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ARAMARK

21 S CLARK ST, CHICAGO, IL 60603 · Restaurant

4 inspections

  1. Plainte

    1 infraction

    • 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. BAGS OF NUTS AND PRETZELS LEFT OPEN IN DRY FOOD STORAGE ROOM, INSTRUCTED TO KEEP COVERED TO MINIMIZE CONTAMINATION.
  2. Plainte

    5 infractions

    • 3. 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. FOUND RAW FISH INSIDE SUSHI ROLLS AT TEMPERATURE RANGING BETWEEN 62.3F-54.7F. SUSHI ROLLS CONTAINERS WERE KEPT AT LISTED TEMPS FOR MORE THAN 3 HOURS. INSTRUCTED MGR TO HOLD SUSHI FISH AT PROPER HOLDING TEMPS. ABOUT 10LBS OF RAW FISH SUSHI ROLLS DISCARDED VALUED AT $100.
    • 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. ONE OF THE 3 DOORS STAND UP COOLER NOT CLOSING PROPERLY, INSTRUCTED TO REPAIR.
    • 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. FAN COVER INSIDE WALK-IN COOLERS NOT CLEAN, HEAVY DUST BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. HEAVY GREASE BUILD-UP NOTED ON VENTILATION HOOD ABOVE BREAKFAST GRILLING STATION, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.
  3. Plainte

    5 infractions

    • 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. MUST LABEL ALL BULK FOOD CONTAINERS, SPILLS NOTED ON COVERS, MUST CLEAN AND LABEL PROPERLY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. AIR VENT AT BOTTOM SHELVES OF ALL DISPLAY COOLER NOT CLEAN, FOOD DEBRIS AND SPILLS NOTED INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. MUST KEEP ALL FOOD ITEMS STORD OFF FLOOR BY AT LEAST 6".
    • 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. VENTILATION HOOD ABOVE GRILLING STATION NOT CLEAN, FAN COVERS INSIDE WALK-IN COOLER WITH DUST BUILD UP, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. WEAK HOT WATER PRESSURE AT HAND SINK FOR SALAD STATION, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE
  4. Canvass

    5 infractions

    • 3. 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. FOUND 2 LARGE 5 GALLONS PLASTIC TUBS WITH DAIRY BASE SAUCE ( ALFREDO )AT 57.5F AT THE CENTER, CONTAINERS PLACED IN WALK-IN COOLER A DAY BEFORE. INSTRUCTED TO COOL DOWN FOOD ACCORDING TO HEALTH CODE AND HOLD AT PROPER TEMPS. SAUCE DISCARDED VALUED AT $40.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. HEAVY DUST BUILD UP NOTED ON COOLING UNIT INSIDE WALK-IN COOLER AND CEILING, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. BOTTOM SHELF UNDER SERVICE LINE AT ASIA STATION NOT CLEAN, FOUND FOOD DEBRIS AND DIRT ON SURFACE, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 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. DAMAGED WALL AND PEELING PAINT NOTED BEHIND POTS AND PANS SHELVES, INSTRUCTED TO REPAIR.
    • 36. 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. MUST INSTALL A LIGHT SHIELD FOR GRILL STATION DISPLAY COOLER.