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Chartwell @ St. Xavier University

3700 W 103RD ST, CHICAGO, IL 60655 · Restaurant

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE ALL PACKAGED SLICED MELON, SANDWICHES, WRAPS, AND SALADS IN DISPLAY COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF SHELVES UNDER HOT HOLDING UNITS AND CABINETS IN FRONT PREP/SERVING AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS UNDER SODA DISPENSER UNITS IN DISH WASHING AREA, BEHIND FRYERS IN KITCHEN, AND SHELVING UNITS IN DRY STORAGE AREAS. CLEAN ALL FLOOR DRAINS UNDER ALL SINKS IN PREP AND DISH WASHING AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT BULBS AND LIGHT SHIELDS IN REAR VENTILATION HOOD IN KITCHEN. REPLACE MISSING LIGHT BULBS IN WALK-IN COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL STOCK AND ICE OFF FLOOR IN WALK-IN FREEZER.
  3. Canvass Re-Inspection

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND INTERIOR AND EXTERIOR OF FRYERS AND COOKING EQUIPMENT IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS IN NEED OF GENERAL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND VENTILATION ABOVE COOKING EQUIPMENT AND VENTS IN THE REAR STORAGE AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND INADEQUATE LIGHTING INSIDE OF MEAT WALK IN COOLER NEXT TO WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING. FOUND LIGHTS NOT PROTECTED IN THE FRONT FOOD PREP AREAS. INSTRUCTED TO PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS.
  4. Canvass

    6 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND THE LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING (0PPM-CHLORINE). INSTRUCTED TO HAVE THE DISH MACHINE FIXED SO THAT IT PROPERLY SANITIZES (100PPM). MUST SANITIZE UTENSILS IN THE 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED DURING DISPLAY. READY TO EAT FOOD NOT PROTECTED IN FRONT CUSTOMER'S SELF SERVE AREA, EXPOSE TO THE ELEMENTS, NOT PROTECTED FROM CONTAMINATION. INSTRUCTED TO PROVIDE SNEEZE GUARDS TO PROTECT READY TO EAT FOODS. SERIOUS VIOLATION 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND INTERIOR AND EXTERIOR OF FRYERS AND COOKING EQUIPMENT IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS IN NEED OF GENERAL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND VENTILATION ABOVE COOKING EQUIPMENT AND VENTS IN THE REAR STORAGE AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND INADEQUATE LIGHTING INSIDE OF MEAT WALK IN COOLER NEXT TO WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING. FOUND LIGHTS NOT PROTECTED IN THE FRONT FOOD PREP AREAS. INSTRUCTED TO PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS.
  5. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM RACKS OR REPLACE THEM INSIDE THE EAST SIDE (AKA THE MEAT) WALK IN COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE COOKING EQUIPMENT IN FRONT/REAR PREP AREAS AND INSIDE OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN AND MAINTAIN THE FLOORS UNDER/AROUND ALL HEAVY EQUIPMENT AND IN ALL CORNERS THROUGH OUT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE AND MAINTAIN LIGHTSHIELDS OR SHATTER PROOF BULBS TO THE LIGHTS ABOVE THE SALAD PREP STATION.
  6. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BROKEN DOOR CLOSURE ON THE KITCHEN HOT HOLDING UNIT NEED TO REPAIR/OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN INTERIOR OF FRYER DOORS AND EXTERIOR OF FRYERS IN FRONT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR BEHIND VENDING MACHINES (OBSERVED WATER BOTTLES ON FLOOR BEHIND COOLER).
  7. Complaint

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage.CLEAN AND SANITIZE REAR SLICER AND #10 CAN OPENER.CLEAN FRONT 2 DOOR MILK/JUICE COOLER FAN GUARD COVER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.NEED TO CLEAN FLOOR UNDER DRY STORAGE ROOM, CLEAN FLOOR UNDER BAG N BOX HOLDER AND UNDER THE DISH MACHINE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.CLEAN WALLS IN DISH ROOM AT 1 COMP SINK. AND NEED TO REMOVE PEELING PAINT ABOVE THE 1 COMP SINK IN DISH ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CLEAN LIGHT SHIELDS OUTSIDE DRY STORAGE ROOM AND ABOVE ICE MACHINE.
  8. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND REACH IN COOLER AT IMPROPER TEMPERATURE. AIR TEMPERATURE IS 60.8 DEGREES. COOLER MUST MAINTAIN 40 DEGREES OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED FACILITIES TO MAINTAIN PROPER TEMERATURE. SERVICE REPAIR PERSON ARRIVED ON SITE TO REPAIR COOLER.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. THE FOLLOWING ITEMS FOUND AT IMPROPER TEMPERATURE: HAM, TURKEY, ROAST BEEF AND TUNA. 48-53 DEGREES. ALL PRODUCT WAS DISCARDED AND DENATURED. TOTAL VALUE $80.00 20LBS CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING ALL DRINK DISPENSORS, ALL COOKING EQUIPMENT, FRYERS, ICE MACHINE AND INTERIOR OF CONDIMENT COOLER. MUST CLEAN TO REMOVE ALL BUILD UP AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN FRYER STATION IN NEED OF CLEANING, WALLS IN DRY STORAGE AREA IN NEED OF DETAIL. MUST CLEAN TO REMOVE ALL FOOD SPLATTERS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. SPLASH GUARD NEEDED AT BOTH HANDSINKS AT FRONT SERVING/PREP LINE. MUST INSTALL AND MAINTAIN.
  9. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INTERIOR/EXTERIOR OF ICE MACHINE, DISHMACHINE NOT CLEAN. CLEAN SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MOTORS, ATTACHED HARDWARE AND COVERS OF COOLERS NOT CLEAN. DUST ACCUMULATION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE STAINED CEILING TILES IN PIZZA PREP AREA.