ARAMARK @ AMERITECH
225 W RANDOLPH ST, CHICAGO, IL 60606 · Restaurant
6 inspections
- Canvass
0 infraction
- Canvass
4 infractions
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- MUST PROPERLY LABEL PRECOOKED AND PREPARED FOOD ITEMS INSIDE COOLERS WITH THE NAME, DATE AND TIME.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- SNEEZE GUARDS NEED TO BE MODIFIED FOR BETTER FOOD PROTECTION/COVERAGE AT FRONT SERVING LINE. PROVIDED GUIDE LINES FOR SNEEZE GUARDS.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN DRY STORAGE SHELVING IN STORAGE AREAS TO REMOVE DEBRIS.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS NEED CLEANING AT FRONT LINE, REAR STORAGE AREA AND PREP AREA ALONG THE WALL BASES AND IN CORNERS TO REMOVE DEBRIS.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- Canvass
5 infractions
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- (7-38-012) NO ONE ON PREMISES WITH A CITY SANITATION CERTIFICATE. INSTRUCTED TO HAVE AT LEAST ONE PERSON WITH SUCH CREDENTIALS TO OVERSEE FOOD PRODUCTION PROCESS. A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- LIDS MISSING ON BULK FOOD CONTAINERS AT REAR DRY STORAGE ROOM, MUST PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- CABINETS UNDER PREP TABLES AT BOTH FRONT & REAR PREP STATIONS MUST BE KEPT CLEAN, INCLUDING THE COFFEE STATION DRAINS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- FLOORS ALONG WALLBASES (ESPECIALLY BEHIND GREASE TRAPS), THRU-OUT PREMISES MUST BE KEPT CLEAN. POOR FLOOR GROUTING AT REAR KITCHEN COOK'S LINE, MUST RE-SEAL TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- ANY UNUSED EQUIPMENT MUST BE KEPT CLEAN (INSIDE & OUT) & COVERED, OR REMOVED FROM PREMISES. 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.
- 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
- Canvass
5 infractions
- 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. INTERIOR OF ICE MACHINE TUBES WITH SLIGHT LIME BUILD UP(UPPER PORTION OF ICE MACHINE). MUST REPLACE ALL UNCLEAN TUBES.
- 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. OBSERVED ACCUMULATED FOOD/DIRT BUILD UP INSIDE ALL FLOOR DRAINS IN PREP AREAS AND FOOD BUILD UP ON FLOOR BEHIND COOKLINE AT FRONT PREP. MUST DETAIL CLEAN FLOOR AND INTERIOR OF FLOOR DRAINS THROUGHOUT.
- 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. OBSERVED FOOD DEBRIS/DUST BUILD UP ON CEILING TILES/CEILING VENTILATION COVER ABOVE REAR PREP AREA. MUST REPLACE/CLEAN ALL UNCLEAN CEILING TILES AND VENTILATION COVER.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. OBSERVED 2 BURNED OUT CEILING LIGHT BULBS ABOVE REAR PREP AREA. MUST REPLACE WITH WORKING LIGHT BULBS.
- 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. 2-COMPARTMENT SINK AND REAR PREP AREA EXPOSED HANDWASH BOWL LOOSE FROM WALL. MUST REATTACH SINKS TO WALL/ATTACH SAME WALL PANEL TO WALL.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- Réinspection de la plainte
0 infraction
- Plainte
4 infractions
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
- A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. Previous minors from 4/15/09 visit not corrected at this time.( #32-must provide a sneezeguard at self-service soup/cereal station; #35-broken baseboards & corner wall covings that are in disrepair or missing/cracked must be replaced; #38-faucet sprayer at 2-comp sink in the middle of kitchen must be raised above the water level of this sink by a hook/any device necessary to prevent back-siphonage. Citation issued.
- 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. Must clean exterior of grease traps, exterior of bulk food containers in walk-in cooler, bottom of prep tables due to dirt/food debris/grease.
- 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 front counter at cook's line, behind unused coolers or any heavy equipment in rear kitchen, under shelves of ealk-in cooler/freezer must be free of dirt/debris.
- 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 provide light shields above cooking equipment at front cook's line.
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090