CHARTWELLS Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT RUNNING WATER AT GRILL AREA HANDWASHING SINK. TEMPERATURE OF WATER WAS 72.5F AT THE TIME OF INSPECTION. ALSO OBSERVED NO HOT WATER AT THE G8 STATION. TEMPERATURE WAS 93F AT TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. ENGINEER ARRIVED ON SITE TO CORRECT IT. PRIORITY VIOLATION 7-38-030(C)

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED ITEMS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND THE THREE COMPARTMENT SINK NOT MAINTAINED; SINK IS LEAKING ON FLOOR WHEN WATER FROM ONE COMPARTMENT IS DRAINED. INSTRUCTED MANAGEMENT TO GET DRAINAGE SYSTEM SERVICED. PRIORITY FOUNDATION 7-38-025. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER THE COOKING EQUIPMENT AND ACCUMULATED DIRT DEBRIS AT THE BOTTOM OF THE SHELVES IN THE FOOD PREP AREAS. INSTRUCTED TO CLEAN ALL.

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: OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DUST BUILDUP ON THE FAN IN THE WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED DUST BUILDUP ON THE FAN IN THE WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.