APR 29
2016
PASSED
5 violationsDETAILS
SANITARY INSPECTION RECORD — CITY OF CHICAGO
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CHARTWELL @ ST. XAVIER UNIVERSITY.
EAT. 82/100
3700 W 103RD ST · MOUNT GREENWOOD, CHICAGO
Last inspected April 29, 2016 · passed
Passed all 8 inspections, but 3 critical violations on file.
THE NUMBERS
INSPECTIONS
8
6 passed · 2 w/ conditions
VIOLATIONS
35
includes 3 critical
RECORDS COVER
5 YEARS
since Oct 2010
INSPECTION HISTORY
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
LABEL AND DATE ALL PACKAGED SLICED MELON, SANDWICHES, WRAPS, AND SALADS IN DISPLAY COOLER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
CLEAN INTERIOR AND EXTERIOR OF SHELVES UNDER HOT HOLDING UNITS AND CABINETS IN FRONT PREP/SERVING AREAS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOORS ALONG WALLS UNDER SODA DISPENSER UNITS IN DISH WASHING AREA, BEHIND FRYERS IN KITCHEN, AND SHELVING UNITS IN DRY STORAGE AREAS. CLEAN ALL FLOOR DRAINS UNDER ALL SINKS IN PREP AND DISH WASHING AREAS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
REPLACE MISSING LIGHT BULBS AND LIGHT SHIELDS IN REAR VENTILATION HOOD IN KITCHEN. REPLACE MISSING LIGHT BULBS IN WALK-IN COOLERS.
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ELEVATE ALL STOCK AND ICE OFF FLOOR IN WALK-IN FREEZER.
APR 232015PASS W/ CONDITIONS6 violations1 CRITICALDETAILS
APR 23
2015
PASS W/ CONDITIONS
6 violations1 CRITICALDETAILS
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
FOUND THE LOW TEMPERATURE DISH MACHINE NOT ADEQUATELY SANITIZING (0PPM-CHLORINE). INSTRUCTED TO HAVE THE DISH MACHINE FIXED SO THAT IT PROPERLY SANITIZES (100PPM). MUST SANITIZE UTENSILS IN THE 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
FOOD NOT PROTECTED DURING DISPLAY. READY TO EAT FOOD NOT PROTECTED IN FRONT CUSTOMER'S SELF SERVE AREA, EXPOSE TO THE ELEMENTS, NOT PROTECTED FROM CONTAMINATION. INSTRUCTED TO PROVIDE SNEEZE GUARDS TO PROTECT READY TO EAT FOODS. SERIOUS VIOLATION 7-38-005(A)
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOUND INTERIOR AND EXTERIOR OF FRYERS AND COOKING EQUIPMENT IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOUND FLOORS IN NEED OF GENERAL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
FOUND VENTILATION ABOVE COOKING EQUIPMENT AND VENTS IN THE REAR STORAGE AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
FOUND INADEQUATE LIGHTING INSIDE OF MEAT WALK IN COOLER NEXT TO WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING. FOUND LIGHTS NOT PROTECTED IN THE FRONT FOOD PREP AREAS. INSTRUCTED TO PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS.
APR 232015PASSED4 violationsDETAILS
APR 23
2015
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOUND INTERIOR AND EXTERIOR OF FRYERS AND COOKING EQUIPMENT IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FOUND FLOORS IN NEED OF GENERAL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
FOUND VENTILATION ABOVE COOKING EQUIPMENT AND VENTS IN THE REAR STORAGE AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
FOUND INADEQUATE LIGHTING INSIDE OF MEAT WALK IN COOLER NEXT TO WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING. FOUND LIGHTS NOT PROTECTED IN THE FRONT FOOD PREP AREAS. INSTRUCTED TO PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS.
