE LOCATED IN BAKERY AT 85.6 F. MUST PROVIDE HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND A MINIMAL AMOUNT OF MOLD LIKE SUBSTANCE LOCATED IN TOP INTERIOR OF ICE MACHINE. MUST CLEAN SANITIZE AND MAINTAIN.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 48.9F -75 F : SLICED TOMATOES( LOCATED IN GRILL PREPARATION COOLER), VARIETY OF CHEESE (LOCATED IN GRILL FOOD PREPARATION AREA), SOUP (LOCATED IN WALK IN COOLER), TOFU (LOCATED IN SELF SERVICE FRESH MARKET BAR) . INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS, COST OF ALL FOODS $200 AT 40 LBS. 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: FOUND RAW SUSHI LOCATED IN SELF SERVICE SUSHI COOLER WITHOUT FOOTNOTE. FACILITY MUST PROVIDE: DISCLOSURE, FOOTNOTE, AND REMINDER FOR ALL FOOD ITEMS THAT ARE SERVED RAW OR UNDERCOOKED. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOUND HANDWASHING SINK CONNECTED TO FOOD PREPARATION TABLE, LOCATED IN PIZZA STATION. MUST PROVIDE SPLASH GUARD.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: FOUND 1 COMPARTMENT SINK LOCATED ON PREPARATION HOTLINE SLOW LEAKING FROM DRAIN PIPE. MUST REPAIR AND MAINTAIN.

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: FOUND EMPLOYEE WOMEN'S RESTROOM RECEPTACLE UNCOVERED. MUST PROVIDE COVERED RECEPTACLE FOR WOMEN'S RESTROOM.

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: FOUND AN EXCESSIVE AMOUNT OF STANDING WATER AND GREASE IN THE FOLLOWING AREAS: BEHIND STEAMER IN MAIN HOT LINE PREPARATION AREA, IN BAKERY BEHIND MIXER, BEHIND FOOD WASTE DECOMPOSER LOCATED IN DISH AREA. MUST CLEAN SANITIZE 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: FOUND AN EXCESSIVE AMOUNT OF STANDING WATER AND GREASE IN THE FOLLOWING AREAS: BEHIND STEAMER IN MAIN HOT LINE PREPARATION AREA, IN BAKERY BEHIND MIXER, BEHIND FOOD WASTE DECOMPOSER LOCATED IN DISH AREA. MUST CLEAN SANITIZE 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.