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ARAMARK EDUCATIONAL SERVICES, LLC

1125 W LOYOLA AVE, CHICAGO, IL 60626 · Restaurant

Inspection summary

ARAMARK EDUCATIONAL SERVICES, LLC has been inspected 9 times by Chicago Department of Public Health since September 27, 2011. The most recent inspection, on October 3, 2013, recorded 2 infractions.

2 of 9 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 on September 27, 2011. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 September 27, 2011. 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 23 times across 7 separate inspections, most recently on October 3, 2013. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

  • 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 8 times across 6 separate inspections, most recently on October 3, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on October 1, 2013. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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.

9 inspections

  1. Canvass Re-Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE TRAP UNDER THE ONE COMPARTMENT IS GREASY AND RUSTY, INSTRUCTED TO CLEAN/PAINT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REMOVE WATER,UNDER THE DISH MACHINE AND BETWEEN FLOOR TILES AT SAID AREA. KEEP AREA DRY AND RE GROUT FLOOR TILES. NO FLOOR TILE PROVIDED UNDER THE TWO COMPARTMENT SINK(COFFEE STATION,USED BY THE CATERING) AROUND THE GREASE TRAP,INSTRUCTED TO PROVIDE. SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL.
  2. Canvass

    5 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • EXPOSED HAND SINK REMOVED FROM DISH WASHING AREA,INSTRUCTED TO REINSTALL SAID SINK. PROVIDE SOAP AND PAPER TOWELS AT SAME SINK. INSTRUCTED TEMPORALLY TO USE EXPOSED SINK IN THE KITCHEN CRITICAL VIOLATION:7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE TRAP UNDER THE ONE COMPARTMENT SINK AND THREE COMPARTMENT SINK ARE GREASY AND RUSTY, INSTRUCTED TO CLEAN/PAINT AND MAINTAIN. GRIMES INSIDE THE WASH BOWL IN MEN'S WASHROOM, INSTRUCTED TO CLEAN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REMOVE WATER,UNDER THE DISH MACHINE AND BETWEEN FLOOR TILES AT SAID AREA. KEEP AREA DRY AND RE GROUT FLOOR TILES. NO FLOOR TILE PROVIDED UNDER THE TWO COMPARTMENT SINK(COFFEE STATION,USED BY THE CATERING) AROUND THE GREASE TRAP,INSTRUCTED TO PROVIDE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL. DRIED COFFEE,STRAWS AND OTHER DEBRIS ON FLOOR UNDER THE TWO COMPARTMENT SINK/COFFEE STATION.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SOME OF THE CEILING TILES ARE MISSING AND BROKEN IN THE KITCHEN, INSTRUCED TO REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION PROVIDED ON BOTH STAFF WASHROOMS IN DISH ROOM,INSTRUCTED TO PROVIDE. EXCESS DUST BUILD-UP ON VENT COVERS IN BOTH STAFF WASHROOM AT SAID AREA, NEED TO CLEAN AND MAINTAIN.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Tag Removal

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO RESURFACE CUTTING BOARD ON PREP COUNTER WITH STAINS AND DEEP CUTS
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST ELEVATE CLEAN FOOD UTENSILS 6" OFF FLOORS AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR DAMAGED WALLS AT WEST SIDE KITCHEN,REPAIR PAINT PEELING AND HOLES ON DOORS AND ON METAL POST OF ELEVATOR IN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPLACE BACK FLOW PREVENTION DEVICE ON FAUCETS AT 3 COMP.SINKS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROVIDE SEPARATE CONTAINER FOR ICE SCOOP HOT DOG PREP AREA.
  6. Tag Removal

    8 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INSTRUCTED TO INVERT ALL CLEAN MULTI-USE UTENSILS(BOWLS,PANS,PLATES, ETC.),AND SINGLE SERVICE ITEMS ON SHELVES AND ON COUNTERS THROUGHOUT ,AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE FOIL LININGS ON SHELVES UNDER PREP TABLES IN KITCHEN,REPAIR RUST ON THE ABOVE MENTIONED SHELVES,AND REMOVE PAPER TOWEL DISPENSERS ON ONE COMP.SINKS IN KITCHEN THROUGHOUT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN STAINS AND DEBRIS ON TOILET BOWLS,INSIDE OUT, TOILET SEATS IN BOYS AND GIRLS RESTROOMS AT KITCHEN.CLEAN INSIDE COMPARTMENTS OF DEEPFRYERS, AND EXTERIORS OF STOVES UNDER HOOD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FOOD DEBRIS AND GREASE ON FLOORS UNDER HOODS IN KITCHEN , FLOORS UNDER 3 COMP.SINKS BY GREASE TRAP, AND IN RESTROOMS AT KITCHEN. MUST ELEVATE FOOD UTENSILS(OVEN RACKS) IN KITCHEN 6" OFF FLOORS AT ALL TIMES
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO REPAIR DAMAGED WALLS AND PAINT PEELING ON WALLS AND ON DOOR POSTS IN HALLS BY DISH MACHINE ROOM, AND INSIDE DISH MACHINE ROOM. MUST CLEAN ACCUMULATED DUST ON VENTS ATTACHED TO CEILING IN BOTH EMPLOYEE RESTROOMS AT KITCHEN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST REPLACE LIGHT BULB MISSING ON WEST SIDE CORNER HOOD.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPLACE BACK FLOW PREVENTION DEVICE ON SINKS IN KITCHEN THROUGHOUT.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • ONLY FOODSERVICE EMPLOYEES ALLOWED IN FOOD PREP AREA.
  7. Canvass

    1 infraction

    • 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. REPAIR WATER DAMAGE CEILING TILE BY VENT.
  8. Canvass

    9 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND READY TO EAT FOODS (SERVING ICE)IN ICE MACHINE AT KITCHEN NOT PROTECTED FROM POSSIBLE CROSS-CONTAMINATIONS DURING STORAGE AND SERVICE,AT THE TIME OF INSPECTION. NOTED BROWN AND PINK MOLD LIKE SUBSTANCES INSIDE ICE MACHINE DRIPPING BACK INTO ICE. CITATION ISSUED 7-38-005(a)SERIOUS INSTRUCTED TO DISCONTINUE USE OF ABOVE ICE FOR SERVICE,HAVE ICE MACHINE CLEAN AND SANITIZE PROFESSIONALLY AND PROVIDE SERVICE REPORT FROM COMPANY. ABOVE EQUIPMENT IS TAGGED. INSTRUCTED MANAGER TO FAX LETTER TO FOOD PROTECTION AT 312 746 4240 TO HAVE TAG REMOVED AFTER SERVICE. HEARING FOR TICKET NUMBER H000073573-18 WILL BE ON 11-17 -11 AT 400 W SUPERIOR AVE. ROOM 112 AT 10:00am.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN MULTI-USE UTENSILS(BOWLS,PANS,PLATES, ETC.),AND SINGLE SERVICE ITEMS ON SHELVES AND ON COUNTERS THROUGHOUT ,AT ALL TIMES.
    • 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 REMOVE FOIL LININGS ON SHELVES UNDER PREP TABLES IN KITCHEN,REPAIR RUST ON THE ABOVE MENTIONED SHELVES,AND REMOVE PAPER TOWEL DISPENSERS ON ONE COMP.SINKS IN KITCHEN THROUGHOUT.
    • 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. MUST CLEAN STAINS AND DEBRIS ON TOILET BOWLS,INSIDE OUT, TOILET SEATS IN BOYS AND GIRLS RESTROOMS AT KITCHEN.CLEAN INSIDE COMPARTMENTS OF DEEPFRYERS, AND EXTERIORS OF STOVES UNDER HOOD.
    • 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. INSTRUCTED TO CLEAN FOOD DEBRIS AND GREASE ON FLOORS UNDER HOODS IN KITCHEN , FLOORS UNDER 3 COMP.SINKS BY GREASE TRAP, AND IN RESTROOMS AT KITCHEN. MUST ELEVATE FOOD UTENSILS(OVEN RACKS) IN KITCHEN 6" OFF FLOORS AT ALL TIMES.
    • 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. INSTRUCTED TO REPAIR DAMAGED WALLS AND PAINT PEELING ON WALLS AND ON DOOR POSTS IN HALLS BY DISH MACHINE ROOM, AND INSIDE DISH MACHINE ROOM. MUST CLEAN ACCUMULATED DUST ON VENTS ATTACHED TO CEILING IN BOTH EMPLOYEE RESTROOMS AT KITCHEN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST REPLACE LIGHT BULB MISSING ON WEST SIDE CORNER HOOD.
    • 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. MUST REPLACE BACK FLOW PREVENTION DEVICE ON SINKS IN KITCHEN THROUGHOUT.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. ONLY FOODSERVICE EMPLOYEES ALLOWED IN FOOD PREP AREAS.
  9. Canvass

    7 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 CHEF PREP COOLERS IN RAMBLER ROOM KITCHEN ON FIRST FLOOR NOT MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW AT THE TIME OF INSPECTION BOTH COOLERS AT WEST SIDE KITCHE WERE AT INADQUATE TEMPERATURES OF 45F TO 61.4F. CITATION ISSEU 7-38-005(a) CRITICAL INSTRUCTED TO REFRAIN FROM USING ABOVE COOLER FOR STORAGE OF POTENTIALLY HAZARDOUS FOODS UNTIL REPAIRED. ABOVE COOLERS ARE TAGGED. MANAGEMENT HAS OTHER COOLERS THAT ARE MAINTAINING 37F TO 39.2F. HEARING FOR TICTKET NUMBER H000073574-10 WILL BE ON 11-17-11 AT 400 W SUPERIOR AVE ROOM 112 AT 10:00am.
    • 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. POTENTIALLY HAZARDOUS FOODS IN THE ABOVE CHEF PREP COOLERS ( HUMUS 8oz, TUNA SALAD 10 POUNDS,CHICKEN BREASTS 20 POUNDS,AND CHEDDER CHEESE MELTED 10 POUNDS) WERE FOUND AT IMPROPER TEMPERATURES RANGING FROM 45.0F TO 49.4F DURING INSPECTION.CITATION ISSUED 7-38-005(a) CRITICAL ABOVE FOODS WERE DISCARDED AND DENATURED WITH SANITIZER AT TOTAL COST OF $250.00.INSTRUCTED TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AT ALL TIMES.
    • 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. INSTRUCTED TO RESURFACE CUTTING BOARD ON PREP COUNTER WITH STAINS AND DEEP CUTS.
    • 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. MUST ELEVATE CLEAN FOOD UTENSILS 6" OFF FLOOR AT ALL TIMES.
    • 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. INSTRUCTED TO REPAIR DAMAGED WALLS AT WEST SIDE KITCHEN,REPAIR PAINT PEELING AND HOLES ON DOORS AND ON METAL POST OF ELEVATOR IN KITCHEN.
    • 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. MUST REPLACE BACK FLOW PREVENTION DEVICES ON FAUCETS AT 3 COMP. SINKS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. PROVIDE SAPARATE CONTAINER FOR ICE SCOOP AT HOT PREP AREA.

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