Canvass Re-Inspection
Jul 21, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 21, 2025 · Original Source
Restaurant · Chicago, IL
Francesca's On Chestnut
200 E Chestnut St
Last inspected Jul 21, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsCanvass
Jul 1, 2025
Fail
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED CHLORINE DISH MACHINE WITH A FINAL CHLORINE SANITIZER CONCENTRATION OF 0 PPM. INSTRUCTED MANAGER TO ENSURE DISH MACHINE PROVIDES A MINIMUM CHLORINE CONCENTRATION OF 50 PPM. TECHNICIAN ARRIVED ON SITE TO SERVICE DISH MACHINE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED SEVERAL TCS FOODS STORED AT INADEQUATE TEMPERATURES RANGING FROM 45-56 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 10 POUNDS COOKED PASTA, 2 GALLONS OF HALF AND HALF, 10 POUNDS COOKED LASAGNA, 10 POUNDS COOKED CHICKEN, AND 5 POUNDS OF TIRAMISU ($250). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED DESSERT COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 50 F. OBSERVED WALK IN COOLER WITH AMBIENT TEMPERATURES RANGING FROM 37-45. HALF OF THE WALK-IN COOLER HAD AN AMBIENT AIR TEMPERATURE OF 45 F. FOOD ITEMS IN WALK IN COOLER DISCARDED (SEE VIOLATION #22) INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS ARE HELD AT AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. TECHNICIAN ARRIVED ON SITE TO REPAIR COOLER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED. REPORT #2595616 DATED JUNE 3 2024 INSTRUCTED FACILITY TO: #55 CLEAN FLOORS BENEATH EQUIPMENT AND SHELVING. OBSERVED FLOORS UNDERNEATH EQUIPMENT AND SHELVING WITH SOIL AND DEBRIS BUILD UP. INSTRUCTED MANAGER TO ADDRESS PREVIOUS CORE VIOLATION. PRIORITY FOUNDATION VIOLATION 7-42-090 CITAION ISSUES.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Jul 1, 2025 · Original Source
Canvass
Jun 3, 2024
Pass w/ Conditions
11 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDWASHING SINKS IN THE 1ST FLOOR AND BASEMENT BAR AREAS TO BE MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsnotedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOOD ITEMS HELD AT IMPROPER TEMPERATURES FOR HOT-HOLDING AT THE MAIN COOK LINE HOT-HOLDING UNIT: VEAL STOCK AT 103.9F, CHICKEN STOCK AT 104.5F, GRAVY AT 111.4F. INSTRUCTED TO DISCARD AND DENATURE OUT OF TEMPERATURE FOOD ITEMS. PERSON-IN-CHARGE DISCARDED AND DENATURED TCS FOOD ITEMS ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOOD ITEMS HELD AT IMPROPER TEMPERATURES FOR COLD-HOLDING AT THE MAIN COOK LINE REACH-IN COOLER: PICO DE GALLO AT 48.9F, CHICKEN STRIPS AT 48.7F, MOZZARELLA CHEESE AT 47.7F. INSTRUCTED TO DISCARD AND DENATURE OUT OF TEMPERATURE FOOD ITEMS. PERSON-IN-CHARGE DISCARDED AND DENATURED TCS FOOD ITEMS ON-SITE. PRIORITY VIOLATION. 7-38-005 CITATION COMBINED WITH ABOVE VIOLATION.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED NO THERMOMETER PROVIDED IN THE SERVER AREA MILK COOLER. INSTRUCTED TO PROVIDE AMBIENT AIR THERMOMETER IN A CONSPICUOUS LOCATION IN ALL COLD-HOLDING UNITS USED TO STORE TCS FOOD AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED CLEAN EQUIPMENT (PLATES AND BOWLS) STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF OF THE MAIN COOK LINE. INSTRUCTED TO STORE CLEAN EQUIPMENT COVERED OR INVERTED TO PREVENT CONTAMINATION AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED BOX OF SINGLE-USE CONTAINERS STORED DIRECTLY ON FLOOR IN THE ICE CREAM PREP AREA. INSTRUCTED TO RELOCATE SINGLE-USE CONTAINERS AND STORE SINGLE-USE ARTICLES AT LEAST 6 INCHES ABOVE THE GROUND AND MAINTAIN.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED GASKETS ON MAIN COOK LINE COOLERS TO BE IN POOR REPAIR AND MISSING. FOUND LIDS OF MAIN COOK LINE COOLERS TO BE IN POOR REPAIR AND LOOSELY-FITTING. INSTRUCTED TO REPAIR OR REPLACE GASKETS AND COOLER LIDS AT MAIN COOK LINE COOLERS AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO QUATERNARY AMMONIUM SANITIZER CONCENTRATION TEST STRIPS ON-SITE FOR USE WITH 3-COMPARTMENT SINK SANITIZER. INSTRUCTED TO OBTAIN ADEQUATE SANITIZER CONCENTRATION TEST STRIPS FOR QUATERNARY AMMONIUM SANITIZER USED IN 3-COMPARTMENT SINK AND MAINTAIN ON-SITE AT ALL TIMES. PERSON-IN-CHARGE ORDERED QUAT-40 SANITIZER TEST STRIPS ON-SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED FOOD- AND NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT ALONG MAIN COOK LINE (STOVE, GRIDDLE) TO BE SOILED WITH ENCRUSTED GREASE DEPOSITS AND OTHER SOILS. INSTRUCTED TO CLEAN AND SANITIZE FOOD- AND NONFOOD-CONTACT SURFACES OF COOKNG EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF ENCRUSTED GREASE DEPOSITS AND SOIL AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED FAUCET AT ICE CREAM AREA 2-COMPARTMENT SINK AND DRAIN PLUMBING OF COOK LINE AREA HANDWASHING SINK TO BE LEAKING, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE PLUMBING FIXTURES IN POOR REPAIR AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED FLOORS BENEATH EQUIPMENT AND SHELVING THROUGHOUT KITCHEN AREA TO BE SOILED WITH DUST AND DEBRIS. INSTRUCTED TO CLEAN FLOORS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Jun 3, 2024 · Original Source