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ARAMARK at DRAFTFCB

101 E ERIE ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

ARAMARK at DRAFTFCB has been inspected 6 times by Chicago Department of Public Health since September 13, 2010. The most recent inspection, on April 7, 2014, found no infractions.

1 of 6 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 and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on June 18, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 June 18, 2013. 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 8 times across 4 separate inspections, most recently on June 18, 2013. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 4 times across 4 separate inspections, most recently on June 26, 2013. 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED UNSHIELDED LIGHT FIXTURES ABOVE THE GRILL AREA, INSIDE AND ABOVE THE HOT AND COLD BUFFET STATIONS. ALL LIGHTS ABOVE THE FOOD PREPARATION AND FOOD STORAGE AREAS MUST BE SHIELDED INCLUDING LIGHTS IN THE CEILING FIXTURES AND INSIDE AND ABOVE THE HOT AND COLD BUFFET LINES.
  3. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE HOT AND COLD LINE SANDWICH COOLERS. OBSERVED HAMBURGERS AT 47.4F, TURKEY BURGERS AT 47.3F, EGG MIX AT 48.0F, CHICKEN SALAD AT 45.1F, VEGGGIE BURGERS AT 46.9F, HAM AT 49.8F. MANAGEMENT VOLUNTARILY DISCARDED 4# OF FOOD WORTH $55. CRITICAL VIOLATION 7-38-005A.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING DISPLAY ON THE HOT AND COLD FOOD SELF-SERVICE BUFFET LINES. NO SNEEZEGUARDS ARE PROVIDED TO PROTECT THE FOOD FROM CONTAMINATION. MANAGEMENT INSTRUCTED TO INSTALL SNEEZEGUARDS IN ALL AREAS ALONG THE HOT AND COLD BUFFET LINES. SERIOUS VIOLATION 7-38-005A.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR THE WALL OPENING AT THE CORNER WALL NEAR THE EMPLOYEE LOCKER ROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED UNSHIELDED LIGHT FIXTURES ABOVE THE GRILL AREA, INSIDE AND ABOVE THE HOT AND COLD BUFFET STATIONS. ALL LIGHTS ABOVE THE FOOD PREPARATION AND FOOD STORAGE AREAS MUST BE SHIELDED INCLUDING LIGHTS IN THE CEILING FIXTURES AND INSIDE AND ABOVE THE HOT AND COLD BUFFET LINES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE FAUCET AT THE 3 COMPARTMENT SINK THAT IS SPRAYING WATER. REPAIR THE SINK STOPPER LEVER AT THE LEFT COMPARTMENT OF THE 3 COMPARTMENT SINK SO THAT IT CAN HOLD WATER IN THE BASIN.
  4. Canvass

    2 infractions

    • 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. LIGHT FIXTURE ABOVE HOT FOOD SERVICE LINE NOT SHIELDED, INSTRUCTED TO SHIELD.
    • 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. MOP BUCKET STORED IN KITCHEN, INSTRUCTED TO STORE AWAY FROM FOOD PREP AREA.
  5. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOLLOWING NEED CLEANING: FAN GUARDS OF WALK-IN COOLER & EXTERIOR OF BULK FOOD CONTAINERS-DUE TO DUST/FOOD DEBRIS. 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 UNDER SHELVES AT FRONT STORAGE ROOM (BY THE FRONT GRILL STATION), ALONG WALLBASES UNDER SINKS & UNDER THE PASTRY TABLE MUST BE KEPT CLEAN. ALL STOCK MUST BE OFF THE FLOOR (S0DAS). The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS UNDER DRAINBOARDS & FILTERS AT HOOD OF COOKING EQUIPMENT MUST BE FREE OF DUST/FOOD STAINS. OPENINGS AROUND PIPES IN A SMALL ROOM (BEHIND WALK-IN COOLER), MUST BE SEALED & MISSING BASEBOARD TILES BY FRONT SWING DOOR & AT REAR STORAGE ROOM DOOR MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.
  6. Canvass

    4 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. OBSERVED DUST BUILD UP ON PREP COOLERS COMPRESSORS. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 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 MISSING WALL TILES BEHIND STEAMER AND UNDER 1-COMPARTMENT SINK ALSO OBSERVED GAPS BETWEEEN WALL PANELS AT CORNERS BY 1-COMPARTMENT SINK. MUST REPAIR AND MAINTAIN WALLS/SEAL ALL GAPS.
    • 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. 1-COMPARTMENT SINK HOT WATER HANDLE IN POOR REPAIR. MUST REATTACH/REPAIR HOT WATER HANDLE.
    • 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. MUST PROVIDE THERMOMETER FOR STAND UP REACH IN COOLER.

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