Skip to content
Loading map…

ARAMARK

915 E 60TH ST, CHICAGO, IL 60637 · Restaurant

Inspection summary

ARAMARK has been inspected 4 times by Chicago Department of Public Health since October 16, 2012. The most recent inspection, on October 30, 2012, recorded 6 infractions.

2 of 4 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: Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 6 times across 2 separate inspections, most recently on October 30, 2012. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 4 times across 2 separate inspections, most recently on October 30, 2012. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on October 30, 2012. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

4 inspections

  1. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. WALK IN COOLER AT 43-46 DEGREES F. MUST REPAIR AND ADJUST COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • DISH WASHING FACILITIES UNABLE TO PROPERLY WASH,RINSE AND SANITIZE MULTI USE ITEMS. FINAL RINSE CYCLE AT THE HIGH TEMP DISH MACHINE NOT REACHING 180 DEGREES F. MUST REPAIR SO THAT FINAL RINSE CYCLE REACHES A MINIMUM OF 180 DEGREES F AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR THE BOTTOM OF THE DOCK EXIT DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST INSTALL A LIGHT BULB AND SHIELD ON INTERIOR OF WALK IN COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REPAIR EXTERNAL THERMOMETER AT REACH IN COOLER IN FRONT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROVIDE ADDITIONAL SHELVING RACKS ON INTERIOR OF WALK IN COOLER AND IN BASEMENT STORAGE AREA TO PROPERLY STORE FOOD ITEMS.
  2. License

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. WALK IN COOLER AT 43-46 DEGREES F. MUST REPAIR AND ADJUST COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW.
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • DISH WASHING FACILITIES UNABLE TO PROPERLY WASH,RINSE AND SANITIZE MULTI USE ITEMS. FINAL RINSE CYCLE AT THE HIGH TEMP DISH MACHINE NOT REACHING 180 DEGREES F. MUST REPAIR SO THAT FINAL RINSE CYCLE REACHES A MINIMUM OF 180 DEGREES F AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR THE BOTTOM OF THE DOCK EXIT DOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST INSTALL A LIGHT BULB AND SHIELD ON INTERIOR OF WALK IN COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • REPAIR EXTERNAL THERMOMETER AT REACH IN COOLER IN FRONT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROVIDE ADDITIONAL SHELVING RACKS ON INTERIOR OF WALK IN COOLER AND IN BASEMENT STORAGE AREA TO PROPERLY STORE FOOD ITEMS.
  3. License

    0 infractions

  4. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website