MAR 192014PASSED4 violationsDETAILS
MAR 19
2014
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
MUST REMOVE RUST FROM RACKS OR REPLACE THEM INSIDE THE EAST SIDE (AKA THE MEAT) WALK IN COOLER.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR/EXTERIOR OF THE COOKING EQUIPMENT IN FRONT/REAR PREP AREAS AND INSIDE OF ICE MACHINE.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST DETAIL CLEAN AND MAINTAIN THE FLOORS UNDER/AROUND ALL HEAVY EQUIPMENT AND IN ALL CORNERS THROUGH OUT.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MUST PROVIDE AND MAINTAIN LIGHTSHIELDS OR SHATTER PROOF BULBS TO THE LIGHTS ABOVE THE SALAD PREP STATION.
MAR 212013PASSED3 violationsDETAILS
MAR 21
2013
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
OBSERVED BROKEN DOOR CLOSURE ON THE KITCHEN HOT HOLDING UNIT NEED TO REPAIR/OR REPLACE.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
NEED TO CLEAN INTERIOR OF FRYER DOORS AND EXTERIOR OF FRYERS IN FRONT PREP AREA.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
CLEAN FLOOR BEHIND VENDING MACHINES (OBSERVED WATER BOTTLES ON FLOOR BEHIND COOLER).
show all 8 inspections →
MAY 22012PASSED4 violationsDETAILS
MAY 2
2012
PASSED
4 violationsDETAILS
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All utensils shall be thoroughly cleaned and sanitized after each usage.CLEAN AND SANITIZE REAR SLICER AND #10 CAN OPENER.CLEAN FRONT 2 DOOR MILK/JUICE COOLER FAN GUARD COVER.
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.NEED TO CLEAN FLOOR UNDER DRY STORAGE ROOM, CLEAN FLOOR UNDER BAG N BOX HOLDER AND UNDER THE DISH MACHINE.
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.CLEAN WALLS IN DISH ROOM AT 1 COMP SINK. AND NEED TO REMOVE PEELING PAINT ABOVE THE 1 COMP SINK IN DISH ROOM.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CLEAN LIGHT SHIELDS OUTSIDE DRY STORAGE ROOM AND ABOVE ICE MACHINE.
OCT 132011PASS W/ CONDITIONS6 violations2 CRITICALDETAILS
OCT 13
2011
PASS W/ CONDITIONS
6 violations2 CRITICALDETAILS
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND REACH IN COOLER AT IMPROPER TEMPERATURE. AIR TEMPERATURE IS 60.8 DEGREES. COOLER MUST MAINTAIN 40 DEGREES OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED FACILITIES TO MAINTAIN PROPER TEMERATURE. SERVICE REPAIR PERSON ARRIVED ON SITE TO REPAIR COOLER.
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. THE FOLLOWING ITEMS FOUND AT IMPROPER TEMPERATURE: HAM, TURKEY, ROAST BEEF AND TUNA. 48-53 DEGREES. ALL PRODUCT WAS DISCARDED AND DENATURED. TOTAL VALUE $80.00 20LBS CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE.
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. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING IN NEED OF CLEANING ALL DRINK DISPENSORS, ALL COOKING EQUIPMENT, FRYERS, ICE MACHINE AND INTERIOR OF CONDIMENT COOLER. MUST CLEAN TO REMOVE ALL BUILD UP AND MAINTAIN AT ALL TIMES.
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 AND AROUND ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
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. Use dustless cleaning methods. WALLS IN FRYER STATION IN NEED OF CLEANING, WALLS IN DRY STORAGE AREA IN NEED OF DETAIL. MUST CLEAN TO REMOVE ALL FOOD SPLATTERS AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. SPLASH GUARD NEEDED AT BOTH HANDSINKS AT FRONT SERVING/PREP LINE. MUST INSTALL AND MAINTAIN.
OCT 292010PASSED3 violationsDETAILS
OCT 29
2010
PASSED
3 violationsDETAILS
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INTERIOR/EXTERIOR OF ICE MACHINE, DISHMACHINE NOT CLEAN. CLEAN SAME.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MOTORS, ATTACHED HARDWARE AND COVERS OF COOLERS NOT CLEAN. DUST ACCUMULATION.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
REPLACE STAINED CEILING TILES IN PIZZA PREP AREA.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →