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Chartwells @ Kennedy King College ARTIUM CAFE

6343 S HALSTED ST, CHICAGO, IL 60621 · CITY OF CHICAGO COLLEGE

Inspection summary

Chartwells @ Kennedy King College ARTIUM CAFE has been inspected 9 times by Chicago Department of Public Health since June 28, 2010. The most recent inspection, on August 26, 2015, found no infractions.

3 of 9 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: Food source, labelling and allergens and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

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

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 3 separate inspections, most recently on July 24, 2014. For example: SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 3 times across 2 separate inspections, most recently on September 10, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 8 times across 5 separate inspections, most recently on April 27, 2015. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • Building, plumbing and upkeepLower risk

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

    Recorded 5 times across 5 separate inspections, most recently on April 27, 2015. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on April 27, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED DUST ON THE FAN COVERS INSIDE THE WALK IN COOLER. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED FLOORS DIRTY INSIDE DRY STORAGE ROOM, WALK IN FREEZER AND AROUND COOKING EQUIPMENT IN THE FRONT. MUST CLEAN AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    3 infractions

    • 1. SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE
      • FOUND POTENTIALLY HAZARDOUS FOODS NOT OF SOUND SOURCE IN THE WALKIN COOLER AND WALKIN FREEZER. WALKIN FREEZER FOODS WERE DRYED,OPEN NOT IN PROPER CONTAINERS AND FREEZER BURNT 20 LBS FROZEN HAMBURGER,20LBS SPICY CHICKEN,20LBS OF SAUSAGE, 5LBS HOT DOGS,10 LBS OF DELI MEATS, 10LBS PORK CHOPS . WALKIN COOLER THE FOLLOWING WERE MOLDY PROUCT AND CONTAINER MAYO, RANCH DRESSING,10LBS BUTTER ,TWO TRAYS OF OPEN EGGS. MANAGER DISPOSED AND DENATURED ALL OF THEM. CRITICAL VIOLATION 7-38-005(A) WORTH ABOUT $200.00 CORRECTED DURING INSPECTION.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOW SERIOUS AND NOT CORRECTED. INSPECTED 09/10/2013 REPORT#1360816. 32#REMOVE EXCCESSIVE ICE BUILD-UP AT DOOR INSIDE WALK-IN FREEZER 34# DETAIL CLEAN FLOORS THROUGHOUT FRONT FOOD PREP AREA, CUSTOMER SERVICE LINE AREA, IN STORAGE ROOM AND THROUGHOUT KITCHEN AREA ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY(DEBRIS & DIRT). 35# CLEAN AND/OR PAINT CEILING TILES IN CUSTOMER SERVICELINE AREA AND THROUGHOUT WHERE NEEDED. SERIOUS VIOLATION 7-42-090
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN HOODS,FILTERS, ALL THE COOKING EQUIPMENT ANS CABINETS,REFRIGERATED SANDWICH STATION.
  5. Canvass

    7 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • RIGHT REFRIGERATED SANDWICH STATIION COOLER ON SERVICELINE NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMPERATURE RECORDED AT 45.1F. UNIT MUST BE CAPABLE OF MAINTAINING AN INTERNAL AIR TEMPERATURE OF 40 DEGREES OR BELOW /- 2 DEGREES. MAINTAINENCE SUERVIOR CONTACTED, UNIT NOW HOLDING AT 39F. CITATION ISSUED-CRITICAL 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SDANITATION CERTIFICATE( ONLY XEROX COPIES OF AN EXPIRED CITY CERTIFICATE AND STATE OF ILLINOIS CERTIFICATE) POSTED OR PROVIDED AT TIME OF INVESTIGATION. CITATION ISSUED-SERIOUS 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL FOOD ITEMS PACKAGED ON PREMISES MUT BE LABELED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE EXCCESSIVE ICE BUILD-UP AT DOOR INSIDE WALK-IN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS THROUGHOUT FRONT FOOD PREP AREA, CUSTOMER SERVICELINE AREA, IN STORAGE ROOM AND THROUGHOUT KITCHEN AREA ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY(DEBRIS & DIRT).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN AND/OR PAINT CEILING TILES IN CUSTOMER SERVICELINE AREA AND THROUGHOUT WHERE NEEDED. REPAIR ALL EXIT DOORS THAT ARE NOT TIGHT-FITTING AT THE BOTTOMS AND AT THE CENTERS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE LONG STEM METAL THERMOMETERS FOR TAKING PRODUCT TEMPERATURES AND THERMOMEERS FOR COOLERS ON SERVICELINE.
  6. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.OBSERVED FRUIT CUPS, SALAD, SANDWICHES, AND DESERTS NOT PROPERLY LABELED INSTRUCTED ON PROPER LABELING MUST PROVIDE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. ICE BUILD UP ON COMPRESSOR LINE AND SNOW AT THE DOOR TO THE FREEZER NEED TO REPAIR.
    • 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.CLEAN STOVE TOP/OVEN.
    • 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.CLEAN FRONT FLOOR UNDER FRYERS.REMOVE ICE ON FREEZER FLOOR
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.NEED TO REPLACE BROKEN THERMOMETER IN FRONT PRE-PACKAGED COOLER.
  7. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND UNNECESSARY CLUTTER STORED ON DISHMACHINE DRYING RACK.(MUST REMOVE)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT SWEPT AT DRY STORAGE AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND FLOOR DRAINS NOT CLEAN AT MAIN KITCHEN.
  8. Canvass

    0 infractions

  9. Canvass

    1 infraction

    • 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.THE FLOOR IN TNE FOOD STORE ROOM NOT CLEAN. CLEAN ALL FLOOR DRAINS THROUGH PREMISES. INSTRUCTED TO CLEAN ALL.

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