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Aramark-Soldier Field

September 3, 2015 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings4

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: OBSERVED HOT WATER TEMPERATURE AT (57.7F & 59.2F) AT BOTH EXPOSED HAND SINKS IN THE FRONT AND REAR PREP AREA. ALSO OBSERVED AN EXPOSED HAND SINK IN BOOTH PL 148. OBSERVED NO HAND SOAP AT THE FRONT EXPOSED HAND SINK IN BOOTH 125 AND NO PAPER TOWELS AT THE EXPOSED HAND SINK AT BOOTH 126. OBSERVED THE EXPOSED HAND SINK IN THE REAR PREP AREA OF BOOTH 446 WINDY CITY OBTRUCTED. INSTRUCTED TO PROVIDE HOT WATER AT 85.0F OR ABOVE AT ALL EXPOSED HAND SINKS AND TO REPAIR AND MAINTAIN ACCESSIBILITY, HAND SOAP AND PAPER TOWELS AT ALL EXPOSED HAND SINKS. CRITICAL VIOLATION 7-38-030
code 11Priority
certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED A 2 DOOR PREP COOLER AT 59.2F AT BOOTH 119 AND A PREP COOLER AT 60.2F AT BOOTH 126, A REACH IN COOLER AT 43.0F-46.0F AT 443 SECOND CITY PIZZA, REACH IN COOLER AT 80.0F AT BOOTH 435 SECOND CITY PIZZA ALL WITH POTENTIALLY HAZARDOUS FOODS INSIDE. INSTRUCTED TO PROVIDE AND MAINTAIN COOLERS AT 40.0F OR BELOW. EQUIPMENT TAGGED AND HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED POTENTIALLY HAZARDOUS FOODS: ROAST BEEF AT AN IMPROPER TEMPERATURES OF 130.3F AT BOOTH U2PF2. DISCARDED 2LBS VALUED AT APPROXIMATELY $10. TURKEY AT 113.9F AT BOOTH 312. DISCARDED 1.5LBS VALUED AT APPROXIMATELY $8. AU GRATIN POTATOES AT 48.8F, HAM 62.1F ROAST BEEF AT 49.9F AND TURKEY AT 48.9F IN THE MAIN KITCHEN. BEEF HOT DOGS AT 108.0F-122.0F, CUT LEAFY GREENS AT 84.1F, FRIED CHICKEN TENDER AT 124.0F AND SAUSAGES AT 110.0F. DISCARDED 18LBS OF FOOD VALUED AT APPROXIMATELY $80. PIZZA AT 49.2F AT BOOTH 152. DISCARDED 25LBS OF FOOD VALUED AT APPROXIMATELY $200. ASSORTED PIZZA'S AT 47.4F-50.3F AT BOOTH 119. DISCARDED 25LBS OF FOOD VALUED AT APPROXIMATELY $120. PORK AT 54.1F AT BOOTH 122. DISCARDED 5LBS OF FOOD VALUED AT APPROXIMATELY $25. HAMBURGERS AT 44.8F, MAYONNAISE AT 60.3F, CHEESE AT 66.4F, CUT TOMATOES AT 58.5F AT BOOTH 126. DISCARDED 23LBS OF FOOD VALUED AT APPROXIMATELY $75. HOT DOGS AT 135.0F AND CHICKEN TENDERS AT 135.1F. DISCARDED 7LBS OF FOOD VALUED AT APPROXIMATELY $50. CHEESE CURDS AT 123.0F, POLISH AT 105.0F, HOT DOGS AT 47.7F-113.0F AT BOOTH 433 PORTAGE PORK SAUSAGE. DISCARDED 25LBS OF FOOD VALUED AT APPROXIMATELY $100. ASSORTED PIZZAS AT 47.0F-47.8F AT BOOTH 443 SECOND CITY PIZZA. DISCARDED 50LBS OF FOOD VALUED AT APPROXIMATELY $300. HOT DOGS AT 129.OF-130.1F AT BOOTH 442 WINDY CITY EXPRESS. DISCARDED 1 LB OF HOT DOGS VALUED AT APPROXIMATELY $5. HOT DOGS AT 102.0F-103.0F AT BOOTH 438 WINDY CITY EXPRESS. DISCARDED 11LBS OF FOOD VALUED AT APPROXIMATELY $50. ASSORTED PIZZAS AT 47.8F-50.0F AT BOOTH 435 SECOND CITY PIZZA. DISCARDED 50LBS OF FOOD VALUED AT APPROXIMATELY $300.
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED FOOD HANDLERS NOT WASHING THEIR HANDS WHEN CHANGING GLOVES. INSTRUCTED TO WASH HANDS WHEN CHANGING GLOVES. CRITICAL VIOLATION 7-38-010(A)
code 6Priority
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: OBSERVED PEELING PAINT ON THE WALL ABOVE HOT HOLDING UNIT IN BOOTH 433 PORTAGE PORK SAUSAGE. INSTRUCTED TO REPAIR AND MAINTAIN THE WALLS.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: OBSERVED A HEAVY LEAK AT THE MOP SINK'S VACUUM BREAKER AT BOOTH 442 WINDY CITY EXPRESS. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING. • OBSERVED NO HOT WATER AT THE MOP SINK AT BOOTH 439 STOCKYARD GRILL. INSTRUCTED TO PROVIDE AND MAINTAIN HOT WATER AT THE MOP SINK.
code 38

What changed since the previous inspection?

Compared with Pass on August 27, 2014: 4 findings appeared for the first time. 2 findings recurred. 9 previous findings did not recur.

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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.