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ARAMARK EDUCATIONAL

5500 N ST LOUIS AVE, CHICAGO, IL 60625 · CAFETERIA

4 inspections

  1. Canvass

    0 infraction

  2. License Re-Inspection

    0 infraction

  3. License Re-Inspection

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND TWO UPRIGHT REFRIGERATION UNITS NOT MAINTAINING PROPER TEMP. AIR TEMP 47.8F THUR 50.0F PUT HELD FOR INSPECTION. CAN NOT USE UNIT UNTIL CDPH REINSPECT THE UNITS. CRITICIAL CITATION 7-38-005(A) H00OO63974-13 FAX LETTER AT 312 746-4240 ATTN. MS LOPEZ PLS SUBMIT INVOICES.
    • 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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE DURING DISPLAY UPRIGHT REFRIGERATION UNIT. FOUND YOUGART,SUSHI, HAM SANDWICHES,BEEF AND RICE, ECT AT 47.6F-50.F INTERNAL TEMPERATURE. OWNER DENATUAL FOOD TOTAL COST 889.50 TOTLA LBS. 100
    • 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 AROUND STOCK EQUIPMENT NEED DETAIL CLEANING BEHIND COOKING EQUIPMENT IN MAIN KITCHEN, AND BY THE 3 COMPARTMENT,UNDER THE WHITE REFRIGERATION UNITS,
    • 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. FOUND PEELING PAINT IN ASIA PREP STATION,NEED CLEAN BEHIND THE COOKING EQUIPMENT.
  4. License

    11 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. All hot food shall be stored at a temperature of 140F or higher.//OBSERVED ROAST BEEF IN REACH IN DISPLAY CASE TEMP AT 45.5F/CHEESE,PEPPERONI,VEGETABLE PIZZA IN WARMER FOR SALE 120.5 NO TIME & TEMP LOG ON PREMISE OR ON FOOD ITEMS, MGMT VOLUNTEERED TO PROPERLY DISCARED $85.00/20LBS
    • 4. SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC
      • All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.//MGMT & I OBSERVED BLACK MOLD IN AREA WERE ICE IS MADE , PLACED HELD FOR INSPECTION TAG ON ICE MACHINE/INSTRUCTED MGMT NOT TO USE MACHINE UNTIL REINSPECTED BY DEPT OF HEALTH.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.//OBSERVED REAR DOOR LEADING TO OUT SIDE GARBAGE AREA 1/2" BOTTOM FAR RIGHT/TWO OVER HEAD DOORS 2"-3" GAP AT BOTTOM OF DOORS/NEED LICENSE EXTERMINATOR CO FOR NEW BUSINESS (ARAMARK EDUCATIONAL)LOG BOOK & SERVICE
    • 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.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE & ON DISPLAY
    • 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.//MUST REPLACE STAIN PITTED CUTTING BOARDS IN PREP AREA/REPLACE RUSTY SHELVES IN WALK IN COOLER,FAN COVERS WALK IN COOLER,PAINT OR REPLACE/INSTALL SPLASH GAUARD BETWEEN EXPOSED HAND BOWL & PREP TABLE IN DELI AREA
    • 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.//SOME SHELVES IN COOLERS,DRY STORAGE,FAN COVER IN SIDE ICE MACHINE NEED DETAIL CLEANING
    • 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 AROUND STOCK EQUIPMENT NEED DETAIL CLEANING
    • 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.//CEILING AROUND PIZZA AREA PEALING PAINT/PEALING PAINT IN VENTILATION COVERS OVER PREP AREA REPLACE OR REPAINT
    • 38. 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.//MUST MOVE TWO EYE GAS TABLE TOP STOVE UNDER HOOD VENTED OUT TO ROOF
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.//NEED REFRIGERATOR THERMOMETERS IN ALL COOLERS ON PREMISES
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 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.//HIGHT TEMP DISH WASHING MACHINE OUT OF ORDER REPAIR CLEAN OR REMOVE FROM PREMISES