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ARAMARK CORRECTIONAL SERVICES, LLC

124 N Sangamon ST, CHICAGO, IL 60607 · REHAB CENTER

Inspection summary

ARAMARK CORRECTIONAL SERVICES, LLC has been inspected 8 times by Chicago Department of Public Health since September 23, 2020. The most recent inspection, on May 19, 2025, recorded 2 infractions.

2 of 8 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: Handwashing and staff hygiene, Food source, labelling and allergens 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 findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on May 30, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food source, labelling and allergensHigher risk

    Food and other products must come from approved sources, stay in labelled containers and be thrown out when spoiled, expired or damaged. Labelling also matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 30, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded once on August 1, 2023. For example: APPROVED THAWING METHODS USED

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on September 23, 2020. For example: FOOD SEPARATED AND PROTECTED

  • Food safety training and certificationLower risk

    Many jurisdictions require a trained or certified person on site, such as a certified food handler. These findings mean the training record or the trained person was missing at the time. They do not by themselves mean anything was handled unsafely.

    Recorded 7 times across 5 separate inspections, most recently on May 19, 2025. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

8 inspections

  1. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • RESEAL THE LOOSE CORNER STRIPS ON THE COLUMNS IN THE KITCHEN PREP AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING.
  2. License Re-Inspection

    0 infractions

  3. License

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED, AND SERVED, SUCH AS (CHICKEN, SOUPS, SALADS, ETC.) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS IN EMPLOYEE RESTROOMS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
  4. Canvass Re-Inspection

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE KITCHEN AND WALK-IN COOLER/FREEZER. MUST REMOVE FROM PREMISES AND PROVIDE SHELVING, FREE OF UNNECESSARY CREVICES AND DESIGNED/CONSTRUCTED TO BE EASILY CLEANABLE.
  5. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED WHILE TCS FOODS (TURKEY, EGGS) WERE BEING PREPARED. INSTRUCTED TO HAVE A PERSON IN CHARGE ON SITE AT ALL TIMES WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER AT THE HANDWASHING SINKS LOCATED IN THE MEN AND WOMEN'S 1ST FLOOR WASHROOMS CLOSEST TO THE KITCHEN. WATER IS AT 70-75F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100 F AND MAXIMUM OF 120 F. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • FOUND PACKAGES OF RAW TURKEY MEAT SUBMERGED IN WATER WITH NO RUNNING WATER, THAWING, IN THE 2-COMPARTMENT PREP SINK. INSTRUCTED MANAGEMENT TCS FOODS MUST BE THAWED ACCORDING TO FOOD CODE, SUCH AS UNDER REFRIGERATION THAT MAINTAINS 41F OR BELOW OR UNDER RUNNING WATER (70F OR BELOW).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE KITCHEN AND WALK-IN COOLER/FREEZER. MUST REMOVE FROM PREMISES AND PROVIDE SHELVING, FREE OF UNNECESSARY CREVICES AND DESIGNED/CONSTRUCTED TO BE EASILY CLEANABLE.
  6. Canvass

    3 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON ON SITE DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED TO HAVE A PERSON IN CHARGE ON SITE AT ALL TIMES WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED 2 BURNT OUT LIGHTS UNDER VENTILATION HOOD. MUST REPLACE WITH OPERABLE LIGHTING.
  7. License Re-Inspection

    0 infractions

  8. License

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND XEROX COPIES OF THE CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATES; INSTRUCTED TO PROVIDE ORIGINAL COPIES OR PROOF OF PAYMENT FOR A DUPLICATE COPY. PRIORITY FOUNDATION VIOLATION 7-38-012.
    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED BOTH SIDES OF THE STEAM TABLE ON THE SERVING LINE NOT PROTECTED FROM POSSIBLE CONTAMINATION; MUST CORRECT. INSTRUCTED THAT THE STEAM TABLE MUST HAVE A PROTECTIVE BARRIER ON BOTH SIDES TO PROTECT FROM POSSIBLE CONTAMINANTS AT ALL TIMES. PRIORITY VIOLATION 7-38-005.

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