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CHARTWELLS THOMPSON INC / GARY COMER COLLEGE PREP

7200 S INGLESIDE AVE, CHICAGO, IL 60619 · Restaurant

Inspection summary

CHARTWELLS THOMPSON INC / GARY COMER COLLEGE PREP has been inspected 10 times by Chicago Department of Public Health since March 21, 2013. The most recent inspection, on May 26, 2022, found no infractions.

1 of 10 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 temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 across 2 separate inspections, most recently on February 24, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on May 6, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 once on May 6, 2022. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 10 times across 8 separate inspections, most recently on March 22, 2021. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

  • 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 7 times across 5 separate inspections, most recently on May 6, 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.

10 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 30-40 RODENT DROPPINGS IN BOTH DRY STORAGE AREAS IN KITCHEN AND LESS THAN 10 DROPPINGS ON STORAGE SHELVING UNITS THROUGHOUT THE KITCHEN. INSTRUCTED MANAGER TO CONTACT PEST CONTROL COMPANY FOR SERVICE, CLEAN AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TWO MILK CRATES USED FOR ELEVATION IN WALK IN FREEZER. INSTRUCTED MANAGER TO REMOVE CRATES AND PROVIDE PROPER STORAGE RACKS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED OBSERVED SOME FOOD DEBRIS /SPILLAGE ON EXTERIOR SURFACES OF SHELVING UNITS THROUGHOUT KITCHEN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  3. Canvass

    2 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE LID FOR THE GARBAGE CAN IN THE EMPLOYEE WASHROOM.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE CRACK LIGHT SHIELD INSIDE THE WALK IN COOLER.
  4. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED LOW HOT WATER PRESSURE AT THE HAND WASHING SINK LOCATED NEXT TO THE 3 COMPARTMENT SINK. INSTRUCTED TO INCREASE HOT WATER PRESSURE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED MINOR ACCUMULATED DEBRIS ON THE WALLS LOCATED BY THE DISH MACHINE. INSTRUCTED TO CLEAN.
  5. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOOR IN CORNER AREAS OF KITCHEN AROUND AND BEHIND SOME HEAVY EQUIPMENT.
  6. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • THE FLOOR DRAIN UNDER THE ONE COMP PREP SINK NEXT TO THE ICE MACHINE IN THE KITCHEN NEEDS CLEANING; CLEAN FLOOR DRAIN. CLEAN THE FLOOR UNDER THE SHELVES INSIDE OF THE WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHT DUST OBSERVED ON THE FAN COVERS INSIDE OF THE WALK-IN COOLER; CLEAN COVERS TO REMOVE DUST OBSERVED.
  7. Canvass

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED A BLOWN LIGHT BULB INSIDE OF THE WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE DRAIN STOPPER HANDLE ATTACHED TO THE WASTE PIPE UNDER THE LEFT BASIN AT THE 3 COMPARTMENT SINK LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  8. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO REPAIR AND MAINTAIN, DOOR GASKETS ON WALK-IN FREEZER DOOR AND REACH IN COOLER DOOR IN PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO REMOVE AND CLEAN ICE BUILD UP IN THE WALK-IN FREEZER, ALSO CLEAN ALL FANS IN COOLERS AND FREEZER, AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPAIR FLOORS AROUND FLOOR DRAINS, SO FLOORS ARE SMOOTH AND EASILY CLEANABLE, AND MAINTAIN.
  9. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOORS IN THE REAR STORAGE AREA,ALONG WALL BASE AND CORNERS
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE ALL 2 DOOR REACH-IN COOLERS IN THE FOOD PREP AREA
  10. License

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FINAL RINSE TEMPERATURE OF DISH MACHINE NOT REACHING 180 DEGREES, MUST HAVE UNIT SERVICED. HELD FOR INSPECTION TAG PLACED ON UNIT, ALL MULTI-USE UTENSILS AND EQUIPMENT MUST BE WASHED, RINSED AND SANITIZED IN THE 3 COMPARTMENT SINK UNTIL THE UNIT HAS BEEN REPAIRED AND RE-INSPECTED BY THE CDPH. CITATION ISSUED-CRITICAL 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FLOOR AND DOOR TO WALK-IN FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT THROUGHOUT INCLUDING ALL STORAGE ROOMS AND CLOSETS ON ALL LEVELS WHERE NEEDED.. ELEVATE ALL STOCK THROUGHOUT KITCHEN AREA ON SHELVING(NO CRATES) SO THAT FLOORS UNDERNEATH ARE ACCESSIBLE FOR CLEANING, SERVICING AND INSPECTION.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • PAINT OR REPLACE STAINED CEILING TILES(2) IN STUDENT WASHROOMS.

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