✓!

Aramark Educational Services, Llc

September 27, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings2

← Back to the current restaurant page

Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: 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.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: 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.
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: 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.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: 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.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: 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.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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.
code 38
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: 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.
code 43

Browse this restaurant's inspections

More restaurants in Rogers Park

See every restaurant in Rogers Park →

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.