Chestnut Street Cafe

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings6
• critical findings1

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Failed findings

• 🚰handwashing sink issuescritical
  Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
  Inspector note: (7-38-030 INADEQUATE SANITIZING OF EQUIPMENT/UTENSILS). FOUND CHLORINE CHEMICAL SANITIZER DISHMACHINE NOT DISPENSING ANY CHEMICAL (0-PPM), WHILE BEING USED BY THE DISHWASHER. INSTRUCTED TO USE THE 3-COMP SINK TO ADEQUATELY SANITIZE ALL UTENSILS/EQUIPMENT WITH 100-PPM CHLORINE, AT ALL TIMES. (UNIT TAGGED). Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.
  code 8Priority
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. BOTTOM INTERIOR PANEL OF WALK-IN COOLER DOOR MUST BE FIXED (PULLING AWAY FRON DOOR). All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
  code 32
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: FOLLOWING NEED CLEANING: BOTTOM OF PREP TABLES IN REAR, INTERIOR OF SINKS THRU-OUT, FAN GUARDS OF SMALL COOLERS -DUE TO FOOD STAINS /DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
  code 33
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used
  Inspector note: FLOORS ALONG WALLBASES OF 3-COMP SINK, DISHMACHINE, COOKING EQUIPMENT & ICE MACHINE MUST BE FREE OF DIRT/GREASE/FOOD DEBRIS BUILD-UP. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
  code 34
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods
  Inspector note: WALLS UNDER THE 3-COMP SINK & DISHMACHINE MUST BE KEPT FREE OF GREASE/DIRT BUILD-UP, INCLUDING WALLS BEHIND PREP TABLES. FILTER AT HOOD OF FRONT GRILL MUST BE KEPT CLEAN ALSO. The walls and ceilings shall be in good repair and easily cleaned.
  code 35
• 🧻grimy wiping cloths
  Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
  Inspector note: ANY MILK CRATES USED FOR DRY OR COLD STORAGE MUST BE REMOVED/REPLACED BY REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
  code 41

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.