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ARAMARK

875 N MICHIGAN AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

ARAMARK has been inspected 10 times by Chicago Department of Public Health since December 17, 2014. The most recent inspection, on September 23, 2024, recorded 2 infractions.

3 of 10 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on September 23, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on January 14, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on December 19, 2017. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on November 18, 2016. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 4 separate inspections, most recently on December 19, 2017. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Canvass Re-Inspection

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED AN ACCUMULATION OF FOOD DEBRIS IN 2 DOOR REACHIN COOLERS LOCATED IN THE FRONT PREP AREA. MUST REMOVE DEBRIS AND CLEAN UNIT AFTER EACH USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED EXCESSIVE FOOD DEBRIS IN FRONT PREP BEHIND GARBAGE BINS, INSTRUCTED TO CLEAN AND MAINTAIN.
  2. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NOTED  FACILITY DID NOT PROVIDE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE FOR EMPLOYEES WORKING ON SITE. INFORMED A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES AND A VALID MUST REMAIN POSTED ON SITE WHENEVER TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE BEING PREPARED, HANDLED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHOLORINE CHEMICAL TEST KIT AVAILABLE DURING INSPECTION. INFORMED PERSON IN CHARGE A TEST KIT THAT ACCURATELY MEASURES THE CHOLORINE CONCENTRATION IN MG/L OF SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED AN ACCUMULATION OF FOOD DEBRIS IN 2 DOOR REACHIN COOLERS LOCATED IN THE FRONT PREP AREA. MUST REMOVE DEBRIS AND CLEAN UNIT AFTER EACH USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED EXCESSIVE FOOD DEBRIS IN FRONT PREP BEHIND GARBAGE BINS, INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Canvass

    0 infractions

  4. Canvass

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED FOOD SERVICE MANAGER ON SITE, NO CERTIFICATE POSTED WHILE PREPARING AND SERVING TCS FOODS (STEAMING MILK AND MAKING SMOOTHIES) INSTRUCTED TO OBTAIN THE CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE AND POST. PRIORITY FOUNDATION VIOLATION 7-38-012.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT/DIARRHEA CLEANUP KIT ON SITE, INSTRUCTED TO OBTAIN. (NO CITATION ISSUED)
  5. Canvass

    0 infractions

  6. Canvass

    5 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • INADEQUATE UTENSILS SANITIZING, FOUND NO SANITIZER FOR LOW TEMP DISH WASHING MACHINE AT FINAL RINSE, MACHINE WAS RUNNING ON AN EMPTY SANITIZER CONTAINER. INSTRUCTED MGR TO PROVIDE PROPER SANITIZER CONCENTRATION AT FINAL RINSE. CRITICAL CITATION ISSUED. 7-38-030. BY THE END OF INSPECTION A NEW SANITZER CONTAINER WAS PLACED AND A PROPER CONCENTRATION OBTAINED.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS ( YOGURT SMOOTHIES, STEAMING MILK....) INSTRUCTED TO OBTAIN. SERIOUS CITATION ISSUED 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED WALL NEXT TO 1 COMP SINK. INSTRUCTED TO REPAIR.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER NOT WEARING HAIR RESTRAINT DURING SMOOTHIE PREPARATION, INSTRUCTED TO WEAR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIREMENT NOT MET, INSTRUCTED TO HAVE EMPLOYEES OBTAIN IL FOOD HANDLERS CERTIFICATE
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD (ICE) NOT PROTECTED FROM CONTAMINTATION DURING STORAGE: OBSERVED AN ORANGE AND BROWN MOLD LIKE SUBSTANCE COVERING THE WATER LINE IN DIRECT CONTACT WITH ICE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE THE INTERIOR ICE MACHINE AND MAINTAIN. SERIOUS VIOLATION 7-38-005A
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE FAN VENT COVER INSIDE THE 2-DOOR REFRIGERATOR TO REMOVE LIQUID SPLATTER BUILDUP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REMOVE DUST BUILDUP FROM THE CEILING TILES ABOVE THE PREP AREA AND MAINTAIN.
  9. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF STORAGE CABINETS AS NEEDED AND REMOVE DUST AND DEBRIS.
  10. License

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF THE REAR ICE MACHINE WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE.

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