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Aramark

May 6, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings5
critical findings1

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. MUST ADD HANDSINKS IN THE FOLLOWING AREAS: BEHIND ALL BARS, 2 @ VIP COOKING TENT, 2 @ FRONT CONCESSION AREA. MUST INSTALL AND MAINTAIN.
code 12Priority
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. VIP BAR IN NEED OF CORRECTING. ALL WOOD MUST BE SEALED, BROKEN BOARDS REPLACED..ETC. MUST CORRECT AND MAINTAIN.
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. ALL FOOD PREP AREAS MUST HAVE PROPER GROUND COVERING. MUST INSTALL AND MAINTAIN.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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 PROVIDE SELF DRAINING ICE BINS. WATER MUST BE CAUGHT IN A HOLDING CONTAINER UNTIL PROPER DISPOSAL. VENTILATION UNIT IN NEED OF CLEANING AT FRONT CONCESSION STAND.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS AT ALL REACH-IN COOLERS.
code 40

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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.