CHARTWELLS Fails Health Inspection - Chicago Commisary

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDSINK LOCATED IN USE MIDDLE PREP AREA WITHOUT HOT WATER DURING TIME OF INSPECTION.NOTED WATER TEMPERATURE @70.0F. INSTRUCTED TO PROVIDE HOT WATER AT MINIMUM 100F AND MAINTAIN WHILE OPEN AND OPERATING.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: OBSERVED IN USE HIGH TEMPERATURE DISH MACHINE NOT PROPERLY RINSING OR SANITIZING DURING TIME OF INSPECTION. NOTED RINSE CYLCE @ 124F, AND FINAL RINSE TEMPERATURE @ 120F. INSTRUCTED TO DISCONTINUE USE AND REPAIR UNIT TO REQUIRED MINIMUM TEMPERATURES AS REQUIRED BY CODE.PRIORITY VIOLATION. #7-38-025. CITATION ISSUED. UNIT TAGGED DURING THIS TIME.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED DEAD FLIES THROUGHOUT ALL WINDOWSILLS ON PREMISE. INSTRUCTED TO REMOVE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED BLENDERS, MIXERS, SLICERS, KITCHENWARE STORED ON SHELVING UNITS THROUGHOUT PREP AREA NOT CLEAN. INSTRUCTED TO CLEAN AND REMOVE DRIED FOOD DEBRIS PRIOR TO STORING.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED BLENDERS, MIXERS, SLICERS, KITCHENWARE STORED ON SHELVING UNITS THROUGHOUT PREP AREA NOT CLEAN. INSTRUCTED TO CLEAN AND REMOVE DRIED FOOD DEBRIS PRIOR TO STORING.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.