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CHARTWELLS

1816 W GARFIELD BLVD, CHICAGO, IL 60609 · Restaurant

Inspection summary

CHARTWELLS has been inspected 3 times by Chicago Department of Public Health since August 18, 2017. The most recent inspection, on December 21, 2018, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times on December 21, 2018. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on December 21, 2018. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 18, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 18, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on August 30, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-203.11 OBSERVED NO HAND SINK IN FOOD SERVING LINE CAFETERIA AREA. FACILITY MUST OBTAIN, INSTALL AND MAINTAIN HAND SINK IN FOOD SERVING LINE CAFETERIA. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12 OBSERVED HAND SINKS THROUGHT OUT FACILITY , GRILS, BOYS AND ADULTS IN DISREPAIR 1ST, 2ND,3RD FLOORS, FAUCET NOT PROVIDING A FLOW OF WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET. MUST REPAIR ALL HANDSINK IN DISREPAIR AND NOT FLOWING FOR 15 SECONDS AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED ENTRANCE/ EXIT DOOR IN CAFETERIA NOT RODENT PROOFED, 1/4" GAP ON BOTTOM LEFT OF DOOR, INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOOR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15(C) OBSERVED NO WATER AND FAUCET IN DISREPAIR AT HAND SINK IN RESTROOM GIRL 3 FLOOR DISREPAIR. MUST REPAIR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.
  2. License Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON SINK IN FIRST FLOOR STAFF WASHROOM.
  3. License

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REAR CHEST COOLER NEAR WALK-IN FREEZER NOT MAINTAINING PROPER TEMPERATURE 67.4F. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • ICE MACHINE NOT PROPERLY MAINTAINED. OBSERVED BLACK AND RED SLIMY SUBSTANCE ON INTERIOR PANEL OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ICE MACHINE. SERIOUS VIOLATION 7-38-005A
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • ONSERVED 15 RAT DROPPINGS ON FLOOR NEAR WALK-IN FREEZER. REAR EXIT DOOR NEAR LUNCHROOM STAFF WASHROOM NOT RODENT-PROOFED, 1/4" GAP ON LEFT BOTTOM AND CORNER OF DOOR. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SEAL ALL OUTER OPENINGS ON EXIT DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED. INSTRUCTED MANAGER TO PROVIDE ORIGINAL CHICAGO FOOD SANITATION CERTIFICATE. SERIOUS VIOLATION 7-38-012A
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN ELECTRICAL ROOM AND DRY STORAGE AREAS IN KITCHEEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING BASEBOARDS AND WALL TILES ALONG WALLS IN DRY STORAGE AREA. SEAL LOOSE BASEBOARDS UNDER 3-COMPAPRTMENT SINK IN KITCHEN. REMOVE PEELING PAINT AND REPAINT BACK WALL IN DRY STORAGE AREA. SEAL ALL OPENINGS ALONG CEILING ABOVE STORAGE SHELVES IN DRY STORAGE AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON SINK IN FIRST FLOOR STAFF WASHROOM.

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