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THE HARTWELL

5520 N PAULINA ST, CHICAGO, IL 60640 · Long Term Care

Inspection summary

THE HARTWELL has been inspected 4 times by Chicago Department of Public Health since January 4, 2011. The most recent inspection, on July 28, 2015, recorded 2 infractions.

1 of 4 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: Handwashing and staff hygiene, Protecting food from contamination and Pests.

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

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for the people in care. Higher-risk findings are the ones that could directly make someone sick, and they matter more here because young children, older adults and people who are unwell are more vulnerable to infection.

  • Handwashing and staff hygieneHigher risk

    Hand hygiene is the most important way to stop germs spreading between children, residents and staff. Inspectors check that sinks are stocked and easy to reach, that staff wash their hands when required (for example after diapering or before handling food), and that sick staff stay away from work.

    Recorded once on May 10, 2012. For example: HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on January 4, 2011. For example: SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on January 4, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 once on January 4, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 3 separate inspections, most recently on July 28, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED 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.

4 inspections

  1. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND LARGE CHUNKS OF ICE HANGING OFF THE BOTTOM OF THE CONDENSER IN THE WALK-IN FREEZER. INSTRUCTED TO DEFROST FREEZER UNIT AND REMOVE ICE BLOCKS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS UNDER THE DRY STORAGE RACKS IN THE STORAGE CLOSET TO REMOVE RICE AND OTHER FOOD PARTICLES.
  2. Canvass

    5 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE PRE-RINSING DIRTY DISHES PRIOR TO PUT THEM THRU THE DISH MACHINE, THAN WITHOUT WASHING HANDS HANDLED CLEAN DISHES, STACK THEM UP AND STORED IT ON SHELF. INFORMATION GIVEN TO MANAGER ON HAND WASHING. MANAGER CORRECTED PROBLEM. CRITICAL VIOLATION:7-38-010(A)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE MISSING FLOOR TILES UNDER THE SHELF IN STORAGE ROOM,NORTH SIDE. SWEEP FLOOR THROUGHOUT THE BOILER ROOM, BUILD-UP DEBRIS. KEEP FLOOR DRY BY THE HOT WATER TANK,SAME AREA. KEEP FLOOR DRY UNDER THE DISH MACHINE,NORTH-WEST CORNER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE PEELING PAINT BY THE DISH MACHINE. RESEAL OPENED WALL PANEL ON THE WEST SIDE OF THE DISH MACHINE. REMOVE BLACK SUBSTANCE ON WALL TOP PART,ABOVE THE DISH MACHINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REMOVE BROKEN LIGHT SHIELD BY THE WALK-IN COOLER,ALSO CLEAN WATER STAINS AND DUST BUILD-UP THROUGHOUT THE LIGHT SHIELD IN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VALVE AT FAUCET IS LEAKING,ABOVE THE SANITIZE COMPARTMENT SINK. WHEN WATER IS TURNED ON AT MOP SINK AND THREE COMPARTMENT SINK, AND WHEN WATER IS RELEASED FROM DISH MACHINE AND THREE COMPARTMENT SINK, THERE'S A STRONG SEWAGE ODOR THROUGHOUT THAT AREA, ADVISED TO CONTACT A PLUMBER.
  3. License Re-Inspection

    0 infractions

  4. License

    9 infractions

    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.//OBSERVED BLACK MOLD INSIDE ICE MACHINE WERE ICE IS MADE.PLACE HELD FOR INSPECTION TAG ON UNIT INSTRUCTED MGMT NOT TO USE ICE MACHINE UNTIL REINSPECTED BY DEPT. OF HEALTH.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//OBSERVED DOORS NORTH REAR WERE RAMP IS 1/2" GAP AT BOTTOM,REAR WEST DOOR LEADING TO ALLEY 1/4" GAP AT BOTTOM OF DOOR.
    • 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.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST INVERT ALL POTS PANS IN STORAGE AREA.
    • 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.//MUST REMOVE RUSTY SHELVES IN REACH IN COOLER IN KITCHEN AREA /DRY STORAGE AREA CLOSET ON 2FLOOR OR REPAINT/NEED LIDS ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE.
    • 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.//SOME SHELVES IN COOLERS ,DRY STORAGE,UNDER HOOD OVER COOKING RANGE,INTERIOR OF EQUIPMENT NEED DETAIL CLEANING.
    • 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.//FLOORS UNDER AROUND STOCK NEED CLEANING IN WALK IN COOLER,WALK IN FREEZER, DRY STORAGE IN CLOSETS ON FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.//MUST REPAIR HOLES IN WALL UNDER HOOD IN KITCHEN AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.//MUST REPAIR LEAKING WATER FROM UNDER 3COMP. SINK IN KITCHEN AREA UNDER 3RD SINK ON RIGHT SIDE/NO VENTILATION IN RESTROOM 1ST FLOOR IN HALL WAY & 4 FLOOR ROOM USED FOOR STORAGE/AIR GAP NEEDED UNDER 3COMP SINK WASTE LINE TO DRAIN IN FLOOR.

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