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CHESAS BISTRO & BAR

135 N KEDZIE AVE, Chicago, IL 60612 · Mobile Food Preparer

Inspection summary

CHESAS BISTRO & BAR has been inspected 3 times by Chicago Department of Public Health since August 15, 2024. The most recent inspection, on September 25, 2024, recorded 2 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: Food temperature control, Handwashing and staff hygiene and Food source, labelling and allergens.

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 5 times across 2 separate inspections, most recently on August 17, 2024. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 August 15, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 15, 2024. For example: WATER & ICE FROM APPROVED SOURCE

  • 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 6 times across 3 separate inspections, most recently on September 25, 2024. 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 3 times across 3 separate inspections, most recently on September 25, 2024. 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.

3 inspections

  1. License Re-Inspection

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ALL HOT AND COLD HOLDING EQUIPMENT NOT PROPERLY SECURED. INSTRUCTED TO PROPERLY SECURE ALL EQUIPMENT AS DESCRIBED IN THE CITY OF CHICAGO'S MOBILE FOOD VENDOR AND SHARED KITCHEN RULE #7.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 OBSERVED THE FLOORS THROUGHOUT WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN ALL.
  2. License Re-Inspection

    5 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED ONE OF THREE HOT HOLDING UNITS NOT MAINTAINING AN ADEQUATE HOT HOLDING TEMPERATURE. AT THE TIME OF THE INSPECTION, THE HOT HOLDING UNIT IS 116F. INSTRUCTED TO MAINTAIN 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED RICE COOKER AND OVEN ON SITE UNABLE TO MAINTAIN PROPER TEMPERATURE OR REMAIN ON, POWER SUPPLY CONTINUOUSLY TURNS UNITS OFF. INSTD TO HAVE ALL EQUIPMENT ON AND ABLE TO MAINTAIN PROPER TEMPERATURES. PRIORITY VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ALL HOT AND COLD HOLDING EQUIPMENT NOT PROPERLY SECURED. INSTRUCTED TO PROPERLY SECURE ALL EQUIPMENT AS DESCRIBED IN THE CITY OF CHICAGO'S MOBILE FOOD VENDOR AND SHARED KITCHEN RULE #7.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • 5-402.13 OBSERVED WASTE WATER DRAINING PROFUSELY FROM WASTE WATER RETENTION TANK ONTO GROUND AND SURROUNDING AREA. INSTD TO REPAIR AND HAVE WASTE WATER CONTAINED IN WASTE WATER RETENTION TANK AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR THROUGHOUT WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN
  3. License

    10 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.12 OBSERVED NO HAND DRYING PROVISION PROVIDED AT THE HAND WASHING SINK. INSTRUCTED TO PROVIDE A HAND DRYING PROVISION (SUCH AS PAPER TOWELS) AT THE HAND WASHING SINK ALL TIMES. PRIORITY FOUNDATION 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.11 OBSERVED NO CLEANSING SOAP AT THE HAND WASHING SINK LOCATED IN THE MFP. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C).
    • 21. PROPER HOT HOLDING TEMPERATURES
      • 3-501.16 OBSERVED ONE OF THREE HOT HOLDING UNITS NOT MAINTAINING AN ADEQUATE HOT HOLDING TEMPERATURE. AT THE TIME OF THE INSPECTION, THE HOT HOLDING UNIT WAS ONLY MAINTAINING 108F-124F. INSTRUCTED TO MAINTAIN 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005.
    • 31. WATER & ICE FROM APPROVED SOURCE
      • 5-101.11 OBSERVED THE MFP DID NOT OBTAIN A COMMISSARY AGREEMENT; THEREFORE, THE MFP HAS NO PROOF OF AN APPROVED POTABLE WATER SYSTEM TO FILL THE FRESH WATER TANK. INSTRUCTED TO PROVIDE. PRIORITY VIOLATION 7-38-030(C).
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED INADEQUATE COLD-HOLDING CAPACITIES FOR THE MENU PROVIDED. INSTRUCTED TO PROVIDE ADDITIONAL COLD HOLDING CAPACITIES THAT ARE SUFFICIENT FOR THE OPERATION. OBSERVED A STYROFORM CAMBRIO ON THE MFP THAT IS NOT MECHANICALLY OPERATED. INSTRUCTED TO REMOVE AND ONLY USE MECHANICAL EQUIPMENT. PRIORITY VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO TAKE TEMPERATURES OF COLD AND HOT FOODS PROPERLY. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED ALL HOT AND COLD HOLDING EQUIPMENT NOT PROPERLY SECURED. INSTRUCTED TO PROPERLY SECURE ALL EQUIPMENT AS DESCRIBED IN THE CITY OF CHICAGO'S MOBILE FOOD VENDOR AND SHARED KITCHEN RULE #7.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • 5-103.11(B) OBSERVED INADEQUATE HOT WATER ON THE MFP. OBSERVED HOT WATER ONLY REACHING 77F AT THE HAND WASHING SINK AND THE 3-COMPARTMENT SINK. INSTRUCTED TO MAINTAIN ADEQUATE HOT WATER (AT LEAST 110F AT THE 3-COMPARTMENT SINK AND AT LEAST 100F AT THE HAND WASHING SINK) AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C).
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • 5-402.13 OBSERVED NO COMMISSARY AGREEMENT (SIGNED BY BOTH PARTIES) PROVIDED; THEREFORE, THE MFP DOES NOT HAVE AN APPROVED SOURCE OF PROPER WASTEWATER DISPOSAL. INSTRUCTED TO PROVIDE PROOF OF PROPER AND ADEQUATE WASTEWATER DISPOSAL BY PROVIDING AN APPROVED COMMISSARY AGREEMENT. PRIORITY VIOLATION 7-38-030(C).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 OBSERVED THE FLOORS THROUGHOUT WITH ACCUMULATED DIRT DEBRIS. INSTRUCTED TO CLEAN ALL.

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