FAIL
Risk 1 (High)
CHARTWELLS Fails Health Inspection - Chicago Restaurant
June 3, 2022
Canvass
License #2334788
5
Total Violations
3
Critical
2
Minor
Violations Cited by Chicago Health Inspector
5
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT WATER IN STAFF TOILET ROOMS. HOT WATER IN WOMEN'S STAFF TOILET ROOM MEASURED AT 72 F. HOT WATER IN MEN'S STAFF TOILET ROOM MEASURED AT 60 F. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS HOLD A MINIMUM HOT WATER TEMPERATURE OF 100 F. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD AT IMPROPER TEMPERATURE IN THE SALAD BAR COOLER AND KITCHEN WALK IN COOLER NEAR BAKERY. TEMPERATURES RANGED FROM 44-48 F. MANAGER DISCARDED 5 POUNDS OF SLICED HONEYDEW MELON, 2.5 POUNDS OF COTTAGE CHEESE, AND 10 POUNDS OF CHILI ($32) PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 15 LIVE SMALL FLIES IN WAREWASHING ROOM. OBSERVED LIVE 10 SMALL FLIES IN DRY STORAGE AREA. INSTRUCTED MANAGER TO TREAT AREAS ACCORDINGLY. RECOMMENDED PEST CONTROL SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020 (A). CITATION ISSUED
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKET IN TRUE 2 DOOR COOLER IN KITCHEN. INSTRUCTED MANAGER TO REPAIR OR REPLACE. MANAGER STATED THAT SEVERAL WORK ORDERS HAVE BEEN PUT IN.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKET IN TRUE 2 DOOR COOLER IN KITCHEN. INSTRUCTED MANAGER TO REPAIR OR REPLACE. MANAGER STATED THAT SEVERAL WORK ORDERS HAVE BEEN PUT IN.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection