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ARAMARK EDUCATIONAL SERVICES, LLC

1125 W LOYOLA AVE, CHICAGO, IL 60626 · Restaurant

4 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. 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.
  4. 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.