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CHARTWELLS

2911 W W 47TH ST, CHICAGO, IL 60632 · HIGH SCHOOL KITCHEN

Inspection summary

CHARTWELLS has been inspected 7 times by Chicago Department of Public Health since August 11, 2017. The most recent inspection, on July 7, 2022, found no infractions.

2 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on April 19, 2022. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 across 2 separate inspections, most recently on March 30, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times on August 19, 2019. For example: PROPER HOT HOLDING TEMPERATURES

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 7 times across 4 separate inspections, most recently on April 19, 2022. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 once on March 30, 2022. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Violation Codes: 4-602.13 Inspector Comments: OBSERVED DEBRIS BUILD UP ON WALK IN COOLER SHELVING UNITS. INSTRUCTED TO CLEAN AND MAINTAIN SHELVING UNITS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-201.17 Inspector Comments: OBSERVED AN ACCUMULATION OF DUST IN VENT IN WALK IN COOLER. INSTRUCTED TO CLEAN AN MAINTAIN.
  3. Canvass

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED INADEQUATE HOT WATER TEMPERATURE AT SEVERAL HAND WASHING SINKS INCLUDING SERVICE LINE IN GYM MEASURING AT 93.6-97.5, HAND WASHING SINK IN 1ST FLOOR SOUTH STAFF TOLIET ROOM AT 85.4, 1ST FLOOR SOUTH BOYS TOILET ROOM AT 91.5, 2ND FLOOR WEST STAFF TOILET ROOM AT 80.4, AND 2ND FLOOR WEST BOYS TOILET ROOM AT 73.4 F. ALL HAND WASHING SINKS MUST HAVE A MINIMUM OF 100 F HOT WATER. INSTRUCTED TO PROVIDE ADEQUATE HOT WATER TO ALL HAND WASHING SINKS.(PRIORITY 7-38-030(C)(CITATION ISSUED)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING IN WALK IN FREEZER AND DRY STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO TESTING DEVICES AVAILABLE FOR HIGH TEMPERATURE DISH MACHINE. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DEBRIS BUILD UP ON WALK IN COOLER SHELVING UNITS. INSTRUCTED TO CLEAN AND MAINTAIN SHELVING UNITS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET UNDERNEATH HAND WASHING SINK AT FOOD SERVING LINE. INSTRUCTED TO REPAIR LEAK. OBSERVED METERED FAUCET THAT DOES NOT STAY ON LONG ENOUGH FOR HAND WASHING IN TOILET ROOMS.MUST REPAIR AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED BOX BEING USED FOR GARBAGE AT HAND SINK IN PREP AREA. INSTRUCTED TO PROVIDE ADEQUATE RECEPTACLES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED AN ACCUMULATION OF DUST IN VENT IN WALK IN COOLER. INSTRUCTED TO CLEAN AN MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOOR IN WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR DRAINS IN PREP AREA NOT, DEBRIS/STAINS. INSD TO CLEAN AND MAINTAIN SAME.
  5. Canvass

    3 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS: CONTAINER OF COOKED MEATBALLS AT 112.5F IN HOT HOLDING UNIT. INSTD TO MAINTAIN PROPER HOT HOLDING TEMPERATURES AT 135F OR ABOVE AT ALL TIMES. MEATBALLS DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS $50 VALUE. PRIORITY VIOLATION CITATION ISSUED 7-38-005.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • IMPROPER COLD TEMPERATURES OF TCS FOODS AT COLD HOLDING LINE: CONTAINER OF COOKED GARBANZO BEANS AT 50.9F AND CONTAINER OF VEGETABLE MIXTURE (CORN, BEAN, PEPPERS) AT 49.5. INSTD TO MAINTAIN PROPER COLD TEMPERATURES OF 41F OR BELOW AT ALL TIMES. ALL PRODUCT DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS. $50 VALUE. PRIORITY 7-38-005. SEE ABOVE FOR VIOLATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR DRAIN AT 3-COMPARTMENT SINK NOT CLEAN. INSTD TO CLEAN AND MAINTAIN SAME.
  6. Canvass

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
  7. License

    0 infractions

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